If you’re looking for a flavorful, easy-to-make dinner that the whole family will love, look no further than this Sheet Pan Chicken Parmesan recipe. This classic dish is typically fried, but in this healthier version, it’s baked to perfection with crispy panko breadcrumbs and parmesan cheese. Plus, it’s made on a single sheet pan, which means easy prep, minimal cleanup, and a complete meal with roasted vegetables on the side. Let’s dive into this delicious sheet pan chicken parmesan recipe that’s perfect for busy weeknights!
Ingredients for Sheet Pan Chicken Parmesan
This easy sheet pan chicken parmesan recipe uses simple ingredients you probably already have in your pantry. Here’s what you’ll need:
For the Chicken:
4 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup panko breadcrumbs
½ cup grated parmesan cheese
1 teaspoon of Italian seasoning, or alternatively, a combination of dried basil, oregano, and thyme.
½ tsp garlic powder
½ tsp paprika
½ tsp salt
½ tsp black pepper
2 tbsp olive oil (divided)
1 cup shredded mozzarella cheese
1 cup marinara sauce (homemade or jarred)
For the Vegetables:
1 medium broccoli head, cut into florets
1 medium zucchini, sliced
1 cup cherry tomatoes
2 tbsp olive oil
½ tsp garlic powder
½ tsp Italian seasoning
Salt and pepper to taste
Additional Ingredients:
Utilize cooking spray or parchment paper to prepare the baking sheet.
1 tbsp basil or parsley for garnish (optional)
Step-by-Step Instructions for Sheet Pan Chicken Parmesan
Preheat the Oven
First, preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly spray it with nonstick cooking spray to prevent the chicken and veggies from sticking.
Prepare the Chicken Breasts
Use a meat mallet or rolling pin to flatten the chicken breasts to a uniform thickness of approximately ½ inch. This ensures they cook evenly.
Season the chicken with salt, pepper, garlic powder, and paprika on both sides.
Make the Parmesan-Panko Breading
In a shallow bowl or mixing dish, combine:
1 cup panko breadcrumbs
½ cup grated parmesan cheese
1 tsp Italian seasoning
½ tsp garlic powder
Mix these dry ingredients well.
Coat the Chicken Breasts
Brush each chicken breast with 1 tbsp of olive oil to help the breading stick.
Dip the chicken breasts into the breadcrumb mixture, pressing the breadcrumbs onto the chicken so they adhere well. Arrange the coated chicken on the baking sheet that has been prepared.
Prepare the Vegetables
In a separate bowl, toss the broccoli, zucchini slices, and cherry tomatoes with:
2 tbsp olive oil
½ tsp garlic powder
½ tsp Italian seasoning
Salt and pepper to taste
Once evenly coated, spread the vegetables around the chicken breasts on the sheet pan in a single layer.
Bake the Chicken and Vegetables
Place the sheet pan in the preheated oven and bake for 20-25 minutes, until the chicken is golden and reaches an internal temperature of 165°F (74°C). The vegetables should also be tender and slightly crispy on the edges.
Add Marinara and Cheese
Remove the sheet pan from the oven and spoon about 2 tbsp of marinara sauce on top of each chicken breast.
Distribute a substantial quantity of shredded mozzarella cheese evenly over the marinara sauce.
Return to Oven
Put the sheet pan back into the oven for an additional 5-7 minutes, or until the cheese is melted, bubbly, and golden brown.
Serve and Garnish
After completion, take the chicken and vegetables out of the oven.
Garnish with fresh basil or parsley for a burst of color and flavor.
Serve hot and enjoy your sheet pan chicken parmesan with the roasted vegetables.
Tips for Making the Best Sheet Pan Chicken Parmesan
- Pound the Chicken Evenly: Ensuring that the chicken breasts are of uniform thickness helps them cook evenly and stay juicy.
- Don’t Skimp on the Breading: Press the panko mixture firmly onto the chicken to create a delicious, crispy crust.
- Broil for Extra Crispiness: If you want a super crispy top, turn on the broiler for the last 2-3 minutes after adding the cheese.
- Use Freshly Grated Parmesan: Freshly grated parmesan melts better and provides a richer flavor compared to pre-packaged varieties.
- Vegetable Variations: You can swap out the veggies for your favorites. Try using sweet potatoes, green beans, or brussels sprouts for variety.
Substitutions and Variations
This sheet pan chicken parmesan recipe is versatile, and there are several substitutions and variations you can try:
- Gluten-Free Option: Substitute the panko breadcrumbs with gluten-free breadcrumbs or a mix of cornmeal for a gluten-free version.
- Low-Carb Option: Replace the breadcrumbs with crushed pork rinds to make this dish keto-friendly.
- Different Cheese: If you prefer a sharper flavor, you can use pecorino romano or add a blend of cheeses like provolone and fontina.
- Chicken Thighs: For a juicier option, use boneless, skinless chicken thighs instead of chicken breasts. Modify the cooking duration, as thighs may require additional time to cook thoroughly.
- Extra Crispy: For an even crunchier texture, use an extra coating step by dipping the chicken in a beaten egg before covering it with the panko-parmesan mixture.
Nutrition Information
For one serving of sheet pan chicken parmesan (includes chicken and veggies):
- Calories: 450 kcal
- Total Fat: 20g
- Carbs: 22g
- Protein: 45g
- Fiber: 4g
- Sugars: 6g
- Sodium: 800mg
- Cholesterol: 110mg
Conclusion
This Sheet Pan Chicken Parmesan recipe is a game-changer for busy weeknights. Not only is it easy to make, but it’s also a healthier, fuss-free version of a beloved Italian dish. With crispy breading, melted mozzarella, and tender, juicy chicken paired with flavorful roasted vegetables, this meal is bound to become a family favorite. The best part? Cleanup is a breeze thanks to the single sheet pan! So next time you’re looking for a quick and delicious dinner idea, give this sheet pan chicken parmesan recipe a try. It’s simple, flavorful, and packed with all the Italian flavors you love.
This recipe is a lighter, healthier version of the classic, with fewer calories and fat thanks to the oven-baked method.
Enjoy your delicious sheet pan meal and let us know how it turned out in the comments below!
FAQ: Common Questions About Sheet Pan Chicken Parmesan
Can I Make This Recipe Ahead of Time?
Yes! You can prep the chicken by coating it in the panko mixture and refrigerating it for up to 24 hours before baking. You can also chop the vegetables ahead of time and store them in an airtight container in the fridge.
What Sides Go Well with Sheet Pan Chicken Parmesan?
This dish is already complete with veggies, but you can serve it alongside pasta, garlic bread, or a simple green salad for an even more filling meal.
How Can I Store and Reheat Leftovers?
Preserve any remaining food by placing it in an airtight container and storing it in the refrigerator for a maximum of three days. To reheat, place the chicken and veggies on a baking sheet and bake at 350°F (175°C) for about 10-12 minutes or until heated through. You can also microwave it, but the chicken may lose some of its crispiness.
Can I Freeze This Chicken Parmesan?
Yes, you can freeze the cooked chicken (without the sauce and cheese) for up to 2 months. When ready to eat, thaw it overnight in the refrigerator, then bake at 350°F (175°C) for about 15 minutes. Add the sauce and cheese during the last 5 minutes of reheating.
