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One pot

Quick Chicken ‘Parmigiana’

with Baby Lettuce Salad

Cooking time

25 minutes




670 /serving

The unique thing about this chicken ‘parmigiana’ is that it doesn’t actually contain any Parmesan! You’ll make it with ooey gooey grated mozzarella instead, which turns delectably stretchy and satisfying when melted. It tops these juicy chicken breasts and melds to perfection with the rich, quick-made tomato sauce that serves as this dish’s base. For contrast, add freshness into your day with a cucumber-crunchy side salad dressed with a balsamic vinaigrette.

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 15ml Minced garlic
  • 90g Baby lettuce
  • 1 Bunch of parsley
  • 2 Cucumbers
  • 15ml Balsamic vinegar
  • 200ml Marinara sauce
  • 75g Mozzarella
  • 14.25g Alla Romana spice blend (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)

Contains: Milk, Sulphites

You will need:

Large high-sided oven-safe pan
Olive oil
Salt & pepper
Total Fat
38 g
Saturated Fat
8 g
1210 mg
Total Carbs
23 g
11 g
58 g
5 g
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Cook the chicken
Preheat the oven to broil. In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Heat the sauce
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the garlic and the remaining spice blend; cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the marinara sauce and 2 tbsp water (double for 4 portions); season with S&P. Lower the heat and simmer, stirring occasionally, scraping up any fond from the bottom of the pan, 3 to 4 minutes, until the sauce begins to thicken.
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Finish the chicken
Roughly chop the parsley leaves and stems. To the pan of sauce, add the cooked chicken and ½ the parsley; stir to coat the chicken with the sauce. Top the chicken with the mozzarella; transfer the pan to the oven and broil, 2 to 3 minutes, until the cheese is golden brown.
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Make the salad
Thinly slice the cucumbers into rounds. In a large bowl, combine the balsamic vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P. Add the cucumbers and lettuce. Toss to combine and season with S&P.
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Plate your dish
Divide the chicken ‘parmigiana’ between your plates. Top with the remaining parsley. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.