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 recipe is another winner! I did have extra panko mixture. Will cut back next time. I took the chicken out after the recommended time (that was spot on per thermometer) and cooked the tomatoes longer. Next time I will put it all in at the same time. Will be making this many more times. I put a sheet pan of broccoli in at the same time and supper was done.
I make your recipes all of the time, and my son was quite adamant that this has to stay on the regular rotation of recipes I use from you!
The chicken was cooked perfectly! I did make a mistake and forgot to salt and pepper the chicken. So after I dredged it in panko, I added the salt and pepper and it was still great. My son said I’m not allowed to change my mistake, lol.
Hubby loved! Delicious and easy dish. Chicken with panko, instead of the usual “breading”, was nice and crispy. I had plenty of extra egg, panko and flour laft over after the chicken so I coated yellow squash “fries”, added a little parm cheese, and put them in the oven while the chicken cooked. Great side dish.
The roasted tomatoes were yummy. I put them in at the same time as the chicken and it was the right amount of cooking IMO. Thanks for a great new easy way to make Chicken Parm!
Sounds delish, can’t wait to make this! Any chance you have nutritional information for it?
Your Sheet Pan Chicken Parmesan was tonight’s dinner. My family loved it. So simple and delicious. The crispiness of the crust and the juiciness of the chicken were a big hit. The roasted tomatoes were so tasty and paired well with the chicken.
This dish could easily be served to company without the cook spending a lot of time in the kitchen. I imagine the chicken could be breaded ahead of time and refrigerated until ready to pop in the oven. Have you tried that? Did it work?
I was a little confused by the instructions about when to add the mozzarella. The chicken bakes 8 minutes and then another 15 minutes. The mozzarella is added 10 minutes before the chicken has completed that last 15 minute bake, right? There isn’t another 10 minutes added to the bake.
This was a wonderful dish. Thanks for sharing the recipe.