Presto Pesto Panko Chicken
with Roasted Broccoli & Green Beans
- Wheat
- Milk
Do you believe in magic? We weren’t sure until we mastered this chicken dinner trick! First, chicken is covered in a blanket of basil pesto, then coated in a magical mix of panko and mozzarella. Next, it’s transferred to the oven, and… presto chango! Chicken is unveiled, deliciously juicy, with a crispy crust sure to charm your dinner guests. For your next trick, plate chicken with roasted potatoes and green beans and watch this dinner… disappear.
Ingredients
6 ounce
Green Beans
½ cup
Panko Breadcrumbs
(Contains: Wheat)
8 ounce
Broccoli
½ cup
Mozzarella Cheese
(Contains: Milk)
4 tablespoon
Pesto
(Contains: Milk)
10 ounce
Chicken Cutlets
5 unit
Potatoes
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim green beans if necessary.
Cut broccoli florets into bite-size pieces if necessary. (Save potatoes for another use.)
• Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. • Roast on top rack for 10 minutes (you’ll add the green beans then).
Swap in broccoli for potatoes; roast on top rack for 5 minutes (you’ll add the green beans then).
• Add 1 TBSP butter (2 TBSP for 4 servings) to a small microwave-safe bowl. Microwave until melted, 30-45 seconds. Stir in panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.
• Pat chicken* dry with paper towels; season all over with salt and pepper. Place on a second lightly oiled baking sheet. Brush tops of chicken with a thin layer of pesto (you may not use all the pesto). Mound with panko mixture, pressing to adhere (no need to coat the undersides). • Roast on middle rack until chicken is browned and cooked through, 20-22 minutes.
• Once potatoes have roasted 10 minutes, remove baking sheet from oven. Push potatoes to one side of sheet. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper. • Roast on top rack until potatoes and green beans are browned and tender, 12-15 minutes.
• Divide potatoes, chicken, and green beans between plates. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the crispy, flavorful pesto-panko topping on juicy chicken; some found it a bit strong 🍗
- Ease of prep: Customers praised how quick and simple this oven-baked meal was to prepare and cook
- Suggestions: Consider adding a sauce, adjusting cooking times for more tender chicken, and seasoning veggies more
- Leftovers: Several mentioned the chicken dries out when reheated; best enjoyed fresh
- Portions: Some felt the chicken pieces were too small or thin; others wanted more vegetables
Reviews from our home cooks
Great meal - the pesto and panko chicken is amazing. I always love when green beans and potatoes are the veggies with a meal. I would order this in a heartbeat as it's super simple to make.
This was a really nice meal. The pesto and cheese on the chicken was delicious, and the green beans were crisp and yummy. The potatoes were quite tasty, but I think I would have preferred them in slightly bigger pieces.
Not much guidance on how much pesto to mix with the panko. Chicken looked green, but it was clearly the pesto and NOT a quality issue. It was still delicious. Would buy again.
Pesto gave a great flavor. Easy to cook. Not complicated. Panko crumbs gave the chicken a lot of texture and taste.
First, there were two pouches of pesto for four servings. We used half of one pouch, got a thin-to-medium layer on all servings, and it was almost too strong a flavor. (On the other hand, now we have a spare amount of pesto for another day....) More importantly, why on earth does it tell you to carefully toss the green beans ON the baking sheet with the potatoes that has already been in the oven at 450 degrees for ten minutes? You already had us toss the potatoes with olive oil, salt, and pepper, in a large bowl, in an earlier step. Tossing the green beans in that same bowl with those same ingredients doesn't even call for washing it out first, and then you can put them on the hot sheet and just spread them with a utensil, much simpler and safer.
The chicken was perfect! Potatoes needed longer cooking and green beans less time, always good to practice first because not everyone has same appliances (I have old gas stove and oven, if newer maybe recipe would've gone perfect who knows)
I really liked the way the Panko was applied, I always put it on before I cooked the chicken but this recipe was different, I really like it!
A little pesto goes a long way. I will taste things like this before I use it, it overpowered one of the chickens because the portion was smaller.
Delicious meal, however the green beans were bad and had to throw away, definitely would buy again perhaps replacing green beans with broccoli or something else would work.
I don't normally like Pesto but this was really good. My husband even commented how much he liked it. We definitely kept this recipe.
