Basil-Garlic Pesto Parmesan Chicken

It's easy to end up with dry chicken breasts, but coating them helps keep the juices in. Thick creamy salad dressings are my usual go-to's (ranch, Caesar, etc.) but I settled on pesto and Panko with delicious results!

Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Author WW


  • 3 ea. boneless skinless chicken breast halves
  • 1/3 cup basil-garlic pesto
  • 1-1/2 cup breadcrumbs Panko or other unseasoned
  • 3 tbsp Parmesan cheese grated
  • olive oil nonstick cooking spray


  1. Preheat oven to 425 °F

  2. Spray cookie sheet or other baking pan with non-stick spray

  3. Rinse chicken breasts and pat dry

  4. Place 1/3 of pesto on each chicken breast and rub to coat 

  5. Sprinkle with Parmesan cheese

  6. Roll chicken breasts in breadcrumbs and place on pan

  7. Press additional breadcrumbs onto top of chicken if needed

  8. Spray top of chicken with non-stick spray

  9. Bake at 425 °F for 15-25 minutes or until juices run clear

Recipe Notes

Serve with roasted potatoes and green beans (I microwaved Green Giant® Vegetable Medley to save time and noise)



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