Sheet Pan Chicken Parm

Close up of a chicken breast roasted chicken Parm on a foil lined baking sheet.

5 from 1 vote

Sheet pan chicken Parm is just 5 ingredients and easy to prep - no breading station needed - and pairs great with spaghetti for an easy weeknight dinner.

Prep Time10

Cook Time25

Total Time35

Yield: 4 servings

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

Leftovers: Leftover chicken Parm, once cooled, can be stored in the refrigerator, in a covered container, for up to 4-5 days. Reheat in the oven on low broil to regain some of the breadcrumb crunch, but be careful not to dry out the chicken. (I often add extra marinara when serving a second time, which helps.)

Nutrition

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