Dinner

Chicken Parmesan Burgers with Rocket Pesto Recipe

ByJake Silas January 3, 2026January 3, 2026

Introduction

These chicken parmesan burgers with rocket pesto offer a delicious twist on a classic favorite. Juicy breaded chicken breasts topped with melted mozzarella and vibrant homemade rocket pesto make for a flavorful and satisfying meal. Perfect for a quick lunch or casual dinner.

Two crispy chicken sandwiches sit on a wooden board placed on a white marbled surface. Each sandwich has a soft, golden brown bun on top and bottom. Inside, there is a crispy fried chicken patty layered with melted white cheese that slightly drips over the edges. On top of the cheese is a bright green pesto sauce spread evenly, adding a fresh color contrast. Next to the sandwiches, there is a small clear glass bowl filled with more green pesto sauce, with a small spoon resting inside. The background is a soft pink color with a folded pink and white striped cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100ml vegetable oil
2 burger buns, split
1 chicken breast
40g panko breadcrumbs
1 tsp garlic granules
1 tsp dried mixed herbs
15g parmesan, finely grated
1 egg, beaten
25g plain flour
125g mozzarella, sliced
1 small garlic clove
60g Morrisons Wild Rocket
30g pine nuts, roughly chopped
30g parmesan, finely grated
½ lemon, juiced
75ml olive oil

Instructions

Step 1: Make the rocket pesto by peeling the garlic clove and placing it in a mini food processor with the wild rocket, pine nuts, parmesan, and lemon juice. Blitz until roughly chopped, then add the olive oil and blend until combined. Season to taste, transfer to a bowl, and set aside.
Step 2: Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Toast the cut sides of the burger buns for 2 to 3 minutes until golden. Remove and set aside to cool.
Step 3: Cut the chicken breast in half horizontally to create two pieces. Season lightly with salt and set aside.
Step 4: In three separate bowls, place the seasoned flour, beaten egg, and a mixture of panko breadcrumbs, garlic granules, dried herbs, and parmesan. Coat each chicken piece first in flour, then egg, and finally the breadcrumb mixture, pressing gently to adhere.
Step 5: Heat the remaining vegetable oil in the frying pan over medium-high heat. Fry the breaded chicken for 5 to 6 minutes on each side until golden and cooked through.
Step 6: Transfer the chicken to a baking tray and top each piece with mozzarella slices. Place under a hot grill for 2 to 3 minutes until the cheese is melted and bubbling.
Step 7: Assemble the burgers by topping the bun bases with the chicken, followed by a generous spoonful of rocket pesto. Cover with the bun tops and serve immediately.

Tips & Variations

For extra flavor, marinate the chicken in a little olive oil and lemon juice before breading.
Substitute pine nuts with walnuts or almonds for a different pesto texture.
Add sliced sun-dried tomatoes or fresh basil leaves inside the burger for added zest.

Storage

Store any leftover chicken and pesto separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in an oven or grill to maintain crispiness. Assemble the burger just before serving to keep the buns from becoming soggy.