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Pesto Chicken Sandwich with Parmesan

4 servings
Italian Pan Frying, Grilling

Enjoy this flavorful Pesto Chicken Sandwich with Parmesan, an ideal weeknight meal! Tender chicken breasts are marinated in a vibrant mix of pesto, lemon, and garlic, then pan-seared or grilled to perfection. Topped with more pesto and melted Parmesan cheese, it's a simple yet delicious dish that comes together in...

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Tom the Chef Tom the Chef Founder
August 25, 2025
Pesto Chicken Sandwich with Parmesan on the black plate, close up side shot with the kitchen in the background
  • 15 min.
  • 30 min.
  • 1/5
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Ingredients:

Main Ingredients: *

Final Touch: *

For Pan Frying Only:

Other Ingredients for Sandwich:

* This recipe comfortably feeds 4 with moderate portions. If you are going to feed big eaters, consider doubling all the ingredients in these sections.

Tools:

Directions:

All you need to prepare Pesto Chicken Sandich with Parmesan, top close up view

All you need to prepare Pesto Chicken Sandich with Parmesan, top close up view

1. Meat Preparation:

Let’s start the preparation of the Pesto Chicken Sandwich with Parmesan with the meat preparation.

1.1.

Rinse the chicken breasts thoroughly under cold water to remove any surface bacteria and trim off any unwanted parts.

1.2.

Butterfly each chicken breast and then cut it in half to create four individual portions.

How to Pound Meat Step 1How to Pound Meat Step 2How to Pound Meat Step 3Pesto Chicken Breasts-02

1.3. Pour and sprinkle the following ingredients on both sides of each portion:

Important: The ingredient quantities listed below are for one side only.

1.3.1.

Gently squeeze or pour lemon juice over the chicken.

Pesto Chicken Breasts-03

1.3.2.

Gently drizzle with extra virgin olive oil.

Pesto Chicken Breasts-04

1.3.3.

Place 1 TSP of pesto onto the chicken and grate (or press) ½ garlic clove directly onto it.

Pesto Chicken Breasts-05

1.3.4.

Then, use a brush or your fingers to spread it evenly.

Pesto Chicken Breasts-06Pesto Chicken Breasts-07Pesto Chicken Breasts-08

1.3.5. Season generously with salt and pepper.

Important: The salt is especially important for developing flavor.

Pesto Chicken Breasts-09Pesto Chicken Breasts-10

1.4. Cover the chicken and let it marinate at room temperature for about 15 minutes to allow the flavors to settle. If you are in a rush, you can skip this step.

Note:
Alternatively, you can marinate it overnight in the refrigerator but be sure to let it sit at room temperature for the last 30 minutes before cooking.

Pesto Chicken Breasts-11

2. Pan Sear with Finishing in the Oven or Grill:

A.

Pan sear with finishing in the oven:

1.

Set oven to preheat to 350°F.

2. Preheat the fry pan on medium-high heat with 2 TBSP of frying oil.

Note:
If portions of chicken breasts are bigger, you may need to work in batches or use two pans.

3.

Sear on one side until a nice sear is reached (about 2 minutes).

4. Turn and add on top of each one:

2 TSP of pesto

Distribute evenly on the entire surface using a silicone brush.

5. Next, sprinkle the top of each one evenly with:

About 2 TBSP of grated Parmesan
Optional: 2 TBSP of shredded Mozzarella

6.

Pour the leftover marinade over the chicken.

7.

Place the meat to finish in a preheated oven until it is fully cooked (about 3 – 4 minutes). *

B. Grill:

Note:
If your grill has a lid, it is best to keep it closed as much as possible.

1.

Preheat grill at 350°F.

2.

Place the chicken on the grill and brush it with the leftover marinade.

Pesto Chicken Breasts-12

3.

Sear on one side until a nice sear is reached (about 2 minutes).

4. Turn and add on top of each one:

1 TBSP of pesto (optionally up to 2 TBSP)

Distribute evenly on the entire surface using a brush.

Pesto Chicken Breasts-13Pesto Chicken Breasts-14Pesto Chicken Breasts-15Pesto Chicken Breasts-16

5. Next, sprinkle the top of each one evenly with:

About 2 TBSP of grated Parmesan
Optional: 2 TBSP of shredded Mozzarella

Pesto Chicken Breasts-17

6.

Then grill until it is fully cooked (about 3 – 4 minutes). *

Pesto Chicken Breasts-18Pesto Chicken Breasts-19

3. Assemble and Serve Pesto Chicken Sandwiches with Parmesan:

3.1.

Cut each of the four buns in half.

Pesto Chicken Sandich with Parmesan-2

3.2.

Optionally, you can toast the buns in a toaster, or you can spread a thin layer of butter on the cut sides and briefly sear them on a medium heat pan or grill until crispy.

3.3.

Spread garlic aioli (or mayonnaise) on both halves of each bun (about 2 TBSP per half).

Pesto Chicken Sandich with Parmesan-3

3.4.

If using, evenly place about 1 TBSP of sun-dried tomatoes on the top half of the bun.

Pesto Chicken Sandich with Parmesan-4

3.5.

Place a couple of lettuce leaves on the bottom half, followed by a portion of chicken.

Pesto Chicken Sandich with Parmesan-5Pesto Chicken Sandich with Parmesan-6

3.6.

Add two slices of tomato to top of the chicken.

Pesto Chicken Sandich with Parmesan-7

3.7.

Cover with the top half of the bun and serve.

Pesto Chicken Sandich with Parmesan-8
* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F.
Kitchen Guide

Poultry

The USDA minimum safe internal temperature is 165°F.

The popular serving temperature is the same as the minimum serving temperature.

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Food & Ingredients

Types of Chicken Meat

January 20, 2025

Chicken is a global culinary superstar, renowned for its versatility, affordability, and mild flavor that adapts to countless cuisines. While many home cooks gravitate towards familiar cuts like the breast, the world of chicken meat extends far beyond this popular choice. Understanding the different types of chicken meat available unlocks a wider range of culinary possibilities, allowing you to choose the perfect cut for your desired dish and cooking method. From succulent dark meat to lean white meat, each part of the chicken offers a unique texture and flavor profile waiting to be explored. This guide will navigate the diverse landscape of chicken meat, providing you with the knowledge to make informed decisions at the butcher counter and elevate your chicken cookery to new heights.

Read More
Tom the Chef Tom the Chef Founder
About the Author:
Tom the ChefFounder
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