11 Sheet Pan Chicken Parm

The Original Heirloom Sheet Pan Chicken Parmesan

This recipe traces its roots back to the bustling Italian-American kitchens of the mid-20th century, where efficiency became just as important as flavor. While traditional Chicken Parmigiana involves multiple pans and a messy frying process, this sheet pan version captures the essence of the classic Sunday dinner without the intensive cleanup. It relies on high-quality ingredients like San Marzano tomatoes and fresh whole-milk mozzarella to deliver a restaurant-quality experience right at home. The key to this dish is the balance between the crispy breading and the moist chicken. By using a sheet pan, we allow the hot air to circulate around the cutlets, ensuring that the bottom doesn't become soggy while the cheese melts into a golden, bubbly blanket on top. This is the perfect entry point for those looking to master the art of Italian comfort food in a modern, streamlined way.

Ingredients

• 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
• 1 cup all-purpose flour
• 2 large eggs, beaten with 1 tablespoon water
• 1.5 cups Italian seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cups high-quality marinara sauce
• 8 ounces fresh mozzarella cheese, sliced into rounds
• 1/4 cup fresh basil leaves, chiffonade
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper to taste

Directions

1. 1

   1. Preheat your oven to 425 degrees Fahrenheit and position the oven rack in the center for even browning.

2. 2

   2. Line a heavy-duty large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and aid in cleanup.

3. 3

   3. Set up a dredging station using three shallow bowls: one with flour seasoned with salt and pepper, one with the beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese.

4. 4

   4. Pat each chicken breast dry with paper towels to ensure the breading adheres properly, then dredge in flour, dip in egg, and coat thoroughly with the breadcrumb mixture.

5. 5

   5. Arrange the breaded chicken on the prepared sheet pan and drizzle the tops evenly with olive oil to promote a golden-brown crust.

6. 6

   6. Bake for 15 to 18 minutes, or until the chicken is cooked through and the coating is crispy to the touch.

7. 7

   7. Remove the pan from the oven and carefully spoon about 1/4 cup of marinara sauce over the center of each chicken breast, leaving the edges crispy.

8. 8

   8. Place a slice or two of mozzarella over the sauce and return the pan to the oven for 3 to 5 minutes, or until the cheese is melted and slightly browned.

9. 9

   9. Garnish immediately with fresh basil and allow the chicken to rest for 5 minutes before serving to let the juices redistribute.

Midnight Marinara Spicy Sheet Pan Chicken Parm

For those who crave a bit of heat with their comfort food, this spicy variation of the classic dish is a game-changer. Inspired by the bold flavors of Southern Italy, specifically the Calabria region known for its chili peppers, this recipe incorporates crushed red pepper flakes and a touch of spicy honey to create a complex flavor profile. The 'Midnight' moniker comes from its status as a favorite late-night meal for chefs who want something satisfying and punchy after a long shift. The heat is tempered by the richness of the cheese and the sweetness of the tomato sauce, creating a harmonious bite that lingers on the palate. It is a modern take on a tradition that celebrates the vibrant spice trade and the evolution of Italian sauces over the centuries. This version is particularly popular among those who find the standard version a bit too mild for their adventurous tastes.

Ingredients

• 1.5 pounds chicken tenderloins
• 1 cup Panko breadcrumbs
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon garlic powder
• 1/2 cup grated Pecorino Romano cheese
• 2 cups spicy arrabbiata sauce
• 1.5 cups shredded Monterey Jack and Mozzarella blend
• 1 tablespoon hot honey for drizzling
• 2 tablespoons olive oil
• Kosher salt to taste

Directions

1. 1

   1. Begin by preheating your oven to 400 degrees Fahrenheit and lightly greasing a sheet pan with olive oil or non-stick spray.

2. 2

   2. In a medium bowl, combine the Panko breadcrumbs, red pepper flakes, garlic powder, and Pecorino Romano, mixing thoroughly to distribute the spices.

3. 3

   3. Season the chicken tenderloins with salt, then dip them into a shallow dish of olive oil before dredging them in the spicy breadcrumb mixture.

4. 4

   4. Place the tenderloins on the sheet pan in a single layer, ensuring they do not overlap so they can crisp up individually.

