Sheet Pan Chicken Parm
A crispy, family-friendly sheet pan chicken parm made with golden brown chicken cutlets, marinara, and melty mozzarella—an easy weeknight meal with less mess.
Servings: 5
Calories: 334kcal
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.
Nutrition
Serving: 1serving | Calories: 334kcal | Carbohydrates: 19.1g | Protein: 42.3g | Fat: 9.8g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.2g | Cholesterol: 198mg | Sodium: 518mg | Potassium: 503mg | Fiber: 0.8g | Sugar: 0.1g
