Sheet Pan Chicken Parm and Green Beans
Chicken parm made on a sheet pan, prepped ahead of time, too! Crispy chicken smothered in zesty quick-made marinara and melty mozzarella.
Servings: 4
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
Chicken parm made on a sheet pan, prepped ahead of time, too! Crispy chicken smothered in zesty quick-made marinara and melty mozzarella. You can use homemade marinara or your favorite jarred version. And if you don’t have fresh mozz on hand, feel free to use packaged shredded mozzarella on top.