Chicken Parmigiana with Fresh Mozzarella
Elevated Dinners, Impressively Easy
- Milk
- Eggs
- Wheat
Skip right over the time consuming what-to-make-for-dinner debate, and jump right into this quick-cooking, stress-free chicken dinner that’s on the table in 15 minutes. All you have to do is boil water for spinach-ricotta ravioli that you’ll toss with luscious garlic-herb butter, sizzle up juicy chicken cutlets with melty fresh mozzarella on top, and whip up a speedy marinara-scallion-herb sauce in the same pan. Sprinkle it all with crispy fried onions, and just like that, you’re a kitchen hero.
Ingredients
1 unit
Tomato
2 unit
Scallions
4 ounce
Fresh Mozzarella
(Contains: Milk)
9 ounce
Spinach and Ricotta Ravioli
(Contains: Milk, Eggs, Wheat)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
10 ounce
Chicken Cutlets
2.5 ounce
Marinara Cup
1 unit
Italian Herb Paste
1 teaspoon
Chili Flakes
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Crispy Fried Onions
(Contains: Wheat)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Dice tomato. Trim and thinly slice scallions, separating whites from greens. Thinly slice mozzarella into rounds (we got 5-6 rounds per ball). • Once water is boiling, add ravioli. Cook until al dente and floating to the top, 4-5 minutes. Drain and return to pot. Stir in tomato and garlic herb butter; cover to keep warm. • MICROWAVE ALTERNATIVE: Place ravioli in a microwave-safe bowl and fill with enough water to just cover. Cover tightly with plastic wrap and microwave until ravioli are tender, 5-7 minutes. Carefully remove plastic wrap, then drain. Return ravioli to bowl along with tomato and garlic herb butter; toss to combine.
• Pat chicken* dry and season all over with salt and pepper. • Drizzle oil in a hot, preferably nonstick, pan. Add chicken; cook until browned and almost cooked through, 2-3 minutes per side.
• Reduce heat under pan with chicken to low. Stir in scallion whites, marinara, Italian herb paste, ¼ cup water (½ cup for 4), and as many chili flakes as you like (we used ¼ tsp; ½ tsp for 4). • Top chicken with Parmesan and as many mozzarella slices as you like. (We used two slices per cutlet.) Cover and simmer until cheese melts and chicken is cooked through, 3-5 minutes.
• Divide chicken parmigiana and ravioli between plates in separate sections; top with any remaining sauce. Sprinkle everything with scallion greens and crispy fried onions. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious flavors, especially the tasty sauce and fresh mozzarella. Some found it a bit bland and wanted more seasoning.
- Ease of prep: Quick and easy to prepare for most, though a few found it took longer than expected.
- Suggestions: Consider adding extra garlic, herbs, or sauce for more flavor. Some preferred cooking the chicken in the oven for better texture.
- Leftovers: Several mentioned the meal was satisfying with no leftovers, though a few wanted larger portions.
- Pairings: The crispy onions added a nice crunch, but some felt they were unnecessary. Many enjoyed the spinach ravioli side.
Reviews from our home cooks
One of the best meals we've had from HelloFresh and we've had TONS of meals. This is definitely a repeater. The fresh mozzarella and crispy onions made the meal amazing. Also perfect amount of pasta
Fabulous meal. Definitely worth the premium price. Cooked the diced tomatoes in the garlic butter briefly before adding the ravioli back to the pan. (my son doesn't like fresh tomatoes). The marinara cup was broken so used some Roa's sauce I had in the refrigerator. It worked well. Did not use the crispy fried onions as that didn't sound good to us. Would definitely make this meal again.
So good!! I did add basil from my garden and a little pasta water to the sauce. I also put the chicken under the broiler to get the cheese melty and brown. Delicious! The sauce flavor was so good. Highly recommend.
Took more than a few minutes for the chicken to cook and eat less for the ravioli. I feel like the steps could be swapped. Start with cooking your chicken. End with your ravioli. The chicken and sauce will hold heat longer than the ravioli will. I could have used a Tiny bit more sauce but it didn't break the dish for me. Definitely in my top 5. May be my 2nd favorite.
This recipe was amazing, the tomato sauce especially stood out. The chicken with the ravioli and cheeses are an outstanding combo
The flavors in this dish were over the top! I've had chicken Parmesan in restaurants, this outshone them all!
This was amazing! The sauces for the ravioli and chicken were delicious and the crispy onions gave it the right amounts of crunch.
Quick prep and easy cooking. Was done in a flash and the flavors were amazing! We'd order it again!
I would suggest getting rid of the garlic butter sauce and diced tomatoes for the ravioli and just use the sauce from the chicken parmigiana.
I have an extremely hard time processing some herbs. Sad part is I love flavor and herbs. I made this meal and figured I'd have a stomachache after but nope, no stomachache, and it was fantastic. I've never had ravioli with so much flavor. I could have eaten all of it if I was able.
