Meal Kit

Spicy Chicken Parmesan

with crispy zucchini

Prep & Cook Time: 35-45 min.

Difficulty Level: Expert

Spice Level: Mild

Cook Within: 5 days

Contains: Milk, Wheat

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
  • Under %{max_calories} calories
    Under 35g carbs

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)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 2 Zucchini
  • 5 fl. oz. Canola Oil
  • 4 oz. Marinara Sauce
  • Info
    2 oz. Shredded Mozzarella
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    ¼ cup Panko Breadcrumbs
  • ½ tsp. Garlic Salt
  • ¼ tsp. Red Pepper Flakes

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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
  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 (to taste; remaining is yours to use as you please!).

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

  2. 2

    Prepare the Chicken

    Pat chicken 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 olive oil and seasoning into zucchini.

    Spread into a single layer and top evenly with Parmesan-panko mixture. Roast in hot oven, 12 minutes.

    Zucchini will finish cooking in a later step.

    While zucchini roasts, continue recipe.

  4. 4

    Start the Chicken

    Place a medium non-stick pan over medium heat and add canola oil. 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 from burner. Transfer to towel-lined plate and season with a pinch of salt and pepper. Rest, 2 minutes.

  5. 5

    Finish Chicken and Finish Dish

    After 12 minutes, carefully remove from oven. Push zucchini to one side of baking sheet. Sheet will be hot! Use a utensil.

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

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

    Carefully remove from oven.

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

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