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Panko-Crusted Chicken

Panko-Crusted Chicken

with Sweet Potato Mash & Parsley-Butter

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This take on meat and three veg has just enough little tricks to transform your regular dinner into a family favourite. The parsley-butter sauce is out of this world!

Preparation Time45 minutes
Cooking difficultyLevel 1

serving 4 people


serving 4 people

1 bunch


1 packet

chicken breast

2 packet

panko breadcrumbs


4 unit

sweet potato

1 packet

green beans

2 unit


1 unit


Not included in your delivery

olive oil

⅓ cup

plain flour


60 g



½ tsp

salt (for the mash)

2 unit



1 tsp

salt (for the chicken)

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2940 kJ
Fat25.8 g
of which saturates12 g
Carbohydrate60.5 g
of which sugars16.5 g
Protein51.5 g
Sodium792 mg
The average adult daily energy intake is 8700 kJ
Chopping board
Large Pan
Potato Masher
Shallow Dish
Aluminum Foil
Paper Towel
Large Non-Stick Pan
Small Bowl

Bring a large saucepan of salted water to the boil. Peel and slice the sweet potato into 2cm chunks. Trim the green beans. Cut the carrot (unpeeled) into 1cm thick batons. Slice the lemon into wedges. Pick the parsley leaves and finely chop until you have 2 tbs. 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.


Add the sweet potato to the saucepan of boiling water. Cook for 15 minutes, or until easily pierced with a knife. In the last 7-8 minutes of sweet potato cooking time, place a colander or steamer basket on top of the saucepan and add the green beans and carrot. Cover with a lid and steam until the veggies have softened. Remove and set aside. Drain the sweet potato and return to the saucepan. Add the salt (for the mash) and 2/3 of the butter and mash, using a potato masher or fork, until smooth.


While the veggies are cooking, combine the plain flour, salt (for the chicken) and a good pinch of pepper in a shallow bowl. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken steaks into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate, ready to fry.


Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, add the crumbed chicken and cook for 2-3 minutes on each side, or until golden. Transfer to a plate lined with paper towel and cover with foil to keep warm. TIP: If your pan is getting crowded, cook the chicken in batches for the best results!


Melt the remaining butter in a small microwave-safe dish in 20 second bursts, or until melted. Stir through the parsley. TIP: If you don't have a microwave, you can melt the butter in a small saucepan.


Divide the panko-crusted chicken, sweet potato mash and steamed veggies between plates. Drizzle with the parsley-butter sauce and serve with the lemon wedges on the side.

TIP: For kids, follow our serving suggestion in the main photo!