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Sheet Pan Chicken Parmesan
5 from 72 votes

Sheet Pan Chicken Parmesan

This Sheet Pan Chicken Parmesan features breaded chicken cutlets baked alongside seasoned tomatoes, topped with fresh mozzarella and garnished with basil. The coating combines panko breadcrumbs and Parmesan for a crisp crust. Baking everything on one pan simplifies the preparation, while the roasted tomatoes add a juicy, aromatic complement to the tender, golden chicken.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course

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

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a medium bowl, combine tomatoes, garlic, oregano, red pepper flakes and 1 tablespoon olive oil; season with salt and pepper, to taste.
  3. Season chicken with salt and pepper, to taste.
  4. Working one at a time, dredge chicken in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  5. Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
  6. Place into oven and bake for 8 minutes.
  7. Place tomato mixture in a single layer around the chicken on the prepared baking sheet.
  8. 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.
  9. Serve immediately, garnished with basil, if desired.
For the Panko mixture
  1. 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.