I’ve perfected a Chicken Parmesan Sheet Pan Dinner that assembles lightly seasoned chicken breasts and roasted vegetables on a single oven sheet for a healthy, easy weeknight solution.

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I love how a Chicken Parmesan Sheet Pan Dinner can trick you into thinking you have all day to cook, when really you dont. The main pieces get a crunchy coating from panko breadcrumbs, while sliced zucchini nestle beside them and soak up browned bits and a little char.

It ends up bright and slightly tangy in ways that surprise me every time, like somehow healthier comfort food found its way into one pan. If you like simple swaps that still feel indulgent, this will make you rethink what a weeknight meal can do.

Ingredients

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Chicken breasts: lean protein, builds muscle, low fat when skinless, very filling.
Panko breadcrumbs: mostly carbs, add crunch, kinda lighter than regular crumbs.
Parmesan cheese: salty, adds umami and calcium, it’s protein rich but salty.
Egg: binder and protein, adds moisture and helps the coating stick.
Zucchini: low calorie, good fiber and vitamin C, kinda bland but soaks flavors.
Red bell pepper: really sweet, crunchy, full of vitamin C and antioxidants.
Cherry tomatoes: sweet-tart, provide vitamin C and lycopene, great roasted.
Olive oil: healthy monounsaturated fats, helps browning, use sparingly cause it’s calorie dense.

Ingredient Quantities

1 1/2 lb boneless skinless chicken breasts about 3 to 4 pieces

3/4 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 large egg

2 tbsp low fat milk

1 tsp garlic powder

1 tsp dried Italian seasoning

1/2 tsp kosher salt

1/4 tsp ground black pepper

2 tbsp olive oil divided

1 cup marinara sauce

1 cup shredded part skim mozzarella cheese

1 medium zucchini sliced

1 red bell pepper sliced

1 cup cherry tomatoes halved

1 small red onion cut into wedges

1/4 cup fresh basil leaves chopped optional

Nonstick cooking spray or extra olive oil optional

How to Make this

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1. Preheat oven to 425°F (220°C). Line a large sheet pan with foil or parchment and spray lightly with nonstick cooking spray or brush with a little olive oil, it makes cleanup easy.

2. Pat the 1 1/2 lb boneless skinless chicken breasts dry and, if any pieces are thick, slice them in half horizontally or pound to an even 1/2 inch thickness so they cook evenly.

3. Set up a dredging station: whisk 1 large egg with 2 tbsp low fat milk in one shallow bowl. In another bowl mix 3/4 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, 1 tsp dried Italian seasoning, 1/2 tsp kosher salt and 1/4 tsp ground black pepper.

4. Dip each chicken piece in the egg wash, letting excess drip off, then press into the panko-Parmesan mixture to coat well. Place coated breasts on the prepared sheet pan. Drizzle or brush about 1 tbsp of the olive oil over the tops of the breaded chicken so the crumbs crisp up in the oven.

5. In a mixing bowl toss 1 medium zucchini sliced, 1 red bell pepper sliced, 1 cup cherry tomatoes halved, and 1 small red onion cut into wedges with the remaining 1 tbsp olive oil, a pinch of kosher salt and black pepper. Spread the veggies around the chicken in a single layer, don’t overcrowd so everything roasts instead of steams.

6. Spoon about 1 cup marinara sauce over the chicken pieces, dividing evenly, then top each breast with the 1 cup shredded part skim mozzarella cheese.

7. Bake in the preheated oven for about 18 to 22 minutes, until the chicken is cooked through and the internal temperature reaches 165°F, and the veggies are tender and slightly charred at the edges.

8. If you want extra browning on the cheese, switch the oven to broil for 1 to 2 minutes watching closely so it doesn’t burn.

9. Remove from oven, let the chicken rest for 3 to 5 minutes so the juices settle, then sprinkle with 1/4 cup chopped fresh basil leaves if using. Serve the chicken with the roasted vegetables right from the sheet pan.

