Sheet Pan Chicken Parmesan

January 2, 2018

One of my most popular recipes and for good reason! It’s simple to pull together, extra hearty and delicious, and a classic recipe that is loved by nearly EVERYONE. Oh and bonus…it’s a sheet pan dinner!


Sheet Pan Simplicity

This is one of those recipes I always have in my back pocket and ready to go. It’s an easy sheet pan chicken dinner the whole family will love! Made with my favorite jarred marinara sauce (RAO’S for life!) for ease and melted mozzarella cheese. We all love this dish in our house, it’s perfect for a weeknight yet good enough to serve to company. This always yields super juicy chicken, so I’m never worried about anything tasting dry. My kids give it the stamp of approval (which is harder than you may think) so consider this officially kid friendly.

Perfect Chicken? It’s All in the Dredge

This recipe uses a simple method of dredging the chicken in egg then crispy panko bread crumbs. Not only does this contribute to a crispy and crunchy exterior, but it also helps to keep that chicken super juicy. It may feel like an extra step, but is worth it! Also, those panko bread crumbs are mixed with parmesan cheese and a little salt and pepper taking the flavor up a notch. The chicken breasts want the dredge – trust me!

In Good Company

I always like using broccoli and cauliflower with this recipe. They’re easy vegetable to toss on the side of the chicken parm and their classic flavors compliment the dish perfectly. Lots of times readers will ask me what I serve with this…my answer is simple – pasta! Whether it’s spaghetti or penne, you can’t go wrong with a simple buttered pasta served alongside this chicken parm.

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Sheet Pan Chicken Parm

  • Author: Kelsey Nixon
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


A quick and easy take on classic chicken parmesan. The sheet pan method makes it super doable for a weeknight dinner and who can say “no” to dinner covered in sauce and melted cheese?!


  • 4 large boneless skinless chicken breasts
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/2 cup parmesan cheese, grated
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • Olive oil, for drizzling
  • 1 cup cut broccoli
  • 1 cup cut cauliflower
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh basil, finely chopped


  1. Preheat oven to 400 degrees F and spray a baking sheet with nonstick spray. Set aside. In a shallow bowl, whisk egg until blended. In a separate shallow bowl, combine the panko breadcrumbs, parmesan, salt, and pepper.
  2. Dip each chicken breast 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 baking sheet. Repeat with all four chicken breasts. Drizzle with olive oil.
  3. Place in oven and cook for 10 minutes. Remove from the oven and add the fresh broccoli and cauliflower to the open sides of the pan. Drizzle with olive oil.
  4. Continue baking the chicken and broccoli for another 10 minutes.
  5. Remove from the oven and top the chicken with marinara sauce and shredded mozzarella cheese. Return to the oven for another 2 minutes or until the cheese is fully melted. Turn the oven to broil to allow for the cheese and veggies to get golden brown and slightly crispy. (approx. 2 more minutes). Watch chicken closely while broiling.
  6. Remove chicken and vegetables from the oven, top with fresh basil, and serv


  • Serve this alongside simple buttered pasta or pasta tossed with extra sauce.
  • My favorite jarred sauce is RAO’S. I’ve been a fan for years and honestly can’t make a better sauce myself. It’s THE BEST!
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Keywords: chicken, sheet pan

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