Pesto Crusted Chicken with Roasted Potatoes and Lemon Salad

This oven-baked chicken recipe combines the bright flavor of basil pesto with a crunchy panko and mozzarella crust. Paired with tender roasted Yukon Gold potatoes and a zesty lemon salad, it’s a complete meal that’s both satisfying and easy to prepare.

Perfect for a weeknight dinner, this dish comes together in about 30 minutes with minimal hands-on time. The chicken stays juicy while the topping turns golden and crisp and the potatoes roast alongside for a hassle-free side.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

5 teaspoon 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) and adjust a rack to the upper position. Wash and dry all produce. Cut the potatoes into ½-inch cubes.
2. On a baking sheet, toss the potato cubes with a drizzle of olive oil and a pinch of salt and pepper. Roast until browned and tender, 20-25 minutes, tossing halfway through.
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. Lightly oil a second baking sheet. Place the chicken breasts on the sheet. Brush 1 tablespoon of pesto onto the top of each chicken breast (you may have a little pesto left over). Press the panko mixture onto the pesto-coated sides, forming a crust.
5. Roast the chicken until cooked through (no longer pink in the center), about 20 minutes.
6. Halve the lemon. In a large bowl, toss the mixed greens with a squeeze or two of lemon juice and a large drizzle of olive oil. Season with salt and pepper to taste.
7. Divide the roasted potatoes and chicken between 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 internal temperature reaches 165°F.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs or crushed crackers can be used, but the texture will be less crispy.

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.