Meal Kit

Baked Chicken Parmesan with Asparagus


Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
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.

In Your Box (serves 2)

  • Info
    ¼ cup Italian Breadcrumbs
  • Info
    ⅓ oz. Butter
  • 2 oz. Marinara Sauce
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ½ oz. Grated Parmesan
  • 1 Lemon
  • 12 oz. Asparagus
  • Info
    1 oz. Shredded Mozzarella

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Microwave-Safe Bowl

Before You Cook

Cooking Guidelines

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, squeezing lemon wedges over asparagus to taste. Bon appétit!

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