Chicken Parmesan

40 minutesServes 4
LBM Chicken Parmesan


  • Oven Medley Veggie Kit
  • 5 tbsp extra virgin olive oil, divided
  • Kosher salt and freshly ground pepper
  • 1 (25.5 oz) jar Lucini Organic Roasted Garlic Marinara Sauce, divided
  • 2 tbsp extra virgin olive oil
  • 4 breaded chicken cutlets
  • 1 bag The Fresh Market Shredded Mozzarella Cheese
  • Garlic knots
  • Fresh basil


Preheat oven to 400°F.

Remove thyme from veggie kit. Using your fingers, strip thyme leaves from stem and set aside.

Add vegetables to a large bowl, along with 3 tbsp olive oil, thyme leaves, and salt and pepper to taste. Toss to coat vegetables. Place vegetables on sheet pan and place pan in oven for 30-35 minutes, or until vegetables are tender. Once tender, remove from oven and cover with foil to keep warm until ready to serve.

While veggies roast, heat a medium saucepan over medium heat. Add all of the sauce and bring to a low simmer to warm through.

Heat remaining 2 tbsp oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook until a deep golden-brown crust forms, about 3-5 minutes per side. Do not overcrowd pan; cook in batches if necessary.

Transfer chicken to sheet pan. Top each chicken cutlet with a spoonful of sauce followed by an even layer of cheese. Reserve remaining sauce.

Preheat broiler to high with rack 6-inches from heating element. Place pan in oven and broil until cheese is golden brown and sauce begins to bubble, about 2-3 minutes, or until internal temperature of chicken reaches 165°F. Remove from oven, turn off broiler and preheat oven back to 400° to warm the garlic knots.

Line a large sheet pan with aluminum foil or parchment paper and add garlic knots. Place in oven for 2-3 minutes, or until warmed through.

To serve, place chicken on plate and pour over remaining sauce. Top with fresh basil if desired and serve alongside roasted vegetables and warmed garlic knots.