Crispy Pesto Chicken with Roasted Potatoes and Lemon Salad

Pesto isn’t just for pasta—it’s the secret to incredibly flavorful, juicy chicken with a crispy, golden crust. In this recipe, we spread pesto over chicken breasts, then press on a mixture of panko breadcrumbs and mozzarella cheese. As it bakes, the pesto infuses the meat with herby, garlicky goodness while the topping turns perfectly crunchy.

Alongside, we roast Yukon Gold potatoes until tender and browned, and toss a simple green salad with fresh lemon juice. It’s a complete meal that feels special but comes together with minimal fuss. Perfect for a weeknight dinner or a casual gathering.

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Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

4 ounce PestoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

3 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the upper position. Wash and dry all produce. Cut the 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. Spread in an even layer and roast until golden 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. Stir until well mixed.
4. Place the chicken breasts on a lightly oiled baking sheet. Brush about 1 tablespoon of pesto onto the top of each breast (you’ll have a little pesto left over). Press the panko mixture firmly onto the pesto to adhere.
5. Roast the chicken until cooked through and no longer pink in the center, about 20 minutes. The crust should be golden and crispy.
6. While the chicken and potatoes cook, halve the lemon. In a large bowl, toss the mixed greens with a squeeze or two of lemon juice, 4 teaspoons of olive oil, and salt and pepper to taste.
7. Divide the roasted potatoes and chicken among plates. Serve with the lemon salad on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed, until internal temperature reaches 165°F (74°C).

Can I prepare this dish ahead of time?

You can prep the potatoes and crust mixture in advance. Assemble and bake just before serving for the crispiest results.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs or crushed crackers can be used, but panko gives the crispiest texture.