Baked Pesto Chicken Parmesan

Baked Pesto Chicken Parmesan




4 servings


  • 1lb Crescent boneless skinless chicken thighs, about 8 (could use chicken breasts pounded thin then cut in half)
  • salt & pepper
  • 1/3 cup pesto
  • 1 cup marinara sauce
  • 8oz fresh mozzarella cheese, sliced


  1. Preheat oven to 400 degrees. Season chicken thighs with salt and pepper then add to a 8×8″ or 9×12″ baking dish. Add pesto then use hands to evenly coat. Spoon marinara sauce over top of thighs followed by mozzarella cheese then cover tightly with foil and bake for 20 minutes. Remove foil then bake for 10 more minutes, or until chicken is cooked through and cheese is golden brown and bubbly.

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