Pesto Chicken Parmesan

This Pesto Chicken Parmesan recipe is a flavourful twist on the classic Chicken Parmesan. With its crispy exterior, juicy chicken, and rich layers of cheese and pesto sauce, this easy dinner recipe is a delicious, comforting, and delightful take on an Italian classic.

Speaking of Italian classics… why not make this Pesto Chicken Parmesan dish into a full meal? Add a delicious Cherry Tomato Caprese Salad to start and finish with a silky smooth Italian Panna Cotta with berry sauce. Mangia bella!

Pesto Chicken Parmesan

Ciao! Welcome to my partly Italian blog… at least for today! Although I have several, okay A LOT of Italian and Italian American recipes on the blog I don’t have a Chicken Parm recipe for you to make and enjoy. That all changes TODAY.

Amici, I make this chicken pesto parmesan often. Mostly because it’s delicious but also because it’s incredibly easy and everyone loves it. I promise there will be clean plates all around your dinner table every time. Once you make it, your family will want it over and over again.

What’s not to love? Juicy, seasoned, tender chicken inside a crispy golden brown breadcrumb coating, earthy basil pesto and all that melted gooey cheese. This dinner dish is truly an Italian marvel.

As anyone who’s ever dined ‘Italian style’ knows, this meat dish is only one dish in a myriad of dishes during any Italian dinner. There could be a soup or a salad, a cheese course, probably a pasta course and finally something dulce (sweet). It’s always an epic journey of fabulous food, wine, family, and friends.

Is Chicken Parmesan Italian or American?

When Italians moved to America, they brought their tastebuds and family recipes with them. Though Chicken Parmesan has its roots in Italia (via Eggplant Parmigiana, Milanese, and Cotoletta), it was created in the early 20th century by Italian immigrants.

Chicken parmesan or chicken parmigiana is an Italian American dish that consists of flattened and breaded chicken breast covered in tomato sauce and melty mozzarella, Parmesan, or provolone. Sometimes ham or bacon is added in between the sauce and cheese.

This pesto parmesan chicken recipe adds another layer of flavour in between the sauce and gooey melted cheese. There’s nothing more fresh basil, pine nuts, olive oil, garlic, fresh lemon juice, and even more Parmesan cheese can’t improve!

Ingredients for Pesto Chicken Parmesan

This is a classic recipe with one extra ingredient: basil pesto. To keep it simple I have used store bought pesto in this recipe. However, if you would like to make your own, please check out this basil pesto recipe.

You will need the following cooking equipment for this recipe: 9×13-inch Baking Sheet, Skillet or Frying Pan, Mixing Bowls, Measuring Cups and Spoons.

• Boneless skinless chicken breasts – Sliced thinly for even cooking and a tender texture. You can use boneless skinless chicken thighs for this recipe. Note: adjust cooking time as chicken thighs may take a few extra minutes to cook.
• Salt & pepper – Basic seasoning to enhance the flavour of the dish.
• Italian seasoning – Adds a classic Italian flavour combination of Basil, Oregano, Rosemary, Thyme, and Marjoram.
• All-purpose flour – Helps the breading stick by creating a dry base before dipping in the egg.
• Egg – Acts as a binding agent.
• Milk – Slightly thins the egg mixture for an even coating on the chicken.
• Panko breadcrumbs – Creates a crispier and lighter crust compared to regular breadcrumbs. If using regular breadcrumbs, consider mixing in a little more Parmesan for added texture.
• Parmesan cheese – Adds a rich, nutty flavour to the breading and topping. There’s 1/3 cup Parmesan cheese in the breadcrumb mixture and 2 Tablespoons (or more!) melted on top.
• Olive oil – Used to sear the chicken, adding a slight crispness before baking.
• Pesto – A flavourful sauce made with basil, garlic, Parmesan, pine nuts, and olive oil, adding a fresh, herby taste.
• Mozzarella cheese – Melts beautifully to create a gooey, cheesy layer on top. The fresher, the mozzarella, the better it melts! Feel free to substitute provolone, fontina, or gouda for a similar melty texture.
• Cooking spray – Prevents sticking and ensures easy cleanup.
• Fresh basil – Used as a flavourful garnish.

How to Make Pesto Chicken Parmesan

To begin, preheat the oven to 400°F (200°C) then grease a 9 x 13 inch baking dish with olive oil or cooking spray. Set it aside.

Slice each chicken breast in half lengthwise to create thinner cutlets then mix the salt, pepper, and Italian seasoning together in a small bowl. Set aside.

Set up a breading station: In the first bowl, combine all-purpose flour with half of the prepared seasonings. In the second bowl, whisk together the egg and milk. In the third bowl, mix panko breadcrumbs and 1/3 cup grated Parmesan cheese.

Dip one chicken piece into the flour mixture, then the egg mixture, and finally, coat it with the breadcrumb mixture. Repeat with the remaining chicken.

Heat olive oil in a large skillet over medium heat. Cook chicken for 2-3 minutes per side until golden brown. It doesn’t need to be fully cooked. Work in batches to avoid overcrowding the skillet.

Place the seared chicken in the prepared baking dish. Spread a spoonful of pesto on each piece, then top with mozzarella slices and Parmesan cheese.

Bake uncovered for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is melted and bubbly. Broil for 2-3 minutes until the top is golden brown.

Once done, garnish with fresh basil and serve over pasta to enjoy your Pesto Chicken Parmesan.

Recipe Tips and Tricks

1. Slice the chicken breasts in half ensures even cooking and a tender texture. If they are still thick, use a meat mallet to pound them to a desirable and uniform thickness.
2. When searing the chicken, cook in batches so each piece gets a proper golden crust. Overcrowding can make the chicken steam instead of crisping up.

Make Ahead Instructions

To make this recipe ahead of time, start by breading and searing the chicken. Allow it to cool to room temperature, then refrigerate it for up to 24 hours. When ready, add pesto and cheese, then bake as instructed.

Leftover Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results or use an air fryer for crispiness.

Great side options include pasta, roasted vegetables, garlic bread, or a fresh green salad.

Hi! I’m Bernice Hill, heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Pesto Chicken Parmesan recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!