Pesto Chicken Parmesan Recipe: You’ll Want Every Week

I made this Pesto Chicken Parmesan one evening when I was craving something cozy but still wanted that restaurant-style wow factor. Let me tell you—it didn’t disappoint.

The crispy chicken, fresh pesto aroma, and gooey cheese had me smiling from the first bite. It was so good, I almost didn’t want to share! Now, it’s one of those recipes I go back to again and again, especially when I want to impress without stressing.

Ingredients

Here’s what you’ll need to make this rich, flavor-packed dish that serves 4:

4 boneless, skinless chicken breasts – Slice them evenly for quicker cooking and better texture.
¼ cup grated Parmesan cheese – Freshly grated gives a bolder flavor and melts better.
¾ cup breadcrumbs – Panko gives the crispiest result, but Italian-style adds extra herbs.
½ teaspoon paprika – Adds color and a slight smokiness.
½ teaspoon dried basil – Enhances the herby pesto flavor.
½ teaspoon garlic powder – Boosts savory depth.
¼ teaspoon salt – Just enough to balance flavors.
¼ teaspoon black pepper – For subtle heat.
⅓ cup basil pesto – Homemade or store-bought, just make sure it’s fresh and vibrant.
4 slices mozzarella cheese – Melts beautifully; go for low-moisture for less sogginess.
1 tablespoon olive oil – For searing to golden crisp.
1 tablespoon butter – Adds richness and helps browning.

Note: This recipe serves 4 people generously. Adjust portions if making for fewer or more.

Variations

Looking to switch it up or fit your dietary needs? Here are a few creative options:

Dairy-Free: Use dairy-free cheese and pesto made without Parmesan.
Gluten-Free: Swap in gluten-free breadcrumbs and double-check your pesto ingredients.
Pesto Twist: Try arugula pesto or sun-dried tomato pesto for a flavor boost.
Low-Carb Option: Skip the breadcrumbs and coat the chicken in almond flour and cheese instead.
Spicy Kick: Add a pinch of red pepper flakes to the breadcrumb mix for heat.

Cooking Time

A full meal in under an hour? Yes, please!

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Equipment You Need

Keep these handy tools ready to make the cooking process smoother:

Large skillet – To pan-fry chicken until golden and crispy.
Mixing bowls – For combining your breadcrumb and cheese coating.
Oven-safe pan – To melt the cheese evenly in the oven.
Tongs – For flipping the chicken safely while frying.

How to Make Pesto Chicken Parmesan?

Follow these easy steps for a delicious, cheesy, and crispy chicken dinner.

Prepare the Chicken

Start by butterflying your chicken breasts, then cut them in half to ensure even thickness. This helps them cook faster and keeps every bite juicy. I like to lightly pat them dry to get a good sear. Sprinkle both sides with a pinch of salt and pepper to build that base flavor.

Mix the Coating

In a bowl, stir together the breadcrumbs, Parmesan, garlic powder, paprika, dried basil, and a little extra pepper. Press each piece of chicken into the breadcrumb mixture until evenly coated. Don’t be shy—press firmly so the coating really sticks.

Pan-Fry the Chicken

Heat olive oil and butter in your skillet over medium heat. Once it’s hot and bubbling, add the chicken pieces, making sure not to overcrowd. Fry for 3–4 minutes on each side, until they’re golden and crispy. The aroma is heavenly!

Add the Toppings

Remove the skillet from the heat. Spoon pesto evenly across each chicken piece, then layer with a slice of mozzarella. If you’re feeling extra fancy, sprinkle a few chopped sun-dried tomatoes over the top for color and tang.

Melt the Cheese

Transfer the chicken to an oven-safe dish and pop it into a 375°F oven. Bake for about 8 minutes, or until the cheese is melty and bubbly. Let it rest for a couple of minutes before serving—that makes all the difference in flavor.

Additional Tips for Making This Recipe Better

Here are some tips I picked up while making this recipe a few times:

Use fresh pesto – Store-bought works in a pinch, but homemade pesto elevates the whole dish.
Grate your own cheese – Pre-shredded cheese doesn’t melt as smoothly due to added starch.
Don’t skip resting – Letting the chicken rest after baking keeps it tender and juicy.
Avoid soggy crust – Use low-moisture mozzarella to prevent excess liquid from soaking the crust.
Fry in batches – Overcrowding the pan will steam your chicken instead of crisping it.

How to Serve Pesto Chicken Parmesan?

Presentation makes this dish even more special. Here are some of my favorite serving ideas:

Over Pasta: Place the chicken over linguine or spaghetti tossed in olive oil or pesto.
With Garlic Bread: Add a warm, crusty slice of garlic bread to soak up every bit of sauce.
Fresh Greens: Serve alongside arugula or a Caesar salad for a refreshing bite.
With Roasted Veggies: Zucchini, bell peppers, or asparagus all pair beautifully with the bold flavors.

Nutritional Information

You’ll get a delicious, protein-packed meal that satisfies without going overboard.

Calories: 350
Protein: 40g
Carbohydrates: 12g
Fat: 18g

Make Ahead and Storage

Perfect for meal prep or weeknight leftovers, this dish stores really well.

Make Ahead: You can bread the chicken and store it uncooked in the fridge for up to 24 hours. That way, it’s ready to cook when you are.
Freezing Instructions: Freeze the uncooked, breaded chicken on a baking tray first. Once frozen solid, transfer to a freezer bag. Cook straight from frozen—just add a few minutes to your bake time.
Storage: Leftovers can be refrigerated for up to 3 days in an airtight container. Reheat in the oven at 350°F to restore that crispy texture without drying it out.

Why You’ll Love This Recipe?

Once you try it, this Pesto Chicken Parmesan might just be your new favorite chicken dinner. Here’s why:

Quick and Easy: You don’t need much prep or skill—just a few steps and you’re on your way to a gourmet dinner.
Flavor Explosion: From the herb-packed pesto to the melty cheese and crispy crust, every bite is loaded with texture and taste.
Diet-Friendly Options: It’s easy to make gluten-free, dairy-free, or low-carb, depending on your needs.
Looks and Tastes Fancy: It looks restaurant-worthy but is totally doable in your own kitchen.
Great for Guests: It plates beautifully and always impresses at the dinner table.

Ash Tyrrell