Crispy Pesto Panko Chicken with Roasted Potatoes and Green Beans

This crispy pesto panko chicken is a dinner winner that comes together easily. Chicken cutlets are slathered with vibrant basil pesto, then coated in a crunchy panko and mozzarella mixture. Baked to golden perfection, the chicken stays juicy inside while the crust turns delightfully crispy.

Alongside, roasted potatoes and green beans make for a simple, wholesome meal. The potatoes become tender and slightly caramelized, while the green beans add a fresh pop of color. It’s a complete plate that’s sure to impress without much fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut potatoes into 1/2-inch wedges. Toss with 1 tsp olive oil, salt and pepper. Spread on one side of the baking sheet. Roast for 10 minutes.
3. Meanwhile, trim green beans. Toss with 1 tsp olive oil, salt and pepper. Set aside.
4. In a shallow dish, combine panko breadcrumbs and mozzarella cheese.
5. Pat chicken cutlets dry. Season both sides with salt and pepper. Spread 2 tbsp pesto over each cutlet (total 4 tbsp).
6. Press pesto-coated chicken into panko-mozzarella mixture, coating both sides evenly.
7. After potatoes have roasted 10 minutes, push them to one side. Add green beans to the other side. Drizzle beans with 1 tsp cooking oil and season with salt and pepper.
8. Place coated chicken cutlets in the center of the baking sheet. Dot each cutlet with 1/2 tbsp butter (total 1 tbsp).
9. Bake for 12-15 minutes, until chicken is golden and cooked through (internal temp 165°F).
10. Serve chicken alongside roasted potatoes and green beans. Enjoy!

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to about 1/2-inch thickness for even cooking.

Can I substitute the pesto?

Any basil pesto works well. For a dairy-free option, use a vegan pesto and omit the mozzarella or use dairy-free cheese.

How do I reheat leftovers?

Reheat in a 350°F oven for 5-7 minutes to maintain crispiness. Avoid microwaving.