Making this simple sheet pan chicken parm brings the same comforting Italian-inspired flavor to your weeknight table as the original recipe… but with less work and fuss!
This sheet pan dinner is also a great “Drop Dinner”, which –those who’ve been to the site before probably know already– is my all-time favorite style of recipe.
This sheet pan chicken parm is easily prepped ahead of time, and I included both step-by-step instructions for easy meal prep in the recipe below as well as the instructions for making this alstraight from scratch on the same night you plan to eat it.
This chicken parm recipe is another one that calls to use my Easiest Ever Marinara Sauce, which I usually make in big batches and store in the freezer (stacked in Soupercube-shaped bricks, of course) until I need it.
However, if this recipe will work just as well with jarred marinara sauce, or another recipe you prefer.
The recipe below also calls for panko breadcrumbs- my favorite!
Panko breadcrumbs are just so much crispier than regular Italian-style breadcrumbs and I love that extra-crispy texture. In this recipe, they’re mixed with parmesan cheese for an extra level of umami flavor.
If you prefer using regular or homemade breadcrumbs, or you can only get your hands on plain Italian-style, no sweat.
Or, if you’re up for an extra (worth it!) step of meal prep, toasting regular breadcrumbs makes them extra crispy, too. Here’s how you do it:
- Add the breadcrumbs to a dry saucepan pan over medium heat.
- Toast the breadcrumbs, stirring frequently with a wooden spoon.
- As soon as the breadcrumbs start to brown, remove them from the heat and let them finish toasting off the burner. They’ll go from toasty brown to burnt real quick, so don’t walk away!
- Once the breadcrumbs have cooled to the touch, use them as the instructions below call for.
Ready to add this recipe to a prep sesh?
You can create your own Prep Sesh by clicking the “Add to Prep Sesh” button. Mix and match recipes, and it’ll even make you a grocery list you can send straight to Instacart.
Or, buy a fully-loaded, ready-to-go Prep Sesh Plan! This recipe is featured in PREP SESH #3- and includes all you need to prep, store, and cook a week’s worth of meals you can then just drop and cook when your’e ready to eat.
Ready-to-Go Prep Sesh Plans are even color-coded for really simple step-by-step instructions and include ingredient substitution ideas, too.
The best part? They’re just $1.99 each!
You won’t believe how much crispier your chicken parm will be this way!
This sheet pan recipe als includes cooking green beans alongside the chicken parm. I like the snap and bright flavor of green beans alongside this chicken parm, but use any veggie instead.
Broccoli, brussels sprouts, broccoli rabe, cauliflower… lots of veggies hold up well to sheet pan roasting, so switch it up however you want!
And definitely check out one of my best-selling sheet pan cookbooks if you’re a fan of this style of cooking. I use lots of different flavor profiles and textures in my recipes and you won’t believe how easy it is to get dinner on the table with just one plain pan and a hot oven!
Serve this delicious sheet pan chicken parm with a side of pasta, or a big green leafy salad. It also makes great leftovers (we love stuffing it in sandwiches the next day!)
Sheet Pan Chicken Parm and Green Beans
Equipment
Ingredients
For the sauce:
- 1 28- ounce canned crushed tomatoes
- 1 tablespoon onion powder
- 3 teaspoons garlic powder
- 1 tablespoon dried oregano
For the chicken:
- 2 pounds boneless, skinless chicken thighs skinless chicken (thighs or breast)
- ½ cup all-purpose white flour
- 2 egg whisked smooth
- 1 cup panko breadcrumbs
- ¼ cup grated parmesan cheese
Additional:
- 2 cups trimmed green beans
- 2 tablespoons olive oil
- ½ teaspoon salt
- 8 ounce sliced fresh mozzarella
Instructions
Prep Ahead:
- Pound the chicken and store in a reusable container or bag.
- Combine the sauce ingredients and store in a reusable container or bag.
- Measure out the breadcrumbs and flour and store in separate reusable containers or bags.
- Trim the green beans if needed and store in a reusable container or bag.
- Store in the freezer for up to 3 months or the fridge for 5-7 days.
Prepare From Prepped:
- If frozen, thaw the in the fridge overnight.
- Preheat the oven to 400*F.
- 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 and bake for 10 minutes until the breadcrumbs have started to crisp.
- Remove the pan from the oven and spoon the sauce on top of the chicken. Top each piece of chicken with cheese.
- Place the green beans on the other end of the pan and drizzle with olive oil and salt. Use tongs to toss to coat lightly.
- Place the pan back in the oven for another 10 minutes, until the green beans have softened and starting to brown, and the cheese has melted.
Make From Fresh:
- Combine the sauce ingredients in a large bowl and set aside.
- Preheat the oven to 400*F and line a sheet pan with foil or parchment paper.
- Pound the chicken to 1” thick, by placing the chicken between two pieces of cling film and using a mallet to pound thin.
- Place the flour in one bowl, the eggs in another bowl, and combine the panko and parmesan in another bowl
- 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.
- Place the pan in the oven and bake the chicken for 10 minutes, until the panko has started to crisp.
- Remove the pan from the oven and spoon the sauce on top of the chicken. Top each piece of chicken with cheese.
- Place the green beans on the other end of the pan and drizzle with olive oil and salt. Use tongs to toss to coat lightly.
- Place the pan back in the oven for another 10 minutes, until the beans have softened and is starting to brown, and the cheese has melted.
Notes
Cuban-Inspired Sheet Pan Plantains with Black Beans and Sweet Potatoes
Leave a Reply