This sheet pan chicken parm gives you all the comfort of the classic chicken parmigiana with a faster, lighter, and less-mess approach. Crispy, golden brown chicken cutlets bake on a single sheet pan before being topped with warm marinara and gooey mozzarella. It’s an easy, crowd-pleasing recipe your entire family will love—perfect for busy weeknights.
Why You’ll Love This Delicious Meal
- Crispy without frying: panko breadcrumbs give you the perfect golden crust without needing a large skillet or oily cleanup.
- Simple dredging station: three shallow bowls make the coating process easy and consistent for evenly breaded, equal cutlets.
- Family-friendly flavors: a bolder version of the classic, using parmesan, garlic powder, and melty mozzarella cheese.
- One-pan convenience: everything cooks on one large baking sheet, making cleanup quick and painless.
- Endless serving options: pair with pasta, zucchini noodles, spaghetti squash, garlic bread, or roasted broccoli florets or green beans.
Looking for a side dish to serve with this recipe? Try one of the following!
Ingredient Notes
- Chicken breasts: Use boneless, skinless chicken breasts for this recipe. Slice into even chicken cutlets for consistent cooking. A sharp knife and meat mallet helps you get a uniform thickness.
- Panko breadcrumbs: These make the chicken crispier than regular breadcrumbs. Italian-seasoned panko works well, or add your own Italian seasoning.
- Parmesan cheese: Freshly grated melts and browns better, adding flavor to the coating.
- Marinara sauce: Any favorite store-bought marinara or pasta sauce works here, we love Raos! Need another way to use up marinara sauce? Try our quick and easy pepperoni flatbread pizzas.
- Mozzarella cheese: Pre-shredded is easy, but freshly shredded mozzarella cheese creates a richer, more classic chicken parmigiana feel.
- Oil spray: Avocado or olive oil spray helps the coating get golden brown without adding too much oil.
See the recipe card below for a complete list of ingredients and measurements for this sheet pan chicken parmesan recipe.
Recipe Tips & Variations
- Don’t skip drying the chicken. Patting with paper towels helps the coating stick.
- Keep your dredging station organized. Use a separate shallow dish for flour, another for the beaten egg mixture, and a third for the breadcrumb coating.
- Use a wire rack if possible. It helps with air circulation and keeps the chicken crisp on all sides—your best bet for an evenly golden crust. Spray the wire rack with non-stick cooking spray!
- Check doneness. The internal temperature of chicken should reach 165°F with a meat thermometer.
- Add heat. Sprinkle red pepper flakes into the marinara or breadcrumb mixture.
- Make it gluten-free. Swap panko for gluten-free panko and use a gluten-free flour.
- Add veggies to the pan. Broccoli florets or green beans can be roasted on the same prepared baking sheet in a single layer (add during the first bake).
- Make chicken tenders instead. Slice breasts into strips—reduce cooking time slightly. Or try our baked hot honey chicken tenders!
- Top with fresh basil or fresh parsley if desired.
How to Make Sheet Pan Chicken Parmesan
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 425°F. Place a wire cooling rack on top of a large sheet pan and spray with avocado oil. (Alternatively, line a large sheet pan with parchment paper if you don’t have a wire rack). Slice the chicken breasts lengthwise into thinner cutlets for even cooking. Place the cutlets between plastic wrap and pound with a mallet to create an even thickness (about ¼-½” thick). Pat the cutlets dry with a paper towel and season lightly with salt and pepper.
Place the flour in one shallow bowl. Add the eggs to a second bowl and whisk well. In a third bowl, mix together the panko breadcrumbs, parmesan cheese, kosher salt, black pepper, and garlic powder.
Step 2: Working one piece at a time, dredge the chicken in the flour, shaking off excess. Dip into the egg, then press firmly into the breadcrumb mixture until fully coated. Place breaded chicken on the prepared sheet pan. Spray the tops on the chicken with olive or avocado oil spray.
Transfer the sheet pan to the oven and bake for 15-20 minutes.
Step 3: Remove the pan from the oven and spoon your desired amount of marinara sauce evenly over each piece of chicken. Sprinkle with shredded mozzarella cheese.
Step 4: Turn the oven to broil. Return the pan to the oven and broil for another 3-4 minutes, or until the cheese is melted and bubbly. Remove from the oven and let rest for a few minutes before serving.
Sheet Pan Chicken Parm FAQs
Keep leftover chicken parmesan in an airtight container for 3–4 days. Warm in a 350°F oven for 8–10 minutes to re-crisp the coating. Microwave works in a pinch, but won’t keep the crust as crisp. You can also reheat in the air fryer.
Breaded (uncooked) chicken can be frozen on a baking sheet, then transferred to a freezer bag. Bake from frozen, adding 5–7 minutes to the cooking time.
This recipe can be gluten free with the use of gluten free flour and panko. It can be dairy free with the omission of the mozzarella cheese and parmesan cheese.
Other Tasty Chicken Recipes
If you make this sheet pan chicken parmesan recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Sheet Pan Chicken Parm
Ingredients
- 1 ½ pounds boneless skinless chicken breast
- ½ cup all purpose flour
- 2 eggs
- ¾ cup panko bread crumbs
- ¼ cup freshly grated parmesan cheese
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ teaspoon garlic powder
- 1-2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 425°F. Place a wire cooling rack on top of a large sheet pan and spray with avocado oil. (Alternatively, line a large sheet pan with parchment paper if you don’t have a wire rack). Slice the chicken breasts lengthwise into thinner cutlets for even cooking. Place the cutlets between plastic wrap and pound with a mallet to create an even thickness (about ¼-½” thick). Pat the cutlets dry with a paper towel and season lightly with salt and pepper.
- Place the flour in one shallow bowl. Add the eggs to a second bowl and whisk well. In a third bowl, mix together the panko breadcrumbs, parmesan cheese, kosher salt, black pepper, and garlic powder.
- Working one piece at a time, dredge the chicken in the flour, shaking off excess. Dip into the egg, then press firmly into the breadcrumb mixture until fully coated. Place breaded chicken on the prepared sheet pan. Spray the tops on the chicken with olive or avocado oil spray.
- Transfer the sheet pan to the oven and bake for 15-20 minutes.
- Remove the pan from the oven and spoon your desired amount of marinara sauce evenly over each piece of chicken. Sprinkle with shredded mozzarella cheese.
- Turn the oven to broil. Return the pan to the oven and broil for another 3-4 minutes, or until the cheese is melted and bubbly. Remove from the oven and let rest for a few minutes before serving.
Notes
- Save time/prep ahead:
- Prep the dredging station ahead. Mix the breadcrumb coating and store it in a sealed container for 2–3 days.
- Pre-slice and pound the chicken. Keep cutlets in the fridge for up to 24 hours before breading.
- Make a double batch. Freeze half of the breaded (uncooked) chicken for an easy future meal.
- Pre-shred cheese and portion your marinara. Makes assembly faster on busy nights.
- This recipe can be gluten free with the use of gluten free flour and panko. It can be dairy free with the omission of the mozzarella cheese and parmesan cheese.
- The recipe can be found on My Fitness Pal by searching "BWB Sheet Pan Chicken Parm." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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