Sheet Pan Chicken Parmesan

I am not a fan of dishes. Some nights we go out to eat, just because that’s how much I hate doing dishes. Thank heavens this recipe came to me in a moment of inspiration, because we have already made it twice this week and my husband loves it! It is so easy to throw together, that he has even made it. It requires one pan, making clean-up easy. Enjoy your night at home with delicious chicken parmesan, and a clean sink and dish free dishwasher!


Serves: 4

Sheet Pan Chicken Parmesan

5 minPrep Time

25 minCook Time

30 minTotal Time

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  • 4 large boneless skinless chicken breasts
  • 2 egg
  • 1/2 cup panko breadcrumbs
  • 3/4 cup grated parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons garlic powder
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh basil, finely chopped
  • 2 cups fresh broccoli


  1. Preheat oven to 400 and spray sheet with nonstick spray. In a medium sized bowl, whisk egg until well blended. In a different medium sized bowl, stir together the breadcrumbs, parmesan, salt, pepper, and garlic powder. Dip each chicken breast in the egg mixture, flipping to coat both sides. Dip the egg covered chicken breast into the breadcrumb mixture. Press the crumbs into the chicken breast and place on the baking sheet. Repeat with all four chicken breasts. Spray the chicken breasts with olive oil spray or baking spray. Put in the oven and cook for 15 minutes. Remove from the oven and add the chopped broccoli to both sides of the pan. Bake the chicken and broccoli for another 5 minutes. Remove from the oven and spread the marinara over the chicken breasts, then top with the shredded cheese. Place back in the oven for 3-4 minutes or until the cheese is melted. Remove chicken and broccoli from the oven, top with chopped basil, and serve on top of rice, noodles, or riced cauliflower.

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