Crispy Pesto Chicken with Roasted Potatoes and Green Beans

Pesto isn’t just for pasta! In this recipe, we use it as a flavorful glue to hold a crunchy panko and mozzarella crust onto tender chicken breasts. As the chicken roasts in the oven, the pesto infuses every bite with herby aromatics while the topping turns golden and crisp.

Alongside the chicken, we roast Yukon Gold potatoes until they’re browned and fluffy and quickly cook green beans tossed with butter, almonds and a squeeze of fresh lemon. It’s a complete, satisfying meal that comes together on two sheet pans-perfect for a busy weeknight.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) and adjust racks to middle and top positions. Wash and dry all produce except the green beans. Dice potatoes into ½-inch pieces.
2. On a baking sheet, toss potatoes with a drizzle of olive oil, salt and pepper. Roast on the top rack, tossing halfway through, until browned and tender, 20-25 minutes.
3. In a small bowl, combine panko, mozzarella, a drizzle of olive oil and a pinch of salt and pepper.
4. Place chicken on a second lightly oiled baking sheet. Brush the tops with a thin layer of pesto (you may have some left over). Mound the panko mixture on top, pressing gently to adhere. Roast on the middle rack until chicken is cooked through, 20-22 minutes.
5. Meanwhile, pierce the green bean bag with a fork and microwave on a plate until tender, 2-3 minutes. (No microwave? Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Quarter the lemon. Transfer green beans to a large bowl with almonds and 1 tablespoon butter. Add a squeeze of lemon juice to taste, toss until butter melts and season with salt and pepper.
6. Divide potatoes, chicken and green beans among plates. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen green beans instead of fresh?

Yes, just microwave or steam them according to package directions until tender.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs or crushed crackers work, but panko gives the crispiest texture.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.