Crispy Pesto Panko Chicken with Roasted Potatoes and Cranberry Almond Salad

Pesto isn’t just for pasta! In this recipe, we use vibrant basil pesto as a flavorful glue to hold a crispy panko and mozzarella crust onto tender chicken breasts. As the chicken roasts, the pesto infuses every bite with herby richness while the topping turns golden and crunchy.

Alongside the chicken, we roast Yukon Gold potatoes until they’re crispy on the outside and fluffy inside. A bright salad of mixed greens, dried cranberries and almonds with a squeeze of lemon ties everything together for a balanced, satisfying meal.

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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

1 ounce Dried CranberriesView 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 oven to 450°F (230°C) and adjust rack to the middle position. 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 until golden and tender, 20-25 minutes, tossing halfway through.
3. In a small bowl, combine panko breadcrumbs, mozzarella cheese, a drizzle of olive oil and a pinch of salt and pepper. Set aside.
4. Lightly oil another baking sheet. Place chicken breasts on the sheet. Brush 1 tablespoon of pesto onto the top of each chicken breast (you may have some pesto left over). Press the panko mixture firmly onto the pesto-coated tops to form a crust.
5. Roast chicken until cooked through and no longer pink in the center, about 20 minutes. The crust should be golden and crispy.
6. While chicken roasts, halve the lemon. In a large bowl, combine mixed greens, dried cranberries and almonds. Squeeze lemon juice over the salad, drizzle with olive oil and toss to coat. Season with salt and pepper to taste.
7. Divide roasted potatoes and chicken between plates. Serve with the cranberry almond salad on the side.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold potatoes with any waxy potato like red potatoes or fingerlings. Avoid starchy potatoes like russets as they may not hold their shape as well.

What can I use instead of pesto?

If you don’t have pesto, you can use sun-dried tomato paste or a mixture of olive oil, garlic and fresh basil. The flavor will change but still be delicious.

How do I store leftovers?

Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness. The salad is best enjoyed fresh.