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Chicken Parmesan

Chicken Parmesan with Roasted Cauliflower

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Chicken parm is a classic dish that gets us feeling nostalgic every time. It’s the kind of comfort food that recalls fond memories of eating at home in good company. We’re glad Chef Suzanne loves it as much as we do, since her homage is cozy and irresistible. In this Popular Recipe, chicken is breaded and seared for a golden crust, covered in a quick homemade tomato sauce and mozzarella, and baked to melty perfection. Capers and hearty cauliflower florets are roasted together until tender and crispy for a bright counterpart to this warm and gooey favorite.

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 710
  • Protein 49g
  • Total Carb 34g
  • Total Fat 44g

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

Ingredients & Equipment

What we send

  • garlic
    • 1 clove
    • garlic
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • capers
    • 2 tablespoons
    • capers
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • dried oregano
    • 1/2 teaspoon
    • dried oregano
  • dried basil
    • 1/2 teaspoon
    • dried basil
  • breadcrumbs
    • 1/2 cup
    • breadcrumbs
  • fresh mozzarella cheese
    • 4 ounces
    • fresh mozzarella cheese
  • parsley
    • 1/8 ounce
    • parsley
  • 14-ounce can chopped tomatoes
    • 1
    • 14-ounce can chopped tomatoes
  • cauliflower florets
    • 1 1/4 pound
    • cauliflower florets

What You’ll Need

  • kosher salt
  • black pepper
  • eggs
  • olive oil
  • baking sheet
  • 10" medium ovenproof pan
  • 10" medium pan

Allergens

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Thinly slice mozzarella. Rinse parsley and roughly chop leaves, discarding stems. Rinse cauliflower florets and cut to 1-inch width, if needed, then place on a baking sheet. Mince garlic.

  2. Roast Cauliflower

    Roast Cauliflower

    Toss cauliflower on baking sheet with capers, 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Arrange in a single layer and roast until tender, 15-17 minutes. Remove from oven and increase oven temperature to 450ºF. Meanwhile, on a large plate, combine breadcrumbs, ⅛ teaspoon salt and pepper as desired. In a medium bowl, whisk 1 egg, then season with ⅛ teaspoon salt and pepper as desired.

  3. Dredge and Sear Chicken

    Dredge and Sear Chicken

    Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere. Heat 1 tablespoon olive oil in a medium ovenproof pan over medium heat. When oil is shimmering, add chicken and sear until crust is golden and chicken is cooked through and no longer pink, 4-5 minutes per side. Remove pan from heat and set aside.

  4. Make Tomato Sauce

    Make Tomato Sauce

    While chicken sears, heat 1 tablespoon olive oil in a separate medium pan over medium heat. When oil is shimmering, add spice mix and garlic and sauté until fragrant, about 1 minute. Add chopped tomatoes and their juices, increase heat to medium high to bring to boil, then reduce to medium. Simmer until warmed through and flavors have melded, 3-4 minutes more. Remove pan from heat. Season sauce with ¼ teaspoon salt and pepper.

  5. Bake Chicken Parmesan

    Bake Chicken Parmesan

    Pour tomato sauce over chicken in pan, sprinkle over Parmesan, then layer with mozzarella. Once oven has reached 450ºF, bake chicken until cheese is melted and starting to brown, about 5 minutes. Meanwhile, add parsley to baking sheet with cauliflower and capers and toss to combine.

  6. Plate Chicken Parmesan

    Plate Chicken Parmesan

    Divide chicken Parmesan between plates and spoon over tomato sauce from pan. Serve with roasted cauliflower and enjoy!

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