Panko-Crusted Chicken with Bruschetta Topping and Roasted Veggies

This dish brings together the best of crispy oven-baked chicken and fresh Italian flavors. A golden panko and mozzarella crust gives the chicken a satisfying crunch, while a bright topping of diced tomatoes, parsley, garlic and lemon zest adds a burst of freshness. Roasted potatoes, carrots and broccoli on the side make it a complete meal that’s both hearty and wholesome.

Perfect for a busy weeknight, this recipe uses simple ingredients and comes together with minimal hands-on time. The chicken stays juicy inside and the vegetables roast to tender perfection. A squeeze of lemon at the end ties everything together beautifully.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with the rack in the middle position. For 4 servings, also use the top rack. Wash and dry all produce. Dice the potatoes into ½-inch cubes. Trim, peel and cut the carrots on a diagonal into ½-inch-thick pieces. Cut the broccoli into small florets if needed.
2. In a small bowl, combine the panko breadcrumbs, shredded mozzarella, half of the mayonnaise and a pinch of salt and pepper. Set aside.
3. On one side of a baking sheet, toss the potatoes and carrots with a drizzle of oil, salt and pepper. Spread them in a single layer. For 4 servings, spread the vegetables across the entire sheet. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Place the chicken on the opposite side of the baking sheet (for 4 servings, use a second baking sheet for the chicken).
4. Spread the remaining mayonnaise over the tops of the chicken cutlets. Divide the panko mixture evenly over the chicken, pressing gently to adhere. Do not coat the undersides.
5. Roast on the middle rack until the vegetables are tender, the panko is golden brown and the chicken is cooked through (internal temperature 165°F), about 20-25 minutes. For 4 servings, roast on the middle and top racks, swapping the positions halfway through. If the chicken finishes before the vegetables, transfer the chicken to a plate and continue roasting the vegetables.
6. While the chicken roasts, dice the tomato into ¼-inch pieces. Finely chop the parsley. Peel and mince the garlic. Zest the lemon, then cut it into quarters. In a second small bowl, combine the diced tomato, parsley, minced garlic, juice from half the lemon, a pinch of salt, pepper and as much lemon zest as desired. Stir to combine.
7. Divide the roasted vegetables and chicken among plates. Spoon the tomato topping over the chicken. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

Can I prepare this dish ahead of time?

You can chop the vegetables and make the tomato topping up to a day in advance. Store them separately in the refrigerator. Assemble and bake the chicken just before serving for the best texture.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs or crushed crackers can be used, but the texture will be less crispy. For a gluten-free option, use gluten-free panko or crushed pork rinds.