Crispy Pesto Chicken with Roasted Potatoes and Green Salad

This dish takes classic pesto beyond pasta, using it as a flavorful glue for a crispy panko crust on tender chicken breasts. The result is a golden, herby coating that locks in juices and adds irresistible crunch.

Paired with roasted Yukon Gold potatoes and a bright green salad, this meal is balanced, satisfying and simple enough for a weeknight dinner. Ready in under an hour, it’s a delicious way to elevate your chicken dinner routine.

Log in to save recipes and build weekly shopping lists.

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

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView 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 your oven to 450°F and adjust a rack to the upper position. Wash and dry all produce. Cut the Yukon Gold potatoes into ½-inch cubes.
2. On a baking sheet, toss the potato cubes with a drizzle of olive oil and a pinch of salt and pepper. Roast until golden brown and tender, 20-25 minutes, tossing halfway through.
3. In a small bowl, combine the panko breadcrumbs, mozzarella cheese, a drizzle of olive oil and a pinch of salt and pepper. Mix well.
4. Place the chicken breasts on a separate lightly oiled baking sheet. Brush 1 tablespoon of pesto over the top of each breast (you may have a little pesto left over). Press the panko mixture onto the pesto-coated tops, forming an even crust. Roast until the chicken is cooked through and no longer pink in the center, about 20 minutes.
5. In a large bowl, toss the mixed greens with 2 teaspoons of white wine vinegar and a generous drizzle of olive oil. Season with salt and pepper. Add more vinegar if desired, but taste first-the dressing may already be tangy enough.
6. Divide the roasted potatoes and chicken among plates. Serve the green salad on the side.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, any waxy potato like red or fingerling will work, but Yukon Golds offer a buttery flavor and creamy texture that pairs well with the pesto chicken.

What can I substitute for pesto?

You can use sun-dried tomato pesto or a basil-based sauce, but the flavor will change. For a dairy-free option, look for vegan pesto.

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.