Baked Pesto Chicken Parmesan takes minutes to prep and just 30 minutes to bake. This comforting, flavorful chicken dinner is a winner!
Got a case of the Mondays, aka busy busy and no time to think nor prep ahead for dinner?
I’ve got you covered with Baked Pesto Chicken Parmesan!
This simple yet flavor-packed chicken dinner requires just 4 ingredients, 5 minutes of prep work, and 30 minutes of baking time. It’s a busy weeknight dinner dream come true!
Cheesy Pesto Baked Chicken Thighs
Baked Pesto Chicken Parmesan is boneless, skinless chicken thighs tossed in prepared pesto, topped with marinara sauce and mozzarella cheese, then baked. So unbelievably simple! Like I said, five minutes to prep then 30 minutes to bake.
If you need a quick and flavorful dinner idea – this is your recipe.
Start with trimmed, boneless skinless chicken thighs (about 8 thighs) seasoned on both sides with salt and pepper.
Boneless skinless thighs are not only less expensive than chicken breasts but they’re incredibly tender and juicy — especially when baked.
Place the seasoned thighs into the bottom of a 8×8 or 9×12 baking dish then add prepared pesto and turn to coat with your hands.
You can absolutely use your own fresh pesto though, in the spirit of keeping this meal extremely quick and easy, jarred pesto works great.
Next spread marinara sauce over the thighs then top with sliced fresh mozzarella. Shredded mozzarella is fine too.
Cover the baking dish tightly with foil then bake at 400 degrees for 20 minutes. Remove the foil then cook for 10 more minutes, or until the cheese is melted and bubbly, and the chicken is cooked through. That’s it…dinner is served!
You will adore how tender the chicken is, and how delicious each bite of pesto mixed with marinara and mozzarella cheese is. Pure, easy comfort food — enjoy!
Ingredients
- 1 lb boneless skinless chicken thighs, about 8
- salt and pepper
- 1/3 cup prepared pesto
- 1 cup marinara sauce
- 8 oz fresh mozzarella cheese, thinly sliced
Directions
- Preheat oven to 400 degrees. Season chicken thighs with salt and pepper then add to a 8x8" or 9x12" 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
In theory, I love everything about this recipe. The flavors are great. But I can’t seem to get it cooked and on the table in 30 min. I’ve made this twice and the chicken took much longer to cook. And it was super watery.
I saw a suggestion to cook the pesto smothered chicken first and then add the sauce and cheese. Perhaps that will work? It’s pretty frustrating when it takes double the time to cook.
Hi Kelsey! Yes, that could work! I would bake the chicken uncovered for 20-30 minutes (or until the internal temperature reaches around 180 degrees — I think baking chicken thighs to a hotter internal temp makes them more tender) then spoon over warmed sauce and the cheese, and then broil until the cheese melts.
Made this tonight and it was delicious and easy! I used chicken breasts so cooked for 25 minutes on 400 and it was great!
Yum!! So glad it was a hit, Courtney!
Made this a couple of days ago and it was a hit, love finding easy recepis online that taste nice too :) Thanks for sharing x
Why call this chicken parmesan?
Call it chicken mozzarella.
Good point George!
This recipe is amazing! Since I’m GF and sick of most chicken dishes, so this was a nice surprise. Even my kids eat it without complaint. Thank you!
This is such an idea! recipe for My kids would love it!