Sheet Pan Chicken Parmesan

Name: Sheet Pan Chicken Parmesan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 oz Panko; 1 oz Parmesan; 2 tbsp Olive Oil; 1 Egg; ¾ tsp Salt; ¼ tsp Black Pepper; 1¼ lb Chicken Breast; 14 oz Broccoli; 1 cup Tomato Sauce; 3½ oz Mozzarella; 4 slices Bread

By Eatpace

Breaded chicken cutlets bake with broccoli, then get a topping of tomato sauce and melted cheese. Toast bread on the same pan while the chicken rests.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 543; kcal per serving
Protein: 51g; per serving

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Breaded chicken Parmesan with melted cheese, roasted broccoli, and toast on a plate.

40 min

Method

6 steps Oven 425°F 15 min prep · 25 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment.
Step 2. Mix Panko, Parmesan, and half the Olive Oil in a shallow bowl. Beat Eggs in another shallow bowl.

Cook

Step 3. Season Chicken Breast with half the Salt and the Black Pepper. Dip each cutlet in the egg, then press both sides into the crumbs. Place on one side of the pan; discard any leftover egg and crumbs.
Step 4. Toss Broccoli with the rest of the Olive Oil and Salt; spread on the other side of the pan. Bake until the chicken is cooked through and the broccoli is browned at the edges, about 18 minutes.
Step 5. Spoon Tomato Sauce over the cutlets and sprinkle with Mozzarella. Bake until the cheese melts and the sauce is hot, about 4 minutes. Transfer the chicken and broccoli to plates.
Step 6. Place Bread on the empty pan and bake until lightly toasted, about 3 minutes. Serve with the chicken and broccoli.

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Tips

Good to know

Check the thickest cutlet with an instant-read thermometer; chicken is safe at 165°F.

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Use gluten-free panko and bread if needed.

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