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Cherry Tomato Chicken Parmesan

Cherry Tomato Chicken Parmesan with Butternut Squash and Basil

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We love taking classic comfort food and jazzing it up with seasonal produce and a little cheffy inspiration. In this Encore Recipe, chicken breasts are crusted with panko breadcrumbs and Parmesan, then seared until crisp and golden brown and slathered with an aromatic butternut squash, white wine, and cherry tomato sauce. Melty mozzarella rounds out this autumnal twist on an Italian-American favorite.

  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 840
  • Protein 62g
  • Total Carb 52g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • white wine
    • 2 tablespoons
    • white wine
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • fresh mozzarella
    • 4 ounces
    • fresh mozzarella
  • cherry tomatoes
    • 1 pint
    • cherry tomatoes
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • basil
    • 1/4 ounce
    • basil
  • flour
    • 1/2 cup
    • flour
  • tomato purée
    • 1/2 cup
    • tomato purée
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • garlic
    • 1 clove
    • garlic
  • butternut squash
    • 8 ounces
    • butternut squash
  • panko breadcrumbs
    • 1 cup
    • panko breadcrumbs

What You’ll Need

  • black pepper
  • kosher salt
  • eggs
  • olive oil
  • plastic wrap
  • meat mallet (optional)
  • 12" large pan with lid
  • 12" large nonstick pan

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse cherry tomatoes. Rinse basil. Set aside 1 whole basil sprig and reserve for making sauce; pick leaves of remainder and roughly chop, discarding stems. Cut butternut squash cubes into ½-inch pieces, if needed. Thinly slice mozzarella. Mince garlic. Pat chicken dry with paper towel, place between 2 large pieces plastic wrap, and using a meat mallet or heavy pan, pound to ¼-inch thickness.

  2. Sauté squash

    Sauté squash

    Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add squash and sauté, stirring, until beginning to soften and brown, 4-6 minutes. Season with ¼ teaspoon salt and black pepper, then add another 1 tablespoon olive oil. When oil is shimmering, stir in crushed red pepper (skip or use half for less heat) and garlic until fragrant, about 1 minute.

  3. Simmer tomato sauce

    Simmer tomato sauce

    Add wine to pan with squash, still over medium-high heat, and cook until slightly reduced, 1-2 minutes. Add cherry tomatoes and cook, pressing to release their juices, until softening, 5 minutes. Add tomato purée and reserved basil sprig and cook, stirring occasionally, until tomatoes are very tender, 5-7 minutes more. Season with ¼ teaspoon salt and black pepper. Remove pan from heat, and remove and discard basil.

  4. Dredge chicken

    Dredge chicken

    On a large plate, mix flour, ⅛ teaspoon salt, and black pepper as desired. In a large shallow bowl, whisk 1 egg. On a separate large plate, combine breadcrumbs and Parmesan. Season chicken all over with ½ teaspoon salt and black pepper as desired. Dredge chicken in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in Parmesan breadcrumbs, pressing to adhere.

  5. Sear chicken

    Sear chicken

    Heat 2 tablespoons olive oil in a large nonstick pan over medium heat. When oil is shimmering, add chicken and sear until crust is browned and chicken is cooked through and no longer pink, 3-5 minutes per side. Transfer chicken to pan with tomato sauce.

  6. Plate chicken Parmesan

    Plate chicken Parmesan

    Layer chicken in pan with mozzarella slices. Return pan to medium heat to bring sauce to a simmer. Then, cover pan to melt cheese, 3-5 minutes. Transfer chicken Parmesan to serving plates, spoon over cherry tomato sauce and squash, and garnish with chopped basil. Dig in!

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