Baked Chicken Parmesan and Broccoli (Sheet Pan Dinner)
Dinner on one pan – this sheet pan baked chicken parmesan is not only healthier than the original, it’s also easier! It’s going to become a dinnertime fave.
My son ate meat.
I repeat, my son ate meat.
This is a huge, HUGE deal for my three-year-old picky son who rarely, if ever, puts a bite of meat in his mouth. So far we’ve only had success with Subway’s ham and cheese on flatbread. When he saw this chicken he said, “Is that pizza sauce and cheese?”
I said, “Yes, do you want to try some?”
I proceeded to give him the smallest bite ever because I was sure it would be spit back out into the trash but much to my surprise, he devoured it. And he ate it again at dinner! It’s a dream come true.
It’s not only a dream come true for him, it’s also a dream come true for me. It only makes one pan dirty and is healthy, simple to make, and obviously a crowd pleaser. If you’ve never tried roasted broccoli, you’re missing out. It’s one of my favorite ways to eat broccoli and it’s been known to turn a broccoli hater into a broccoli lover.
Not my little man though, ha. Let’s not get crazy here.
Try serving this baked chicken parmesan with a pasta side like this angel hair pasta with roasted red pepper sauce, or linguine with sun-dried tomatoes, olives, and lemon. Or try it with a fresh green salad tossed with one of these great salad dressings.
Needed for this recipe:
- 3 1/2 cups broccoli florets, washed (approx. 1 head, 9 oz.)
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup all purpose flour (or white whole wheat)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 large egg
- 1/2 cup panko
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 3 large boneless skinless chicken breasts (about 2 pounds)
- 2/3 cup marinara sauce
- 1/2 cup grated mozzarella cheese
- Preheat oven to 425°F.
- Place broccoli on rimmed sheet pan and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper, toss with spatula so broccoli is coated with oil.
- Prepare three shallow bowls for breading the chicken. In the first, place flour, salt, pepper, garlic powder. Stir to combine. In the second bowl, beat the egg. In the third bowl, mix together panko bread crumbs, Parmesan cheese, and oregano.
- Place chicken on a cutting board and top with wax paper or plastic wrap. Using a meat mallet or a rolling pin, flatten chicken to about 1/2 inch — the key is that you want it to have even thickness.
- Take one piece of chicken and coat in flour mixture, then dip in egg mixture. Let excess drip off and then dip in panko and Parmesan mixture. Place on baking sheet with broccoli. Repeat with remaining chicken breasts.
- Bake for 15 minutes, toss broccoli around so it gets brown on all sides, and cook for 10 minutes more. Remove from oven and carefully add marinara sauce and mozzarella cheese to the top of each chicken breast. Return to oven for 5 minutes or until cheese is melted.
Nutrition Information:Yield: 6 Serving Size: 1/2 breast
Amount Per Serving: Calories: 315Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 97mgSodium: 628mgCarbohydrates: 25gFiber: 4gSugar: 3gProtein: 29g
Husband’s take: No complaints from him. My mom loved it too, and we already discussed N.
Changes I would make: None are necessary.
Disclosure: I have been compensated by Milk Means More for my time to develop this recipe and write this post. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube, Instagram and Pinterest.