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Breaded chicken topped with sauce and melted cheese next to pasta.
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Baked Chicken Pesto Parmesan

I've updated classic chicken parmesan with a little pesto and I'm skipping the skillet with a clean and easy baking method. Baked Chicken Pesto Parmesan is a fast and easy meal your family will love!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 445kcal

Ingredients

  • 4 thin-sliced boneless skinless chicken breasts
  • 1 cup Italian-style panko bread crumbs
  • 2 teaspoons Italian seasoning
  • fresh ground black pepper to taste
  • 1/2 cup grated Parmesan cheese divided
  • 1 egg lightly beaten
  • 1/2 cup milk
  • olive oil as needed
  • 8 ounces fresh mozzarella thinly sliced

Instructions

  • Preheat oven to 425 degrees F. Generously coat a large rimmed baking sheet with non-stick cooking spray.
  • In a low, shallow dish (a pie plate works perfectly) combine bread crumbs, Italian seasoning, pepper, and 1/4 cup Parmesan cheese. In a separate shallow dish whisk together the egg and milk.
  • Dip each chicken breast first in the egg mixture and then dredge both sides in the bread crumb mixture, pushing crumbs onto the surface of the chicken with your hands to help them stick. Transfer the breaded chicken to the prepared baking sheet. Wash your hands well.
  • Spray the top of the breaded chicken lightly with non-stick cooking spray and add a light drizzle of olive oil on each piece. Place baking sheet in the oven and bake for 15 minutes, or until golden brown on bottom side. Flip pieces over and return to oven for an additional 10 to 15 minutes, or until golden brown and crisped. Remove baking sheet from oven and spoon 2 to 3 tablespoons of marinara sauce over each piece of chicken, followed by 1 to 2 tablespoons of pesto, the mozzarella cheese, and a sprinkling of Parmesan. Return the baking sheet to the oven and cook for an additional 5 minutes, or until sauces are warmed through and cheese has melted.
  • Delicious served with the cooked pasta of your choice.

Notes

It is important to use thin-sliced chicken for this recipe. If you are using thicker cut breasts, be sure to pound them or slice them thin to ensure quick and even cooking.

Nutrition

Calories: 445kcal | Carbohydrates: 15g | Protein: 46g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 171mg | Sodium: 817mg | Potassium: 575mg | Fiber: 1g | Sugar: 3g | Vitamin A: 632IU | Vitamin C: 1mg | Calcium: 516mg | Iron: 2mg