Meal Kit
Baked Chicken Parmesan with Asparagus
Skinnytaste
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Gina Homolka
Classic Chicken Parm never gets old but this Skinnytaste Baked Chicken Parm is a simplified, better-for-you version perfect for weeknights. The chicken is baked instead of fried, so you still get a crispy outside without using excessive oil. And no egg wash means one less step! Finally, it's topped with picky-eater favorites: flavorful marinara and just the right amount of mozzarella. It's everything you know and love in a chicken Parm only way easier and made with less calories.
Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Asparagus
- 1 Lemon
- 2 oz. Marinara Sauce
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¼ cup Italian Breadcrumbs
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1 oz. Shredded Mozzarella
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½ oz. Grated Parmesan
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⅓ oz. Butter
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) oqloyJPk
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Calories430
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Carbohydrates19g
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Net Carbs14g
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Fat18g
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Protein49g
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Sodium1270mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Microwave-Safe Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Trim woody ends off asparagus.
Halve lemon lengthwise and cut into wedges.In a mixing bowl, combine breadcrumbs and Parmesan. Set aside.Place butter in a microwave-safe bowl and microwave until melted, 30-45 seconds. Set aside. -
2 Prepare the Chicken
Pat chicken dry.
On a separate cutting board, cover chicken with plastic wrap and pound with a heavy object into an even thickness. Feel free to use a disposable gallon-size bag for easier clean-up.Remove plastic wrap. Season chicken on both sides with a pinch of salt and pepper. Lightly brush melted butter on both sides of chicken.Transfer chicken to bowl with breadcrumb-Parmesan mixture and flip until completely coated, pressing gently to adhere. -
3 Start Chicken and Add Asparagus
Transfer chicken to one side of prepared baking sheet. Spray evenly with cooking spray.
Bake in hot oven, 7 minutes.While chicken roasts, in another mixing bowl, combine asparagus, 2 tsp. olive oil, and a pinch of salt and pepper until asparagus is coated.Carefully, remove baking sheet from oven. Add asparagus to empty half and spread into a single layer. Baking sheet will be hot! Use a utensil. -
4 Finish Chicken and Cook Asparagus
Bake again until asparagus is tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Carefully, remove baking sheet from oven and remove asparagus to a plate. Top chicken evenly with marinara, then mozzarella.Bake again until cheese is melted, 4-6 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card, squeezing lemon wedges over asparagus to taste. Bon appétit!
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