Baked Pesto Chicken with Mozzarella Panko Crust, Roasted Potatoes &Amp; Greens

This baked pesto chicken turns a few simple ingredients into a crisp, savory dinner. A layer of pesto helps the mozzarella-panko topping cling to the chicken as it roasts, creating a golden crust with plenty of herby flavor.

Serve it with tender roasted Yukon Gold potatoes and a quick mixed greens salad dressed with lemon and olive oil for a complete, balanced plate.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F and place a rack in the upper position. Wash and dry the produce. Cut the Yukon Gold potatoes into 1/2-inch cubes.
2. Spread the potatoes on a baking sheet. Toss with a drizzle of olive oil, salt and pepper. Roast until browned and tender, 20 to 25 minutes, tossing halfway through.
3. In a small bowl, stir together the panko breadcrumbs, mozzarella, a drizzle of olive oil and a pinch each of salt and pepper.
4. Lightly oil a second baking sheet. Place the chicken breasts on the sheet, then spread 1 tablespoon pesto over the top of each piece. You may have a little pesto left over.
5. Spoon the panko-mozzarella mixture over the pesto-coated side of the chicken, pressing gently so the crumbs adhere.
6. Roast the chicken until it is no longer pink in the center, about 20 minutes.
7. While the chicken finishes cooking, halve the lemon. In a large bowl, toss the mixed greens with a squeeze or two of lemon juice and a generous drizzle of olive oil. Season with salt and pepper.
8. Divide the roasted potatoes and pesto-crusted chicken between plates. Serve with the lemony mixed greens on the side.

Recipe Tips

FAQ

Can I use the remaining pesto?

Yes. The method uses 1 tablespoon pesto on each chicken breast, so if you have any left, you can serve it on the side or save it for another use.

What kind of potatoes work best here?

The recipe uses Yukon Gold potatoes, which roast well into tender, browned pieces.

Can I make the salad dressing in the bowl?

Yes. Add the mixed greens to a large bowl, squeeze in lemon juice, drizzle with olive oil, season with salt and pepper and toss until lightly coated.

How do I know when the chicken is done?

Roast until the chicken is no longer pink in the center, about 20 minutes, depending on thickness.