Baked Chicken Parmigiana
with Oven-Baked Fries
- Milk
- Gluten
- Gluten(Wheat)
- Eggs
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!*
Ingredients
1
onion
2 clove
garlic
1 bag
parsley
1
carrot
½ tin
Crushed & Sieved Tomatoes
1 bag
green beans
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
3
potato
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains: Milk; )
1 tbs
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
¼ tsp
salt (for the sauce)
¼ tsp
salt (for the chicken)
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty tomato sauce, though some found it too strong or sweet; several suggested adding more herbs or cheese.
- Ease of prep: While delicious, many noted it was time-consuming with multiple steps; some found it fiddly but worth the effort.
- Suggestions: Consider reducing onion in the sauce, adding Italian herbs, and serving with a side salad instead of fries for variety.
- Next-day meals: Leftover sauce works well on toast or pasta; chicken stayed moist for lunch the next day.
- Cooking tips: Some preferred baking everything in the oven or using an air fryer to reduce oil and dishes used.
