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Sheet Pan Chicken Parmesan

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This sheet pan chicken parmesan recipe offers all the crispy, cheesy goodness without the hassle of traditional frying. Perfect for busy weeknights!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 425
Ingredients Method Nutrition Notes

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

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Set up three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs.
  3. 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
  1. Line a large sheet pan with parchment paper or aluminum foil.
  2. Place the breaded chicken breasts on the sheet pan.
  3. Spread marinara sauce evenly over each chicken breast, then top with shredded mozzarella cheese.
  4. Bake in the preheated oven for 15 minutes, or until the chicken is cooked through and the cheese is bubbly.
  5. If using, add cherry tomatoes to the pan during the last 10 minutes of cooking.

Nutrition

Serving: 1gCalories: 425kcalCarbohydrates: 28gProtein: 39gFat: 18gSodium: 890mgFiber: 2g

Notes

You can bread the chicken up to 8 hours in advance. For leftovers, store in an airtight container for up to 3 days and reheat in an oven or air fryer for best results.

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