Sheet Pan Panko Pesto Crusted Chicken
If you’re looking for a weeknight dinner that’s low-effort but feels totally gourmet, this Sheet Pan Panko Pesto Crusted Chicken is it. Crispy-skinned chicken thighs get coated in a garlicky, herby pesto panko mixture and roasted right on top of golden potatoes that soak up all the drippings. The result: tender chicken, crunchy potatoes, and a burst of fresh flavor in every bite.
The best part? It’s all made on a single sheet pan. Just toss, bake, and let the oven do the work. Minimal dishes, maximum payoff, it’s the kind of meal you’ll want on repeat.
Before You Get Started
- Cut your potatoes into smaller, even pieces so they roast at the same speed as the chicken.
- Use bone-in, skin-on chicken thighs for extra crispy texture and flavor.
- A squeeze of lemon at the end brightens up all the richness.
What You Need To Make Sheet Pan Panko Pesto Crusted Chicken
Here’s what goes into this dish (full measurements are in the recipe card below):
- Chicken thighs (skin-on for that crispy finish)
- Golden potatoes (or Yukon, cut small)
- Pesto (store-bought or homemade)
- Panko breadcrumbs + Parmesan
- Cajun, garlic & herb, and complete seasoning
- Olive oil + lemon juice
How To Make Sheet Pan Panko Pesto Crusted Chicken
1
On a sheet pan, lay out your diced potatoes, drizzle with olive oil, and season with complete seasoning.
2
In a bowl, mix pesto, panko, Parmesan, and seasonings. Toss chicken thighs in the mixture until coated.
3
Place chicken skin-side up on top of the potatoes. Bake at 400°F for about 45 minutes, until the skin is crispy and chicken is fully cooked.
4
Squeeze lemon juice over everything before serving.
Commonly Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but reduce the cooking time to avoid drying them out. Check at 25–30 minutes.
What kind of pesto works best?
Any basil pesto will do, but fresh refrigerated pesto has the brightest flavor.
How do I know when the chicken is done?
Use a meat thermometer. 165°F is the safe internal temp for chicken thighs.
Sheet Pan Panko Pesto Crusted Chicken
Ingredients
- 1 bag small golden potatoes or cut up Yukon potatoes
- 1-2 tbsp olive oil
- 6 boneless chicken thighs with skin
- 7 oz pesto store bought is fine
- 1/2 panko
- 1/3 cup Parmesan
- 1 tbsp Cajun seasoning
- 1 tbsp Badia complete
- 1 tbsp garlic and herb
- 1/2 lemon juice
Instructions
- On a sheet pan lay out your potatoes, Cut small. Drizzle with olive oil and sprinkle with Badia complete.
- In a bowl mix your pesto, panko, Parmesan, and seasonings. Add in your chicken and toss together.
- Place your chicken on top of potatoes (skin side up). Bake on 400 for 45 minutes. Until chicken is cooked through, skin is crispy, and potatoes are tender!
- Squeeze a little lemon juice on top and serve!
