Sheet Pan Chicken Parmesan with Roasted Broccoli
Panko-crusted chicken cutlets are topped with marinara and mozzarella, and broccoli roasts at the same time. The trick is a crisp crust: oil the panko, bake on a rack, and add the sauce only at the end.
Sheet Pan Chicken Parmesan with Roasted Broccoli
Course: Main CourseDifficulty: Easy4
servings20
minutes25
minutesPanko-crusted chicken cutlets are topped with marinara and mozzarella, and broccoli roasts at the same time. The trick is a crisp crust: oil the panko, bake on a rack, and add the sauce only at the end.
Ingredients
1 1/2 lb chicken breast cutlets, pounded 1/2 inch thick
1 cup panko breadcrumbs
1/2 cup grated Parmesan
2 eggs, beaten
1/4 cup all-purpose flour
2 tablespoons olive oil, plus more for the broccoli
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon kosher salt
1 cup marinara sauce
1 cup shredded mozzarella
1 large head broccoli, cut into florets
Directions
- Heat the oven to 425°F and set a wire cooling rack inside a half sheet pan.
- Mix the panko, half the Parmesan, the 2 tablespoons oil, Italian seasoning and garlic powder in a shallow dish.
- Dredge each cutlet in flour, dip in the egg and press into the panko mixture.
- Set the cutlets on the rack and bake for 12 minutes.
- Toss the broccoli with a drizzle of oil and salt on a second pan and roast it for the same 12 minutes.
- Flip the cutlets, spoon 2 tablespoons of marinara on each and top with the mozzarella and remaining Parmesan.
- Bake 8 to 10 minutes, until the cheese bubbles and the chicken reads 165°F.
- Rest for 3 minutes and serve with the broccoli.
Notes
- Pounding the cutlets to an even thickness helps them cook through. Use whole-wheat panko for a different crunch. Leftovers keep 3 days.
Why this sheet pan chicken Parmesan stays crisp
Oil mixed into the panko lets it brown without frying. Baking on a rack keeps air moving under the cutlets, so the bottom crisps too. The sauce goes on at the end, so the crust does not turn soggy.
Even thickness means even cooking.
Serving and swaps
Serve with spaghetti or garlic bread if you want something heartier. Gluten-free breadcrumbs work. Do not use thick, wet sauce. It slides off and makes the crust soft.
Storage and a mistake
Store the broccoli and chicken separately. Reheat in the oven to bring the crunch back.
The common mistake is skipping the rack, which leaves the underside pale and soft.
Breading tips
Press the panko firmly onto each cutlet so it sticks. Let the breaded chicken rest for a few minutes before baking. Use a thick, simple marinara, and warm it first. Fresh basil on top adds a bright, clean finish. Serve with a simple green salad or a side of buttered pasta if you want more food on the table.
Sheet Pan Chicken Parmesan with Roasted Broccoli at a glance
- Prep time: 20 minutes
- Cooking time: 25 minutes
- Servings: 4 servings
- Ingredients: 12, led by chicken breast cutlets, panko breadcrumbs, grated Parmesan, eggs
Tips for Sheet Pan Chicken Parmesan with Roasted Broccoli
Pounding the cutlets to an even thickness helps them cook through. Use whole-wheat panko for a different crunch. Leftovers keep 3 days.
Sheet Pan Chicken Parmesan with Roasted Broccoli FAQ
How long does Sheet Pan Chicken Parmesan with Roasted Broccoli take?
Sheet Pan Chicken Parmesan with Roasted Broccoli takes 25 minutes of cooking after 20 minutes of prep.
How many people does Sheet Pan Chicken Parmesan with Roasted Broccoli serve?
This recipe makes 4 servings.
What do I need to make Sheet Pan Chicken Parmesan with Roasted Broccoli?
12 ingredients, led by chicken breast cutlets, panko breadcrumbs, grated Parmesan, eggs. Amounts are in the recipe card above.
Part of: 26 Easy Fall Sheet Pan Dinners for Cozy Weeknights
