Sheet Pan Chicken Parmesan with broccoli florets

Lunch / Dinner

Sheet Pan Chicken Parmesan with broccoli florets

Chicken Parmesan is one of those meals that’s loved by all, but can be fussy to make ... except this sheet pan version that’s streamlined for weeknight ease. The classic dish gets a contemporary makeover with no pounding, some panko, and purchased marinara (there are some great options). Trust us.


4 servings

Total Time

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Preheat oven to 425°. Lightly coat a baking sheet with nonstick spray.

Toss together broccoli, oil, and pepper flakes.

Whisk together eggs and garlic powder in a shallow dish.

Combine panko, Parmesan, Italian seasoning, black pepper, and salt in another shallow dish.

Dip chicken in egg mixture, letting excess drip off, then dredge in panko mixture, pressing to adhere. Place chicken in center of prepared baking sheet; coat with nonstick spray.

Bake chicken 10 minutes. Arrange broccoli in a single layer around chicken; bake 10 minutes.

Preheat broiler to high with rack 6 inches from element.

Top chicken with marinara sauce, then top with mozzarella.

Broil chicken and broccoli until a thermometer inserted into the thickest part of breasts registers 165°, broccoli is fork-tender, and cheese melts, 23 minutes. Top chicken with basil before serving.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 444

% Daily Value*

Total Fat 19g 29%

Saturated Fat 6g 30%

Cholesterol 167mg 55%

Sodium 770mg 32%

Carbs 19g 6%

Protein 46g

*Percent Daily Values are based on a 2,000 calorie diet.

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