HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Chicken Parmesan
Baked Chicken Parmesan

Baked Chicken Parmesan

with Crispy Potatoes and Garlicky Green Beans

Read more

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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

½ cup

Panko Breadcrumbs


340 g

Yukon Potato

170 g

Green Beans, trimmed

¼ cup

Tomato Pizza Sauce

56 g

Parmesan Cheese, shredded


10 g


1 tsp

Italian Seasoning

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2736 kJ
Calories654 kcal
Fat14 g
Saturated Fat6 g
Carbohydrate76 g
Sugar24 g
Dietary Fiber9 g
Protein58 g
Cholesterol123 mg
Sodium857 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Shallow Dish
Aluminum Foil
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.