The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cheesy Chicken Parm with Pesto Wedges & Roasted Broccoli
Our take on the beloved Chicken Parm stars free-range British chicken breasts, covered in a homemade marinara sauce and creamy mozzarella, then baked until golden and bubbling. You'll serve it alongside golden potato wedges and nutty broccoli. Delish!
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Family-friendly
Serving size
Ingredients
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 125g mozzarella (Milk)
- 200g baby tomatoes
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g passata (tomatoes, salt, citric acid)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 4 British Free Range chicken breasts
- 1 head of broccoli
- 4 large potatoes
- 1 onion
- 1 garlic clove
Nutritional Information
Calories: 637
Protein: 57g
Carbs: 57g
Fat: 21g
Cheesy Chicken Parm with Pesto Wedges & Roasted Broccoli
Our take on the beloved Chicken Parm stars free-range British chicken breasts, covered in a homemade marinara sauce and creamy mozzarella, then baked until golden and bubbling. You'll serve it alongside golden potato wedges and nutty broccoli. Delish!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan & a large ovenproof dish
Roast the potatoes & prep
- Cut the potatoes into wedges, then place onto the lined baking tray. Toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 20 mins, until starting to soften
- Trim the broccoli and cut into florets. Thinly slice the onion. Finely chop or crush the garlic
Chicken time
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken, season each breast with a pinch of salt then cook for 4 mins on one side.
- Add the onion to the pan, flip the chicken and cook for a further 4 mins. Season with salt and pepper
Assemble the chicken parm
- Add the paprika & oregano blend and garlic to the chicken pan and cook for a further minute. Stir in the passata, sundried tomato paste and 1 tbsp of water. Bring to a simmer for 1 min
- Transfer the sauce and chicken to the large ovenproof dish
- Add the whole tomatoes and tear the mozzarella over the chicken. Roast for 24 mins, until the sauce is bubbling and the chicken is cooked through. Add a splash of water if the sauce looks dry
Finish roasting
- After 20 mins, coat the wedges in the pesto and add the broccoli to the tray. Toss the broccoli in 1 tsp oil and season with salt and pepper
- Return the tray to the oven for a final 8-10 mins, until the veg is soft and golden
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the chicken parm onto plates, with the pesto wedges and broccoli alongside
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