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.
Notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.