Sheet Pan Chicken Parmesan
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No mess, no fuss, and no frying. Completely BAKED amazingly crisp-tender chicken parmesan for the entire family!
Featured Comment
Another excellent recipe! I’ve made this twice and my son saw me preparing it for the second time and said, “Oh mom I like this!” My picky husband likes it as well. I added some marinara sauce and we devoured it. It’s in the rotation!
why i love this recipe
- No frying. With a lighter take on the classic chicken parmesan, breaded chicken breasts are baked from start to finish until crisp-tender. That means no frying, no splattering, no oily mess.
- Sheet pan dinner. The entire dinner is cooked on a single sheet pan for added ease. Less dishes, less effort.
- Crowd-pleaser. Chicken parmesan is loved by all, and you can even make this kid-friendly for those little toddlers at home.
tips and tricks for success
- Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- Use chicken cutlets. Chicken cutlets are chicken breasts cut in half horizontally (and also pounded out), allowing for quicker and even cooking.
- Use Panko breadcrumbs. Panko, a Japanese-style breadcrumb, has larger pieces than traditional breadcrumbs, which is key for crispy oven-baked chicken. And don’t forget to coat the chicken with nonstick spray – this will help crisp the Panko breadcrumbs even further for that extra crunch!
- Fresh mozzarella is ideal. Pre-shredded mozzarella cheese will work just fine in a pinch but fresh mozzarella will melt the absolute best.
- Make it kid-friendly. Use chicken tenders instead of cutlets, cutting chicken breasts into thin strips and reducing the cook time by a few minutes.
- Reheat in the oven. Chicken parmesan is best served immediately. When reheating leftovers, avoid using the microwave (this will result in soggy breaded chicken) and reheat in the oven until warmed through.
what to serve with chicken parmesan
Tools For This Recipe
Baking sheet
Sheet Pan Chicken Parmesan: Frequently Asked Questions
What are chicken cutlets?
Chicken cutlets are chicken breasts cut in half horizontally to make two thinner pieces, cooking much faster than traditional chicken breasts. If cutlets are not readily available, you can use chicken breasts cut in half horizontally and pounded to 1/4-inch thickness between 2 layers of plastic wrap (using a meat mallet or rolling pin).
Can I use a different kind of cheese?
Chicken parmesan is typically made with mozzarella cheese but provolone will also work very well here.
Can I use Italian style (pre-seasoned) breadcrumbs?
Panko breadcrumbs is recommended for maximum crispness but Italian style breadcrumbs can be used instead, skipping the Parmesan as most pre-seasoned breadcrumbs already include this.
Sheet Pan Chicken Parmesan
No mess, no fuss, and no frying. Completely BAKED amazingly crisp-tender chicken parmesan for the entire family!
Ingredients
- 3 cups mixed grape or cherry tomatoes
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 4 chicken cutlets
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 6 ounces fresh mozzarella, sliced
- Fresh basil leaves
For the Panko mixture
- 1 ½ cups Panko*
- ½ cup freshly grated Parmesan
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Equipment
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a medium bowl, combine tomatoes, garlic, oregano, red pepper flakes and 1 tablespoon olive oil; season with salt and pepper, to taste.
- Season chicken with salt and pepper, to taste.
- Working one at a time, dredge chicken in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
- Place into oven and bake for 8 minutes.
- Place tomato mixture in a single layer around the chicken on the prepared baking sheet.
- Place into oven and bake until the chicken is cooked through and tomatoes have burst, an additional 15 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time.
- Serve immediately, garnished with basil, if desired.
For the Panko mixture
- In a large bowl, combine Panko, Parmesan and olive oil; season with salt and pepper, to taste.
Video
Notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
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This is in the rotation and tonight I roasted the tomatoes in a separate dish, so the chicken came out nice and crispy. Definitely delish, thanks for a great recipe!
Another excellent recipe! I’ve made this twice and my son saw me preparing it for the second time and said, “Oh mom I like this!” My picky husband likes it as well. I added some marinara sauce and we devoured it. It’s in the rotation!
We loved, loved, loved this!! I added yellow squash cut 1/2” thick to the tomato mixture and added the coated squash to the pan with the first baking time as 10 minutes and second time after I added the tomatoes to 15 minutes. Everything was perfectly cooked. Absolutely adding this to our rotation. Good enough for company!
Winner winner!! This is so easy and delicious. I love the roasted tomatoes rather than a sauce. Will definitely be making this again.
Yum! This was quick, easy, and very tasty! I skipped over the part that said to spray with oil until about 10 mins in, then added it (oops!) Love these recipes!
I made this for dinner last night. Cooking the cherry tomatoes on the same sheet pan as the chicken was a lovely time-saver. Will definitely make this for dinner again. Thanks for the recipe.
Sounds amazing! I just bought some chicken tenders – would you recommend adjusting the time? Thanks!
I made this tonight and it was soooo good! I also had flour, panko and egg left so I breaded some zucchini and yellow squash and baked at the same time as the chicken and it was perfect. Thank you for sharing your great recipes!
Delicious and so pretty. Looked just like the picture. Baked tomatoes right along with the chicken as others suggested and they were perfect. Next time I will serve the chicken on a “puddle of marinara” perfect for company!!
I made this for dinner last night. It was so delicious and the chicken was very tender. I will definitely be making this again and again. Thank you!
I made this tonight with thin chicken cutlets. I added the tomatoes to the oven for 10 minutes first, then added the chicken for 5 minutes each side. Finally I added the slices of mozzarella and broiled for 5 minutes. I added all the olive oil to the tomatoes (didn’t read directions through, smh), so the chicken wasn’t crispy enough, but it was my fault. The tomatoes were jammy and delicious and a little charred. So Good!!! I will definitely be making this again! Bonus is that I now have lunch for the rest of the week.
Quick, easy, family friendly meal. So flavourful!
I’m patting myself on the back on this one. I added a homemade garlic pesto tomato sauce and used provolone because that’s what I had. My wife wants it in the rotation.
Yummy, love breaded chicken. Love that it is cooked in the oven.
I couldn’t believe how easy and delicious this was!! The only thing I would want is the tomatoes in longer so maybe add them from the start. 10/10
Thank you for posting this wonderful recipe, i made this Sheet Pan Chicken Parmesan and my Family Loved it.
I am looking forward to see more such type of recipe.
Absolutely delicious! I wouldn’t change a thing
Have not made this yet–just to clarify, I should spray one side of the prepared chicken with a cooking spray or do you mean spray the pan before putting chicken on the actual pan?
Thank you!
YUM!!! IT WAS THE 1ST TIME IN A WHILE THAT I GOT A COMPLIMENT ON THE SUPPER I MADE. I DID ADD SOME EXTRA SPAGETTI SAUCE TO IT. I WILL 100% BE MAKING THIS AGAIN!!
This recipe surprised me by how good it was, particularly the chicken came out very tender and flavorful! Absolute must try if you like Italian.