These chicken breasts cooked in a parmesan crumb are such a revelation – the parmesan seals in moisture so you get a juicy, tender breast. Served with roasted sweet potatoes and crunchy green beans, all drizzled in a smoky paprika mayo, this is a simple but oh so tasty dinner.

Parmesan chicken with roast sweet potato and a smoky mayo

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4


  • 100 g grated Parmesan
  • 4 skinless chicken breasts
  • 3-4 sweet potatoes peeled and cut into long wedges
  • 3 tbsp mayonnaise we use best foods
  • ½ tsp smoked paprika
  • 125 g green beans trimmed


  • Preheat the oven to 220°C/200°C f, Gas 8.
  • Add the Parmesan to a plate and then lightly press the chicken down on the Parmesan, so that it is thoroughly coated on both sides.
  • Place the sweet potato on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt. Toss to coat then arrange the chicken around the sweet potato on the tray and roast until both are cooked - 25-30 minutes. Turn everything once midway through.
  • Mix the smoked paprika and mayo together to make the smoky dressing. Set aside to infuse.
  • About 10 mins before the chicken and sweet potatoes should be cooked, cook the beans. Heat a large frying pan over a medium-high heat. Add the green beans and then a splash of water and cook until tender, 4-5 minutes.
  • Serve everything side by side with a drizzle or dollop of the smoky mayo.


If your chicken breasts are really large cut them in half – or chicken tenders work great instead.
Swap the chicken breast for any kind of schnitzel with a sprinkle of parmesan added before cooking, or grilled fish with a parmesan coating.
We often use our sandwich press for cooking the chicken this way – you need a smooth bottomed one (rather than the ridged ones) for the parmesan coating though.