Easy Sheet Pan Chicken Parmesan: A No-Fry Weeknight Wonder

Ya know how sometimes your craving that classic Italian restaurant favorite, chicken parmesan, but really dont want to deal with the whole breading-and-frying ordeal? Well, ive got something thats gonna make your day!! This sheet pan chicken parmesan recipe is honestly a game-changer – its got all that crispy, cheesy goodness your looking for, but way easier to make and, bonus points, theres way less cleanup (which is like, the best part tbh)!

I’ve probly made chicken parm about a million different ways over the years (ok, maybe Im exaggerating alot lol!), but this sheet pan version has become my absolute go-to method. Its perfect for those crazy busy weeknights when you want something that tastes like you spent hours in the kitchen, but actually only takes like 30 mins of actual work

Why You’ll Love This Sheet Pan Chicken Parmesan

Listen, I’m not gonna lie – this recipe might not be exactly like your Italian grandmother’s traditional chicken parmesan, but it’s got some serious advantages going for it:

• Everything cooks on one pan (honestly, whoever invented sheet pan dinners deserves a medal)
• The chicken gets super crispy without any frying (your kitchen won’t smell like oil for days)
• You can make enough for the whole family at once
• It’s actually kinda healthier than the traditional version
• Clean-up is basically just tossing one pan in the dishwasher

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

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Ingredients

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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

Instructions

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!):

1. 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!
2. 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
3. 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)

1. 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.
2. Bake for 15 minutes until the coating starts getting crispy.
3. Take the pan out (carefully!) and spoon marinara sauce over each piece of chicken. Top with mozzarella cheese.
4. 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

• Author: Webhealthy

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!