5. 5

   5. Roast the chicken for 12 minutes, then flip each piece carefully using tongs to ensure even browning on both sides.

6. 6

   6. Spoon the spicy arrabbiata sauce over each tenderloin and top generously with the shredded cheese blend.

7. 7

   7. Return the pan to the oven and set to broil for 2 to 3 minutes, watching closely until the cheese is bubbling and charred in spots.

8. 8

   8. Remove from the oven and immediately drizzle the hot honey over the chicken while the cheese is still molten.

9. 9

   9. Serve with a side of cooling ranch or blue cheese dressing if the spice is too intense for some guests.

Tuscan Pesto Sheet Pan Chicken Parmesan

Transport your taste buds to the rolling hills of Tuscany with this herbaceous and aromatic twist on Chicken Parm. Unlike the tomato-heavy versions found in the south, this recipe highlights the northern Italian preference for fresh herbs and nuts. By swapping traditional marinara for a vibrant basil pesto, we introduce a layer of earthiness and a bright green hue that makes for a stunning presentation. The pesto serves as both a moisture barrier for the chicken and a flavor powerhouse that infuses the meat as it roasts. This dish is perfect for early autumn when basil is plentiful and the weather begins to cool. It pairs wonderfully with a crisp white wine and crusty ciabatta bread. The addition of toasted pine nuts at the end provides a delightful crunch that contrasts with the tender chicken and melted fontina cheese used in this variation.

Ingredients

• 4 chicken cutlets
• 1 cup Italian breadcrumbs
• 1/2 cup prepared basil pesto
• 1/2 cup grated Parmesan cheese
• 1 cup shredded Fontina cheese
• 1/2 cup cherry tomatoes, halved
• 1/4 cup toasted pine nuts
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Directions

1. 1

   1. Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with foil for easy cleanup.

2. 2

   2. Season the chicken cutlets with salt, pepper, and dried oregano, pressing the seasonings into the meat.

3. 3

   3. Coat the chicken lightly in olive oil, then press each side into a mixture of breadcrumbs and Parmesan cheese until fully covered.

4. 4

   4. Arrange the breaded cutlets on the sheet pan and bake for 10 minutes to set the crust.

5. 5

   5. Remove the pan from the oven and spread a generous tablespoon of pesto over each cutlet, followed by a handful of Fontina cheese.

6. 6

   6. Scatter the halved cherry tomatoes around the chicken on the sheet pan, drizzling them with a tiny bit of olive oil and salt.

7. 7

   7. Bake for an additional 8 to 10 minutes until the chicken reaches 165 degrees internal temperature and the tomatoes are blistered.

8. 8

   8. Before serving, sprinkle the toasted pine nuts over the melted cheese for added texture and a nutty finish.

9. 9

   9. Let the dish rest for several minutes so the pesto can settle and the flavors can meld.

Smoked Provolone and Roasted Garlic Chicken Parm

This recipe is designed for the garlic lover and the fan of deep, smoky flavors. By incorporating roasted garlic into the breading and using smoked provolone instead of the usual mozzarella, we create a profile that is much more robust and 'manly' than the standard fare. The roasted garlic provides a mellow sweetness that balances the sharp smoke of the cheese, while a dusting of smoked paprika in the flour adds a subtle campfire quality. This dish is particularly suited for a cold winter night when you want something that feels substantial and warming. The methodology here focuses on slow-roasting the garlic first, then using that infused paste to coat the chicken before breading, ensuring every bite is packed with aromatic intensity. It is a sophisticated take on a classic that will impress even the most discerning foodies.

Ingredients

• 4 large chicken breasts
• 1 head of garlic, roasted and mashed into a paste
• 1 cup breadcrumbs
• 1/2 teaspoon smoked paprika
• 1.5 cups marinara sauce
• 6 slices smoked provolone cheese
• 1/4 cup chopped fresh parsley
• 3 tablespoons melted butter
• 1/4 cup grated Romano cheese
• Salt to taste

Directions

1. 1

   1. Preheat your oven to 400 degrees Fahrenheit. Prepare the garlic by roasting the head in foil with olive oil for 40 minutes beforehand, then squeezing out the cloves.

2. 2

   2. Brush each chicken breast with the roasted garlic paste, ensuring an even coating on all sides.

3. 3

   3. Mix the breadcrumbs, smoked paprika, and Romano cheese in a shallow bowl.

4. 4

   4. Dip the garlic-coated chicken into the melted butter, then dredge through the breadcrumb mixture, pressing firmly to adhere.

