Baked Chicken Parmigiana

Baked Chicken Parmigiana

with Oven-Baked Fries

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Why go out for this nostalgic pub classic when you can create it right in your own kitchen? There’s not much to analyse here – just good old-fashioned tasty, gooey chicken parmy. This one's going straight to the trophy room!

Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Family Friendly

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount


brown onion

2 clove


1 bunch


1 bunch




½ tin

crushed & sieved tomatoes



1 packet

chicken breast

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

¼ tsp

salt (for the sauce)

1 tsp

brown sugar

20 g



1 tbs

plain flour


¼ tsp

salt (for the chicken)



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3104 kJ
Fat28.1 g
of which saturates13.2 g
Carbohydrate62.7 g
of which sugars10.9 g
Dietary Fiber0 g
Protein57.1 g
Cholesterol0 mg
Sodium1019 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Small Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Finely chop the brown onion. Finely chop the garlic. Tear the herb leaves. Trim the broccolini. Slice the carrot (unpeeled) into batons. In a small saucepan, heat a drizzle of olive oil over a medium heat. Cook the onion until softened, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes (see ingredients), salt (for the sauce), the brown sugar and butter and stir to combine. Reduce the heat to low and simmer, stirring occasionally, until slightly thickened, 3-4 minutes. Remove from the heat and set aside.


While the tomato sauce is simmering, cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time.


While the fries are baking, place the chicken breast between two sheets of baking paper and pound using a meat mallet or rolling pin until it is an even thickness, about 2cm thick. In a shallow bowl, combine the plain flour and salt (for the chicken), then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour, followed by the egg and finally into the panko breadcrumbs. Transfer to a plate.


Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the chicken until golden, 2-3 minutes each side. Transfer the chicken to a second oven tray lined with baking paper. Top each piece of crumbed chicken with the tomato sauce, then sprinkle with the herbs (reserve some for garnish!) and the shredded Cheddar cheese. Bake until the cheese is melted and the chicken is cooked through, 8-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside.


While the chicken is baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the broccolini and carrot until softened, 4-5 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes.


Divide the chicken parmigiana, fries and veggies between plates. Garnish with the reserved herbs.