Crispy Pesto Chicken with Roasted Potatoes and Lemon Salad

This crispy pesto chicken brings together the bright, herby flavors of pesto with a crunchy panko crust. Paired with oven-roasted Yukon Gold potatoes and a zesty lemon salad, it’s a complete meal that’s both satisfying and simple to prepare.

The secret lies in using pesto as a flavorful glue that helps the panko and mozzarella topping adhere to the chicken, creating a golden, crunchy crust as it bakes. The potatoes roast alongside, becoming tender and caramelized, while the fresh salad adds a bright, tangy contrast.

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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

2 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the upper position and preheat the oven to 450°F. Wash and dry all produce. Cut the potatoes into ½-inch cubes.
2. Toss the potato cubes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until browned and tender, 20-25 minutes, tossing halfway through.
3. In a small bowl, combine the panko, mozzarella, a drizzle of olive oil and a pinch of salt and pepper. Mix well.
4. Place the chicken breasts on a second, lightly oiled baking sheet. Brush 1 tablespoon of pesto onto the top of one chicken breast, then repeat with the other (you will have some pesto left over). Press the panko mixture onto the pesto-brushed sides, coating evenly. Roast until the chicken is no longer pink in the center, about 20 minutes.
5. Halve the lemon. In a large bowl, toss the mixed greens with a squeeze or two of lemon juice and a large drizzle of olive oil. Season with salt and pepper.
6. Divide the roasted potatoes and chicken between plates. Serve with the lemon salad on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

What can I substitute for pesto?

You can use sun-dried tomato paste or a basil and garlic oil mixture for a different flavor profile.

How do I store leftovers?

Store chicken and potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.