Chicken Parmesan with tomato-basil sauce and spaghetti

Soy Free

4 Servings, 700 Calories/Serving

35 – 45 Minutes

In this collaboration between Sun Basket and Food Network Chef Tyler Florence, we’ve updated this beloved Italian-American casserole with a heaping serving of quinoa spaghetti, which not only boosts the amount of protein but also has a wonderful flavor.


  • ½ pound Edison Grainery gluten-free quinoa spaghetti
  • 1 yellow onion
  • Peeled fresh garlic
  • ½ cup Kalamata olives
  • 2 cups diced tomatoes
  • 1½ tablespoons coconut sugar (optional)
  • 1 fresh bay leaf
  • Four ¼-pound boneless skinless chicken cutlets
  • ¼ cup all-purpose flour
  • ¾ cup whole wheat panko bread crumbs
  • 2 pasture-raised organic eggs
  • ¾ cup shredded Italian cheese blend (mozzarella - provolone)
  • ¼ cup grated Parmesan
  • Fresh basil



Cook the spaghetti

Heat the oven to 400ºF.
Bring a large sauce pot of generously salted water to a boil. Add the spaghetti and cook until tender, 8 to 10 minutes. Drain and set aside.
While the water heats and the spaghetti cooks, make the tomato sauce.


Prep and cook the tomato sauce

  • Peel and coarsely chop enough yellow onion to measure 1 cup.
  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
  • Coarsely chop the olives.
In a medium sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Add the olives, tomatoes, coconut sugar, if using, and bay leaf. Season with salt and pepper and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until heated through and thickened slightly, 2 to 3 minutes. Discard the bay leaf.
While the sauce simmers, prepare the chicken.


Prep and brown the chicken

  • Pat the chicken dry with a paper towel. Season generously with salt and pepper.
  • In separate shallow bowls or plates, spread the flour and panko.
  • Crack the eggs into a shallow bowl. With a whisk or fork, lightly beat until just blended.
Dredge the chicken in the flour, turning to coat; shake off any excess. Dip the chicken into the eggs; let the excess drip off, then gently press the chicken into the panko, coating all sides.
In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. In batches if needed, add the chicken and cook until golden brown, 2 to 3 minutes per side (the chicken will finish cooking in the oven). Transfer to a plate.


Bake the chicken

In a large baking dish, spread the tomato sauce in an even layer and place the chicken on top. Sprinkle the Italian cheese blend and Parmesan over the chicken. Bake until the cheeses are melted and the chicken is cooked through, 10 to 12 minutes.
While the chicken bakes, prepare the basil.


Prep the basil

Strip the basil leaves from the stems; tear the leaves.



Transfer the chicken Parmesan to individual plates and serve the spaghetti on the side. Spoon any remaining sauce on top and sprinkle with the basil.

Kids can!
  • Press the garlic (if you have a press).
  • Prepare the flour and panko for dredging.
  • Sprinkle on the cheeses.
  • Strip and tear the basil leaves.
  • Practice their Italian accents.

Nutrition per serving: Calories: 700, Protein: 43g, Total Fat: 27g, Monounsaturated Fat: 15g, Polyunsaturated Fat: 2.5g, Saturated Fat: 7g, Cholesterol: 150mg, Carbohydrates: 69g, Fiber: 7g, Added Sugars: 0g, Sodium: 810mg
Contains: milk, wheat, eggs

Similar Recipes

Baked shrimp with tomato, feta, and lemon-mint orzo
Soy Free
Baked pasta with butternut squash and Green Goddess salad
Gluten Free, Vegetarian, Soy Free
Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free