Parmesan-Crusted Chicken

with arugula and balsamic vinaigrette

$9.95 per serving

If you're in the mood for something fresh yet familiar, this dish really delivers. Nutty Parmesan cheese gets a flavor and texture assist from Dijon mustard and panko breadcrumbs for a crusted chicken packed with deliciousness. It's paired with a fresh arugula, shallot, and grape tomato salad with basil-balsamic vinaigrette. When comfort meets simplicity, it’s the perfect one-two punch of a weeknight meal.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    591
  • Carbohydrates
    26g
  • Fat
    26g
  • Protein
    60g
  • Sodium
    1134mg
  • Prep & Cook Time
    25-35 min.
  • Cook Within
    5 days
  • Difficulty
    Easy
  • Spice Level
    Not Spicy
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • ¼ oz. Basil
  • 4 oz. Grape Tomatoes
  • 1 Shallot
  • 2 Boneless Skinless Chicken Breasts
  • ¾ cup Panko Breadcrumbs
  • 1 oz. Grated Parmesan Cheese
  • ¾ oz. Dijon Mustard
  • ½ fl. oz. Balsamic Vinegar
  • 1 tsp. Sugar
  • 2 oz. Baby Arugula
Parmesan-Crusted Chicken with arugula and balsamic vinaigrette
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Medium Oven-Safe Non-Stick Pan

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Parmesan-Crusted Chicken with arugula and balsamic vinaigrette
    1

      Before Cooking

    Prepare the Ingredients

    Stem and mince basil (reserving a few leaves for garnish). Halve grape tomatoes. Peel and slice shallot into very thin rounds. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  • Parmesan-Crusted Chicken with arugula and balsamic vinaigrette
    2

    Make the Parmesan Crust

    Thoroughly combine panko, Parmesan, 2 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl.

  • Parmesan-Crusted Chicken with arugula and balsamic vinaigrette
    3

    Make the Balsamic Vinaigrette

    In another mixing bowl, combine ⅓ the Dijon (reserve remaining for chicken), balsamic vinegar, sugar, minced basil, and a pinch of salt and pepper. Slowly whisk in 2 Tbsp. olive oil until combined.

  • Parmesan-Crusted Chicken with arugula and balsamic vinaigrette
    4

    Sear the Chicken

    Heat a medium oven-safe non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned, 2-3 minutes.

  • Parmesan-Crusted Chicken with arugula and balsamic vinaigrette
    5

    Finish the Chicken

    Flip chicken, remove pan from burner, and brush tops with remaining Dijon. Top chicken with Parmesan-panko crust and place pan in oven. Bake until crust has browned and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. Remove from oven and rest at least 5 minutes. Be careful! Pan handle will be hot.

  • Parmesan-Crusted Chicken with arugula and balsamic vinaigrette
    6

    Plate the Dish

    Toss arugula, shallot (to taste), and tomato halves in bowl with balsamic vinaigrette and divide between two plates. Serve chicken atop salad and garnish with reserved basil leaves.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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