This Sheet Pan Parmesan is crispy, delicious, and perfect for any night of the week! Your family will ask for it again and again!
Remember when I said I’d be sharing more sheet pan recipes? Well, here ya go!! Granted it’s not really a one pot//one pan kind of meat, but that’s okay. It’s still pretty easy and you can get away with adding just one pot to the mix of one sheet pan and three bowls if you use the same pot to heat the sauce as you did to cook the spaghetti. At least that’s what I’d do.
I don’t know about you, but I’m a total sucker for a good chicken parm, or Chicken Parmesan for those who don’t like abbreviated words. Unfortunately, it’s the frying in oil that usually prevents me from ordering it at restaurants. If they offered a baked option, I would totally order it. Just saying…
Yoo hoo! Oh, chefs or restaurant owners! How’s about you make a baked one and put it on the menu? It would be totally popular, healthy conscious, and taste AH-mazing! Just throwing the idea out there for y’all to mull over. K? Thanks!
Yeah, I doubt that’s going to happen, too, but a hoor can hope can’t they?
Until that happens, you can simply cook up your own at home…on a weeknight even! Yes. I said it. You can easily whip this up on a weeknight and have it on the table in no time at all! Trust me. There’ just a few things you need to do to make that happen.
So, here’s what I did to have this delicious dish in a weeknight. I preheated the oven right when I walked in the door and started the pot of water for the pasta. So while I was putting on some comfies, the oven and water were getting all hot. Then, I set aside the amount of sauce I wanted to put on the chicken in a small bowl.
I dredged my chicken and had it ready. As soon as the oven was hot enough, I popped those bad boys in there to bake away. Once the water was up to boiling, I added my noodles. We use thin spaghetti or angel hair for almost every spaghetti type meal. I just like them better than the thicker spaghetti noodles, fettucine, or linguine.
I flipped my chicken, tasted my pasta for doneness, and estimated the amount of time for both to be ready. Once the pasta was cooked, I drained it then put it back in the pot with the remaining sauce and kept it on low to remain warm. Hence why I said you could get away with one pot, one pan, and three bowls.
While the chicken was still cooking, I whipped up a small tossed salad. So, okay, four bowls. Once the chicken was cooked enough, I spread the sauce on top, topped with cheese, and broiled those babies. Since I like my cheese a little more brown than others, I left them in until it was nice and golden. You might not want to do that. Just a little color would be good for most people.
I cannot stress enough how important it is to WATCH THE CHEESE!! It can go from not even melted to burned in seconds if you’re not careful. I usually stand at the oven and watch it the whole time it’s in there. But that’s just me. You don’t have to do this if you know how your broiler works. I use mine so rarely that I’m not 100% sure on it.
- 4 chicken breasts (about 5 to 6 ounces each per breast)
- 1/2 cup all-purpose flour
- 2 teaspoons garlic salt
- 1/2 teaspoon black pepper
- 2 large eggs, lightly beaten
- 2 cups panko bread crumbs, toasted*
- 28 ounces marinara sauce
- 8 slices provolone cheese
- 4 cups hot cooked pasta
- Preheat oven to 400.
- Combine the flour with the garlic salt and black pepper in a shallow bowl. Place the eggs and toasted panko in separate shallow bowls.
- Dredge the chicken breasts into the flour mixture, then dip in the eggs, and then dredge in the panko crumbs. Place on a wire rack coated with cooking spray placed on baking sheet covered with aluminum foil.
- Lightly spray the chicken breasts with cooking spray and bake at 400 for 10 minutes. Turn the chicken over, lightly spray with cooking spray, and bake an additional 10 to 15 minutes or until the chicken is not longer pink and reaches at least 165 internal temperature.
- While the chicken is cooking, heat the marinara in a small saucepan over medium heat.
- Remove the chicken from the oven and turn the broiler on high. Place 2 to 3 tablespoons of marinara on top of the chicken. Cover each breast with 2 slices of provolone cheese. Broil on high 2 to 5 minutes (depending in your broiler) until the cheese is bubbly and begins to brown slightly.
- Toss the remaining sauce with the hot pasta and divide evenly between four plates. Top each plate with a chicken breast and serve.