Baked Chicken Parmesan
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Baked Chicken Parmesan

Baked Chicken Parmesan

with DIY Marinara, Fresh Mozzarella, and Rigatoni


Chicken, melty cheese, a tomato-y sauce—what’s not to love about chicken Parmesan? Nothing! In fact, you all declared this recipe a resounding success last time we sent it. For that reason, we’re adding it to the HelloFresh Hall of Fame. Not only is it the sort of meal that you and your family could easily devour any night of the week, it’s quicker and simpler than the original—just bake the chicken and tomatoes in the oven and you’re set.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes


/ serving 4 people

4 clove


½ cup

Panko Breadcrumbs

(Contains Wheat)

½ cup

Parmesan Cheese

(Contains Milk)

24 ounce

Chicken Breasts

8 ounce

Grape Tomatoes

2 box

Crushed Tomatoes

1 tablespoon

Onion Powder

2 teaspoon

Italian Seasoning

12 ounce

Rigatoni Pasta

(Contains Wheat)

4 ounce

Fresh Mozzarella

(Contains Milk)

Not included in your delivery

4 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)3264 kJ
Calories780 kcal
Fat22 g
Saturated Fat10 g
Carbohydrate91 g
Sugar13 g
Dietary Fiber6 g
Protein61 g
Cholesterol140 mg
Sodium770 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Small Bowl
Baking Sheet
Large Pan


Preheat and Prep

Wash and dry all produce. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Thinly slice garlic. In a small bowl, combine panko, Parmesan, and a drizzle of olive oil.

Bake Chicken and Tomatoes

Place chicken on a lightly oiled baking sheet. Season all over with salt and pepper. Top chicken with panko mixture, pressing to adhere. Add grape tomatoes to same sheet and toss with a drizzle of olive oil and a pinch of salt and pepper. Bake in oven until chicken is cooked through and tomatoes are softened, about 15 minutes.

Make Sauce

Heat a drizzle of olive oil in a large pan over medium heat (use an ovenproof pan if you have one). Add garlic to pan and cook until just starting to brown, about 2 minutes. Stir in crushed tomatoes, onion powder, and 2 tsp Italian seasoning (we sent more). Season with salt and pepper. Simmer, stirring occasionally, until slightly thickened, about 10 minutes.

Boil Pasta

Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.

Melt Cheese

Once chicken and tomatoes are done, transfer to pan and lay on top of sauce. (TIP: If your pan isn’t ovenproof, transfer sauce to a small baking dish first.) Tear mozzarella into small pieces and scatter over pan. Transfer pan to oven and bake until cheese melts, about 2 minutes.

Plate and Serve

Divide rigatoni between plates, then top with chicken, tomatoes, and sauce and serve.