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Sheet pan chicken parmesan topped with melted cheese and tomato sauce on plates, served with spaghetti, marinara sauce, grated cheese, and a side of mixed greens.
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Sheet Pan Chicken Parmesan

This Sheet Pan Chicken Parmesan is my favorite way to get all the flavor of the classic dish without standing over the stove. The chicken bakes up crisp on the outside, tender inside, and the cheese melts into the marinara just right. It’s a weeknight win every time.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 474kcal
Author: Lena Gladstone

Ingredients

  • 2 chicken breasts large, sliced in half lengthwise for thinner cutlets
  • 1 cup Italian breadcrumbs or panko for extra crunch
  • ½ cup parmesan cheese freshly grated
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • 1 ½ teaspoon kosher salt divided
  • 1 egg whisked
  • 2 tablespoons olive oil or use olive oil spray
  • 1 cup marinara sauce divided
  • 1 cup mozzarella cheese shredded, or use fresh
  • fresh basil torn for garnish

Instructions

  • Preheat the oven to 425°F. Line a sheet pan with parchment paper and top with a wire rack.
  • Cut the chicken breast in half lengthwise for thinner cutlets. Lightly pound them out with a meat mallet. Season with 1 teaspoon of salt on both sides.
  • In a low bowl, whisk the egg. In another low bowl, mix breadcrumbs, parmesan, garlic powder, Italian seasoning, paprika, and ½ teaspoon of salt.
  • Dip chicken into egg, then coat in breadcrumb mixture.
  • Place chicken on a sheet pan. Drizzle or spray lightly with olive oil. Bake for 12 minutes until golden and almost cooked through.
  • Remove from the oven, spoon marinara over each piece, then top with mozzarella.
  • Return to the oven for an additional 5-8 minutes, or until the cheese is melted and bubbly and chicken reaches 165°F internal temp.

Notes

  • Pound the chicken evenly so it cooks quickly and stays tender. Thin cutlets bake more evenly and won’t dry out.
  • Use a wire rack on the sheet pan to keep the coating crisp and allow air to circulate underneath.
  • Lightly spray or drizzle olive oil over the breaded chicken before baking to help it turn golden and crunchy.
  • Don’t add the marinara too early. Wait until the chicken is almost done baking so the coating stays crisp.
  • Broil for the last 1–2 minutes to get that bubbly, golden cheese topping.
  • Freshly grated parmesan adds better flavor and helps the breadcrumbs stick more evenly.
  • If using fresh mozzarella, pat it dry before adding to prevent excess moisture.
  • For extra crunch, mix panko with Italian-style breadcrumbs or sprinkle a little on top before baking.
  • Let the chicken rest for a few minutes before serving so the coating stays intact when sliced.
  • Reheat leftovers in the oven at 350°F to bring back the crisp texture instead of microwaving.
 
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Nutrition

Calories: 474kcal | Carbohydrates: 26g | Protein: 41g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 144mg | Sodium: 2087mg | Potassium: 738mg | Fiber: 3g | Sugar: 4g | Vitamin A: 835IU | Vitamin C: 6mg | Calcium: 374mg | Iron: 3mg