Sheet Pan Chicken Parmesan
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
Sheet Pan Chicken Parmesan
Description
Chicken cutlets are seasoned, dredged in flour, dipped in beaten eggs, and coated in a mixture of panko breadcrumbs, Parmesan cheese, olive oil, salt, and pepper. They are arranged on a baking sheet with a mix of grape or cherry tomatoes seasoned with minced garlic, oregano, crushed red pepper flakes, and olive oil. The chicken bakes first to start crisping, then tomatoes are added to roast alongside until the chicken is cooked through and tomatoes have burst.
Fresh mozzarella slices are added on top of the chicken toward the end of baking, melting to create a creamy layer under the crispy crust. Fresh basil leaves added at serving add herbal brightness.
This recipe uses oven roasting to develop crispy textures on the chicken with juicy bursts from the roasted tomatoes, delivering balanced flavors and easy cleanup using one pan.
Using panko breadcrumbs ensures the crust crisps well. The tomato mixture cooks quickly, so it’s added after initial chicken baking. Basil garnish should be added just before serving to preserve its fresh flavor.
Ingredients
- 3 cups grape tomatoes or cherry tomatoes; mixed
- 3 cloves garlic minced
- 1 teaspoon oregano dried
- ¼ teaspoon red pepper flakes crushed
- 1 tablespoon olive oil
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 4 chicken cutlet
- ½ cup all-purpose flour
- 2 egg beaten, large
- 6 ounces fresh mozzarella sliced
- basil fresh leaves
For the Panko mixture
- 1 ½ cups panko breadcrumbs
- ½ cup Parmesan Cheese freshly grated
- 2 tablespoons olive oil
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a medium bowl, combine tomatoes, garlic, oregano, red pepper flakes and 1 tablespoon olive oil; season with salt and pepper, to taste.
- Season chicken with salt and pepper, to taste.
- Working one at a time, dredge chicken in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
- Place into oven and bake for 8 minutes.
- Place tomato mixture in a single layer around the chicken on the prepared baking sheet.
- Place into oven and bake until the chicken is cooked through and tomatoes have burst, an additional 15 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time.
- Serve immediately, garnished with basil, if desired.
For the Panko mixture
- In a large bowl, combine Panko, Parmesan and olive oil; season with salt and pepper, to taste.
Notes
- Panko breadcrumbs provide a crisp texture and are available in the Asian section of many grocery stores.
User Reviews
Overall Rating
5
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