HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Chicken Parmesan
Baked Chicken Parmesan

Baked Chicken Parmesan

with DIY Marinara, Fresh Mozzarella, and Rigatoni

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Chicken Parmesan is one of those dishes we could eat any night of the week: crispy chicken, melty cheese, tomato-y sauce—what’s not to love? The only obstacle to actually doing so is the cleanup it involves. We were determined to come up with a version that’s quicker and simpler, and we think we’ve just succeeded. The breadcrumb-topped chicken is simply baked in the oven, then nestled into a pan of marinara and served with melty cheese atop al dente rigatoni.

Tags:Child friendlyFamily Friendly

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

Total Time40 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Chicken Breasts

2 box

Crushed Tomatoes

4 clove


12 ounce

Rigatoni Pasta


4 ounce

Fresh Mozzarella


1 tablespoon

Italian Seasoning

1 tablespoon

Onion Powder

½ cup

Panko Breadcrumbs


½ cup

Parmesan Cheese


8 ounce

Grape Tomatoes

Not included in your delivery

4 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3264 kJ
Calories780 kcal
Fat20 g
Saturated Fat8 g
Carbohydrate90 g
Sugar13 g
Dietary Fiber6 g
Protein66 g
Cholesterol135 mg
Sodium810 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.
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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


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.


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