HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThyme & Rosemary Crusted Chicken
Thyme & Rosemary Crusted Chicken

Thyme & Rosemary Crusted Chicken

with Creamy Potato & Green Bean Salad

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This weeknight wonder of herb-crusted chicken tastes just like classic chicken and stuffing, in less than half the time. Served with a potato salad, this will quickly turn into a favourite dinner.


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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

½ unit


2 unit


1 bag

green beans

2 clove


1 bunch


1 bunch


1 bunch

spring onion

1 packet

chicken breast

1 packet

panko breadcrumbs

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

¼ tub

Dijon mustard


1 tub



1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tsp

salt (for the chicken)

2.5 tbs

plain flour


1 unit



¼ tsp

salt (for the dressing)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3160 kJ
Fat28.4 g
of which saturates5.5 g
Carbohydrate67.3 g
of which sugars3.6 g
Dietary Fibre0 g
Protein53.7 g
Cholesterol0 mg
Sodium1350 mg
Utensilsarrow down iconarrow down icon
Chopping board
Medium Pan
Shallow Dish
Large Non-Stick Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Zest the lemon (see ingredients list) to get a generous pinch, then slice into wedges. Peel the potato and chop into 2cm chunks. Trim and halve the green beans. Finely chop the garlic (or use a garlic press). Thinly slice the spring onion. Pick the thyme and rosemary leaves and finely chop. Place your hand flat on top of a chicken breast and slice horizontally, without cutting all the way through. Open up the chicken breast like a book. Repeat with the remaining chicken.


Add the potato to the boiling water and cook until soft when pierced with a knife, 10-12 minutes. When the potato has 2 minutes cook time remaining, add the green beans and cook until just tender. Drain the potato and green beans and set aside to cool.


While the potato is cooking, combine the salt (for the chicken) and plain flour in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the thyme, rosemary, garlic, lemon zest, panko breadcrumbs and a good pinch of salt and pepper. Dip the chicken breast into the flour, followed by the egg, and finally in the panko mixture. Set aside on a plate.


Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed chicken breast and fry until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel to soak up any excess oil. TIP: Add extra oil if needed so the chicken does not stick to the pan.


In a large bowl, combine the salt (for the dressing), Dijon mustard (see ingredients list), mayonnaise, olive oil (2 tsp for 2 people / 4 tsp for 4 people), a squeeze of lemon juice and a pinch of pepper. Add the potato and green beans, baby spinach leaves and spring onion and toss to coat.


Divide the thyme and rosemary crusted chicken and potato and green bean salad between plates. Serve with any remaining lemon wedges.