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
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
Large Non-Stick Pan
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 Ingredients and Flatten Chicken
Halve lemon lengthwise and cut into wedges.
In a mixing bowl, combine breadcrumbs and Parmesan. Set aside.Place butter in microwave-safe bowl and microwave until melted, 30 seconds. Set aside.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 instead of wrap. Remove wrap. Season chicken on both sides with a pinch of pepper.
Prepare and Start the Chicken
Lightly brush chicken on both sides with melted butter. Transfer to bowl with breadcrumb-Parmesan mixture and flip until coated, pressing gently to adhere.
Place chicken on prepared baking sheet. Spray evenly with cooking spray.Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 15-18 minutes.While chicken roasts, cook green beans.
Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans and stir occasionally, 1 minute.
Add ¼ cup water and a pinch of salt and pepper. Cover, and cook until tender, 6-8 minutes.Remove from burner. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.While green beans cook, finish chicken.
Finish the Chicken
Carefully remove baking sheet from oven. Top chicken with marinara and mozzarella.
Bake in hot oven until cheese is melted, 5-6 minutes.
Finish the Dish
Plate dish as pictured on front of card, squeezing lemon wedges over green beans to taste. Bon appétit!
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