Sheet Pan Chicken Parmesan: The Easy, Cheesy Weeknight Hero
Let’s be real—some nights, the thought of juggling multiple pans, a mountain of dishes, and a hangry family feels downright overwhelming. That’s where this Sheet Pan Chicken Parmesan swoops in like a culinary superhero. Imagine golden, crispy chicken cutlets smothered in marinara and melted mozzarella, all baked to perfection on a single pan. No flipping, no fuss, and (best of all) minimal cleanup. It’s the kind of meal that makes you feel like you’ve got your life together—even if the laundry pile suggests otherwise.
I first stumbled upon this method during one of those chaotic evenings when my toddler declared war on nap time and my patience was thinner than a slice of prosciutto. Desperate for a win, I tossed everything onto a sheet pan, crossed my fingers, and prayed for the best. The result? A dinner so delicious, my husband asked if I’d hired a secret chef. Spoiler: I hadn’t. The magic lies in the simplicity—a few pantry staples, one pan, and 30 minutes. Whether you’re a busy parent, a meal-prep enthusiast, or just someone who loves a good cheesy crunch, this recipe’s for you.
Why You’ll Love This Sheet Pan Chicken Parmesan
This dish isn’t just easy—it’s a game-changer. Here’s why:
- One-pan wonder: Say goodbye to splattered stovetops and hello to easy cleanup.
- Crispy without frying: Baking delivers that perfect crunch without the oil-splatter stress.
- Family-friendly: Picky eaters? Swap the marinara for pesto or skip the cheese for dietary needs.
- Meal-prep magic: Leftovers reheat beautifully for lunches (if they last that long).
How to Make Sheet Pan Chicken Parmesan
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 1 cup Italian-seasoned breadcrumbs (or make your own)
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 cup marinara sauce (try my 5-minute marinara for a shortcut)
- 1 cup shredded mozzarella
- 2 tbsp olive oil
- Fresh basil for garnish (optional but pretty)
Step-by-Step Instructions
- Prep the chicken: Pound breasts to even thickness (about 1/2 inch) so they cook evenly. Pro tip: Use a rolling pin or skillet if you don’t have a meat mallet.
- Breadcrumb magic: Mix breadcrumbs and Parmesan in a shallow dish. Dip chicken in egg, then coat with crumbs, pressing gently to adhere.
- Bake: Arrange chicken on a greased sheet pan. Drizzle with olive oil and bake at 400°F for 15 minutes. Flip, top with marinara and mozzarella, and bake 10 more minutes until bubbly.
- Serve: Garnish with basil and extra Parmesan. Pair with roasted veggies or garlic butter spaghetti.
Recipe Tips & Tricks
Shortcut alert: Use store-bought breaded chicken cutlets to shave off 10 minutes. Just add sauce and cheese! For a gluten-free version, swap breadcrumbs for almond flour or crushed pork rinds. And if you love sheet pan meals, don’t miss my sizzling sheet pan fajitas.
Frequently Asked Questions
Can I use frozen chicken? Yes! Thaw completely and pat dry to avoid soggy breading.
How do I store leftovers? Keep in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
What’s the best cheese for chicken Parmesan? Fresh mozzarella melts beautifully, but pre-shredded works in a pinch.
Can I make this dairy-free? Skip the Parmesan or use nutritional yeast, and swap mozzarella for vegan cheese.
Why is my breading falling off? Ensure chicken is dry before breading, and press crumbs firmly. Chilling for 10 minutes pre-baking helps too.
Can I add veggies to the sheet pan? Absolutely! Toss zucchini or bell peppers around the chicken for a complete meal.
There you have it—a Sheet Pan Chicken Parmesan that’s as forgiving as it is flavorful. It’s the kind of recipe that proves weeknight dinners don’t have to be complicated to feel special. So next time chaos reigns (or you just don’t feel like washing five pans), let your sheet pan do the heavy lifting. After all, more time savoring cheesy goodness = less time scrubbing. That’s what I call a win.
Sheet Pan Chicken Parmesan
Description
A quick and easy weeknight dinner that combines crispy breaded chicken with melted cheese and tangy marinara sauce, all baked together on a single sheet pan for minimal cleanup.
Ingredients
For the Crust:
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- For the toppings:
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- For serving:
- Cooked pasta or crusty bread
- Extra marinara sauce (optional)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
- 2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup Parmesan, garlic powder, oregano, salt, and pepper.
- 3. Dredge each chicken breast in flour, shaking off excess. Dip in egg, then coat with breadcrumb mixture, pressing to adhere.
- 4. Arrange chicken on prepared sheet pan. Bake for 20 minutes.
- 5. Remove pan from oven. Spoon 2-3 tablespoons marinara over each piece, then top with mozzarella and remaining Parmesan.
- 6. Return to oven and bake 5-7 more minutes until cheese is melted and bubbly.
- 7. Broil for 1-2 minutes for extra browning if desired.
- 8. Garnish with fresh basil and serve with pasta or bread.
Notes
For crispier chicken, place a wire rack on the sheet pan before adding breaded chicken. Leftovers keep well refrigerated for 3 days. Reheat in oven to maintain crispiness.
