Baked Chicken Pesto Parmesan and More: Pressure Cooker Adventures with Rachel Kim
This baked chicken pesto parmesan recipe delivers golden crusted, juicy chicken smothered in cheese, pesto, and marinara. A quick, easy, family-friendly dinner with big Italian flavor.
Equipment
- 1 Baking sheet Rimmed
Ingredients
Main Ingredients
- 2 pounds Boneless skinless chicken breasts thin-sliced
- 1.5 cups Italian seasoned panko bread crumbs
- 2 teaspoons Italian seasoning
- 0.5 teaspoon Freshly ground black pepper or to taste
- 0.5 cup Grated Parmesan cheese divided
- 1 Egg
- 0.5 cup Milk
- 0.25 teaspoon Salt
- 2 tablespoons Olive oil or as needed
- 1 cup Shredded part-skim mozzarella
- 0.5 cup Marinara sauce
- 0.5 cup Pesto
- Fresh basil or Italian parsley optional, for garnish
Instructions
Instructions
- Preheat oven to 450°F and coat baking sheet with nonstick spray.
- Pound chicken to ¼-inch thickness if needed. Cut large pieces in half.
- In a low dish, mix breadcrumbs, Italian seasoning, pepper, and ¼ cup Parmesan. In another dish, whisk egg, milk, and salt.
- Dip chicken into egg mixture, then press into breadcrumb mixture. Place on prepared baking sheet.
- Spray tops of chicken with cooking spray and drizzle olive oil over each piece. Bake 18–20 minutes until golden brown.
- Spoon 1 tablespoon marinara and 1 tablespoon pesto over each piece. Top with mozzarella and Parmesan. Bake 5 minutes more.
- Serve hot with pasta or salad. Garnish with basil or parsley.
Notes
To reduce prep time, use pre-sliced chicken and store-bought sauces. Freeze extra for future meals. Use air fryer to crisp leftovers.