HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlic & Herb Chicken Parmigiana
Garlic & Herb Chicken Parmigiana

Garlic & Herb Chicken Parmigiana

with Roasted Capsicum & Cucumber Salad

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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!

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





2 clove


½ tin

crushed & sieved tomatoes

1 packet

chicken breast

1 sachet

garlic & herb seasoning

1 packet

panko breadcrumbs

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

1 packet

shredded Cheddar cheese




1 bag

salad leaves

Not included in your delivery


olive oil

¼ tsp


1 tsp

brown sugar

20 g



½ tbs

plain flour





2 tsp

balsamic vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2936 kJ
Fat32.2 g
of which saturates14.3 g
Carbohydrate48.2 g
of which sugars19.8 g
Protein52 g
Sodium1175 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Small Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Thinly slice the capsicum. Cut the red onion into wedges. Place the capsicum, onion, a drizzle of olive oil and a pinch of salt and pepper on a lined oven tray. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.


While the veggies are roasting, finely chop the garlic. In a small saucepan, heat a drizzle of olive oil over a medium heat. Cook the garlic until fragrant, 1 minute. Add the crushed & sieved tomatoes, the salt, the brown sugar and the butter and stir to combine. Reduce the heat to low and simmer, stirring occasionally, 5-6 minutes.


While the sauce is simmering, place the chicken breast between two sheets of baking paper and pound using a meat mallet (or rolling pin) until about 2cm thick. In a shallow bowl, combine the plain flour, garlic & herb seasoning and a generous pinch of 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 breadcrumbs. Transfer to a plate.


Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the chicken until golden, 2 minutes each side. Transfer the chicken to a second lined oven tray. Top each piece with the tomato sauce and sprinkle over the shredded Cheddar cheese. Bake until the cheese is melted and the chicken is cooked, 8-10 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.


While the chicken is baking, thinly slice the cucumber into half-moons. In a large bowl, combine the balsamic vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Add the roasted veggies, cucumber and mixed salad leaves to the dressing. Toss to coat.


Divide the garlic-herb chicken parmigiana between plates. Serve with the roast capsicum and cucumber salad.