Sheet Pan Chicken Parmesan Recipes

Steps:

• Preheat oven to 400°. Lightly coat a 15x10x1-in. baking pan with cooking spray., In a shallow bowl, whisk egg. In a separate shallow bowl, stir together the next 5 ingredients. Dip chicken breast in egg; allow excess to drip off. Then dip in crumb mixture, patting to help coating adhere. Repeat with remaining chicken. Place chicken breasts in center third of baking pan. Spritz with cooking spray., Bake 10 minutes. Remove from oven. Spread broccoli in a single layer along both sides of sheet pan (if broccoli is frozen, break pieces apart). Return to oven; bake 10 minutes longer. Remove from oven., Preheat broiler. Spread marinara sauce over chicken; top with shredded cheese. Broil chicken and broccoli 3-4 in. from heat until cheese is golden brown and vegetables are tender, 3-5 minutes. If desired, sprinkle with basil.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
• Combine oregano, parsley, paprika, garlic powder, seasoned salt, and pepper in a small bowl.
• Place green beans, potato, bell pepper, broccoli, and garlic on the prepared sheet pan. Drizzle olive oil on top and sprinkle with 1/2 of the seasoning mix; toss to coat. Spread vegetables on one side of the pan.
• Place flour in a bowl. Place melted butter in a second bowl. Combine panko, 2/3 cup Parmesan cheese, and the remaining 1/2 of the seasoning mix in a third bowl.
• Remove any excess fat from chicken breasts and slice into 1 1/4 inch strips. Coat chicken strips in flour, then dredge in melted butter, and then dip in the Parmesan-panko mixture until heavily coated. Place on the empty half of the sheet pan and sprinkle with any remaining Parmesan-panko mixture, pressing onto the chicken.
• Bake in the preheated oven for 10 minutes. Remove from the oven, flip chicken strips, stir the veggies, and return to the oven. Bake until chicken juices run clear and veggies are crisp-tender, 10 to 15 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
• While the chicken is baking, whisk together mayonnaise, ketchup, garlic powder, and Worcestershire sauce.
• Remove chicken and veggies from the oven. Toss veggies with remaining Parmesan cheese. Serve with dipping sauce.

Steps:

• Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.
• In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
• Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
• Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don't disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
• Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.

Steps:

• Pound the chicken breasts between two slices of plastic wrap until about 1/4" thick.
• Season with salt and pepper.
• Dredge chicken in flour and shake off excess.
• Dip in egg/milk mixture, then in breadcrumb/Parmesan mixture.
• Heat the butter and olive oil in a large deep skillet.
• Brown the chicken breasts over medium heat until golden on each side (about 2-3 min per side).
• Remove to a plate and keep warm.
• Add the marinara sauce to the skillet.
• Heat to boiling and simmer 10 minutes.
• Add the chicken breasts to the sauce and sprinkle Parmesan over them.
• Place a slice of mozzarella on each piece of chicken.
• Cover and simmer about 8- 10 minutes or until the cheese has melted and the chicken is tender.
• Serve with your favorite pasta- we like linguine.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray.
• Mix bread crumbs and Parmesan cheese in a small bowl. Set aside.
• Place chicken thighs on the prepared baking sheet. Stir together butter and Dijon in a large bowl. Brush the tops of the chicken thighs with some of the butter-Dijon mixture.
• Add potatoes and green beans to the bowl and toss in the remaining butter-Dijon mixture. Spread vegetables around the chicken onto the baking sheet in an even layer. Season everything with thyme, salt, and pepper. Press the bread crumb mixture onto the top of the chicken thighs.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear and the potatoes can be pierced easily with a fork, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 375°F (190˚C).
• Combine flour with ½ teaspoon salt and ½ teaspoon pepper in a wide bowl. Crack egg into another bowl, whisk it, and place breadcrumbs into a third bowl.
• Coat chicken in flour, then egg, then breadcrumbs.
• Heat 1½ teaspoons olive oil in a skillet over medium heat. Cook chicken breast until crispy and golden, about 3 minutes on each side. Remove chicken from pan and set aside.
• Add remaining olive oil, garlic, red pepper flakes, and eggplant to pan and cook until tender, about 3 minutes.
• Add remaining salt, pepper, and crushed tomatoes. Remove pan from heat, top with chicken breast, and place mozzarella on top.
• Bake until cheese is melted, about 12 minutes.
• Garnish with chopped basil.
• Enjoy!

Steps:

• Preheat the broiler to high. Heat the oil in an ovenproof frying pan and fry the chicken over a high heat until browned all over. Add the dried herbs and passata and season well with salt and pepper, then add the zucchini spaghetti and warm through until a little softened.
• Mix the cheeses with the breadcrumbs and scatter all over the top of the pan. Pop under the broiler for 4 to 5 minutes until golden and bubbling.
• Serve scattered with basil leaves.

Steps:

• Preheat oven to 400 and spray sheet with nonstick spray.
• In a medium sized bowl, whisk egg until well blended.
• In a different medium sized bowl, stir together the breadcrumbs, parmesan, salt, pepper, and garlic powder.
• Dip each chicken breast in the egg mixture, flipping to coat both sides.
• Dip the egg covered chicken breast into the breadcrumb mixture.
• Press the crumbs into the chicken breast and place on the baking sheet.
• Repeat with all four chicken breasts.
• Spray the chicken breasts with olive oil spray or baking spray.
• Put in the oven and cook for 15 minutes.
• Remove from the oven and add the chopped broccoli to both sides of the pan.
• Bake the chicken and broccoli for another 5 minutes.
• Remove from the oven and spread the marinara over the chicken breasts, then top with the shredded cheese.
• Place back in the oven for 5 minutes or until the cheese is melted.
• Remove chicken and broccoli from the oven, top with chopped basil.
• Serve on top of rice, noodles, or riced cauliflower.