Panko-Crusted Chicken with Roasted Potatoes, Garlic-Sautéed Kale, & Caper Mayo

Panko-Crusted Chicken

with Roasted Potatoes, Garlic-Sautéed Kale, & Caper Mayo

30 MIN
2 Servings
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From the Test Kitchen

In this dish, crispy baked chicken—pounded first for even cooking—gets irresistibly creamy contrast from a side of mayonnaise mixed with briny capers. It’s the perfect dipper for the chicken and our side of roasted potatoes, seasoned with a vibrant blend of basil, rosemary, thyme, and more.
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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Panko-Crusted Chicken with Roasted Potatoes, Garlic-Sautéed Kale, & Caper Mayo
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Pasture-Raised Egg
  • ¾ lb Golden Or Red Potatoes
  • 2 cloves Garlic
  • ¼ cup Panko Breadcrumbs
  • 0.7 oz Grana Padano Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Capers
  • 1 Tbsp White Wine Vinegar
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 bunch Kale

Panko-Crusted Chicken

Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place in a large bowl and add 1 tablespoon of olive oil. Season with salt, pepper, and the Italian seasoning. Toss to coat. Reserving the bowl, transfer the seasoned potatoes to the sheet pan. Arrange in an even layer, skin side down, on one side. Roast 15 minutes. Leaving the oven on, remove from the oven. 

2 Prepare the remaining ingredients:

While the potatoes roast, grate the cheese on the small side of a box grater. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the capers. Place in a bowl and add the mayonnaise; stir to combine. Taste, then season with salt and pepper if desired. 

Prepare the remaining ingredients:
Prepare & bake the chicken:
3 Prepare & bake the chicken:

While the potatoes continue to roast, pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to about a ¼-inch thickness. Remove and discard the plastic wrap. Season the pounded chicken with salt and pepper on both sides. Crack the egg into the reserved bowl; season with salt and pepper and beat until smooth. Place the breadcrumbs and half the grated cheese on a large plate; stir to combine. Working one piece at a time, thoroughly coat the seasoned chicken in the beaten egg (letting any excess drip off), then in the breadcrumb-cheese mixture (pressing to adhere). Carefully transfer to the other side of the sheet pan of roasted potatoes. Drizzle the chicken with 1 teaspoon of olive oil. Roast 19 to 21 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through. Remove from the oven. 

4 Cook the kale:

Once the chicken and potatoes have baked about 10 minutes, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired.  

Cook the kale:
Serve your dish:
5 Serve your dish:

Serve the baked chicken with the roasted potatoes, cooked kale, and caper mayo on the side. Garnish the kale with the remaining grated cheese. Enjoy! 

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