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American Recipes
Crispy Mozzarella Chicken

Crispy Mozzarella Chicken

with Roasted Tomatoes and Potato Wedges

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Think of this recipe as a new take on chicken Parmesan. Herbs, breadcrumbs, and mozzarella are heaped onto chicken to create a glorious crown of a crust. In place of marinara, roasted tomatoes add a sweet and tangy punch. On the side, you’ve also got some crispy potatoes because, hey, why not?


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

Preparation Time35 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Yukon Gold Potatoes

4 unit

Roma Tomato

1 cup

Panko Breadcrumbs


2 teaspoon

Dried Oregano

2 teaspoon


1 cup

Mozzarella Cheese


24 ounce

Chicken Breasts

Not included in your delivery

8 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat17 g
Saturated Fat5 g
Carbohydrate46 g
Sugar5 g
Dietary Fiber6 g
Protein52 g
Cholesterol115 mg
Sodium360 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes into ½-inch-thick wedges, like steak fries. Cut tomatoes into quarters.


Toss potatoes on one side of a foillined baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Toss tomatoes on other side of sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast until potatoes are crisp and tomatoes are soft, 25-30 minutes, tossing halfway through.


Mix together panko, oregano, paprika, mozzarella, and a large drizzle of olive oil in a small bowl. Season with salt and pepper.


Season chicken all over with salt and pepper. Rub with a large drizzle of olive oil. Place on a second baking sheet.


Add a layer of panko crust to top of each chicken breast, gently pressing to adhere. Pile topping as high as possible (you may have some left over). Bake in oven until meat is cooked through and topping is golden brown, about 20 minutes. TIP: In the meantime, have everyone help set the table or get started with cleanup.


Divide chicken between plates and serve with potato wedges and roasted tomatoes on the side.