Loading component...
Loading component...
Loading component...
Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Chicken Parmesan—or chicken parm, for short—is universally loved, so we needed to come up with a low-maintenance version that you could enjoy even on a busy weeknight. This chicken parm recipe has everything you love about the classic dish; it gets a simple breading and bakes until crispy, topped with savory marinara and fresh mozzarella cheese. There’s nothing more versatile than these crispy, savory chicken cutlets. Serve over pasta, tuck inside a sandwich roll, slice and serve on top of a salad, or let it shine on its own and just eat it with a knife and fork. There’s no wrong way to chicken parm!
Here’s a quick look at what you’ll need to make sheet-pan chicken parm.
Chicken: We’ve opted to slice chicken breasts in half to make our own cutlets, but store-bought cutlets work just as well if you can find them.
Progresso™ Plain Panko Crispy Bread Crumbs: Panko gives the chicken that classic crisp, crunchy coating.
Parmesan Cheese: Mixed into the panko, Parmesan helps bind the coating and adds classic savory flavor. Use pre-grated cheese for the easiest option.
Egg: Any size egg works to adhere the cheesy panko coating to the chicken.
Marinara Sauce: Chicken parm needs sauce! Marinara adds tangy sweetness and color. Use your favorite variety!
Fresh Mozzarella: Fresh mozzarella is soft, delicate, and melts into a perfectly gooey topping. Look for it with specialty cheeses, usually packed in water.
Other Ingredients You’ll Need: Italian seasoning, salt, fresh basil.
Here’s how to make sheet-pan chicken parm.
Carefully slice one chicken breast in half horizontally to create two thinner chicken cutlets. Repeat with remaining chicken breasts.
Dip a chicken cutlet into the egg to fully coat; then, coat both sides in the cheesy panko mixture. Place the coated cutlet on the sheet pan. Repeat with the rest of the cutlets.
Coat the chicken lightly with nonstick cooking spray, and bake the chicken until golden brown and crispy.
When the chicken is cooked through, top each cutlet with marinara and mozzarella. Pop the sheet pan back in the oven to melt the cheese and get the chicken extra crispy.
Serve the chicken Parmesan hot, topped with fresh basil, if desired.
If you have any leftovers, here’s how to store them.
Transfer any leftovers to an airtight food storage container and refrigerate for 3 to 4 days. Refrigerate within 2 hours of serving.
To reheat, place the food on a sheet pan or in a baking dish and loosely cover with foil. Heat in a 375°F oven for 15 to 20 minutes or until the cheese is melted, and the chicken is crispy. The chicken should register at least 165°F (use a food thermometer).
Heat oven to 400°F. Lightly coat a sheet pan with cooking spray.
Pat chicken breasts dry, and slice in half horizontally, creating 6 thin fillets total, about 1/2- to 3/4-inch thick.
In a shallow bowl, mix together the bread crumbs, Parmesan cheese, Italian seasoning, and salt. In another shallow bowl, lightly beat the egg with a fork until combined.
Working with one chicken piece at a time, fully coat it in beaten egg, allowing any excess to drip back into the bowl. Then, dredge the egg-coated chicken in bread crumbs, ensuring it's fully coated.
Place the coated fillets on the sheet pan. Lightly coat the panko-crusted fillets with cooking spray. Place pan on the middle shelf of the oven and bake for 10 to 15 minutes, or until the chicken is crispy and golden brown and has reached an internal temperature of 165°F on an instant-read thermometer.
Remove pan from the oven and adjust oven to broil. Spread 2 tablespoons of marinara on each fillet, and top the sauce with two slices of mozzarella. Return the pan to the middle shelf of the oven, and broil until cheese has melted and is just starting to bubble, about 5 minutes.
Serve hot, topped with fresh basil if desired.
If you would rather not slice your chicken breasts in half as detailed in the recipe steps, you can buy chicken cutlets in the meat department of most grocery stores. They’re thinner than a typical chicken breast, which is important. If you use full-size chicken breasts for this recipe, the crispy breading will burn before the chicken cooks all the way through.
A typical presentation of chicken parm is over long pasta like spaghetti or linguine. If you’re serving it this way, make sure to serve extra marinara sauce to coat the pasta and extra cheese for sprinkling!
