Sheet Pan Chicken Parm
Yield 4 servings
- 4 large boneless skinless chicken breasts
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup parmesan cheese, grated
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- Olive oil, for drizzling
- 1 cup cut broccoli
- 1 cup cut cauliflower
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh basil, finely chopped
Preheat oven to 400 degrees F and spray a baking sheet with nonstick spray. Set aside. In a shallow bowl, whisk egg until blended. In a separate shallow bowl, combine the panko breadcrumbs, parmesan, salt, and pepper.
Dip each chicken breast in the egg mixture, coating both sides. Shake to remove any excess then dip into the breadcrumb mixture – pressing on both sides to coat fully. Transfer chicken to the baking sheet. Repeat with all four chicken breasts. Drizzle with olive oil.
Place in oven and cook for 10 minutes. Remove from the oven and add the fresh broccoli and cauliflower to the open sides of the pan. Drizzle with olive oil.
Continue baking the chicken and broccoli for another 10 minutes.
Remove from the oven and top the chicken with marinara sauce and shredded mozzarella cheese. Return to the oven for another 2 minutes or until the cheese is fully melted. Turn the oven to broil to allow for the cheese and veggies to get golden brown and slightly crispy. (approx. 2 more minutes). Watch chicken closely while broiling.
Remove chicken and vegetables from the oven, top with fresh basil, and serve.