HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Chicken Parmigiana
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 recent sourcing challenges, we’ve replaced baby broccoli and basil with green beans and parsley, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

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



2 clove


1 bag




½ tin

crushed & sieved tomatoes

1 bag

green beans

1 packet

chicken breast

1 packet

panko breadcrumbs

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



1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

1 tsp

brown sugar

20 g



1 tbs

plain flour





¼ tsp

salt (for the sauce)

¼ tsp

salt (for the chicken)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3397 kJ
Fat34.8 g
of which saturates15.1 g
Carbohydrate70.7 g
of which sugars11 g
Protein51.1 g
Sodium1228 mg
Utensilsarrow down iconarrow down icon
Small Pan
Baking Tray
Baking Paper
Large Non-Stick 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 and garlic. Roughly chop the parsley leaves. Trim and halve the green beans. Slice the carrot into thin sticks. 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.


Cut the potato into fries and place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 25-30 minutes.


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. Coat the chicken in the flour, followed by the egg and finally 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 lined oven tray. Top each piece of crumbed chicken with the parmigiana sauce, then sprinkle with the parsley (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 cooking, 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 green beans and carrot, tossing, 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 parsley.