Baked Chicken Parmesan with Crispy Potatoes & Garlicky Green Beans


fresh ingredients


  • 12 oz
    chicken breast
  • 6 oz
    panko breadcrumb
  • 12 oz
  • 6 oz
    marinara sauce
  • 1 oz
    Italian seasoning
  • 4 oz
    shredded mozzarella
  • 4 oz
    shredded parmesan
  • 2 oz
  • 6 oz
    green beans
  • 1 oz
    chopped garlic

Not Included

Olive oil

Salt & pepper 


Kitchen Items Needed

Bakin sheet

Shallow dish

Aluminum foil

Large non-stick pan

Paper towel

cook along



Preheat the oven to 450°F;

Cut the potatoes into 1/4-inch rounds.

1 Roast Potatoes

On a baking sheet, toss the potatoes with Italian seasoning & a drizzle of oil. Season with salt, pepper. Roast in the centre of the oven, flipping them over halfway through cooking, until potatoes are golden-brown, 25-28 min.

2Prepare Chicken

Meanwhile, pat the chicken dry with paper towels. Season with salt, pepper. Pour the panko into a shallow dish. Coat the chicken all over with the mayonnaise. Working with one chicken breast at a time, press each breast into the panko to coat completely.

3Pan Fry Chicken

Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Pan-fry until golden-brown, 2-3 min per side. (It’s okay if it doesn’t cook all the way through at this step!) Transfer the chicken to a foil-lined baking sheet. Wipe pan clean.

4Bake Chicken

Spoon pizza sauce over the chicken, then sprinkle the tops with parmesan & mozzarella. Bake in the centre of the oven until cheese is golden & the chicken is cooked through, 12-14 min.

5 Cook Beans

Heat the same pan over medium-high heat. Add a drizzle of oil, then the beans, garlic. Cook, stirring occasionally, until the beans are tender-crisp, 5-6 min. Season with salt, pepper.

6To Serve

Divide the chicken Parmesan, roasted potatoes & green beans between plates.