Crispy Panko Mozzarella Chicken with Bruschetta Topping and Roasted Veggies

This oven-baked chicken dish brings together the best of crispy and fresh: a golden panko-mozzarella crust meets a bright tomato, parsley and garlic topping. Paired with roasted potatoes and carrots, it’s a hearty yet vibrant meal that’s perfect for weeknights.

The secret to the crunchy coating is a simple mixture of panko breadcrumbs, shredded mozzarella and a touch of mayonnaise, baked until perfectly golden. A squeeze of lemon at the end ties all the flavors together.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the middle position. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces.
2. In a small bowl, combine panko, mozzarella, half the mayonnaise, a pinch of salt and pepper. Set aside.
3. Toss potatoes and carrots on one side of a baking sheet with a drizzle of oil, salt and pepper; spread in a single layer. Pat chicken dry with paper towels and season all over with salt and pepper. Place chicken on the opposite side of the baking sheet. Spread tops of chicken with remaining mayonnaise, then top with panko mixture, pressing gently to adhere (do not coat undersides).
4. Roast on the middle rack until veggies are tender, panko is golden and chicken is cooked through, 20-25 minutes. (If chicken finishes before veggies, transfer chicken to a plate and continue roasting veggies.)
5. Meanwhile, dice tomato into ¼-inch pieces. Finely chop parsley. Peel and mince garlic. Zest and quarter the lemon. In a second small bowl, combine tomato, parsley, garlic, juice from half the lemon, a pinch of salt, pepper and as much lemon zest as you like.
6. Divide chicken and roasted veggies between plates. Spoon tomato topping over chicken. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular chicken breasts instead of cutlets?

Yes, slice large chicken breasts in half horizontally to create cutlets or pound them to an even thickness so they cook through in the same time.

How do I store leftovers?

Store chicken and veggies separately in airtight containers in the fridge for up to 3 days. Reheat in the oven at 350°F to keep the panko crust crispy.

Can I make this dairy-free?

Yes, use dairy-free mozzarella and vegan mayonnaise. The panko crust may be slightly less golden but will still be delicious.