Crispy Pesto Chicken with Roasted Potatoes and Lemon Salad

Pesto isn’t just for pasta! In this recipe, we use it as a flavorful base for a crunchy panko and mozzarella topping on tender chicken breasts. The result is a juicy, herby and crispy main dish that pairs perfectly with roasted Yukon Gold potatoes and a bright lemon-dressed salad.

This complete meal comes together on two baking sheets, making cleanup a breeze. The potatoes roast first, then the chicken joins them in the oven for a perfectly timed dinner. It’s a crowd-pleasing weeknight meal that feels special but is surprisingly simple to make.

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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 Yukon Gold potatoes into ½-inch cubes.
2. On a baking sheet, toss the potato cubes with a generous drizzle of olive oil and a pinch of salt and pepper. Spread in an even layer and roast for 20-25 minutes, tossing halfway through, until golden and tender.
3. In a small bowl, combine the panko breadcrumbs, shredded mozzarella, a drizzle of olive oil and a pinch of salt and pepper. Mix until the crumbs are evenly moistened.
4. Place the chicken breasts on a second lightly oiled baking sheet. Brush about 1 tablespoon of pesto onto the top of each breast (you may have a little pesto left over). Press the panko mixture firmly onto the pesto to form a crust.
5. Roast the chicken in the oven for about 20 minutes or until the chicken is cooked through (no longer pink in the center) and the crust is golden brown.
6. While the chicken roasts, halve the lemon. In a large bowl, toss the mixed greens with a squeeze of lemon juice, about 4 teaspoons of olive oil and salt and pepper to taste.
7. Divide the roasted potatoes and chicken among plates. Serve 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 they reach an internal temperature of 165°F.

What can I substitute for panko breadcrumbs?

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

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.