HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Steaks & Garlic Butter
Chicken Steaks & Garlic Butter

Chicken Steaks & Garlic Butter

with Parmesan Crumb & Cherry Tomato Garden Salad

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Thin, quick cooking chicken breast steaks get a flavour upgrade with a buttery garlic sauce and crisp panko topping. Add a fresh side salad and dinner is ready in a flash!

Tags:Low Calorie

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 clove


1 bag


1 punnet

cherry tomatoes

1 unit


1 unit


½ packet

panko breadcrumbs


1 packet

grated Parmesan cheese


1 packet

chicken breast

1 bag

baby spinach & cos lettuce mix

¼ cube

chicken stock

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

⅓ cup


60 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2090 kJ
Fat30.9 g
of which saturates13.7 g
Carbohydrate9.7 g
of which sugars4.5 g
Dietary Fibre0 g
Protein42.4 g
Cholesterol0 mg
Sodium292 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Non-Stick Pan
Medium Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Grate the carrot (unpeeled). Finely chop the parsley leaves. Halve the cherry tomatoes. Finely chop the garlic (or use a garlic press). Slice the lemon into wedges.


Heat a large frying pan over a medium-high heat with a good drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden, 2-3 minutes. Transfer to a medium bowl and set aside to cool. Once cooled, stir through the parsley and grated Parmesan cheese. Season to taste with salt and pepper.


Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. Season the chicken with salt and pepper. Return the large frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and repeat with the remaining chicken.


In a large bowl, combine the balsamic vinegar and 2 tbs olive oil. Add the cherry tomatoes, carrot and cos lettuce mix and toss to coat. Season to taste with salt and pepper. TIP: Toss the salad just before serving to keep the leaves crisp


Return the pan to a medium heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Add the water and 1/4 of a chicken stock cube. Bring to a simmer, scraping up the brown bits from the bottom of the pan as you go. Add the butter and a squeeze of lemon juice and cook, stirring, until melted and well combined, 1-2 minutes. Remove from the heat. TIP: Add any resting juices from the chicken to the sauce for extra flavour!


Thickly slice the chicken and divide between plates. Spoon over the garlic butter sauce and sprinkle with the parsley and Parmesan crumb. Divide the salad between plates and serve with lemon wedges.