Description
This 30-minute sheet pan chicken Parmesan is crispy, cheesy, and baked with veggies on one pan for an easy, family-friendly winter weeknight dinner. It delivers restaurant-style flavor with minimal cleanup.
Ingredients
- 4 boneless skinless chicken breasts, pounded to 1/2 inch thick
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 large egg
- 2 tablespoons milk or water
- 3/4 cup panko breadcrumbs
- 1/4 cup plain dry breadcrumbs
- 1/3 cup finely grated Parmesan cheese
- Olive oil or avocado oil spray
- 1 1/2 cups marinara or tomato basil pasta sauce
- 1 1/2 cups shredded low-moisture mozzarella cheese
- 2 tablespoons finely grated Parmesan cheese
- 3 cups broccoli florets
- 2 medium carrots, sliced into 1/4 inch coins
- 1 tablespoon olive oil
- 1/2 teaspoon salt (for veggies)
- 1/4 teaspoon black pepper (for veggies)
Instructions
- Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper and lightly spray with oil.
- Place each chicken breast between parchment sheets and pound to an even 1/2 inch thickness. Pat dry, then season both sides with salt, pepper, garlic powder, and Italian seasoning.
- In one shallow bowl, whisk the egg with the milk or water. In a second bowl, mix panko, dry breadcrumbs, and Parmesan.
- Dip each seasoned chicken breast into the egg mixture, then press firmly into the breadcrumb mixture to coat both sides. Arrange the breaded chicken on one side of the sheet pan in a single layer. Lightly spray the tops with oil.
- In a bowl, toss broccoli florets and carrot coins with olive oil, salt, and pepper. Spread them on the other side of the sheet pan in an even layer.
- Bake for 12 to 15 minutes, until vegetables start browning and chicken reaches about 160°F.
- Remove the pan from the oven. Spoon marinara over each chicken breast, then sprinkle with mozzarella and the extra Parmesan.
- Return the pan to the oven and bake another 5 to 7 minutes, until cheese is melted and chicken reaches 165°F. Broil for 1 to 2 minutes for extra color if desired, watching closely.
- Let the chicken rest on the pan for 3 to 5 minutes before serving with the roasted vegetables.
Notes
- Use boneless skinless chicken thighs pounded thin for a richer, extra-juicy version.
- Swap broccoli and carrots for green beans and cherry tomatoes.
- Use whole wheat panko for a heartier crust.
- Add a pinch of crushed red pepper to the breadcrumb mix for gentle heat.
- Sprinkle fresh basil or parsley over the pan after baking for a bright finish.
- Pound chicken to an even thickness for quick, even cooking.
- Do not crowd the pan; space chicken and veggies for browning.
- Add sauce and cheese only near the end to keep the crust crisp.
- Always use a thermometer to confirm the chicken reaches 165°F before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 18 to 22 minutes
- Category: Main Dish
- Method: Baking/Sheet Pan
- Cuisine: Italian American