Pesto Chicken Parmesan for a Fast Dinner
Pesto is one of my favorite sauce flavors. Earthy and delicious, it’s great on bread or pasta, from a jar or homemade. Don’t keep pesto just for side dishes though! Pesto Chicken Parmesan is a great way to use this underutilized sauce in a new way, plus it has some of your favorite ingredients! Chicken, pesto, your favorite pasta sauce, and mozzarella come together to make the best 4-ingredient dish you’ll ever taste, and in under an hour, making this a winner on busy nights when you want something fancier than takeout. Just add a salad and a side dish for an amazing dinner any night.
Simple Ingredients for Pesto Chicken Parmesan
It really doesn’t take much to make a huge pan of Pesto Chicken Parmesan, especially if you get your chicken on sale. I used chicken thighs that I pulled the skins off, but you can use any cut of chicken you prefer. I’m going to try boneless skinless chicken breasts for my next batch of Pesto Chicken Parmesan, to see if I like that as much as the thighs. An 8 oz jar of your favorite pesto (I love the flavor of Classico plus you get a cool jar too!) is all you need for a whole pan of about 5 lbs of thighs. Topping the pesto is a jar of pasta sauce. Any flavor you like will do. Lastly, a wonderful coating of shredded mozzarella seals in the flavor and makes Pesto Chicken Parmesan a wonderful, flavorful meal.
- 8-10 chicken thighs, skin removed
- 1 8 oz jar pesto sauce
- 1 jar pasta sauce, any flavor
- 2 C shredded mozzarella
- Heat oven to 425 degrees F.
- Place the chicken thighs in a 9x13 baking dish.
- Cover with pesto, spreading over the top of each thigh.
- Spoon pasta sauce over the top, allowing it to coat the chicken.
- Sprinkle the top with mozzarella.
- Spray a baking dish sized piece of aluminum foil with nonstick cooking spray. Place sprayed side down on the dish, sealing the edges.
- Bake 45 minutes, until the chicken is cooked throughout.
- Remove foil; allow to brown for 5 minutes.
- Serve hot.
New Ways to Make Pesto Chicken Parmesan
It’s easy to change up Pesto Chicken Parmesan. As the weather warms up, so do grills, and nothing goes better on a grill for a barbecue than chicken! Try grilling chicken, maybe after marinating in some garlic, olive oil, and a dash of apple cider vinegar. When the chicken is about halfway done, baste it in pesto, then serve with a cold pasta sauce as a dipping sauce. You’ll have a dish that no one has had before, that everyone raves over in a grilled version of Pesto Chicken Parmesan.