イタリアン・レストランの定番メニュー、チキン・パルメザンが食べたいけど、パン粉をつけたり揚げたりするのは面倒くさい......。でも、パン粉をつけたり、揚げたりするのは面倒くさい！このシートパンチキンパルメザンのレシピは、正直言って画期的なものである！
私は何年もかけて100万通りもの方法でチキンパルムを作ってきたと思うが（ちょっと大げさかな（笑））、このシートパン・バージョンは私の絶対的な常備菜になった。キッチンで何時間も費やしたような味を出したいけど、実際には30分しかかからない......というような、めちゃくちゃ忙しい平日の夜にぴったりなんだ。
シートパンチキン・パルメザンが気に入る理由
正直に言うと、このレシピはイタリアのおばあちゃんが作る伝統的なチキンパルメザンとはちょっと違うかもしれない：
- 1つのフライパンですべてが調理できる（正直、シートパンディナーを発明した人はメダルに値する）
- チキンは揚げずに超カリカリになる（キッチンが何日も油臭くならない）
- 家族全員分を一度に作れる
- 従来のものよりヘルシーである
- 後片付けは基本的にフライパンひとつを食洗機に放り込むだけ
Kitchen Equipment Needed
- Large rimmed sheet pan (aka baking sheet)
- Parchment paper or aluminum foil
- 3 shallow dishes for breading station
- Meat mallet or rolling pin
- Measuring cups and spoons
Easy Sheet Pan Chicken Parmesan
原材料
For the Chicken:
- 4 boneless, skinless chicken breasts (try to get them roughly the same size)
- 2 cups seasoned breadcrumbs (Italian-style works great here)
- 1/2 cup grated parmesan cheese (the real stuff, not the powdered kind!)
- 2 large eggs
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil cooking spray
For the Topping:
- 2 cups marinara sauce (store-bought is totally fine!)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, torn (optional, but highly recommended)
- Extra parmesan for serving
使用方法
Step 1: Prep Your Workspace (10 minutes)
Okay, first things first – preheat your oven to 425°F (220°C). Trust me, a hot oven is key for getting that crispy coating! Line your sheet pan with parchment paper and give it a light spray with olive oil. This helps prevent sticking and adds a bit of extra crispiness.
Step 2: Prepare the Chicken (15 minutes)
Here’s where we get our hands a little messy (but in a good way!):
- If your chicken breasts are super thick, you’ll want to pound them to an even thickness – about 1/2 inch is perfect. Just put them between two pieces of plastic wrap and give them a few whacks with a meat mallet. Don’t have a mallet? A rolling pin works too!
- Set up your breading station with three shallow dishes:
- Dish 1: Mix flour with a pinch of salt and pepper
- Dish 2: Whisk together eggs and milk
- Dish 3: Combine breadcrumbs, grated parmesan, garlic powder, and Italian seasoning
- Time to bread the chicken! The order is important here:
- Dredge in flour (shake off excess)
- Dip in egg mixture (let extra drip off)
- Coat well with breadcrumb mixture (press gently to help it stick)
Step 3: Bake and Top (25-30 minutes)
- Place breaded chicken on your prepared sheet pan. Give each piece a good spray with olive oil cooking spray – this helps get that golden-brown color we’re after.
- Bake for 15 minutes until the coating starts getting crispy.
- Take the pan out (carefully!) and spoon marinara sauce over each piece of chicken. Top with mozzarella cheese.
- Back in the oven for another 7-10 minutes, or until cheese is melty and bubbly and chicken is cooked through (165°F on an instant-read thermometer if you’re checking).
Step 4: Finish and Serve
Sprinkle with torn fresh basil leaves and extra parmesan cheese. Let it rest for about 5 minutes before serving (I know it’s tempting to dig right in, but trust me on this!).
Pro Tips for Perfect Sheet Pan Chicken Parmesan
- Don’t skip pounding the chicken – even thickness means even cooking
- Pat the chicken dry before starting the breading process
- If the breadcrumbs aren’t browning enough, you can broil for the last minute or two (but watch it carefully!)
- Want extra insurance against soggy bottom syndrome? Place a wire rack on your sheet pan and cook the chicken on that
Nutrition Information (per serving)
- Calories: 425
- Protein: 39g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 2g
- Sodium: 890mg
Recipe Notes and Variations
Sometimes I like to switch things up a bit. Here are some tried-and-true variations:
- Add a layer of prosciutto under the cheese for extra flavor
- Mix some pecorino romano into the breadcrumbs for a sharper taste
- Use different marinara flavors (arrabbiata for some heat!)
- Throw some cherry tomatoes on the pan during the last 10 minutes of cooking
This sheet pan chicken parmesan recipe serves 4 people, takes about 45 minutes total (with only 25-30 minutes of actual hands-on time), and might just become your new favorite way to make this classic Italian dish. It’s definitely become a regular in our dinner rotation – especially on those nights when I want something that feels a little fancy but doesn’t require me to spend hours in the kitchen.
Remember, the key to success with this recipe is getting that oven nice and hot before you start, and not skimping on the cheese (because, let’s be honest, the cheese is one of the best parts!). Happy cooking!
Can I prep this ahead of time?
You can bread the chicken up to 8 hours ahead and keep it in the fridge. Just add a few extra minutes to the cooking time if you’re starting with cold chicken.
What should I serve with sheet pan chicken parmesan?
We love it with:
Pasta (obviously!)
Roasted vegetables (throw them on another sheet pan while you’re at it)
Green salad
Garlic bread
Zucchini noodles for a lower-carb option
How do I store leftovers?
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to help maintain crispiness.
Can I use chicken tenders instead of breasts?
Absolutely! Just reduce the cooking time by about 5-7 minutes since they’re smaller.
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