Baked Chicken Parmesan
with Crispy Potatoes and Garlicky Green Beans- Egg
- Mustard
- Wheat
- Milk
Making crispy chicken parmigiana really isn’t hard when you follow a few easy steps. Get your crumbing station ready. Generously coat the chicken with mayo, so the breadcrumbs really stick to it. Then, all that’s left to do is to bake and enjoy this crispy Italian classic!
Ingredients
340 g
Chicken Breasts
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
340 g
Yukon Potato
170 g
Green Beans, trimmed
¼ cup
Tomato Pizza Sauce
56 g
Parmesan Cheese, shredded
(Contains: Milk)
10 g
Garlic
1 tsp
Italian Seasoning
Not included in your delivery
Oil*
Nutrition facts
Utensils
Cooking Steps
Preheat the oven to 450°F (to roast the potatoes and chicken). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut the potatoes into 1/4-inch rounds. On a baking sheet, toss the potatoes with Italian seasoning and a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping them over halfway though cooking, until the potatoes are golden-brown, 25-28 min.
Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper. Pour the panko into a shallow dish. Coat the chicken all over with the mayonnaise. Working with one chicken breast at a time, press each breast into the panko to coat completely.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Pan-fry until golden-brown, 2-3 min per side. (It’s okay if it doesn’t cook all the way through at this step!) Transfer the chicken to a foil-lined baking sheet.
Spoon the pizza sauce over the chicken, then sprinkle the tops with Parmesan. Bake in the centre of the oven until the cheese is golden and the chicken is cooked through, 12-14 min. (TIP: Cook to a minimum internal temperature of 175°F.**)
Meanwhile, mince or grate the garlic. Heat the same pan over medium-high heat. Add a drizzle of oil, then the beans and garlic. Cook, stirring occasionally, until the beans are tender-crisp, 5-6 min. Season with salt and pepper.
Divide the chicken Parmesan, roasted potatoes and green beans between plates.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chicken parmesan is a crowd-pleaser with a satisfying mayo-panko crust; some reviewers found the marinara sauce too acidic, sweet, or one-dimensional and suggest adding basil, a pinch of sugar, or extra seasoning to balance it.
- Ease of prep: Most found the recipe straightforward, though several noted it takes closer to 45–60 minutes rather than the estimated 35, especially when managing the potatoes and chicken simultaneously.
- Suggestions: Line the baking sheet with parchment paper or foil to prevent the potato rounds from sticking; some reviewers also recommend adding Italian seasoning or a little extra cheese directly to the panko coating for more flavour in the crust.
- Leftovers: The chicken reheats well and some reviewers noted it tasted even better the next day, though the potatoes do not reheat as nicely.
- Sides: Many reviewers preferred pasta over roasted potatoes as a side, feeling it suits the dish better; a few suggested adding more seasoning or a drizzle of oil to the potatoes to boost their flavour.
- Cheese: Several reviewers found the amount of Parmesan too small to coat the chicken generously and recommend adding extra, or substituting mozzarella for a meltier finish.
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