Description

A quick and easy twist on classic Chicken Parmesan, made on a sheet pan for minimal cleanup. Crispy breaded chicken cutlets are topped with marinara sauce and melted mozzarella, then served alongside roasted vegetables for a complete meal.

Ingredients

Scale

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 tsp garlic powder
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
For the Toppings:
1 1/2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh basil
For the Vegetables:
2 cups broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Instructions

1. Prepare the Crust:

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
Pound chicken breasts to an even 1/2-inch thickness using a meat mallet.
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.
Dredge each chicken breast in flour, then dip in egg, and coat with breadcrumb mixture. Place on one side of the prepared sheet pan.
In a bowl, toss broccoli and bell peppers with olive oil, salt, and pepper. Spread on the other side of the sheet pan.
Bake for 15 minutes. Remove from oven and flip chicken. Stir vegetables.
Top each chicken breast with marinara sauce, then mozzarella and remaining Parmesan. Return to oven for 5-7 minutes until cheese is melted and chicken reaches 165°F (74°C).
Garnish with fresh basil before serving.

Notes

For extra crispiness, place the breaded chicken on a wire rack on the sheet pan. You can substitute the vegetables with zucchini, mushrooms, or asparagus. Leftovers keep well in the refrigerator for up to 3 days.