Crispy Pesto Chicken with Roasted Potatoes and Green Beans

This baked pesto chicken recipe is a simple way to turn ordinary chicken breasts into something special. A thin layer of pesto acts as the perfect glue for a crunchy panko and mozzarella crust, creating a golden, flavorful coating as it roasts in the oven.

Paired with tender roasted potatoes and bright green beans tossed with lemon and almonds, this meal is balanced, satisfying and comes together in about 30 minutes. It’s a weeknight dinner that feels like a treat.

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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

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView 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 the oven to 450°F with racks in the middle and top positions. Wash and dry all produce except the green beans. Cut the potatoes into ½-inch cubes.
2. On a baking sheet, toss the potatoes with a drizzle of olive oil and a pinch of salt and pepper. Roast on the top rack, tossing halfway through, until browned and tender, 20-25 minutes.
3. In a small bowl, combine 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 the top of each breast with a thin layer of pesto (you may have some left over). Press the panko mixture onto the pesto-coated sides to adhere. Roast on the middle rack until the chicken is cooked through, about 20 minutes.
5. Microwave the green beans in their bag until tender, 2-4 minutes. (No microwave? Steam them in a small pot with a splash of water until just tender, 5-7 minutes.) Quarter the lemon. Transfer the green beans to a large bowl with the almonds and 1 tablespoon butter. Squeeze in the juice from 2 lemon wedges and toss until the beans are coated and the butter has melted. Season with salt and pepper.
6. Divide the potatoes, chicken and green beans among plates. Serve with the remaining lemon wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust the cooking time as needed; thighs may need a few extra minutes.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs or crushed cornflakes can be used, but the texture will be less crispy.

How do I store leftovers?

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