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 and mozzarella crust. Baked in the oven, the chicken stays tender and juicy while the topping turns golden and crisp. Served alongside roasted Yukon Gold potatoes and a zesty lemon salad, it’s a complete meal that’s both simple and satisfying.

The secret is using pesto as both a flavor booster and a glue for the breadcrumb mixture. Each bite delivers a delightful contrast of textures and tastes. Perfect for a weeknight dinner that feels special without requiring hours in the kitchen.

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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 potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until browned, 20-25 minutes, tossing halfway through.
3. In a small bowl, mix together the panko, mozzarella, a drizzle of olive oil and a pinch of salt and pepper.
4. Place the chicken on another lightly oiled baking sheet. Brush 1 tablespoon of pesto onto the top of one piece, then repeat with the other piece (you will have some pesto left over). Cover the pesto-brushed sides with the crust mixture, pressing gently to adhere. Roast until the chicken is no longer pink in the center, about 20 minutes.
5. Halve the lemon. In a large bowl, toss together the mixed greens, a squeeze or two of lemon juice and a large drizzle of olive oil. Season with salt and pepper.
6. Divide the potatoes and chicken between plates. Serve the 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 panko breadcrumbs?

Regular breadcrumbs or crushed crackers can be used, but panko gives the crispiest texture.

How do I store leftovers?

Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.