Chicken Parm

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Chicken Parm
Blue ApronPoultry
✓ Available this week · Jun 15 – Jun 21, 2026
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⏱ ~110 min  ·  🍽 2 servings  ·  📊 Hard
✓ High protein
Nutrition Facts
2 serving(s)
Calories1400
Dietary Fiber15g
Protein82g
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
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4.7/ 10
MealFan's take
Niche pick
Poultry that 72% heavier than the average poultry meal and ranks in the 99th percentile for protein.
Protein5/5
Lightness1/5
Ease1/5
👍 Best for
✓ Hitting protein goals✓ Poultry lovers
✋ Skip if
✕ You're cutting calories
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
1400
Calories
82g
Protein
15g
Fiber
5.9g
Protein / 100 cal
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
99th pctl
More protein than 99% of 1,474 meals
Protein density
5.9g /100cal
Leaner than 77% of meals
vs Poultry average
72% heavier
This1400
Avg812
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Under 500 cal✓ High fiber
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary ✓ American
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
2 each Boneless, Skinless Chicken Breasts
1 each Pasture-Raised Eggs
8 oz Basil Fettuccine Pasta
2 oz Arugula
4 oz Fresh Mozzarella Cheese
2 tbsp All-Purpose Flour
¼ cup Cream
4 oz Grape Tomatoes
1 cup Panko Breadcrumbs
2 oz Shredded Fontina Cheese
1 tbsp Balsamic Vinegar
2 tbsp Roasted Pistachios
1 each 14.5-oz can Crushed Tomatoes
3 tbsp Roasted Garlic Pesto
¼ cup Grated Parmesan Cheese
1 tbsp Maple Syrup
How to make it
1
Take the pasta out of the refrigerator. Preheat the oven to 450°F. Bring a medium pot of salted water (3/4 full) to a boil. Rinse and dry all produce. Halve the tomatoes. Tear the mozzarella into bite-sized pieces. In a bowl, whisk together the maple syrup, vinegar, and a drizzle of olive oil.
2
Heat a drizzle of olive oil in a separate medium pot over medium. Add the crushed tomatoes and garlic pesto; season with salt and pepper. Bring to a simmer and cook stirring occasionally 5-6 minutes until slightly reduced. Add the cream (shake the packet) and stir constantly 30 seconds to 1 minute until combined and slightly thickened. Remove from heat. Taste and season.
3
Place the breadcrumbs and flour on two separate large plates; season each with salt and pepper. Beat the egg(s) in a bowl with salt and pepper. Pat the chicken dry. Sandwich between plastic wrap and pound with a heavy pan to 1/4-inch thick; discard the wrap. Season both sides with salt and pepper. Coat in flour (tap off excess), then beaten egg (let excess drip), then breadcrumbs (press to adhere). Set on a plate.
4
Heat a thin layer of oil in a nonstick pan over medium-high. When a pinch of breadcrumbs sizzles immediately, add the breaded chicken in batches, tapping off excess. Cook 5-8 minutes per side until golden and cooked through, adding oil before flipping if dry. Transfer to a paper towel-lined plate and season immediately with salt. USDA minimum: 165°F for chicken.
5
Spread 3/4 of the sauce in the bottom of a baking dish. Add the cooked chicken and top with the remaining sauce, mozzarella pieces, and fontina. Bake 5-7 minutes until the cheese is melted. For a golden top, broil 2-3 minutes, watching closely. Let stand 2 minutes.
6
Add the pasta to the boiling water. Cook stirring occasionally 4-5 minutes until al dente. Drain and return to the pot. Drizzle with olive oil and stir.
7
In a bowl, combine the arugula, pistachios, halved tomatoes, and dressing; toss to combine. Serve the chicken and sauce over the cooked pasta with the salad on the side. Finish with parmesan.
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Blue Apron
Chicken Parm

With Basil Fettuccine & Arugula Salad makes Chicken Parm one of the Poultry options in Blue Apron's rotating weekly lineup. The serving delivers 1400 kcal alongside 82g of protein, placing it at about 70 percent of a typical daily calorie goal.

Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.

Nutrition per serving

1400 Calories
82g Protein
Daily calorie contribution70% of 2,000 cal target
⏱️ Est. time: 56 min
🍽️ Serves: 1 serving
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans

How to make it

  1. Take the pasta out of the refrigerator. Preheat the oven to 450°F. Bring a medium pot of salted water (3/4 full) to a boil. Rinse and dry all produce. Halve the tomatoes. Tear the mozzarella into bite-sized pieces. In a bowl, whisk together the maple syrup, vinegar, and a drizzle of olive oil.
  2. Heat a drizzle of olive oil in a separate medium pot over medium. Add the crushed tomatoes and garlic pesto; season with salt and pepper. Bring to a simmer and cook stirring occasionally 5-6 minutes until slightly reduced. Add the cream (shake the packet) and stir constantly 30 seconds to 1 minute until combined and slightly thickened. Remove from heat. Taste and season.
  3. Place the breadcrumbs and flour on two separate large plates; season each with salt and pepper. Beat the egg(s) in a bowl with salt and pepper. Pat the chicken dry. Sandwich between plastic wrap and pound with a heavy pan to 1/4-inch thick; discard the wrap. Season both sides with salt and pepper. Coat in flour (tap off excess), then beaten egg (let excess drip), then breadcrumbs (press to adhere). Set on a plate.
  4. Heat a thin layer of oil in a nonstick pan over medium-high. When a pinch of breadcrumbs sizzles immediately, add the breaded chicken in batches, tapping off excess. Cook 5-8 minutes per side until golden and cooked through, adding oil before flipping if dry. Transfer to a paper towel-lined plate and season immediately with salt. USDA minimum: 165°F for chicken.
  5. Spread 3/4 of the sauce in the bottom of a baking dish. Add the cooked chicken and top with the remaining sauce, mozzarella pieces, and fontina. Bake 5-7 minutes until the cheese is melted. For a golden top, broil 2-3 minutes, watching closely. Let stand 2 minutes.
  6. Add the pasta to the boiling water. Cook stirring occasionally 4-5 minutes until al dente. Drain and return to the pot. Drizzle with olive oil and stir.
  7. In a bowl, combine the arugula, pistachios, halved tomatoes, and dressing; toss to combine. Serve the chicken and sauce over the cooked pasta with the salad on the side. Finish with parmesan.

Chicken Parm is a Blue Apron meal

Blue Apron delivers weekly meals across the US.

Read the Blue Apron review Compare vs competitors

Frequently asked questions

How many calories are in Chicken Parm?

Chicken Parm contains 1400 kcal and 82g of protein per serving, portioned as with Basil Fettuccine & Arugula Salad.

Which meal service offers Chicken Parm?

Chicken Parm is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.

Is Chicken Parm american?

Chicken Parm is tagged as American on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.

How long does Chicken Parm take to prepare?

Chicken Parm is made in 7 steps. Estimated active time is about 56 minutes based on the recipe instructions.

❓ Frequently asked questions
How many calories are in Chicken Parm?+
Chicken Parm has 1400 calories per serving, with 82g protein.
Is Chicken Parm high in protein?+
Yes. It delivers 82g of protein per serving, which we count as high-protein.
How long does Chicken Parm take to make?+
About 110 minutes, rated hard difficulty, and it serves 2.
Does Chicken Parm list its allergens?+
Blue Apron does not itemize allergens for this meal — check the package label before cooking, especially for serious allergies.
What diets does Chicken Parm work for?+
It is tagged American.
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Brand: Blue Apron Calories: 1400 cal Protein: 82g Servings: 2
Pre-filled from our kitchen database · Boneless, Skinless Chicken Breasts, Pasture-Raised Eggs, Basil Fettuccine Pasta, Arugula , Fresh Mozzarella Cheese, All-Purpose Flour, Cream, Grape Tomatoes
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