HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconParmesan Crusted Chicken
Parmesan-Crusted Chicken

Parmesan-Crusted Chicken

with Roasted Sweet Potato, Cranberry, and Arugula Salad

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Everything tastes better when cheese is involved, and chicken is no exception. In this recipe, melted Parmesan forms a crispy and super simple crust. We would say it’s the star of the show, but the combination of roasted sweet potatoes, peppery arugula, and tart cranberries is hard to beat.

Allergens:MilkWheatTree Nuts

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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Sweet Potato

12 ounce

Chicken Breasts

¼ cup

Parmesan Cheese


½ cup

Panko Breadcrumbs


1 unit


1 unit

Chicken Stock Concentrate

1 unit


2 ounce


1 ounce

Dried Cranberries

1 ounce


(ContainsTree Nuts)

2 tablespoon

Sour Cream


Not included in your delivery

1 tablespoon



4 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories802 kcal
Energy (kJ)3356 kJ
Fat35 g
Saturated Fat11 g
Carbohydrate74 g
Sugar22 g
Dietary Fiber12 g
Protein55 g
Cholesterol160 mg
Sodium562 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
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat oven to 450 degrees. Cut sweet potatoes into ½-inch cubes (no need to peel them). Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast 12 minutes, toss, then finish roasting until golden brown, another 12-13 minutes.


Mix panko, Parmesan cheese, and a drizzle of olive oil in a small bowl. Place chicken on a lightly oiled baking sheet, and season all over with salt and pepper. Spread top of each chicken breast with a thin layer of sour cream. Press panko mixture into sour cream to adhere. Add to baking sheet with potatoes, and bake until crust turns golden and chicken is no longer pink in middle, about 20 minutes.


Prep remaining ingredients: Meanwhile, halve, peel, and dice shallot. Halve lemon.


Heat 1 TBSP butter in a medium pan over medium-high heat. Add shallots and toss until softened, 2-3 minutes. Add chicken stock concentrate and ½ cup water. Simmer until slightly thickened, 3-4 minutes. Add a squeeze of lemon, and season with salt and pepper. Remove pan from heat.


Toss roasted sweet potatoes in a large bowl with arugula, cranberries, pecans, a squeeze of lemon, and a drizzle of olive oil. Season with salt and pepper.


Serve: Drizzle chicken with pan sauce, serve alongside salad, and enjoy!