Here’s a Pesto Chicken Parm that is a delicious, flavorful twist on a classic Italian dish. It swaps out the usual marinara sauce or tomato sauce for herby pesto. Pounded chicken breasts cook evenly and then get pan-fried until golden brown for that irresistible crisp crust that I live for.
Instead of smothering it in red sauce, you’ll layer on creamy pesto, melt a generous topping of mozzarella, and sprinkle with Parmesan cheese on top before finishing it off in the oven until the cheese is melted and bubbly. Whether you use store-bought pesto or make your own with grated Parmesan, basil, garlic, pine nuts, lemon juice, salt and pepper, this pesto chicken parm is an easy dinner idea that’s big on flavor and pretty fuss free.
If you loved this creamy pesto chicken, try my Lazy Chicken Parm and my No Breading Chicken Parm. Also, don’t miss my 20 Gluten Free Midweek Dinner ideas!
Why you’ll love this gluten free recipe
My Pesto Chicken Parm is a quick dinner perfect for a weeknight. I get it on the table in under 30 minutes!
No red sauce required; this version uses pesto instead.
I’m obsessed with the crispy, juicy pan-fried chicken cutlets I get, every time.
It’s a simple and easy weeknight meal that feels like it came out of restaurant.
It’s great for a family dinner that everyone will love. Kids, adults, the whole lot!
Use homemade or store-bought pesto, and make it gluten-free or dairy-free if you need to.
My creamy pesto chicken is a fuss-free take on traditional chicken parm. Plus, it makes hardly any dishes!
Ingredients and substitutions
Boneless, skinless chicken breasts: These are lean, tender and cook up beautifully when sliced into thinner cutlets. You can also substitute boneless chicken thighs or use chicken cutlets or just gluten free chicken tenders to save time. Use grilled chicken for a lighter pesto chicken parm.
Olive oil: Adds flavor and helps get a golden, crispy crust on the chicken when pan-seared.
Gluten free breadcrumbs: Use seasoned gluten-free breadcrumbs or season with garlic, salt, pepper, basil and oregano.
Mozzarella cheese: Sliced mozzarella cheese or shredded mozzarella are both great. For a dairy free pesto chicken parm, use your favorite plant based mozzarella.
Creamy pesto sauce: Use a homemade or store-bought version. Just make sure it’s creamy enough to coat the chicken and melt into the cheese. Nut-free versions work just as well.
Can I make my own creamy pesto sauce?
Here’s my 3 ingredient, quick creamy pesto sauce recipe to use if you want to make your own:
Ingredients
- 1/2 cup pesto
- 1/4 cup heavy cream (or dairy free sub)
- ½ cup grated Parmesan cheese
Method
- In a small saucepan, combine the store-bought pesto and heavy cream.
- Heat over low-medium heat, stirring constantly, until the sauce is warmed through and well combined. Do not boil.
- Stir in Parmesan cheese.
Directions (step by step)
Prepare the chicken: Preheat the oven and pound the chicken breasts to an even thickness of about ½ inch to ensure even cooking.
Coat the bread: Dip each piece of chicken in olive oil, coating all sides thoroughly. Then dredge in gluten-free breadcrumbs, pressing gently to help the crumbs stick.
Sear the chicken: Place the breaded chicken in an oven-safe skillet over medium heat. Cook for 3 to 5 minutes per side, or until golden brown and mostly cooked through.
Add the cheese and pesto: Top each chicken breast with mozzarella cheese. Spoon the creamy pesto sauce over the cheese.
Bake the Creamy Pesto Chicken Parm: Transfer the skillet to the oven and bake for 15 to 20 minutes, or until the cheese is fully melted and the pesto sauce is hot and bubbling.
Expert tips and tricks
Pound the chicken evenly: Use a meat mallet or rolling pin to pound the chicken to a uniform thickness. This helps it cook quickly and evenly, and keeps it tender.
