---
title: Presto Pesto Panko Chicken
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/presto-pesto-panko-chicken-5cf804df4e84a700166021d8
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens: [Wheat, Milk, Tree Nuts]
tags: [Italian, Chicken, Oven-Baked, Quick]
rating: 4.5
rating_count: 74600
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the pesto-panko combo, praising its crispy texture and herby flavor.
  - theme: Ease of prep
    text: Customers appreciated how quick and simple this meal was to prepare.
image: "https://images.recipes.furrysalamander.com/presto-pesto-panko-chicken.avif"
---
Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Cut @yukon gold potatoes{12%oz} into ½-inch cubes.

Toss potatoes on a #baking sheet{} with a drizzle of @olive oil{3%tbsp} and a pinch of salt and pepper. Roast in oven until browned ~{20%minutes}, tossing halfway through.

In a #small bowl{}, combine @panko breadcrumbs{½%cup}, @mozzarella cheese{¼%cup}, a drizzle of olive oil, and a pinch of salt and pepper.

Place @chicken breasts{2%pieces} on another, lightly oiled #baking sheet{}. Brush half of the @pesto{2%tbsp} onto top of one piece. Repeat with other piece. Press crust mixture into pesto on chicken, pressing to adhere. Roast in oven until chicken is no longer pink in center ~{20%minutes}.

Halve @lemon{1%unit}. In a #large bowl{}, toss together @mixed greens{4%cups}, @dried cranberries{¼%cup}, @almonds{¼%cup}, a squeeze of lemon, and a large drizzle of olive oil. Season with salt and pepper.

Divide potatoes and chicken between plates. Serve with salad on the side.