Meal Kit

Spicy Chicken Parmesan

with crispy zucchini

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Mild

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

At Home Chef, we pride ourselves on giving you classics with a slight twist. Here, we've got the classic of the classics, Chicken Parmesan. That's right, the crispy crunch, topped with tomato sauce and gooey cheese, on Italian restaurant menus from Portland, Maine to Portland, Oregon. But here's the twist: we've added red pepper flakes into the mix, giving the normal marinara a boost of heat. Classic with a twist, from your basket to your kitchen to your plate.

In Your Box (serves 2)

  • Info
    2 oz. Shredded Mozzarella
  • 1 tsp. Garlic Salt
  • 2 fl. oz. Marinara Sauce
  • Info
    ¼ cup Panko Breadcrumbs
  • 5 fl. oz. Canola Oil
  • ¼ tsp. Red Pepper Flakes
  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    1 oz. Shredded Parmesan Cheese
  • 2 Zucchini

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
    610
  • Carbohydrates
    19g
  • Fat
    38g
  • Protein
    50g
  • Sodium
    1710mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls

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

Customize It Instructions

  • If using pork chops, follow same instructions as chicken in Steps 2 and 4, cooking until pork reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

  1. 1

    Prepare the Ingredients

    Trim zucchini ends and slice into 1/2" rounds.

    In a mixing bowl, combine marinara and half the red pepper flakes. Taste, and add more red pepper flakes, if desired. Set aside.

    Combine half the panko (reserve remaining for chicken) and Parmesan in another mixing bowl. Set aside.

  2. 2

    Prepare the Chicken

    Pat chicken breasts dry.

    Cover chicken with plastic wrap. You may also use a gallon bag for easier clean-up. Pound with a heavy object to an even 1/4" thickness.

    Remove plastic wrap. Coat one side of chicken evenly with reserved panko, pressing gently to adhere. If panko doesn't stick, spray chicken with cooking spray.

  3. 3

    Start the Zucchini

    Place zucchini on prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper. Massage oil, garlic salt, and pepper into zucchini.

    Spread into a single layer on one side and top evenly with Parmesan-panko mixture. Bake in hot oven, 10 minutes.

    Zucchini will finish cooking in a later step.

    While zucchini bakes, start chicken.

  4. 4

    Start the Chicken

    Place canola oil in a medium non-stick pan over medium heat. Let heat, 5 minutes.

    While oil heats, line a plate with a paper towel.

    After 5 minutes, test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

    Add chicken to hot pan, panko-side down, and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side.

    Remove to towel-lined plate and season with 1/4 tsp. salt and a pinch of pepper. Let sit, 2 minutes.

  5. 5

    Finish Chicken and Zucchini and Finish Dish

    Transfer chicken to empty space on baking sheet. Top evenly with marinara-red pepper flakes mixture and mozzarella.

    Bake again in hot oven until mozzarella has melted and panko on zucchini is golden-brown, 5-6 minutes.

    Plate dish as pictured on front of card. Bon appétit!

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