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Sheet Pan Panko Pesto Crusted Chicken

This Sheet Pan Panko Pesto Crusted Chicken is the ultimate one-pan dinner: crispy-skinned chicken thighs coated in pesto and panko, roasted over golden potatoes, and finished with a squeeze of lemon. Easy, flavorful, and weeknight-friendly!
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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!
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