Chicken With Pesto Potatoes

Photo by Kana Okada
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 841.06 calories
    • Calories 57 calories from fat
    • Fat 53.5 g
    • Sat Fat 9.47 g
    • Cholesterol 129.15 mg
    • Sodium 779.09 mg
    • Protein 47.73 mg
    • Carbohydrate 43.69 g
    • Fiber 5.02 g
    • Iron 5.01 mg
    • Calcium 272.04 mg


  1. Check 1 1/2pounds small new potatoes
  2. Check kosher salt
  3. Check 4 boneless chicken breasts (about 6 ounces each), with skin
  4. Check 1/2cup mayonnaise
  5. Check 8tablespoons store-bought pesto
  6. Check 1/4teaspoon freshly ground black pepper
  7. Check 1/3cup pine nuts, toasted
  8. Check 1/3cup golden raisins


  1. Place the potatoes and 1 tablespoon salt in a large pot. Add cold water to cover by 2 inches. Bring to a boil, reduce heat to a simmer, and cook until tender, about 20 minutes. Drain and set aside until cool enough to handle.
  2. Heat oven to 400° F. Rinse the chicken, pat dry with paper towels, and place in a foil-lined baking dish.
  3. Whisk the mayonnaise and 2 tablespoons of the pesto in a small bowl. Spread evenly over the top of each chicken breast.
  4. Bake until the chicken is cooked through, about 10 minutes.
  5. Leave the chicken in oven and turn on broiler. Broil until golden brown, about 3 minutes.
  6. Peel the potatoes and cut into large chunks. Toss with pepper, the remaining pesto, and ½ teaspoon salt. Sprinkle the chicken with pine nuts and raisins. Serve with potatoes.