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Baked Pesto Parmesan Chicken


Baked Pesto Parmesan Chicken

Baked Pesto Parmesan Chicken

Photo: Diana Rattray
Serve this tasty and easy baked chicken with potatoes and a tossed salad. Use a quartered chicken, leg quarters, or split breasts to make this tasty recipe.


  • 1 chicken, about 4 pounds, quartered, or other chicken parts
  • 4 tablespoons prepared pesto
  • 4 large cloves garlic, finely chopped
  • Juice of 1 lemon, about 2 tablespoons
  • 1 tablespoon olive oil
  • 1/4 cup shredded Parmesan cheese


Line a 13x9-inch pan with foil and lightly grease the foil.

Wash chicken and pat dry. Trim excess fat and remove skin, if desired. Sprinkle lightly with salt and pepper and place in the prepared pan. Combine the pesto, garlic, and lemon juice and rub the mixture evenly over the chicken pieces. Cover tightly with foil and refrigerate for 1 to 2 hours.

Drizzle the chicken breasts lightly with olive oil. Bake at 375° for 55 to 65 minutes, or until chicken is cooked. Juices will run clear when chicken is pierced with a fork. Sprinkle with parmesan cheese and continue baking just until melted, about 2 to 3 minutes.
Serves 4.

More Chicken Recipes
Baked Chicken Paprika
Broiled Lemon Chicken
Skillet Chicken with Sour Cream
Walnut Chicken
Chicken with Peaches
Chicken Rosemary
Chicken Casserole with Noodles and Zucchini
Chicken Marsala
Dawn's Chicken Parmesan
Oven Fried Parmesan Garlic Chicken
Chicken and Mushrooms


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