Crispy Baked Pesto Chicken Parmesan with Fresh Mozzarella

Transform your weeknight dinner with this Crispy Baked Pesto Chicken Parmesan. Each juicy chicken breast is coated in a crunchy layer of breadcrumbs and fragrant pesto, then baked to perfection and topped with luscious fresh mozzarella.

This dish combines the best of Italian flavors—savory pesto, melty cheese, and a satisfying crunch—creating a comforting meal that’s both easy to prepare and sure to impress. Plus, it’s baked, making it a healthier alternative to traditional frying!

Crispy Baked Pesto Chicken Parmesan with Fresh Mozzarella

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 450 calories 24g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 boneless, skinless chicken breasts
• 1 cup fresh basil pesto
• 1 cup breadcrumbs (preferably panko)
• 1/2 cup freshly grated parmesan cheese
• 8 ounces fresh mozzarella, sliced
• Salt and pepper to taste
• Olive oil spray or drizzle

Instructions

1. Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
2. Season the chicken breasts with salt and pepper on both sides.
3. Spread a generous layer of pesto over each chicken breast, ensuring an even coating.
4. In a shallow dish, mix the breadcrumbs and grated parmesan cheese together.
5. Press each pesto-coated chicken breast into the breadcrumb mixture, coating both sides thoroughly.
6. Place the coated chicken breasts on the prepared baking sheet and lightly spray or drizzle with olive oil.
7. Bake for 20 minutes, then remove from the oven and top each breast with slices of fresh mozzarella.
8. Return to the oven and bake for an additional 10 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
9. Let the chicken rest for a few minutes before serving, garnished with extra basil if desired.

Notes

Tip: Serve with a side of pasta or a simple green salad for a complete meal.

For the best texture, make sure to let the chicken rest after baking for a few minutes before slicing. This helps the juices redistribute. If you don’t have fresh mozzarella, you can use shredded mozzarella, but fresh adds a wonderful creaminess.

Feel free to customize the pesto! You can use store-bought or make your own using basil, garlic, nuts, olive oil, and parmesan. Leftover chicken can be stored in an airtight container in the refrigerator for up to three days.