Sheet Pan Chicken Parmesan
No mess, no fuss, and no frying. Completely BAKED amazingly crisp-tender chicken parmesan for the entire family!
WHY I LOVE THIS RECIPE
- No frying. With a lighter take on the classic chicken parmesan, breaded chicken breasts are baked from start to finish until crisp-tender. That means no frying, no splattering, no oily mess.
- Sheet pan dinner. The entire dinner is cooked on a single sheet pan for added ease. Less dishes, less effort.
- Crowd-pleaser. Chicken parmesan is loved by all, and you can even make this kid-friendly for those little toddlers at home.
TIPS AND TRICKS FOR SUCCESS
- Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- Use chicken cutlets. Chicken cutlets are chicken breasts cut in half horizontally (and also pounded out), allowing for quicker and even cooking.
- Use Panko breadcrumbs. Panko, a Japanese-style breadcrumb, has larger pieces than traditional breadcrumbs, which is key for crispy oven-baked chicken. And don’t forget to coat the chicken with nonstick spray – this will help crisp the Panko breadcrumbs even further for that extra crunch!
- Fresh mozzarella is ideal. Pre-shredded mozzarella cheese will work just fine in a pinch but fresh mozzarella will melt the absolute best.
- Make it kid-friendly. Use chicken tenders instead of cutlets, cutting chicken breasts into thin strips and reducing the cook time by a few minutes.
- Reheat in the oven. Chicken parmesan is best served immediately. When reheating leftovers, avoid using the microwave (this will result in soggy breaded chicken) and reheat in the oven until warmed through.
WHAT TO SERVE WITH CHICKEN PARMESAN
- Garlic Parmesan Roasted Broccoli
- Glazed Carrots
- Baked Garlic Herb Potato Wedges
- Best Chicken Caesar Salad with Homemade Croutons
- Italian Chopped Salad
TOOLS FOR THIS RECIPE
Baking sheet
SHEET PAN CHICKEN PARMESAN: FREQUENTLY ASKED QUESTIONS
Chicken cutlets are chicken breasts cut in half horizontally to make two thinner pieces, cooking much faster than traditional chicken breasts. If cutlets are not readily available, you can use chicken breasts cut in half horizontally and pounded to 1/4-inch thickness between 2 layers of plastic wrap (using a meat mallet or rolling pin).
Chicken parmesan is typically made with mozzarella cheese but provolone will also work very well here.
Panko breadcrumbs is recommended for maximum crispness but Italian style breadcrumbs can be used instead, skipping the Parmesan as most pre-seasoned breadcrumbs already include this.
Recipe
Yield: 4 servings
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Ingredients
Equipment
Baking Sheet
Instructions
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a medium bowl, combine tomatoes, garlic, oregano, red pepper flakes and 1 tablespoon olive oil; season with salt and pepper, to taste.
3. Season chicken with salt and pepper, to taste.
4. Working one at a time, dredge chicken in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
5. Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
6. Place into oven and bake for 8 minutes.
7. Place tomato mixture in a single layer around the chicken on the prepared baking sheet.
8. Place into oven and bake until the chicken is cooked through and tomatoes have burst, an additional 15 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time.
9. Serve immediately, garnished with basil, if desired.
10. In a large bowl, combine Panko, Parmesan and olive oil; season with salt and pepper, to taste.
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