Presto Pesto Panko Chicken
with Roasted Asparagus & 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)
12 ounce
Potatoes
6 ounce
Asparagus
½ cup
Mozzarella Cheese
(Contains: Milk)
4 tablespoon
Pesto
(Contains: Milk)
10 ounce
Chicken Cutlets
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
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.
Trim and discard woody bottom ends from asparagus. (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).
Skip this step for asparagus!
• 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 opposite side of sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until potatoes and green beans are browned and tender, 12-15 minutes.
Toss green beans on one side of sheet as instructed; on empty side of sheet, toss asparagus with a drizzle of olive oil, salt, and pepper. Roast on top rack for 10-12 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 Dec 2025- Flavor: Many enjoyed this tasty chicken dish; some found adding Italian seasoning to the breading enhanced the flavor 🍲.
- Ease of prep: Quick and easy to prepare, with flexibility to control pesto amount on each chicken breast.
- Suggestions: Consider adjusting cooking time if using chicken tenders instead of breasts to prevent dryness.
- Portions: A few felt the meal was on the smaller side.
- Vegetable options: Customers appreciated the choice between two green vegetables or one vegetable with potatoes.
Reviews from our home cooks
Love the option to have two green vegetables or one green vegetable with potatoes. The pesto is decadent and enjoy being able to control how much is on each chicken breast. This is a quick tasty dinner.
I received chicken tenders instead of breast in the box, and the cook time for breast made the chicken very dry (an adjustment would have saved it). I should have adjusted it, but a heads up would be nice. Otherwise it was fantastic!
First time for this. I would do it again. It was very good.
I added italian seasoning to the breading and it made it so much tastier
Green beans could be better quality. A lot of rust on the beans
