Crispy Pesto Chicken with Roasted Potatoes and Lemon Salad

Pesto isn’t just for pasta-it’s the secret to a juicy, flavorful chicken dinner. In this recipe, we spread pesto over chicken breasts, then press on a crunchy panko and mozzarella coating. As it roasts, the pesto infuses the meat with herby goodness while the topping turns golden and crisp.

Pair the chicken with oven-roasted Yukon Gold potatoes and a simple lemon-dressed green salad for a complete meal that’s both satisfying and fresh. It’s a weeknight winner that comes together quickly with minimal fuss.

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Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

4 ounce PestoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

3 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Cut potatoes into ½-inch cubes.
2. On a baking sheet, toss potatoes 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, 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 1 tablespoon pesto onto each piece (you’ll have a little leftover). Press the panko mixture onto the pesto to adhere. Roast until chicken is cooked through, about 20 minutes.
5. Halve the lemon. In a large bowl, toss mixed greens with a squeeze of lemon juice and 4 teaspoons olive oil. Season with salt and pepper.
6. Divide potatoes and chicken between plates. Serve with 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 internal temperature reaches 165°F.

What can I substitute for panko?

Regular breadcrumbs or crushed cornflakes can be used for a similar crunchy texture.

How do I store leftovers?

Store chicken and potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.