Pat the chicken dry before breading: Removing excess moisture helps the oil and breadcrumbs adhere better, giving you a crispier crust on the pesto chicken parm.
Don’t skip the sear: Pan-frying the chicken before baking gives you that golden brown exterior and locks in moisture. Use medium heat to avoid burning the coating before the chicken is cooked through.
Let the chicken rest briefly before topping: After pan-frying, let the chicken sit for a minute or two. This keeps the crust intact when you add the mozzarella and pesto.
Use a baking-safe skillet: Go from stovetop to oven without extra dishes by using an oven-safe skillet like cast iron or stainless steel.
For extra flavor, mix pesto with a little cream: This adds richness and helps the pesto melt beautifully over the cheese. It also prevents the pesto chicken parm from drying out in the oven.
Storage and meal prepping
To meal prep my Pesto Chicken Parm, you can prep the chicken and pesto in advance, but for the crispiest texture and meltiest cheese, it’s best to cook and serve it fresh.
For leftovers of the creamy Pesto Chicken Parm, let the chicken cool completely before storing it. Place in an airtight container and refrigerate for up to 3 to 4 days.
To reheat it, warm in a 350F (175C) oven until heated through and the cheese is melted again; about 10 to 15 minutes. You can also microwave individual portions, though the crust may lose its crispiness.
To freeze, let the chicken to cool fully and wrap it up. Freeze for up to 2 months.
Variations
Make it extra creamy: To make the pesto chicken parm creamy add Heavy Cream or Half-and-Half or a dairy free sub.
Use a different dish: Can also use a casserole dish and bake the cutlets, then add the sauce on top of the pesto chicken parm after the cutlets are baked
FAQs
Can I use store-bought pesto?
Yes! Store-bought pesto works great in this recipe. Just choose a creamy, high-quality version for the best flavor.
Can I make this pesto chicken parm gluten free?
Yes. Just use gluten free breadcrumbs to coat the chicken.
What kind of mozzarella should I use?
Both shredded mozzarella and fresh mozzarella slices work well. Shredded melts more evenly and fresh slices give a more traditional look. Use whatever you prefer or have on hand.
Do I have to pound the chicken?
Yes, I recommend pounding the chicken as it helps to cook it evenly.
Can I bake the chicken instead of pan-frying it?
Yes, you can bake the breaded chicken at 400F (200C) for about 20 to 25 minutes, flipping once halfway through, before adding the pesto and cheese.
How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 165F (74C) and the juices run clear. It should be golden brown on the outside and cooked through in the middle.
What can I serve with pesto chicken parm?
It pairs beautifully with pasta, roasted vegetables or a simple green salad. Garlic bread or mashed potatoes are great comfort-food options too.
Looking for more gluten free recipes
Pesto Chicken Parm (Gluten Free)
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 cup gluten free breadcrumbs
- 1 cup shredded mozzarella cheese or 2-4 slices of mozzarella cheese
- 1/2 cup creamy pesto sauce homemade or store-bought
Instructions
- Preheat oven to 400F (200C)
- Pound the chicken breasts to an even 1/2-inch thickness.
- Dip each chicken breast in olive oil, ensuring it’s fully coated.
- Then, dredge in gluten-free breadcrumbs, pressing gently so the breadcrumbs adhere.
- Add the breaded chicken to an oven safe skillet. Pan-fry for 3-5 minutes per side, or until golden brown and cooked through. If you have a non-stick skillet, no need to add extra oil.
- Top each piece with shredded mozzarella cheese, then spoon creamy pesto sauce over the cheese.
- Add to the oven. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the sauce is warmed through.
Wow, this Pesto Chicken Parm sounds absolutely mouthwatering! I love the twist of using creamy pesto instead of marinara — such a fresh, herby upgrade to a classic. The fact that it’s gluten-free and still crispy and cheesy makes it even better. Definitely adding this to my weeknight dinner list!