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About This Recipe
If you love chicken Parmesan but don’t love the extra work that usually comes with it, this recipe is for you! This Sheet Pan Chicken Parmesan & Broccoli gives you all the crispy, cheesy, saucy goodness of classic chicken parm, but skips the frying and keeps everything on one pan.
The chicken gets coated in a simple Parmesan-panko mixture and baked until golden and crispy, while the broccoli roasts right alongside it. Then, just before everything is finished, you’ll add marinara and plenty of melty mozzarella to the chicken for that classic chicken Parmesan finish. It’s easy, cozy, family-friendly, and makes a great weeknight dinner when you want something that feels a little more special without spending a ton of time in the kitchen.
For more chicken parmesan-inspired recipes, be sure to also try my Breaded Chicken Parmesan Wraps or my Super Easy Chicken Parmesan Stromboli.
Why You’ll Love This Sheet Pan Chicken Parmesan Recipe
- Everything cooks on one pan: Chicken, broccoli, and all the cheesy goodness come together with minimal cleanup.
- No frying required: The panko coating gets golden and crispy right in the oven with a little olive oil.
- Crispy, cheesy, and saucy: You get all the best parts of chicken Parmesan without making a separate recipe.
- A complete meal: The chicken and roasted broccoli cook together, so you have your protein and veggie covered.
- Perfect for busy weeknights: It comes together quickly with simple ingredients and is family-friendly, too.
- Chicken: Thin-sliced chicken breasts or chicken cutlets work best because they cook quickly and evenly. If using regular chicken breasts, slice them in half horizontally to create thinner pieces.
- Egg: Helps the breadcrumb mixture stick to the chicken.
- Panko breadcrumbs: Gives the chicken that light, extra-crispy coating. Regular breadcrumbs can be used, but the coating won’t be quite as crisp.
- Parmesan cheese: Freshly grated Parmesan works best and adds plenty of flavor to the crispy coating.
- Seasonings: Italian seasoning, garlic powder, salt, and black pepper.
- Olive oil: Or use your favorite cooking oil.
- Marinara sauce: Use your favorite jarred or homemade marinara. I love the Rao’s marinara. Look for a thicker sauce so it doesn’t make the crispy chicken coating soggy.
- Mozzarella cheese: Freshly shredded mozzarella melts beautifully over the chicken. Low-moisture mozzarella is best for this recipe.
- Broccoli florets: Cut the florets into similar-sized pieces so they roast evenly. You can substitute another quick-cooking vegetable if desired.
- Optional for topping: Fresh basil, chopped parsley, red pepper flakes, extra Parmesan.
- Use chicken tenders: Chicken tenders can be used in place of thin-sliced chicken breasts. Just keep an eye on the cooking time since smaller pieces may cook faster.
- Add more vegetables: Swap some or all of the broccoli for zucchini, bell peppers, asparagus, or green beans. Choose vegetables with a similar cooking time.
- Make it gluten-free: Use your favorite gluten-free panko breadcrumbs and check that your marinara and seasonings are gluten-free.
- Make it lower-carb: Replace the panko with crushed pork rinds or another low-carb breadcrumb alternative.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. In a shallow bowl, whisk the egg. In a separate shallow bowl, combine the panko, Parmesan, Italian seasoning, garlic powder, salt, and black pepper. Stir in the olive oil until the breadcrumbs are evenly coated.
2. Dip each chicken cutlet into the egg, then press into the breadcrumb mixture until coated on both sides.
3. Arrange the chicken on the other side of the sheet pan. Bake for 15 minutes. Stir and flip the broccoli.
4. Spoon the marinara sauce over the chicken and sprinkle it with mozzarella.
5. Return to the oven for another 4–6 minutes, or until the cheese is melted and the chicken reaches an internal temperature of 165°F.
6. Top with basil, parsley, red pepper flakes, or extra Parmesan, as desired.
Store leftover chicken and broccoli in an airtight container in the refrigerator for 3–4 days.
For the crispiest leftovers, reheat the chicken and broccoli in an air fryer or oven at 375°F until warmed through. The microwave works in a pinch, but the breadcrumb coating will be softer.
Helpful Tips
- Use thin chicken cutlets: This is key to getting the chicken cooked through in the same amount of time as the broccoli. If your chicken pieces are thicker, they may need additional time in the oven.
- Don’t skip the oil in the breadcrumbs: A little olive oil helps the panko turn golden brown and crispy while it bakes.
- Cut the broccoli evenly: Similar-sized florets will cook more consistently, and smaller florets will get extra crispy.
- Use a thicker marinara: A thick sauce works best because it won’t soak into the breading as quickly.
- Add the sauce and cheese at the end: Baking the chicken with marinara and mozzarella for only a few minutes keeps the breadcrumb coating crisp while giving the cheese enough time to melt.
- Use a meat thermometer: Chicken is done when the thickest part reaches 165°F. Since chicken cutlets can vary in thickness, this is the most reliable way to know they’re ready.
Can I use frozen broccoli?
Fresh broccoli is best for this recipe because frozen broccoli releases extra moisture as it cooks and won’t get quite as crispy. If using frozen, roast it from frozen and give it a little extra space on the pan.
How do I keep the chicken crispy?
Use panko, don’t skip the olive oil, and avoid adding too much marinara. Adding the sauce and mozzarella during the final few minutes of baking also helps keep the breadcrumb coating crisp.
What should I serve with sheet pan chicken Parmesan?
This recipe is delicious on its own with the roasted broccoli, but you can also serve it with pasta, spaghetti squash, garlic bread, or a simple side salad. For an easy weeknight meal, I especially love serving it over pasta with a little extra marinara.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Sheet Pan Chicken Parmesan and Broccoli
Ingredients
Chicken Parmesan
- 1 lb thin-sliced chicken breasts 4 cutlets
- 1 large egg
- 1/2 cup panko breadcrumbs (37g)
- 1/3 cup finely grated Parmesan cheese (42g)
- 1 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 Tbsp. olive oil
- 1/2 cup marinara sauce (120g)
- 3/4 cup shredded mozzarella cheese (84g)
Broccoli
- 1 lb. 5 cups small broccoli florets
- 1 Tbsp. olive oil (15g)
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- Optional for topping: fresh basil, chopped parsley, red pepper flakes, extra Parmesan
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Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
- Add the broccoli to one side of the sheet pan. Toss with the olive oil, garlic powder, salt, and black pepper, then spread into an even layer.
- In a shallow bowl, whisk the egg. In a separate shallow bowl, combine the panko, Parmesan, Italian seasoning, garlic powder, salt, and black pepper. Stir in the olive oil until the breadcrumbs are evenly coated.
- Dip each chicken cutlet into the egg, then press into the breadcrumb mixture until coated on both sides. Arrange the chicken on the other side of the sheet pan.
- Bake for 15 minutes. Stir and flip the broccoli.
- Spoon the marinara sauce over the chicken and sprinkle it with mozzarella. Return to the oven for another 4–6 minutes, or until the cheese is melted and the chicken reaches an internal temperature of 165°F.
- Top with basil, parsley, red pepper flakes, or extra Parmesan, as desired.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
