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Parmesan Chicken Tenders

Parmesan Chicken Tenders

with Rosemary Fries, Green Beans, and Honey Mustard Sauce

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A balanced meal that’s adult AND kid approved? Yes, please! Our chefs opted to toast the panko to ensure it’s as crunchy as possible before combining it with Parmesan and using it to bread chicken tenders. After being baked to deep golden perfection in the oven alongside green beans and potato wedges, there’s nothing stopping everyone in your gang from eating it all right up.

Tags:Nut free
Preparation Time45 minutes
Cooking difficultyLevel 1

serving 4 people


serving 4 people

24 ounce

Yukon Gold Potatoes

1 cup

Panko Breadcrumbs


½ cup

Parmesan Cheese


1 teaspoon

Dried Rosemary

24 ounce

Chicken Tenders

2 unit



12 ounce

Green Beans

3 ounce


8 teaspoon

Dijon Mustard

Not included in your delivery

5 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat18 g
Saturated Fat5 g
Carbohydrate67 g
Sugar21 g
Dietary Fiber7 g
Protein53 g
Cholesterol225 mg
Sodium590 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
Large Bowl
Small Bowl

Wash and dry all produce. Preheat oven to 450 degrees, distributing racks evenly. Slice potatoes into ½-inch-thick wedges (like steak fries).


Spread panko on a baking sheet. Toast in oven until golden brown, 2-3 minutes. Transfer to a large bowl or shallow dish, then add Parmesan and a drizzle of olive oil. Season with salt and pepper.


Toss potatoes, a large drizzle of olive oil, rosemary, and a large pinch of salt and pepper on same baking sheet. Bake in oven until deeply browned and crisp, 25-30 minutes, flipping halfway through.


Season chicken all over with salt and pepper. Crack eggs into a medium bowl and lightly beat. Working one piece at a time, dip chicken into eggs, letting excess drip off, then coat in panko mixture, pressing to adhere. Place on a lightly oiled baking sheet.


Toss green beans on another baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Bake green beans and chicken in oven until chicken is no longer pink in center and green beans are tender and slightly crisp at the edges, 12-15 minutes.


Stir together honey and mustard in a small bowl. Divide chicken, potatoes, and green beans between plates. Serve with honey mustard sauce on the side for dipping.