sheet pan chicken parm

4.72 from 7 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4


  • 4 boneless skinless chicken breast cutlets
  • 2 large eggs
  • ½ cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • olive oil, for drizzling
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 cup marinara sauce
  • 1 cup fresh mozzarella cheese, shredded
  • ¼ cup  fresh basil, finely chopped


  • Preheat oven to 400°F and line a sheet tray with parchment paper or foil and set aside.
  • In a shallow baking dish, whisk 2 eggs until blended. In a separate shallow baking dish, combine ½ cup panko breadcrumbs, ½ cup Parmesan, 1 teaspoon salt, and 1 teaspoon pepper.
  • Dip chicken breasts in the egg mixture, coating both sides. Shake to remove any excess then dip into the breadcrumb mixture – pressing on both sides to coat fully. Transfer chicken to the sheet tray. Repeat with all 4 chicken breasts. Drizzle or spray with oil.
  • Transfer sheet tray to oven and cook for 10 minutes. Remove from the oven and scatter 2 cups broccoli and 2 cups cauliflower to the open sides of the pan. Drizzle or spray with oil and season with salt and pepper.
  • Continue baking the chicken and veggies for another 10 minutes.
  • Remove from the oven and top the chicken breasts with 1 cup marinara sauce and 1 cup shredded mozzarella cheese. Return to the oven for another 2 minutes or until the cheese is fully melted. Watching closely, increase the oven to broil to allow for the cheese and veggies to get golden brown and slightly crispy (approx. 2 more minutes).
  • Remove chicken and vegetables from the oven, top with ¼ cup fresh basil, and serve.


  • Serve this alongside simple buttered pasta or pasta tossed with extra marinara sauce to complete this meal.


  • Protein: Swap chicken cutlets for chicken thighs.
  • Vegetarian: Swap the chicken for sliced eggplant (½-inch).
  • Veggies: Swap broccoli and cauliflower for Brussels sprouts or green beans.
  • Gluten-Free: Purchase gluten-free panko breadcrumbs.


  • Remove florets from the head of broccoli and cauliflower and store in an airtight container for up to 5 days in the refrigerator.
    Bread cutlets and freeze before cooking. Store between pieces of parchment and place in a zip-top freezer bag for up to 1 month. Cook from frozen at 450°F for 12 to 15 minutes until the internal temperature reaches 165°F.


Calories: 367kcal | Carbohydrates: 16g | Protein: 42g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 185mg | Sodium: 1495mg | Potassium: 982mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1070IU | Vitamin C: 71mg | Calcium: 367mg | Iron: 3mg