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Baked Chicken Parmesan
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Baked Chicken Parmesan

Baked Chicken Parmesan

with DIY Marinara, Fresh Mozzarella, and Rigatoni

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 friendly
Family Friendly
Allergens:
Wheat
Milk

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

Total Time40 minutes
DifficultyEasy

Ingredients

/ serving 4 people

24 ounce

Chicken Breasts

2 box

Crushed Tomatoes

4 clove

Garlic

12 ounce

Rigatoni Pasta

(Contains Wheat)

4 ounce

Fresh Mozzarella

(Contains Milk)

1 tablespoon

Italian Seasoning

1 tablespoon

Onion Powder

½ cup

Panko Breadcrumbs

(Contains Wheat)

½ cup

Parmesan Cheese

(Contains Milk)

8 ounce

Grape Tomatoes

Not included in your delivery

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

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Nutrition Values

/ 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.

Utensils

Large Pot
Small Bowl
Baking Sheet
Large Pan

Instructions

Preheat and Prep
1

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
2

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
3

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
4

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

Melt Cheese
5

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
6

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