Equipment Needed

1. Large rimmed sheet pan (line with foil or parchment, makes cleanup easy)
2. Cutting board and a sharp chef’s knife for slicing/pounding chicken and chopping veg
3. Meat mallet or rolling pin (or just slice breasts thin with the knife if you prefer)
4. Two shallow bowls for the egg wash and the panko-Parmesan mix
5. Whisk or fork to beat the egg and milk
6. Measuring cups and spoons for the panko, cheese, spices and oil
7. Pastry brush or small spoon to drizzle/brush olive oil over the chicken
8. Tongs and a spatula to move chicken and veggies around the pan
9. Instant-read thermometer plus oven mitts for safe handling and checking doneness

FAQ

Q: Can I bake the chicken instead of pan frying? A: Yes, bake at 425°F (220°C) for about 18 to 22 minutes depending on thickness, brush or spray the breading with a little olive oil so it crisps, then spoon on sauce and cheese for the last 3 to 5 minutes until the cheese melts. If you want extra brown, pop it under the broiler 1 minute but watch it close.

Q: How do I know the chicken is cooked through? A: Use an instant read thermometer, it should read 165°F (74°C) in the thickest part. If you dont have one, cut into the thickest piece and make sure the juices run clear and there's no pink in the center.

Q: Can I make this gluten free? A: Totally. Swap panko for a gluten free panko, crushed gluten free crackers, or almond flour. Just check your Parmesan and marinara labels for hidden gluten if that matters.

Q: Can I prep ahead or freeze this? A: Yes. You can bread the chicken and refrigerate up to 24 hours, or freeze uncooked breaded pieces on a tray then bag them for up to 3 months. Bake from frozen, adding about 5 to 10 minutes. You can also assemble fully, freeze, thaw in fridge overnight and bake until hot.

Q: What's the best way to reheat leftovers so they stay crispy? A: Reheat in a 350°F oven for 10 to 15 minutes, or 400°F for 8 to 10 minutes for crispier breading. Microwave is faster but will make it soggy.

Q: Can I swap the vegetables or cheese? A: Yep. Eggplant, yellow squash, or asparagus all work. You can use provolone or part skim cheddar instead of mozzarella, just keep an eye on melt time. Use low sodium marinara if you're watching salt.

Healthy Chicken Parmesan With Vegetables Recipe Substitutions and Variations

Chicken breasts: swap for boneless turkey cutlets or trimmed boneless chicken thighs for more flavor, or use extra-firm tofu if you want a vegetarian version; cook time may change.
Panko breadcrumbs: use crushed cornflakes, regular breadcrumbs, or almond flour for a gluten-free crunchy coating.
Grated Parmesan cheese: replace with Pecorino Romano or grated Asiago, or use nutritional yeast for a dairy-free cheesy note.
Part-skim mozzarella: try fresh mozzarella slices, provolone, or a plant-based shredded cheese; if using fresh reduce melt time so veggies dont get soggy.

Pro Tips

1) Make the chicken one even thickness and pat it bone dry first, that way it cooks the same all over and the crumbs wont steam off. if one side’s much thicker, pound or slice it thinner, but dont smash it into mush.

2) For extra crunch mix a tablespoon of melted butter or olive oil into the panko or toast the crumbs in a skillet for 2 to 3 minutes before using, it gives a nuttier flavor and browns way better. you can also press the crumbs on firmly and let the chicken sit 5 minutes before baking so they stick.

3) Dont overcrowd the pan with veggies, cut everything to similar sizes so they roast evenly, and spread them out around the chicken so air can circulate. if your pan looks crowded use a second sheet pan or put the veggies on the edges, otherwise they’ll steam and get soggy.

4) Use an instant read thermometer and pull the chicken at 160 to 162 F then rest 3 to 5 minutes, it will finish at 165 and stay juicier. if you want browned cheese, broil for just 1 minute and watch it the whole time, it goes from perfect to burnt fast.