Crispy Pesto-Crusted Chicken with Roasted Yukon Potatoes and Lemon Arugula

This pesto-crusted chicken dinner keeps things simple while delivering plenty of texture: tender roasted chicken, a crisp panko and mozzarella topping and herby pesto in every bite.

Roasted Yukon Gold potatoes make it hearty, while a quick arugula salad tossed with lemon and olive oil adds a fresh, peppery finish.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

5 unit Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat the oven to 450°F. Wash and dry the produce. Cut the Yukon Gold potatoes into 1/2-inch cubes.
2. Place the potatoes on a baking sheet. Toss with a drizzle of olive oil and a pinch each of salt and pepper. Roast until browned and tender, 20 to 25 minutes, tossing halfway through.
3. Meanwhile, in a small bowl, stir together the panko breadcrumbs, mozzarella, a drizzle of olive oil and a pinch each of salt and pepper.
4. Lightly oil a baking sheet and arrange the chicken breasts on it. Spread the pesto over the tops of the chicken, then press the panko-mozzarella mixture onto the pesto so it adheres.
5. Roast the chicken until cooked through and no longer pink in the center, about 20 minutes.
6. Halve the lemon. In a large bowl, toss the arugula with a squeeze of lemon juice and a generous drizzle of olive oil. Season with salt and pepper.
7. Divide the roasted potatoes and pesto-crusted chicken between plates. Serve the lemon arugula salad alongside.

Recipe Tips

FAQ

Can I make this with chicken cutlets instead of full chicken breasts?

The method works best as written with chicken breasts. If using thinner pieces, check them earlier because they may roast faster.

What does the pesto do in this recipe?

The pesto flavors the chicken and helps the panko-mozzarella topping stick to the surface as it roasts.

Can I use a different potato?

Yukon Gold potatoes are used here because they roast well and have a creamy texture. If substituting, keep the pieces cut to 1/2-inch cubes and roast until browned and tender.

When should I dress the arugula salad?

Dress the arugula right before serving with lemon juice, olive oil, salt and pepper to keep it from wilting.