Crispy Pesto Chicken with Roasted Potatoes and Green Beans

This oven-baked pesto chicken delivers juicy meat with a crispy, golden crust. A layer of pesto acts as the perfect glue for panko breadcrumbs and mozzarella, creating a flavorful coating that bakes up crunchy and delicious. Paired with roasted Yukon Gold potatoes and green beans tossed with almonds and lemon, this complete meal is both satisfying and easy to prepare.

The combination of herby pesto, nutty panko and melted cheese makes every bite irresistible. Roasting the chicken and potatoes together streamlines cleanup, while the green beans get a quick microwave steam before being dressed with lemon and almonds for a fresh finish. It’s a weeknight-friendly dinner that feels special.

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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

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 oven to 450°F (232°C) and adjust rack to upper position. Wash and dry all produce. Cut Yukon Gold 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, a drizzle of olive oil, salt and pepper. Mix well.
4. Place chicken breasts on a lightly oiled baking sheet. Brush 1 tablespoon of pesto onto the top of each breast (you may have a little leftover). Press the panko mixture onto the pesto-coated side, forming an even crust.
5. Roast chicken until cooked through and no longer pink in the center, about 20 minutes. Meanwhile, pierce the green bean bag with a fork and microwave on high for 2-3 minutes until tender.
6. Halve the lemon; cut one half into wedges. In a large bowl, combine the cooked green beans, almonds, juice from the remaining lemon half and a drizzle of olive oil or butter (optional). Season with salt and pepper to taste.
7. Divide roasted potatoes, chicken and green beans among plates. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well. Adjust cooking time as needed; thighs may take a few minutes longer.

Can I substitute the pesto?

Any basil pesto works or try sun-dried tomato pesto for a different flavor.

How do I make this dairy-free?

Use dairy-free mozzarella or omit the cheese and add extra panko. Check that your pesto is dairy-free.