What to Eat – Sheet Pan Chicken Parmesan

Sheet Pan Chicken Parmesan

I think one of the best investments I’ve ever made is this quarter’s Taste of Home One Pan Dinners magazine.

What I liked about this recipe was that it was fast and easy. I had a bag of broccoli and cauliflower in the fridge that I wanted and needed to use, so I pulled that out and used both instead of just the broccoli. The veggies got mushier than I would have liked, but they were still okay. I also would have liked more flavor to the chicken itself, but that’s a trade-off when you make something quick like this anyway.

I had more chicken breasts than the recipe called for, so I also ended up using a full jar of red sauce. The first night, I ate this with mashed potatoes. The 2nd night with noodles. Thinking about using my spaghetti squash “noodles” for at least one of the remaining leftovers.


  • 1 large egg
  • 1/2 cup panko (Japanese) bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • Olive oil-flavored cooking spray
  • 4 cups fresh or frozen broccoli florets (about 10 ounces)
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup minced fresh basil, optional


  • Preheat oven to 400°. Lightly coat a 15x10x1-in. baking pan with cooking spray.
  • In a shallow bowl, whisk egg. In a separate shallow bowl, stir together the next five ingredients. Dip chicken breast in egg; allow excess to drip off. Then dip in crumb mixture, patting to help coating adhere. Repeat with remaining chicken. Place chicken breasts in center third of baking pan. Spritz with cooking spray.
  • Bake 10 minutes. Remove from oven. Spread broccoli in a single layer along both sides of sheet pan (if broccoli is frozen, break pieces apart). Return to oven; bake 10 minutes longer. Remove from oven.
  • Preheat broiler. Spread marinara sauce over chicken; top with shredded cheese. Broil chicken and broccoli 3-4 in. from heat until cheese is golden brown and vegetables are tender, 3-5 minutes. If desired, sprinkle with basil.

Test Kitchen tips

  • Try serving this on a bed of riced cauliflower. A number of brands are available in the vegetable section of the freezer case.
  • Like most Italian-inspired dishes, this would pair wonderfully with a thick slice of garlic bread.

Nutrition Facts

1 serving: 504 calories, 17g fat (7g saturated fat), 147mg cholesterol, 1151mg sodium, 27g carbohydrate (10g sugars, 8g fiber), 52g protein.

Originally published as Sheet Pan Chicken Parmesan in Taste of Home Feb/Mar 2018

About Pink Ribbon Road

This blog is about receiving and living with a breast cancer diagnosis.
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