Crispy Sun Dried Tomato Pesto Chicken

Crispy Sun Dried Tomato Pesto Chicken is an easy baked chicken recipe with a golden panko and Parmesan crust, perfect for a quick dinner.

Crispy Sun Dried Tomato Pesto Chicken is a simple baked chicken recipe that is big on flavour but incredibly easy to prepare. Chicken breasts are coated in a creamy sun dried tomato pesto mixture, then rolled in panko and Parmesan for a crisp, golden crust. It bakes up tender and juicy on the inside with a deliciously crunchy coating on the outside.

This recipe is perfect for busy weeknights when you want something satisfying without spending a lot of time in the kitchen. With just a handful of ingredients and minimal prep, it is an easy dinner that pairs well with vegetables, rice, or a simple salad.

Tips for Best Results

• Even thickness matters – Pound the chicken breasts lightly so they cook evenly and the coating stays crisp.
• Press the crumbs firmly – Gently press the panko and Parmesan mixture onto the chicken to ensure it sticks and forms a golden crust.
• Don’t overcrowd the pan – Give each piece of chicken space on the tray so the coating crisps up instead of steaming.
• Rest before slicing – Let the chicken rest a few minutes after baking to keep it juicy.

Ingredients and Substitutions

• Chicken breasts – Boneless, skinless; can swap for chicken thighs for a juicier result (may need extra cooking time).
• Mayonnaise – Helps the coating stick and keeps the chicken moist.
• Sun dried tomato pesto – Adds rich, savoury flavour; can substitute with regular tomato or basil pesto.
• Panko crumbs – Creates a light, crispy coating; regular breadcrumbs can be used but will be slightly less crunchy.
• Parmesan cheese – Adds flavour and helps the crust brown; Pecorino or Grana Padano are good alternatives.

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Crispy Sun Dried Tomato Pesto Chicken

Yield: 4 servings | Prep time: 5 minutes | Cook time: 25 to 30 minutes

Ingredients

• 2 tablespoons mayonnaise
• 1/4 cup sun dried tomato pesto
• 1 cup panko crumbs
• 1/4 cup Parmesan cheese
• 4 boneless skinless chicken breasts

Directions

1. Preheat the oven to 425 F and line a baking tray with parchment paper.
2. In a small bowl, stir together the mayonnaise and sun dried tomato pesto until well combined.
3. Place the panko crumbs and Parmesan cheese on a plate and mix together.
4. Coat each chicken breast in the pesto mayonnaise mixture, making sure it is evenly covered.
5. Press the coated chicken breasts into the crumb mixture, turning to coat all sides.
6. Place the chicken on the prepared baking tray.
7. Bake for 25 to 30 minutes, or until the chicken is cooked through and the coating is golden and crisp.