Chicken Parmesan with Summer Squash & Cheesy Garlic Breadsticks

Chicken Parmesan

with Summer Squash & Cheesy Garlic Breadsticks

50 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Few things hit the spot quite like classic chicken parm. Tonight, we’re simplifying the dish for quicker cooking: rather than breading and frying the chicken first, we’re cooking it in a pan with the tomato sauce, then transferring it to a baking dish and topping it with panko and two kinds of cheese. To serve on the side, we’re also making our own breadsticks—hand-rolled, baked, and finished with zesty garlic oil—and simply sautéing summer squash. (Chefs, yours may be green or grey zucchini, or yellow squash.)

See Plans
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and small dice the onion. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Tear the mozzarella cheese into bite-sized pieces. Halve the squash lengthwise; cut crosswise into 1-inch-thick pieces. Pick the basil leaves off the stems; discard the stems.

Cook the chicken & make the sauce:
2 Cook the chicken & make the sauce:

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in a single layer; cook, without stirring, 4 to 5 minutes on the first side, or until lightly browned. Flip the chicken and add the onion and half the garlic paste; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the tomato sauce and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened and the chicken is cooked through. Season with salt and pepper to taste. Transfer to a baking dish in an even layer. Rinse and wipe out the pan.

Prepare the breadsticks & chicken parmesan:
3 Prepare the breadsticks & chicken parmesan:

While the chicken and sauce cook, lightly oil a sheet pan. Divide the dough into 4 equal-sized balls. On a dry work surface, using your hands, roll each ball into a log about 6 inches long. (If the dough is resistant, let rest for 5 minutes.) Transfer to the prepared sheet pan. Using your fingers, press both ends of each log into the sheet pan to adhere. Top the cooked chicken and sauce with the breadcrumbs, mozzarella cheese, and half the parmesan cheese. Season with salt and pepper.

Bake the breadsticks & chicken parmesan:
4 Bake the breadsticks & chicken parmesan:

Bake the breadsticks and chicken parmesan 14 to 16 minutes, or until the breadsticks are lightly browned and the mozzarella cheese has melted. Remove from the oven.

Cook the squash:
5 Cook the squash:

While the breadsticks and chicken parmesan bake, in the pan used to cook the chicken and sauce, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 6 minutes, or until browned and softened. Transfer to a serving dish. Drizzle with olive oil and season with salt and pepper to taste. Garnish with half the basil (tearing the leaves just before adding).

Finish the breadsticks & serve your dish:
6 Finish the breadsticks & serve your dish:

In a large bowl, combine 2 tablespoons of olive oil and as much of the remaining garlic paste as you'd like; season with salt and pepper. Add the baked breadsticks; stir to coat. Letting any excess oil drip off, transfer to a serving dish. Garnish with the remaining parmesan cheese. Garnish the baked chicken parmesan with the remaining basil (tearing the leaves just before adding). Serve with the finished breadsticks and cooked squash on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and small dice the onion. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Tear the mozzarella cheese into bite-sized pieces. Halve the squash lengthwise; cut crosswise into 1-inch-thick pieces. Pick the basil leaves off the stems; discard the stems.

2 Cook the chicken & make the sauce:

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in a single layer; cook, without stirring, 4 to 5 minutes on the first side, or until lightly browned. Flip the chicken and add the onion and half the garlic paste; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the tomato sauce and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened and the chicken is cooked through. Season with salt and pepper to taste. Transfer to a baking dish in an even layer. Rinse and wipe out the pan.

Cook the chicken & make the sauce:
Prepare the breadsticks & chicken parmesan:
3 Prepare the breadsticks & chicken parmesan:

While the chicken and sauce cook, lightly oil a sheet pan. Divide the dough into 4 equal-sized balls. On a dry work surface, using your hands, roll each ball into a log about 6 inches long. (If the dough is resistant, let rest for 5 minutes.) Transfer to the prepared sheet pan. Using your fingers, press both ends of each log into the sheet pan to adhere. Top the cooked chicken and sauce with the breadcrumbs, mozzarella cheese, and half the parmesan cheese. Season with salt and pepper.

4 Bake the breadsticks & chicken parmesan:

Bake the breadsticks and chicken parmesan 14 to 16 minutes, or until the breadsticks are lightly browned and the mozzarella cheese has melted. Remove from the oven.

Bake the breadsticks & chicken parmesan:
Cook the squash:
5 Cook the squash:

While the breadsticks and chicken parmesan bake, in the pan used to cook the chicken and sauce, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 6 minutes, or until browned and softened. Transfer to a serving dish. Drizzle with olive oil and season with salt and pepper to taste. Garnish with half the basil (tearing the leaves just before adding).

6 Finish the breadsticks & serve your dish:

In a large bowl, combine 2 tablespoons of olive oil and as much of the remaining garlic paste as you'd like; season with salt and pepper. Add the baked breadsticks; stir to coat. Letting any excess oil drip off, transfer to a serving dish. Garnish with the remaining parmesan cheese. Garnish the baked chicken parmesan with the remaining basil (tearing the leaves just before adding). Serve with the finished breadsticks and cooked squash on the side. Enjoy!

Finish the breadsticks & serve your dish:
Browse Steps
1 of 6