All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Classic Chicken Parm never gets old but this Skinnytaste Baked Chicken Parm is a simplified, better-for-you version perfect for weeknights. The chicken is baked instead of fried, so you still get a crispy outside without using excessive oil. And no egg wash means one less step! Finally, it's topped with picky-eater favorites: flavorful marinara and just the right amount of mozzarella. It's everything you know and love in a chicken Parm only way easier and made with less calories.
Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Trim woody ends off asparagus.
Halve lemon lengthwise and cut into wedges.
In a mixing bowl, combine breadcrumbs and Parmesan. Set aside.
Place butter in a microwave-safe bowl and microwave until melted, 30-45 seconds. Set aside.
Prepare the Chicken
Pat chicken dry.
On a separate cutting board, cover chicken with plastic wrap and pound with a heavy object into an even thickness. Feel free to use a disposable gallon-size bag for easier clean-up.
Remove plastic wrap. Season chicken on both sides with a pinch of salt and pepper. Lightly brush melted butter on both sides of chicken.
Transfer chicken to bowl with breadcrumb-Parmesan mixture and flip until completely coated, pressing gently to adhere.
Start Chicken and Add Asparagus
Transfer chicken to one side of prepared baking sheet. Spray evenly with cooking spray.
Bake in hot oven, 7 minutes.
While chicken roasts, in another mixing bowl, combine asparagus, 2 tsp. olive oil, and a pinch of salt and pepper until asparagus is coated.
Carefully, remove baking sheet from oven. Add asparagus to empty half and spread into a single layer. Baking sheet will be hot! Use a utensil.
Finish Chicken and Cook Asparagus
Bake again until asparagus is tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Carefully, remove baking sheet from oven and remove asparagus to a plate. Top chicken evenly with marinara, then mozzarella.
Bake again until cheese is melted, 4-6 minutes.
Finish the Dish
Plate dish as pictured on front of card, squeezing lemon wedges over asparagus to taste. Bon appétit!
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