For this quick-to-prep (and even quicker to clean up) meal, we've got a lighter take on chicken Parm—all the saucy, melty goodness without the breading or frying! In our oven-ready tray you’ll roast chicken and marinara sauce, then top with melty mozz. Slide all that yum into a toasted baguette and serve it with garlicky roasted potatoes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
2 unit
Oven-Ready Tray
½ cup
Mozzarella Cheese
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
12 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
5 ounce
Marinara Sauce
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces.
In one oven-ready tray, toss potatoes with a drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack (be sure your oven has preheated!) until browned and tender, 20-25 minutes. (For 4 servings, divide everything between two trays, using a drizzle of oil in each tray; bake side by side on top rack.)
Pat chicken* dry with paper towels; season all over with salt and pepper.
Add marinara to remaining oven-ready tray; arrange chicken on top and drizzle with olive oil. (For 4 servings, divide everything between remaining two trays, using a drizzle of olive oil in each tray.)
Bake on top rack (side by side with potatoes) until chicken is golden brown and cooked through, 15-20 minutes. (For 4, bake trays with chicken side by side on middle rack, 18-22 minutes.)
In the last 1-2 minutes of cooking, carefully sprinkle mozzarella over chicken; return to oven and bake until cheese melts.
While potatoes and chicken bake, in a small bowl, combine mayonnaise, remaining garlic powder, 1 tsp water (2 tsp for 4 servings), salt, and pepper; set aside.
Halve baguettes lengthwise and toast until golden. TIP: You can toast in the oven if you like.
Divide chicken between bottom baguette halves; spoon marinara from tray over chicken. Close to form sandwiches.
Divide sandwiches between plates; serve with roasted potatoes and garlic aioli on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the taste, though some found it bland; consider adding Italian seasoning or extra marinara for more flavor.
- Ease of prep: Quick and simple to make with easy cleanup, but a few had trouble fitting all trays in smaller ovens.
- Suggestions: Try pounding the chicken flatter for better sandwich assembly. Make extra garlic aioli; it's a hit with the potatoes! 🍲
- Portions: Some wanted more marinara sauce and aioli to fully coat the chicken and potatoes.
- Texture: The diced potatoes were popular, but a few found them undercooked; consider air frying for better results.
