Dinner

Chicken Parmesan Burgers with Rocket Pesto Recipe

BySophie Carsel January 27, 2026January 27, 2026

Introduction

Chicken parmesan burgers with rocket pesto are a flavorful twist on the classic Italian dish. Crispy breaded chicken topped with melted mozzarella and fresh, peppery rocket pesto make for a delicious and satisfying meal. This recipe is perfect for a quick weeknight dinner or a casual weekend treat.

Two sandwiches are shown on a wooden board over a white marbled surface. Each sandwich has three layers: the bottom layer is a soft, golden-brown bun, the middle layer is a crispy, breaded chicken fillet topped with melted white cheese, and the top layer is a dollop of bright green pesto sauce, all covered by a shiny, golden-brown bun top. A small glass bowl filled with green pesto and a spoon is placed to the left of the closest sandwich. The background is a soft pink color with a pink cloth visible on the right side. 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 adding it to a mini food processor with the wild rocket, pine nuts, parmesan, and lemon juice. Blitz until roughly chopped, then slowly add the olive oil while blitzing until combined. Season to taste, transfer to a bowl, and set aside.
Step 2: Heat 1 tablespoon of the vegetable oil in a frying pan over medium heat. Toast the burger buns cut-side down for 2-3 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.
Step 4: Mix the panko breadcrumbs, garlic granules, dried mixed herbs, and 15g parmesan in a bowl. Beat the egg in a second bowl, and season the flour in a third bowl.
Step 5: Coat each piece of chicken first in the seasoned flour, then dip into the beaten egg, and finally press into the panko mixture until well coated.
Step 6: Heat the remaining vegetable oil in the frying pan over medium-high heat. Fry the breaded chicken pieces for 5-6 minutes on each side until golden and cooked through.
Step 7: Transfer the chicken to a baking tray and top each piece with mozzarella slices. Place under the hot grill for 2-3 minutes until the cheese is melted and bubbling.
Step 8: Assemble the burgers by spreading the rocket pesto on the bun bases, then add the cheesy chicken, and top with the bun lids. Serve immediately.

Tips & Variations

Use fresh basil instead of rocket for a sweeter pesto flavor.
Add a slice of tomato or some crisp lettuce for extra freshness and texture.
For a spicier kick, mix some chili flakes into the panko breadcrumb coating.
Swap mozzarella for provolone or cheddar if preferred.

Storage

Store leftover chicken parmesan burgers wrapped in foil or an airtight container in the refrigerator for up to 2 days. Reheat in an oven or grill to keep the coating crispy rather than microwaving, which can make the coating soggy. Assemble fresh with pesto just before serving.