Sheet Pan Chicken Parmesan and Broccoli
Servings: 4 servings
Calories: 390kcal
This Sheet Pan Chicken Parmesan & Broccoli is an easy weeknight dinner that gives you all the crispy, cheesy goodness of chicken parm without the extra work. Everything cooks together on one pan, with crispy breaded chicken, roasted broccoli, marinara, and plenty of melty mozzarella for a dinner the whole family will love.
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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
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
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.
Nutrition
Serving: 1/4 of sheet pan (chicken— 169g, broccoli— 80g) | Calories: 390kcal | Carbohydrates: 17g | Protein: 40g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 147mg | Sodium: 517mg | Fiber: 4g | Sugar: 4g