Chicken Parmesan Sheet‑Pan: Easy & Delicious Weeknight Dinner

Introduction

Craving a classic Italian favorite without the fuss? This Chicken Parmesan Sheet‑Pan recipe brings all the rich flavors of traditional chicken Parmesan to your oven in one easy pan. Juicy breaded chicken breasts are topped with marinara sauce and melted cheese, while roasted vegetables and golden potatoes make it a complete, crowd-pleasing meal.

What makes this recipe special is its simplicity and convenience. Using a single sheet pan means minimal cleanup and a faster cooking process. It’s perfect for busy weeknights, family dinners, or even a casual dinner party. The combination of crispy chicken, tangy tomato sauce, and gooey melted cheese is comfort food at its finest.

This dish is also highly versatile. You can adjust the seasonings, add your favorite vegetables, or even switch up the type of cheese to suit your taste. It’s a recipe that satisfies both flavor and nutritional needs while being easy enough for everyday cooking.

A Quick Look at Its Origins

Chicken Parmesan, or “Chicken Parmigiana,” is an Italian-American classic that evolved from traditional Italian eggplant Parmesan. It became popular in the United States during the 20th century, particularly in Italian-American communities, as a way to enjoy a meaty, cheesy dish with familiar flavors.

Fun fact: The dish is traditionally made by breading and frying the chicken before adding sauce and cheese, but the sheet-pan method simplifies the process while still achieving that satisfying crispy and cheesy result. Roasting everything together allows the flavors to meld naturally and creates a beautifully balanced meal.

Why You’ll Love This Recipe

One-Pan Convenience: Minimal cleanup, maximum flavor.
Crispy & Cheesy: Breaded chicken topped with melted mozzarella and Parmesan.
Balanced Meal: Includes protein, vegetables, and starch in one pan.
Quick & Easy: Ready in under 40 minutes.
Family-Friendly: Appealing flavors for adults and kids alike.
Customizable: Swap vegetables, adjust seasonings, or change cheese types.

Ingredients & Equipment

For the Chicken

4 boneless, skinless chicken breasts (about 680 g / 1.5 lbs)
½ cup all-purpose flour (60 g)
2 large eggs, beaten
1 cup panko breadcrumbs (100 g)
½ cup grated Parmesan cheese (50 g)
1 teaspoon garlic powder
1 teaspoon dried Italian herbs
Salt and black pepper, to taste
2 tablespoons olive oil (30 ml)

For the Toppings & Pan

1 cup marinara sauce (240 ml)
1 cup shredded mozzarella cheese (100 g)
Optional: fresh basil leaves for garnish
Vegetables for roasting: zucchini, cherry tomatoes, bell peppers, or potatoes (as desired)

Equipment

Large rimmed baking sheet
Parchment paper or silicone mat
Mixing bowls for breading
Whisk or fork for eggs
Tongs or fork for handling chicken
Oven-safe spatula

Pro Tips

Pound chicken to even thickness for uniform cooking.
Use panko breadcrumbs for extra crunch.
Drizzle olive oil over vegetables to enhance roasting and flavor.
Let chicken rest 5 minutes before slicing to retain juices.

Step-by-Step Instructions

1. Preheat Oven and Prepare Pan

Preheat the oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup. Arrange your vegetables around the edges, drizzle with olive oil, and season with salt and pepper.

2. Bread the Chicken

Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, garlic powder, Italian herbs, salt, and pepper. Coat each chicken breast in flour, dip in eggs, then press into breadcrumb mixture until evenly coated.

3. Arrange Chicken and Vegetables

Place the breaded chicken breasts in the center of the sheet pan. Surround with your seasoned vegetables. Drizzle a little olive oil over the chicken for extra crispness.

4. Roast Until Golden

Bake in the preheated oven for 20 minutes. Check that the chicken is beginning to cook through and the coating is lightly golden.

5. Add Sauce and Cheese

Remove the pan from the oven. Spoon marinara sauce evenly over each chicken breast and sprinkle shredded mozzarella on top. Return to oven and bake for an additional 10–12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.

6. Garnish and Serve

Remove from oven and let the chicken rest for 5 minutes. Garnish with fresh basil leaves if desired. Serve hot, straight from the pan, with roasted vegetables or a side of pasta, rice, or crusty bread.

Expert Tips & Troubleshooting

Soggy Coating: Ensure oven is fully preheated and chicken is not overcrowded.
Cheese Not Melting Evenly: Slice mozzarella thinly for faster, uniform melting.
Overcooked Chicken: Use a meat thermometer and remove once internal temperature reaches 165°F (74°C).
Vegetables Undercooked: Cut vegetables into uniform pieces and drizzle with olive oil for even roasting.

Variations & Customizations

Extra Veggies: Add asparagus, mushrooms, or eggplant for more variety.
Cheese Mix: Combine mozzarella with provolone or fontina for richer flavor.
Herb Twist: Sprinkle fresh thyme, oregano, or rosemary over chicken and vegetables.
Spicy Kick: Add red pepper flakes to marinara sauce or sprinkle over chicken before baking.
Low-Carb Option: Serve with roasted vegetables alone instead of pasta or bread.

Serving & Presentation Ideas

Serve this Chicken Parmesan Sheet‑Pan directly from the oven for a beautiful, rustic presentation. Garnish with fresh basil and a drizzle of olive oil for extra flavor. Pair with a light salad, garlic bread, or your favorite grain to complete the meal.

The colorful vegetables and golden-brown chicken make this a visually appealing dish, perfect for family dinners, casual entertaining, or meal prep.

Storage & Make-Ahead Tips

Refrigeration: Store leftovers in an airtight container for 2–3 days.
Freezing: Freeze uncooked breaded chicken for up to 1 month; cook from frozen, adding extra baking time.
Reheating: Warm in the oven at 180°C (350°F) for 10–15 minutes to retain crispness.
Make-Ahead: Assemble chicken and vegetables on the sheet pan and refrigerate until ready to bake.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless thighs are juicier and cook in a similar time; adjust as needed.

Q: Can I make it dairy-free?
A: Use a plant-based cheese alternative and omit Parmesan if needed.

Q: Can I skip the breading?
A: Yes, the chicken can be baked with sauce and cheese directly for a lighter option.

Q: How can I make it extra crispy?
A: Lightly spray the breaded chicken with cooking spray or drizzle with olive oil before baking.

Conclusion

This Chicken Parmesan Sheet‑Pan recipe is an easy, flavorful, and comforting dinner that brings classic Italian flavors to your weeknight table. With juicy chicken, melty cheese, and perfectly roasted vegetables, it’s a complete, one-pan meal that’s sure to please the whole family.

Try it tonight, experiment with your favorite herbs and vegetables, and enjoy a delicious, hassle-free version of this beloved dish.

Easy Chicken Parmesan Sheet‑Pan