Sheet Pan Chicken Parm with Green Beans

Ingredients

Dry Goods

crushed tomatoes1 28-ounce can
white flour1/2 cup
panko breadcrumbs1 cup
extra-virgin olive oil2 tablespoons
Kosher salt1/4 teaspoon

Spices

ground garlic3 teaspoons
onion powder1 tablespoon
dried oregano1 tablespoon

Protein

boneless, skinless chicken breast2 pounds

Dairy

egg(s)2 large
grated parmesan1/4 cup
fresh mozzarella8 ounces, sliced

Produce

broccoli2 heads

Instructions

This recipe includes a simple marinara sauce recipe, but you can use jarred in place of homemade if you’re short on time.

I recommend using panko breadcrumbs to make the chicken extra-crispy, because I love it that way, but you can use Italian-style breadcrumbs (seasoned or unseasoned) if you want a more classic texture.

No green beans? Swap in broccoli, or brussels sprouts, or cauliflower- any hearty vegetable will also work. 

I prefer using chicken thighs because they have more flavor, but chicken breasts will hold together better when pounded- so use whichever you prefer. 

  1. Combine the sauce ingredients in a large bowl and set aside. 
  2. Preheat the oven to 400*F and line a sheet pan with foil or parchment paper. 
  3. Pound the chicken to 1” thick, by placing the chicken between two pieces of cling film and using a mallet to pound thin. 
  4. Place the flour in one bowl, the eggs in another bowl, and combine the panko and parmesan in another bowl
  5. Take the pounded chicken breasts and dredge them, one at a time, in the flour, then the egg, then the breadcrumb and cheese mixture. Place the chicken on one end of the sheet pan.
  6. Place the pan in the oven and bake the chicken for 10 minutes, until the panko has started to crisp.
  7. Remove the pan from the oven and spoon the sauce on top of the chicken. Top each piece of chicken with cheese. 
  8. Place the broccoli on the other end of the pan and drizzle with olive oil and salt. Use tongs to toss to coat lightly.
  9. Place the pan back in the oven for another 10 minutes, until the broccoli has softened and is starting to brown, and the cheese has melted. 

Prep Plan

Prep it for later:
1. Pound the chicken and store in a reusable container or bag.
2. Combine the sauce ingredients and store in a reusable container or bag.
3. Measure out the breadcrumbs and flour and store in separate reusable containers or bags.
4. Break the broccoli into florets and store in a reusable container or bag.
Store in the freezer for up to 3 months or the fridge for 5-7 days.

You’ll need:
1 bag or container with pounded chicken
1 bag or container with sauce ingredients
1 bag or container each of measured out breadcrumbs and flour
1 bag or container with trimmed green beans
1 bag or container of sliced mozzarella cheese

Prepare from prepped: If frozen, thaw the in the fridge overnight.
1. Preheat the oven to 400*F.
2. Take the pounded chicken breasts and dredge them, one at a time, in the flour, then the egg, then the breadcrumb and cheese mixture.
3. Place the chicken on one end of the sheet pan and bake for 10 minutes until the breadcrumbs have started to crisp.
4. Remove the pan from the oven and spoon the sauce on top of the chicken. Top each piece of chicken with cheese.
5. Place the broccoli on the other end of the pan and drizzle with olive oil and salt. Use tongs to toss to coat lightly.
6. Place the pan back in the oven for another 10 minutes, until the broccoli has softened and is starting to brown, and the cheese has melted.