Dinner

Fabulous Sheet Pan Chicken in 1 Hour

Name: Fabulous Sheet Pan Chicken in 1 Hour
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces; 1/2 cup Italian breadcrumbs; 1/4 cup grated Parmesan cheese; 1 tsp dried oregano; 1/2 tsp garlic powder; Salt and pepper to taste; 1/4 cup all-purpose flour; 2 large eggs, beaten; 1 cup marinara sauce; 1 cup shredded mozzarella cheese; Fresh basil, chopped, for garnish

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Okay, listen up! If you’re anything like me, you crave those comforting, hearty meals but just don’t have hours to spend in the kitchen on a weeknight. *Especially* if you’re picturing a mountain of dishes afterward. That’s where this **Sheet Pan Chicken Parmesan** comes in! Seriously, this recipe is my absolute go-to when I want all that classic Italian-American goodness – crispy chicken, bubbly cheese, rich marinara – but without the fuss. I stumbled upon the sheet pan method a few years back when I was desperate for a quick dinner solution that didn’t feel like a compromise, and oh my goodness, it was a game-changer. Trust me, as someone who lives and breathes simple, flavorful home cooking, this is one you NEED in your rotation. The best part? Cleanup is ridiculously easy. One pan, people! ONE pan!

Why You’ll Love This Sheet Pan Chicken Parmesan

Okay, let’s get real. Why bother with multiple pots and pans and a sink full of doom when you can have all that cheesy, saucy chicken parm deliciousness with, like, *way* less effort? Here’s the lowdown on why this Sheet Pan Chicken Parmesan is about to become your new best friend:

Minimal Cleanup: This is huge! We’re talking one pan. Maybe three shallow dishes for dredging, but seriously, the sheet pan is the star, and cleanup is a breeze thanks to parchment paper.
Quick Preparation: From start to finish, you’re looking at maybe 40 minutes total. Perfect for those nights when you’re starving but have zero energy.
Full of Classic Flavor: Don’t think quick means sacrificing taste! You get that perfect crispy coating, tender chicken, tangy marinara, and gooey melted mozzarella. It hits all the right notes.
Great for Busy Weeknights: It’s designed for exactly this! Fast, flavorful, and frees up your evening for actual relaxing.
Family-Friendly: Kids (and picky eaters!) usually adore chicken parm. This version is a guaranteed winner at the dinner table.

Gathering Ingredients for Your Sheet Pan Chicken Parmesan

Alright, time to grab the goodies! This recipe keeps it pretty simple, which I love. You probably have a lot of this stuff already hanging out in your pantry. Here’s what you’ll need to round up to make this amazing Sheet Pan Chicken Parmesan:

1 1/2 lbs boneless, skinless chicken breasts, cut into nice, even 1-inch pieces (this helps them cook at the same rate!)
1/2 cup Italian breadcrumbs (store-bought is totally fine here!)
1/4 cup grated Parmesan cheese (the powdery stuff works great for coating, but fresh is lovely too!)
1 tsp dried oregano (a little bit of that classic Italian flavor!)
1/2 tsp garlic powder (because garlic makes everything better)
Salt and pepper to taste (don’t be shy!)
1/4 cup all-purpose flour (just enough for a light dredge)
2 large eggs, beaten (our glue!)
1 cup marinara sauce (use your favorite jarred sauce – easy peasy!)
1 cup shredded mozzarella cheese (get ready for that cheese pull!)
Fresh basil, chopped, for garnish (adds a pop of color and freshness at the end!)

Equipment Needed for Sheet Pan Chicken Parmesan

You don’t need any fancy gadgets for this, which is another reason I love it! Just a few basic kitchen workhorses. Here’s what you’ll want to have on hand:

A good, large baking sheet (the bigger, the better so you don’t crowd the chicken!)
Parchment paper (your best friend for easy cleanup, trust me!)
Three shallow dishes (like pie plates or even just wide bowls, perfect for the dredging station)
Measuring cups and spoons (gotta get those proportions right!)

Step-by-Step Guide: Making Sheet Pan Chicken Parmesan

Okay, let’s get cooking! This part is super straightforward, I promise. We’re going to get that chicken coated and onto the pan for its little bake-off. Just follow these steps, and you’ll have dinner on the table before you know it.

Preparing the Chicken for Sheet Pan Chicken Parmesan

First things first! Grab those chicken breasts and cut them into roughly 1-inch pieces. Try to make them about the same size so they cook evenly – nobody wants dry bits and undercooked bits in the same bite! Next, set up your dredging station. You’ll have three shallow dishes: one with the flour, one with the beaten eggs, and one with your breadcrumb-Parmesan mix. Take each chicken piece, dredge it in the flour (shake off any excess!), then dip it in the egg, and finally coat it generously with the breadcrumb mixture. Press it gently to make sure it sticks! Place all your coated chicken pieces onto your prepared baking sheet.

