We get it, weeknights are busy and sometimes the last thing you want to do after a long day is cook, but it’s not impossible to create a delicious homecooked meal without much time and effort. Enter this easy Sheet Pan Chicken Parmesan the entire family will enjoy. Quick-cooking chicken breasts and a few pantry staples combine for a comforting dinner that’s better than takeout—all made on a single sheet pan.
Sheet Pan Chicken Parmesan Tips
Use these tips to help set you up for a no-fuss meal successfully in 35 minutes flat.
- We use boneless, skinless chicken breast halves in this recipe. If small chicken breasts aren’t available, halve two 10- to 12-oz. chicken breast halves horizontally to make four 5- to 6-oz. cutlets.
- Pounding chicken breasts to an even thickness before baking on the sheet pan allows for consistent, juicy results. If you don’t have a meat mallet, opt for a heavy, flat object such as a rolling pin, frying pan, or wine bottle. Use parchment paper or plastic wrap will help keep your cooking surfaces clean.
- Italian-seasoned panko keeps the ingredient list small in this sheet-pan chicken recipe. If you can’t find it at the store, you can make your own seasoned bread crumbs by adding a bit of salt, Italian seasoning, and garlic powder to plain panko.
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Ingredients
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1 cup Italian-seasoned panko
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4 (6-ounce) skinless, boneless chicken breast halves
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1/3 cup mayonnaise
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2 tsp. olive oil
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1 pint cherry tomatoes
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1 tsp. salt and pepper
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1 cup shredded Italian-blend cheese
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Torn fresh basil leaves (optional)
Directions
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Toast Panko
Place oven rack in the upper third of oven. Preheat to 400°F. Line a rimmed baking sheet with parchment paper. Spread panko on baking sheet; bake until golden brown, stirring once, 5 minutes. Transfer panko to a shallow bowl.
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Prep Chicken
Meanwhile, pound chicken breast halves between two sheets of parchment or plastic wrap until they are evenly thick. Spread mayonnaise all over each chicken breast half. Dredge chicken, one piece at a time, in panko, pressing to adhere panko to mayonnaise.
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Roast
Arrange chicken on one side of baking sheet; put tomatoes on the other side. Drizzle tomatoes with 2 tsp. olive oil and season with 1 tsp. each salt and black pepper. Roast until chicken is nearly cooked through (a meat thermometer registers 160°F), about 15 minutes.
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Garnish and Serve
Remove pan from oven; sprinkle chicken with cheese. Gently smash tomatoes. Return to oven and roast until cheese is melted, about 5 more minutes. Spoon tomatoes over chicken. Sprinkle basil over top, if you like.
Nutrition Facts (per serving)
| 437 | Calories |
| 29g | Fat |
| 23g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 4 |
|
|
Calories 436.8 |
|
| % Daily Value * | |
|
Total Fat 28.7g |
37% |
|
Saturated Fat 8.9g |
44% |
|
Cholesterol 63.4mg |
21% |
|
Sodium 612.6mg |
27% |
|
Total Carbohydrate 23.4g |
9% |
|
Dietary Fiber 2.1g |
8% |
|
Total Sugars 3.9g |
|
|
Protein 20.8g |
42% |
|
Vitamin D 0.3mcg |
1% |
|
Vitamin C 10.2mg |
11% |
|
Calcium 280.6mg |
22% |
|
Iron 1.9mg |
11% |
|
Potassium 334.2mg |
7% |
|
Fatty acids, total trans 0.3g |
|
|
Vitamin D 10.1IU |
|
|
Alanine 0.9g |
|
|
Arginine 0.9g |
|
|
Ash 3.2g |
|
|
Aspartic acid 1.7g |
|
|
Caffeine 0mg |
|
|
Carotene, alpha 75.3mcg |
|
|
Choline, total 45.8mg |
|
|
Copper, Cu 0.1mg |
|
|
Cystine 0.2g |
|
|
Energy 1825.9kJ |
|
|
Fluoride, F 12.4mcg |
|
|
Folate, total 50.5mcg |
|
|
Glutamic acid 4.3g |
|
|
Glycine 0.8g |
|
|
Histidine 0.6g |
|
|
Isoleucine 1g |
|
|
Leucine 1.6g |
|
|
Lysine 1.3g |
|
|
Methionine 0.5g |
|
|
Magnesium, Mg 37.1mg |
|
|
Manganese, Mn 0.4mg |
|
|
Niacin 6.4mg |
|
|
Phosphorus, P 274.1mg |
|
|
Pantothenic acid 0.7mg |
|
|
Phenylalanine 0.9g |
|
|
Phytosterols 12.4mg |
|
|
Proline 1.5g |
|
|
Retinol 105.6mcg |
|
|
Selenium, Se 24.2mcg |
|
|
Serine 0.8g |
|
|
Starch 16.1g |
|
|
Theobromine 0mg |
|
|
Threonine 0.9g |
|
|
Vitamin E (alpha-tocopherol) 1.6mg |
|
|
Tryptophan 0.3g |
|
|
Tyrosine 0.8g |
|
|
Valine 1.1g |
|
|
Vitamin A, IU 1019.4IU |
|
|
Vitamin A, RAE 137.1mcg |
|
|
Vitamin B-12 0.6mcg |
|
|
Vitamin B-6 0.3mg |
|
|
Vitamin K (phylloquinone) 39.5mcg |
|
|
Water 107g |
|
|
Zinc, Zn 2mg |
|
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
