Imagine a dish that transforms ordinary chicken into a crispy, flavor-packed masterpiece that looks like it came straight from a gourmet kitchen. Our Pesto Panko Chicken with Roasted Potatoes and Green Beans is not just a meal—it's a culinary adventure that promises to elevate your home cooking game. With a golden, herb-infused panko crust and perfectly roasted vegetables, this recipe is about to become your new weeknight dinner superstar that will have everyone asking, "Who's the chef?"
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1/2 cup pesto
- 1 cup panko breadcrumbs
- 2 cups baby potatoes, halved
- 2 cups green beans, trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or aluminum foil to ensure easy cleanup.
- Prepare the chicken breasts by patting them dry with paper towels. This helps the pesto and breadcrumbs adhere better to the surface.
- Spread pesto evenly over each chicken breast, completely coating the top and sides. Ensure a thick, even layer for maximum flavor.
- Pour panko breadcrumbs onto a flat plate. Carefully press each pesto-coated chicken breast into the breadcrumbs, ensuring a full, even coating on all sides.
- In a large mixing bowl, toss halved baby potatoes with 1 tablespoon olive oil, salt, and pepper. Spread potatoes cut-side down on one half of the prepared baking sheet.
- Toss trimmed green beans with remaining olive oil, salt, and pepper in the same mixing bowl. Arrange green beans on the other half of the baking sheet.
- Place the breaded chicken breasts on top of the potatoes, ensuring they are not overlapping.
- Bake in the preheated oven for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are golden and crisp.
- Remove from oven and let chicken rest for 5 minutes before serving to allow juices to redistribute.
- Plate the chicken alongside roasted potatoes and green beans, garnishing with fresh herbs if desired.
Tips
- Pat chicken breasts completely dry before coating to ensure the pesto and breadcrumbs stick perfectly.
- Use high-quality store-bought or homemade pesto for maximum flavor impact.
- Press panko breadcrumbs firmly onto the chicken to create a thick, crunchy coating.
- Cut potatoes to similar sizes to ensure even roasting.
- Don't overcrowd the baking sheet—give ingredients space to crisp up.
- Use a meat thermometer to check chicken's internal temperature for food safety.
- Let chicken rest after cooking to keep it juicy and tender.
- For extra flavor, try adding grated Parmesan to your panko mixture.
- Use fresh green beans for the best texture and flavor.
- Experiment with different herb garnishes like basil or parsley to personalize the dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 110mg
