Sheet Pan Chicken Parmesan Sheet Pan Chicken Parmesan

Sheet Pan Chicken Parmesan

Something Blue

This Baked Sheet Pan Chicken Parmesan with Roasted Italian Potatoes is a whole meal made on one baking sheet! Panko crumb coated chicken breasts topped with marinara sauce and melted mozzarella cheese. Its all surrounded by delicious Italian roasted Little potatoes!

Notes:

It’s super important you don’t walk away from your oven when the broiler is on and cooking. Things can get burned super fast if you aren’t looking. So just hang out and keep an eye on it until it’s done.

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Sheet Pan Chicken Parmesan

By Brandie Skibinski

Sheet Pan Chicken Parmesan

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Something Blue

Something Blue

Where To Buy

Preparation

Preheat oven to 400° F. Lightly spray a large baking sheet with non-stick cooking spray or cover with non-stick aluminum foil (for easier cleanup later).

Pat the chicken dry with a paper towel. In a wide, shallow bowl, whisk the egg with a fork. In a separate shallow bowl, combine the Panko bread crumbs, Parmesan cheese, Italian seasoning, and garlic salt.

Dip chicken breast into the egg.

Then dip chicken into the crumb mixture (patting to help coating stick to the chicken).

Repeat this process with the remaining chicken and place prepared chicken onto baking sheet.

Dice Creamer potatoes in half.

In a medium-sized, microwave-safe bowl, melt the butter in the microwave. Toss sliced potatoes into the melted butter and coat thoroughly. Season the potatoes with Italian seasoning and garlic salt. Stir to make sure all of the potatoes are coated.

Place potatoes onto baking sheet (layering them around the chicken).

Bake chicken for about 25 to 30 minutes. Chicken should reach an internal temperature of 145° F when done.

Once chicken is cooked, remove sheet pan from oven and turn on broiler. Spoon 1/4 cup of marinara sauce on top of each piece of chicken. Then top with 1/4 cup shredded mozzarella cheese. Place sheet pan under the broiler (about 3 to 4 inches away from heat) and broil until cheese is melted.

Step 1 out of 10

Preheat oven to 400° F. Lightly spray a large baking sheet with non-stick cooking spray or cover with non-stick aluminum foil (for easier cleanup later).

Step 2 out of 10

Pat the chicken dry with a paper towel. In a wide, shallow bowl, whisk the egg with a fork. In a separate shallow bowl, combine the Panko bread crumbs, Parmesan cheese, Italian seasoning, and garlic salt.

Step 3 out of 10

Dip chicken breast into the egg.

Step 4 out of 10

Then dip chicken into the crumb mixture (patting to help coating stick to the chicken).

Step 5 out of 10

Repeat this process with the remaining chicken and place prepared chicken onto baking sheet.

Step 6 out of 10

Dice Creamer potatoes in half.

Step 7 out of 10

In a medium-sized, microwave-safe bowl, melt the butter in the microwave. Toss sliced potatoes into the melted butter and coat thoroughly. Season the potatoes with Italian seasoning and garlic salt. Stir to make sure all of the potatoes are coated.

Step 8 out of 10

Place potatoes onto baking sheet (layering them around the chicken).

Step 9 out of 10

Bake chicken for about 25 to 30 minutes. Chicken should reach an internal temperature of 145° F when done.

Step 10 out of 10

Once chicken is cooked, remove sheet pan from oven and turn on broiler. Spoon 1/4 cup of marinara sauce on top of each piece of chicken. Then top with 1/4 cup shredded mozzarella cheese. Place sheet pan under the broiler (about 3 to 4 inches away from heat) and broil until cheese is melted.

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