If you’re looking for a simple and delicious weeknight dinner, you’ve got to try this Pesto Parmesan Chicken. I served it with Garlic and Parmesan Angel Hair Pasta and everyone devoured it! I can’t wait to make it again! If you like pork chops better than chicken breasts, I’ve got you covered. Try this Pesto Parmesan Pork Chop recipe.
Pesto is so full of flavor! Using it to flavor chicken is a great and quick way to make it seem like you spent a lot of time on what is actually a very fast and simple recipe. Add some mozzarella and Parmesan cheeses on top and mmm, mmm, mmm…..You made a dinner everybody is going to love.
The best part is Pesto Parmesan Chicken only needs to bake for 30 minutes. Not only is it easy to throw together, but it is easy to throw on the table in under an hour. While the chicken bakes, you can throw together the angel hair pasta so it’s ready to serve with the chicken. Our whole family absolutely loved this dinner, and it will definitely be part of our regular meal rotation.
When the chicken cooks, it creates really delicious and flavorful juices. Instead of draining the juice off, we like to drizzle it over the noodles. Trust me! It’s perfection!
More Simple Weeknight Dinners
- Korean Beef Bowls
- Sticky Teriyaki Baked Chicken
- Broccoli Chicken Casserole with Egg Noodles
- Favorite White Chicken Chili
- Creamy Beef and Chili Casserole
- Chicken Taco and Rice Skillet Dinner
STEP-BY-STEP PHOTOS ON how to make pesto parmesan chicken
Tips for making Pesto Parmesan Chicken
- Sprinkle salt and pepper and 1-2 tsp of lemon juice on the bottom of the pan. This helps ensure flavor gets to every part of the chicken. Lemon juice is always a great addition when cooking chicken. It really enhances the flavor.
- Place pesto in a bowl, so you won’t cross-contaminate the jar of pesto when spreading it on the raw chicken.
- To maximize flavor, cut Hasselback slits (see step-by-step photos above) into each chicken breast and spoon pesto into each cut, as well as spreading it on top of the chicken breast.
- Use an instant-read meat thermometer to make sure the internal temperature is 165 degrees.
- After placing cheese on the chicken, broil for 1-2 minutes.
- Save the juices to pour over your noodles or freeze it and add it to soup later. Just don’t throw it away! It’s so flavorful and delicious!
- 4-6 large chicken breasts
- 1 6-8 oz jar of your favorite pesto
- 1 cup mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 1-2 tsp lemon juice
- salt and pepper
- Preheat oven to 425 degrees.
- Prepare a 9x13 glass baking dish by sprinkling it with salt and pepper and drizzling with lemon juice.
- On a cutting board, cut 4-5 Hasselback slices into each chicken breast, careful not to cut all the way through. See step-by-step photos.
- Using a spoon, spread pesto into each slit and also on top of each breast.
- Carefully transfer chicken to the baking dish. Repeat with the rest of the chicken.
- *Remember you're working with raw chicken. Be careful not to cross-contaminate the jar of pesto.
- Bake chicken at 425 degrees for 30 minutes or until the internal temperature of the thickest part of the breast is at least 165 degrees.
- Generously sprinkle the top of chicken breast with mozzarella and Parmesan cheese. Broil 1-2 minutes or until cheese is melted and bubbly.
- Serve with your favorite side. The leftover chicken juices taste delicious poured over pasta!