Baked Pesto Chicken with Mozzarella Panko Crust, Roasted Potatoes and Lemon Greens

This baked pesto chicken turns a few simple ingredients into a complete, satisfying dinner: tender chicken breasts, a savory herb pesto layer and a golden panko-mozzarella topping.

Roasted Yukon Gold potatoes cook alongside the chicken, while mixed greens tossed with lemon and olive oil keep the plate fresh and balanced.

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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. Wash and dry the produce. Cut the Yukon Gold potatoes into 1/2-inch cubes.
2. Place the potatoes on a baking sheet. Toss with a drizzle of olive oil and a pinch each of 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 baking sheet and place the chicken breasts on it. Spread 1 tablespoon pesto over the top of each chicken breast. Press the panko-mozzarella mixture onto the pesto so it adheres.
5. Roast the chicken until it is no longer pink in the center, about 20 minutes.
6. While the chicken roasts, halve the lemon. In a large bowl, toss the mixed greens with a squeeze of lemon juice and a generous drizzle of olive oil. Season with salt and pepper.
7. Divide the roasted potatoes and pesto-crusted chicken between plates. Serve the lemon greens alongside.

Recipe Tips

FAQ

What temperature should I use for baked pesto chicken?

Bake this chicken at 450°F so the topping can turn golden while the chicken cooks through.

How long does the chicken take to roast?

The chicken roasts for about 20 minutes or until it is no longer pink in the center.

Can I roast the potatoes while the chicken cooks?

Yes. The potatoes roast for 20 to 25 minutes and the chicken takes about 20 minutes, so they can cook during the same oven session.

What should I serve with pesto panko chicken?

This recipe serves the chicken with roasted Yukon Gold potatoes and mixed greens tossed with lemon juice, olive oil, salt and pepper.