Baked Breaded Pesto and Parmigiano Chicken

Chicken in a plate with salad and on a plate.

5 from 2 votes

Baked Breaded Pesto and Parmigiano Chicken

Pesto parmigiano chicken is a juicy, easy baked chicken recipe with basil pesto and melted parmesan, perfect for a quick dinner.

Prep Time30

Cook Time27

Total Time57

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 319kcal

Author: Rosemary Molloy

Ingredients

3 tablespoons bread crumbs
½ cup freshly grated parmigiano
2-3 pinches salt
1-2 dashes black pepper
4 boneless skinless chicken breast slices (approximately 5 oz / 150 grams each)
⅓-½ cup basil pesto (homemade or store bought)
1 tablespoon freshly finely chopped parsley
1-2 tablespoons olive oil

US Customary - Metric

Instructions

Pre-heat oven to 350F/180C. Line a baking sheet with parchment paper.
In a small/medium bowl mix together the breads crumbs, parmigiano, salt and pepper.
Spread the chicken breasts with the pesto, place the chicken pesto side down on the baking sheet, then spread the remaining pesto on the chicken. Top with the bread crumb mixture. Sprinkle with the parsley and drizzle with olive oil.
Bake for approximately 30-35 minutes. Broil for 2-3 minutes (watch carefully) to brown more if desired. Serve immediately. Enjoy!
Chicken is done when the internal temperature is 165F/74C.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, place the chicken on a baking sheet and warm in the oven until heated through. This helps keep the pesto parmesan crust from becoming soggy. You can also reheat gently in the microwave, though the coating will be softer.

Nutrition