Crispy Pesto Chicken with Roasted Potatoes and Lemon Green Salad

Pesto isn’t just for pasta! In this recipe, we use it as a flavorful base to help a crunchy panko and mozzarella crust stick to tender chicken breasts. Roasted until golden and juicy, the chicken is paired with crispy oven-roasted Yukon Gold potatoes and a simple lemon-dressed green salad.

This complete meal comes together on two sheet pans, making cleanup a breeze. The herby aroma of pesto combined with the nutty crunch of panko will have everyone at the table asking for seconds.

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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 your oven to 450°F. 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, mozzarella cheese, a drizzle of olive oil and a pinch of salt and pepper. Mix well.
4. Place the chicken breasts on a lightly oiled second baking sheet. Brush about 1 tablespoon of pesto onto the top of each chicken breast (you may have a little pesto left over). Press the panko-mozzarella mixture firmly onto the pesto to form a crust.
5. Roast the chicken in the oven for about 20 minutes, until the crust is golden and the chicken is cooked through (no longer pink in the center).
6. While the chicken roasts, halve the lemon. In a large bowl, toss the mixed greens with a squeeze of lemon juice and 4 teaspoons of olive oil. Season with salt and pepper to taste.
7. Divide the roasted potatoes and chicken among plates. Serve with the lemon green 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.