Our PlansGift CardsHelloFresh for Teams
Crispy Caesar Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Crispy Caesar Chicken

Crispy Caesar Chicken

with Herby Potato Wedges & Brussels Sprouts

Our chefs took the best parts of the classic chicken Caesar salad and spun it into a whole new dish. You’ll skip the lettuce, and spread chicken cutlets with a layer of creamy Caesar dressing, then coat it with a panko and Parmesan crust. Meanwhile potato wedges roast in an herby ranch-inspired spice blend and garlicky Brussels sprouts are sautéed until tender. Serve with dressing drizzled on top or on the side for dunking. Who says Caesar’s only for salad?

Protein Smart
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


8 ounce

Brussels Sprouts

1 tablespoon

Ranch Spice

10 ounce

Chicken Cutlets

¼ cup

Panko Breadcrumbs

(Contains Wheat)

3 tablespoon

Parmesan Cheese

(Contains Milk)

1.5 ounce

Caesar Dressing

(Contains Eggs, Milk, Fish)

1 teaspoon

Garlic Powder

Not included in your delivery



1 tablespoon

Cooking Oil

1 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories620 kcal
Fat26 g
Saturated Fat6 g
Carbohydrate56 g
Sugar6 g
Dietary Fiber7 g
Protein43 g
Cholesterol120 mg
Sodium580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Medium Bowl
Paper Towel
Large Pan


Prep & Roast Potatoes

• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds. • Toss potatoes on a baking sheet with a drizzle of oil, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.

Mix Panko

• In a medium bowl, combine panko, half the Parmesan, half the garlic powder, remaining Ranch Spice, a drizzle of olive oil, salt, and pepper.

Coat & Roast Chicken

• Lightly oil a second baking sheet. Pat chicken* dry with paper towels; season with salt and pepper. • Place chicken on prepared sheet. Evenly brush tops with a thin layer of dressing (save the rest for serving). Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides). Roast chicken on top rack for 10 minutes (you’ll finish the chicken in step 5).

Cook Brussels Sprouts

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add Brussels sprouts and cook, stirring occasionally, until bright green and softened, 5-7 minutes. Season with remaining garlic powder, salt, and pepper. • Remove pan from heat.

Finish Chicken

• Once chicken has roasted 10 minutes, remove sheet from oven. Carefully sprinkle remaining Parmesan over chicken. • Return to top rack until chicken is browned and cooked through and Parmesan is golden brown, 6-10 minutes more. TIP: Keep a close eye on the cheese to avoid burning.


• Divide chicken, Brussels sprouts, and potato wedges between plates. Drizzle remaining dressing over chicken (or serve on the side for dipping).

Chicken is fully cooked when internal temperature reaches 165º.