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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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Yukon Gold Potatoes

4 unit

Roma Tomato

4 clove


1 cup

Panko Breadcrumbs


2 teaspoon

Dried Oregano

2 teaspoon


1 cup

Mozzarella Cheese


24 ounce

Chicken Breasts

1 ounce


Not included in your delivery

8 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2469 kJ
Calories590 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate51 g
Sugar6 g
Dietary Fiber7 g
Protein48 g
Cholesterol120 mg
Sodium440 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
Aluminum Foil
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. Mince garlic.


Toss potatoes on one side of a foil-lined baking sheet with a large drizzle of olive oil, garlic, 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 breasts 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 chicken 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.


While chicken cooks, pick basil leaves from stems and thinly slice. Divide chicken breasts between plates and serve with potato wedges and roasted tomatoes on the side. Garnish with basil and serve.