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Sage & Rosemary Crusted Chicken
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Sage & Rosemary Crusted Chicken

Sage & Rosemary Crusted Chicken

with Creamy Potato & Green Bean Salad

This weeknight wonder of herb-crusted chicken tastes just like classic chicken and stuffing, but it's made in about half the time. Served with creamy potato and green bean salad, it will quickly turn into a favourite dinner.


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 Time30 minutes


Serving amount

½ unit


2 unit


1 bag

green beans

2 clove


1 bunch


1 bunch


1 bunch

spring onions

1 packet

chicken breast

1 packet

panko breadcrumbs

(Contains Gluten, Wheat;)

½ tub

Dijon mustard

1 packet


(Contains Egg;)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tsp

salt (for the crumb)

2 tbs

plain flour

(Contains Gluten;)

1 unit


(Contains Egg;)

¼ tsp

salt (for the potato)


Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3229 kcal
Fat38.4 g
of which saturates6.2 g
Carbohydrate55.2 g
of which sugars3.9 g
Dietary Fibre0 g
Protein46.8 g
Cholesterol0 mg
Sodium1599 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan


Get prepped

Bring a medium saucepan of salted water to the boil. Zest the lemon to get a generous pinch, then slice into wedges. Peel the potato and chop into 2cm chunks. Trim and halve the green beans. Finely chop the garlic (or use a garlic press). Pick the sage and rosemary leaves and finely chop. Thinly slice the spring onion. Place your hand flat on top of each chicken breast and slice horizontally, without cutting all the way through. Open up the chicken breast like a book.

Cook veggies

Add the potato to the boiling water and cook until soft when pierced with a knife, 10-12 minutes. When the potato has 2 minutes cook time remaining, add the green beans and cook until just tender. Drain the potato and green beans and set aside to cool.

Crumb the chicken

While the potato is cooking, combine the salt (for the crumb) and plain flour in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the sage, rosemary, garlic, lemon zest, panko breadcrumbs and a good pinch of salt and pepper. Dip the chicken into the flour mixture, followed by the egg, and finally in the panko mixture. Set aside on a plate.

Cook the chicken

Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add the chicken and fry until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan.
TIP: If the chicken doesn't fit in the pan, cook in batches!

Dress the salad

In a large bowl, combine the salt (for the potatoes), Dijon mustard (see ingredients list), mayonnaise, olive oil (2 tsp for 2 people / 1 tbs for 4 people), a squeeze of lemon juice and a pinch of pepper. Add the potato, green beans, baby spinach leaves and spring onion and toss to coat.

Serve up

Divide the sage and rosemary crusted chicken and potato and green bean salad between plates. Serve with any remaining lemon wedges.