Sheet pan chicken Parm is just 5 ingredients and easy to prep - no breading station needed - and comes out perfectly cooked with saucy marinara, melty mozzarella cheese and a browned breadcrumb topping.
It's great for an easy weeknight dinner with hot, cooked spaghetti and a side salad.
Today's recipe is the latest in a long line of sheet pan recipes, which I love for their simplicity.
We're making chicken Parmesan but we're doing it in the oven and keeping it really simple. You basically just need to keep adding the layers right onto the chicken and it keeps cooking away in the oven.
And you end up with a saucy, perfectly cooked chicken with layers of marinara, melty mozzarella cheese and browned crisp breadcrumbs on top.
Plus, this sheet pan chicken Parm recipe is just 5 ingredients. And we don't even have to set up a breading station, so it's really quick to prep.
Serve it up over some hot spaghetti and you've got a dinner winner!
Oh, and don't miss this easy chicken Parm for a fast, shortcut version. Yes, I am forever and always trying to keep things as easy as possible in the kitchen.
OK, let's get cooking so you can enjoy this sheet pan chicken Parmesan too.
Ingredient Notes:
Chicken: You want your chicken breasts to be somewhat evenly sized. You're going to pound them out with a mallet or rolling pin until they are a thin, even thickness of about ½ inch. It's easy to do, and kinda fun as well.
Marinara: We use a jar of just regular marinara, but feel free to choose a garlic or mushroom or flavored version if you prefer.
Mozzarella: Fresh mozzarella is especially delicious here and we use 2 slices per chicken breast. I think you could substitute shredded mozzarella in a pinch. Place an even layer of 3-4 tablespoons of shredded cheese on top of the chicken instead of the slices.
Breadcrumbs: We use plain breadcrumbs, but you could also make this with Italian style breadcrumbs. Or add some Italian seasoning to the chicken breasts if you'd like.
Tip: Be sure you use aluminum foil to line your baking sheet (for easy clean up) and NOT parchment paper. The parchment paper can catch on fire when you switch to broiling at the end.
Also, you'll want to make sure to have plenty of extra marinara and Parmesan cheese to go with the cooked spaghetti for serving.
Other ideas for serving: over spaghetti squash or zucchini noodles for a low-carb option. Or you could just pair it with a salad and keep it low-carb that way.
I hope you give this a try for a fun and easy twist on chicken Parm.
Happy cooking and enjoy!
XO,
Kathryn
Sheet Pan Chicken Parm
Ingredients
- 4 (6-7 oz.) boneless, skinless chicken breasts
- Salt and black pepper
- 1 cup marinara sauce (plus extra for serving)
- 8 slices fresh mozzarella, ¼ inch thick
- ½ cup plain breadcrumbs
- ¼ cup grated Parmesan cheese (plus extra for serving)
For serving:
- Hot cooked spaghetti, additional marinara, additional Parmesan cheese, fresh basil
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil for easy clean up and set aside.
- Pound out the chicken breasts to ½ inch thickness. (One at a time, place a chicken breast between two layers of wax paper and use a kitchen mallet or rolling pin to pound the chicken to an even ½-inch thickness. It helps to pound from the center outwards as you work your way around the breast.)
- Season the chicken breasts lightly on both sides with salt and black pepper. Place on the foil lined baking sheet.
- Add ¼ cup of marinara sauce to the top of each chicken breast and use a spoon to lightly spread it out.
- Bake the chicken at 400 for 20 minutes.
- Meanwhile, in a small bowl, combine the breadcrumbs and Parmesan cheese. Set aside.
- Remove the pan from the oven. Add 2 slices of mozzarella to the top of each chicken breast.
- Switch the oven to a high broil. Return the pan to the oven, on the center rack, and broil for 2-3 minutes, until the cheese is melting.
- Remove the pan from the oven. Sprinkle the breadcrumb and Parmesan mixture over the tops of each chicken breast. Return to the oven a final time and broil for 2-3 minutes, until the breadcrumb topping is starting to brown. (Watch carefully so it doesn't burn).
- Serve the chicken Parm over hot cooked spaghetti with extra marinara and Parmesan cheese and sprinkled with julienned fresh basil.
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Notes
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Love a sheet pan meal? Me too.
Try this sheet pan sausage and veggies and sheet pan Jambalaya for some delicious dinner ideas.
And for more chicken versions, check out sheet pan honey mustard chicken and sheet pan Mediterranean chicken, as well as sheet pan chicken and broccoli with bell peppers for a low carb and gluten free sheet pan meal.
Jennifer says
I was really impressed by this meal, and how easy it was.
Kathryn Doherty says
Oh I'm so glad you loved it Jennifer! Thanks so much for sharing! : )