Sheet Pan Chicken Parmesan Recipe

Baked one pan chicken parmesan with melted cheese and marinara sauce.

5 from 3 votes

Sheet Pan Chicken Parmesan Recipe

Crispy, cheesy, and saucy, this Sheet Pan Chicken Parmesan comes straight from the oven in 30 minutes with crunchy breading and roasted veggies cooked together in one pan.

Prep Time10

Cook Time20

Total Time30

Course: Main Dishes

Cuisine: Italian

Servings: servings

Calories: 273kcal

Author: Andrea

Ingredients

2/3 cup Panko bread crumbs
1/3 cup grated parmesan cheese
1 teaspoon Italian seasoning
1 tsp garlic powder
1/4 tsp red chili flakes
1/4 tsp ground black pepper
3 tablespoon oil divided
1 large egg
2 chicken breasts filleted
2 large zucchini sliced
1 medium yellow neck squash sliced
2/3 cup marinara sauce homemade or store-bought
2/3 cup mozzarella cheese shredded
2 tbsp basil OR parsley, freshly chopped, for serving

Instructions

Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Place a standard-size rimmed baking sheet inside and allow it to get hot.
In a shallow dish, add the panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, red chili flakes, and black pepper. Drizzle in 2 tablespoons of olive oil and toss until the breadcrumbs are moistened.
In a separate shallow dish, lightly beat the egg. Dredge the chicken, one breast at a time, in the egg, then transfer to the dish with the breadcrumbs. Press to make sure the crumbs stick to the chicken.
In a small bowl, toss the zucchini in the remaining olive oil. Remove the pan from the oven and place the chicken onto the pan. Add the zucchini around the chicken. Season the squash with additional salt and pepper, if desired. Return the pan to the oven and bake for 15 minutes, or until the chicken reaches 160 degrees Fahrenheit (71 degrees Celsius). Remove from the oven, spread the marinara sauce over the tops of the chicken, and sprinkle with the mozzarella. Return the pan to the oven and broil for 2–3 minutes on HIGH, or until the cheese melts and begins to bubble.
Garnish with freshly chopped herbs, if desired. Serve immediately.

Notes

-Toss in halved cherry tomatoes or sliced mushrooms to make it a heartier dish.

STORE One Pan Baked Chicken Parmesan in an airtight container in the refrigerator for up to 3 days. To FREEZE, wrap each piece of chicken tightly in foil or plastic wrap, then place parchment paper between layers before storing them in a zip-top freezer bag—freeze for up to 2 months.

When REHEATING, use the oven at 375 degrees Fahrenheit (190 degrees Celsius) until the chicken is warmed through and the cheese is melty again. Avoid using the microwave if possible to retain the crisp coating.

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