Baking Your Sheet Pan Chicken Parmesan to Perfection

Now for the magic! Pop that sheet pan into your preheated oven at 400°F (200°C). Let it bake for about 15 to 20 minutes. You want the chicken to be cooked through and looking nice and golden brown. Once it’s done with its first bake, carefully pull the sheet pan out. Spoon a dollop of marinara sauce over each piece of chicken – don’t drown them, just enough to get that saucy goodness! Then, pile that shredded mozzarella cheese on top. Back into the oven it goes for another 5 to 7 minutes, maybe a little longer, until that cheese is all melted, bubbly, and maybe even a little browned around the edges. Oh, it’s going to look glorious!

Tips for the Best Sheet Pan Chicken Parmesan

Okay, you’ve got the basics down, but here are a few little tricks I’ve picked up that’ll make your Sheet Pan Chicken Parmesan go from great to “OMG, you HAVE to make this again!”

Don’t Crowd the Pan! This is *so* important. If the chicken pieces are too close together, they’ll steam instead of get crispy. Give them some space! If you have a smaller sheet pan or a lot of chicken, use two pans. Trust me, it’s worth it for that crispy crust.
Parchment Paper is Your Friend: I mentioned it before, but seriously, use parchment paper! It makes cleanup practically non-existent. The cheese and sauce won’t stick, and you just slide it off and toss it when you’re done. Easy peasy!
Check for Doneness: Chicken should always be cooked through, obviously! You can cut into a larger piece to check, or if you’re fancy, use an instant-read thermometer. It should register 165°F (74°C). Better safe than sorry!
Taste and Adjust: Before you coat the chicken, give your breadcrumb mixture a little pinch and taste. Does it need a little more salt or pepper? Maybe a tiny bit more garlic powder? Make it taste good *before* it hits the chicken.

Serving Your Sheet Pan Chicken Parmesan

Alright, your beautiful Sheet Pan Chicken Parmesan is hot out of the oven, the cheese is bubbly, and it smells absolutely divine! Now, how to serve it up? This dish is pretty versatile. My absolute favorite way is over a pile of perfectly cooked spaghetti or linguine – gotta have that classic pairing, right? But it’s also fantastic with a simple side salad dressed with a light vinaigrette, or even some roasted or steamed veggies like broccoli or green beans for a lighter meal. And whatever you do, don’t forget that sprinkle of fresh, chopped basil right before serving. It adds such a lovely pop of color and freshness that just brightens everything up. Enjoy!

Frequently Asked Questions About Sheet Pan Chicken Parmesan

Got questions? Totally understandable! Here are some common ones people ask about making Sheet Pan Chicken Parmesan:

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs are actually super flavorful and tend to stay even more moist. Just make sure they’re boneless and skinless, and cut them into uniform pieces like you would the breasts. The cooking time might be slightly longer, so keep an eye on them and check for doneness.

Q: Can I make this Sheet Pan Chicken Parmesan ahead of time?
A: You can do some prep ahead! You can cut and even bread the chicken pieces and keep them covered in the fridge for a few hours before baking. I wouldn’t add the sauce and cheese until right before the second bake, though, or the breading might get soggy. Baking it fresh is always best for that crispy coating!

Q: How do I store leftovers?
A: Leftovers are great! Let the chicken cool completely, then store it in an airtight container in the refrigerator. It’ll be good for 3-4 days.

Q: Can I freeze Sheet Pan Chicken Parmesan?
A: You *can* freeze baked chicken parm, but the texture of the breading won’t be as crispy when reheated. If you want to freeze, it’s best to freeze the baked chicken pieces *without* the sauce and cheese. Then, when you’re ready to eat, thaw them, add sauce and cheese, and bake until heated through and bubbly.

Q: What if I don’t have Italian breadcrumbs?
A: No problem! You can make your own by pulsing dried bread in a food processor with some dried Italian herbs (like oregano, basil, and thyme), garlic powder, salt, and pepper. Or, just use plain breadcrumbs and add those seasonings to the mix!

Storing and Reheating Sheet Pan Chicken Parmesan

Okay, hopefully, you don’t have TOO many leftovers because this stuff is addictive! But if you do, storing them is a breeze. Just let any leftover Sheet Pan Chicken Parmesan cool completely – you don’t want to trap steam in the container. Pop it into an airtight container and keep it in the fridge for up to 3 or 4 days. When you’re ready to reheat, my favorite way is actually back in the oven or a toaster oven at around 350°F (175°C) until it’s heated through and the cheese is melty again. This helps the breading stay a little crispy. Microwaving works in a pinch, but you lose that nice texture!

Estimated Nutritional Information

Just a little heads-up before you dive in! The nutritional information you see here is an estimate. It can totally change depending on the specific brands of ingredients you use and how you measure things out. Think of it as a general guide, not a strict rule!