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.

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

Ingredients

Scale

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!):

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

Author: Webhealthy