Pesto Crusted Chicken with Roasted Potatoes and Lemon Salad

Pesto isn’t just for pasta-it’s the secret to a flavorful, crispy chicken dinner. In this recipe, tender chicken breasts are brushed with basil pesto, then coated in a crunchy panko and mozzarella crust before roasting to golden perfection. The result is juicy meat with a herby, cheesy crunch in every bite.

Alongside the chicken, we roast Yukon Gold potatoes until they’re crispy on the outside and fluffy inside. A bright lemon and mixed greens salad adds a fresh contrast, making this a complete, satisfying meal that comes together in about 30 minutes.

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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. Preheat oven to 450°F (230°C) and position racks in the middle and top. Wash and dry all produce. Cut potatoes into ½-inch cubes.
2. On a baking sheet, toss potatoes with a drizzle of olive oil, salt and pepper. Roast on the top rack, tossing halfway, until browned and tender, 20-25 minutes.
3. Meanwhile, in a small bowl, combine panko, mozzarella, a drizzle of olive oil and a pinch of salt and pepper.
4. Place chicken on a lightly oiled baking sheet. Brush the top of each breast with a thin layer of pesto. Press the panko mixture onto the pesto-coated side to adhere. Roast on the middle rack until chicken is cooked through (internal temperature 165°F), about 20 minutes.
5. Halve the lemon. In a large bowl, toss mixed greens with a squeeze or two of lemon juice, a drizzle of olive oil and salt and pepper to taste.
6. Divide 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 165°F internally.

Can I prepare this dish ahead of time?

You can assemble the chicken with pesto and panko up to a day ahead and refrigerate. Roast just before serving.

What can I substitute for panko?

Regular breadcrumbs or crushed cornflakes can be used, though the texture will be slightly different.