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Chicken Steaks & Garlic Butter

Chicken Steaks & Garlic Butter

with Parmesan Crumb & Cherry Tomato Garden Salad

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Rated 3.2 / 4out of 392 ratings
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Thin, quick cooking chicken breast steaks get a flavour upgrade with a buttery garlic sauce and crisp panko topping. Add a fresh side salad and dinner is ready in a flash!

Tags:Low Calorie
Preparation Time35 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 clove


1 bunch


1 punnet

cherry tomatoes

1 unit


1 unit


½ packet

panko breadcrumbs

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

1 block

Parmesan cheese


1 packet

chicken breast

1 bag

cos lettuce mix

¼ cube

chicken stock

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

⅓ cup


60 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2160 kJ
Fat32.9 g
of which saturates14.4 g
Carbohydrate9.7 g
of which sugars4.5 g
Protein44 g
Sodium345 mg
Utensilsarrow down iconarrow down icon
Chopping board
Large Non-Stick Pan
Medium Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped

Grate the carrot (unpeeled). Finely chop the parsley leaves. Halve the cherry tomatoes. Finely chop the garlic (or use a garlic press). Slice the lemon into wedges. Grate the Parmesan cheese.

Make the crumb
Make the crumb

Heat a large frying pan over a medium-high heat with a good drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden, 2-3 minutes. Transfer to a medium bowl and set aside to cool. Once cooled, stir through the parsley and grated Parmesan cheese. Season to taste with salt and pepper.

Prepare the chicken
Prepare the chicken

Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. Season the chicken with salt and pepper. Return the large frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and repeat with the remaining chicken.

Dress the salad
Dress the salad

In a large bowl, combine the balsamic vinegar and 2 1/2 tbs olive oil. Add the cherry tomatoes, carrot and cos lettuce mix and toss to coat. Season to taste with salt and pepper. TIP: Toss the salad just before serving to keep the leaves crisp!

Make the sauce
Make the sauce

Return the pan to a medium heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Add the water and 1/4 of a chicken stock cube. Bring to a simmer, scraping up the brown bits from the bottom of the pan as you go. Add the butter and a squeeze of lemon juice and cook, stirring, until melted and well combined, 1-2 minutes. Remove from the heat. TIP: Add any resting juices from the chicken to the sauce for extra flavour!

Serve up
Serve up

Thickly slice the chicken and divide between plates. Spoon over the garlic butter sauce and sprinkle with the parsley and Parmesan crumb. Divide the salad between plates and serve with lemon wedges.