Baked Chicken Parmesan & Broccoli – Sheet Pan
Sheet pan baked chicken Parmesan is not only healthier than the classic, it’s also easier! It’s going to become a dinnertime fave.
Why you’ll love it: Dinner on one sheet pan!
How long it takes: 45 minutes
Equipment you’ll need: Sheet pan, oven, meat mallet or rolling pin
Crispy breaded chicken topped with marinara sauce and melted cheese, with a side of roasted broccoli, baked on one sheet pan, is an easy and delicious weeknight dinner. And because it’s baked, not fried, this chicken parmesan is lower in calories than traditional recipes.
Looking for a new way to cook boneless skinless chicken breasts? You have to try this classic chicken parmesan recipe. It’s easy and everyone loves it, even picky eaters. Even my son …
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.
About this recipe
The chicken parmesan is breaded using the normal three step process. I’ll run you through the easy steps and give you a few extra hints.
As always, you’ll find the printable recipe with complete directions at the end of this post.
Begin by prepping the broccoli. Cut it into florets, toss with a bit of oil, salt, and pepper and arrange it on a sheet pan.
Next, prepare the breading. You’ll need three shallow bowls. Into one goes seasoned flour, into the next, a beaten egg, and into the third, a mixture of panko bread crumbs, parmesan cheese, and dried oregano. the chicken.
One at a time, flatten the chicken breasts so they are an even thickness. Aim for 1/2 inch. Simply place the chicken between two sheets of plastic wrap and pound lightly with a meat mallet, rolling pin, or the heel of your hand. If you like, cut each piece in half, making six servings.
One at a time, dip the chicken pieces into the flour, coating both sides. Next, dip the pieces into the beaten egg, and finally into the panko mixture. Arrange on the baking sheet along with the broccoli.
Pop the whole business into the oven and bake fifteen minutes. Take the pan out of the oven,stir the broccoli, and back into the oven it goes for another 10 minutes. Out of the oven again, and top each piece of chicken with a spoonful of marinara and a sprinkling of mozzarella cheese. The pan goes into the oven for just a few more minutes to melt the cheese.
Try serving baked chicken Parmesan with a pasta side like 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
If you really love chicken parmesan, try this easy Crispy Baked Chicken Parmesan recipe or for something a little different, Chicken Parmesan Stuffed Portobello Mushrooms Recipe.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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.
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