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
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!
u003cstrongu003eCan I prep this ahead of time?u003c/strongu003e
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.
u003cstrongu003eWhat should I serve with sheet pan chicken parmesan?u003c/strongu003e
We love it with:u003cbru003ePasta (obviously!)u003cbru003eRoasted vegetables (throw them on another sheet pan while you’re at it)u003cbru003eGreen saladu003cbru003eGarlic breadu003cbru003eZucchini noodles for a lower-carb option
u003cstrongu003eHow do I store leftovers?u003c/strongu003e
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.
u003cstrongu003eCan I use chicken tenders instead of breasts?u003c/strongu003e
Absolutely! Just reduce the cooking time by about 5-7 minutes since they’re smaller.
Sheet Pan Chicken Parmesan
Ingredients
Main Ingredients
- 4 pieces chicken breasts
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded Add more cheese if desired
- 1 cup bread crumbs Use flavored or unflavored
- 2 large eggs For breading station
- 1 cup all-purpose flour For breading station
- 1 teaspoon salt
- 1 teaspoon black pepper
Optional Additions
- 4 slices prosciutto For additional flavor
- 1/4 cup pecorino romano cheese Mix into breadcrumbs
- 1 cup cherry tomatoes Toss on the pan during the last 10 minutes
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Set up three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs.
- Season the chicken breasts with salt and pepper, then dredge each breast in the flour, dipping into the eggs, and finally coating in breadcrumbs.
Cooking
- Line a large sheet pan with parchment paper or aluminum foil.
- Place the breaded chicken breasts on the sheet pan.
- Spread marinara sauce evenly over each chicken breast, then top with shredded mozzarella cheese.
- Bake in the preheated oven for 15 minutes, or until the chicken is cooked through and the cheese is bubbly.
- If using, add cherry tomatoes to the pan during the last 10 minutes of cooking.
