Panko Mozzarella 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 tomato, parsley and garlic topping adds a burst of freshness. Roasted potatoes and carrots round out the meal, making it a complete and hearty dinner.

The secret to the perfect crust is a thin layer of mayonnaise that helps the panko mixture adhere and turn beautifully golden in the oven. A squeeze of lemon juice over the finished dish brightens every bite, balancing the richness of the cheese and the earthiness of the roasted vegetables.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the middle (and top if making 4 servings). Wash and dry produce. Dice potatoes into ½-inch pieces. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. In a small bowl, combine panko, mozzarella, half the mayonnaise, a pinch of salt and pepper. Toss potatoes and carrots on one side of a baking sheet with a drizzle of oil, salt and pepper; spread in a single layer. (For 4 servings, spread veggies across the entire sheet.)
2. Pat chicken dry with paper towels and season all over with salt and pepper. Place chicken on the opposite side of the baking sheet from the veggies (for 4 servings, use a second baking sheet). Spread tops of chicken with remaining mayonnaise; top with panko mixture, pressing gently to adhere (no need to coat undersides). Roast on middle rack until veggies are tender, panko is golden and chicken is cooked through, 20-25 minutes. (For 4 servings, roast on middle and top racks, swapping positions halfway.) Tip: If chicken finishes before veggies, transfer to a plate and continue roasting veggies.
3. Meanwhile, dice tomato into ¼-inch pieces. Finely chop parsley. Peel and mince garlic. Zest and quarter lemon. In a second small bowl, combine tomato, parsley, garlic, juice from half the lemon, a pinch of salt, pepper and as much lemon zest as desired.
4. Divide chicken and veggie jumble between plates. Spoon tomato topping over chicken. Serve with 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 cutlets or pound them to an even thickness for faster cooking.

Can I prepare the bruschetta topping ahead of time?

Absolutely! The tomato, parsley, garlic, lemon juice and zest can be combined up to a few hours in advance. Keep it refrigerated and bring to room temperature before serving.

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.