5. 5

   5. Place the chicken on a sheet pan and bake for 20 minutes until the exterior is golden and the chicken is nearly cooked through.

6. 6

   6. Remove the pan and top each breast with a thick layer of marinara sauce and a slice of smoked provolone.

7. 7

   7. Place the pan back in the oven and broil on high for 2 minutes or until the cheese is brown and bubbly.

8. 8

   8. Garnish with fresh parsley to provide a clean, herbal contrast to the heavy smoky flavors.

9. 9

   9. Allow the chicken to sit for 3 minutes to ensure the cheese sets slightly before plating.

Mediterranean Olive and Caper Sheet Pan Chicken Parm

Borrowing from the vibrant flavors of the Mediterranean coast, this recipe adds a salty, briny dimension to the classic Chicken Parm. The inclusion of kalamata olives and capers introduces a 'puttanesca' style vibe that cuts through the richness of the breading and cheese. This version is for those who enjoy bold, acidic notes and want a meal that feels a bit lighter and more sophisticated. The olives and capers are roasted alongside the chicken, allowing their juices to mingle with the tomato sauce and create a built-in relish. This recipe celebrates the coastal traditions of Italy where seafood and pantry staples often meet in unique ways. It is a fantastic option for a weeknight dinner that feels like a vacation on a plate, offering a complex array of textures and flavors with very little effort.

Ingredients

• 4 chicken breasts, halved lengthwise into thin cutlets
• 1 cup seasoned breadcrumbs
• 1/2 cup grated Parmesan
• 1.5 cups marinara sauce
• 1 cup shredded mozzarella
• 1/4 cup sliced kalamata olives
• 2 tablespoons non-pareil capers, drained
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• Lemon wedges for serving

Directions

1. 1

   1. Preheat the oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper.

2. 2

   2. Combine breadcrumbs, Parmesan, and dried thyme in a bowl.

3. 3

   3. Brush the chicken cutlets with olive oil and coat them thoroughly in the breadcrumb mixture.

4. 4

   4. Place the chicken on the sheet pan and roast for 12 minutes.

5. 5

   5. While the chicken roasts, toss the olives and capers in a tiny bit of olive oil.

6. 6

   6. Remove the pan from the oven, top the chicken with marinara and mozzarella, and then scatter the olive and caper mixture over the cheese.

7. 7

   7. Return to the oven for 5 to 7 minutes until the cheese is melted and the olives are fragrant.

8. 8

   8. Serve with a squeeze of fresh lemon juice over the top to brighten the briny flavors.

9. 9

   9. Pair with a simple side of roasted zucchini or a light arugula salad to complete the Mediterranean experience.

White Sauce Alfredo Sheet Pan Chicken Parm

Breaking away from the traditional red sauce, this 'White Chicken Parm' uses a rich, velvety Alfredo sauce to create a decadent and creamy alternative. This dish is inspired by the white pizzas of Rome and the creamy pastas of Northern Italy, offering a different perspective on the breaded chicken theme. The use of panko breadcrumbs ensures a lighter, airier crunch that complements the heavy cream sauce perfectly. This recipe is often a hit with children or anyone who finds the acidity of tomato sauce overwhelming. It feels luxurious and indulgent, making it a great choice for a special occasion or a celebration dinner. The addition of spinach tucked under the cheese provides a hidden layer of nutrition and a pop of color that balances the monochromatic look of the white sauce and cheese.

Ingredients

• 4 chicken breasts, pounded thin
• 1 cup Panko breadcrumbs
• 1/2 cup grated Parmesan
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1/2 cup butter, melted
• 1 cup shredded mozzarella
• 1 cup fresh baby spinach
• 1/4 teaspoon nutmeg
• Salt and white pepper to taste

Directions

1. 1

   1. Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet with non-stick spray.

2. 2

   2. In a small saucepan, simmer the heavy cream, minced garlic, and a pinch of nutmeg until thickened, then stir in 1/4 cup of the Parmesan to create a quick Alfredo sauce.

3. 3

   3. Dip the chicken breasts in melted butter and then into a mixture of Panko and the remaining Parmesan cheese.

4. 4

   4. Place the chicken on the sheet pan and bake for 15 minutes.

5. 5

   5. Remove the pan and layer a handful of fresh spinach on top of each breast, followed by a generous spoonful of the Alfredo sauce.

6. 6

   6. Top with shredded mozzarella and return to the oven for 5 to 8 minutes.

7. 7

   7. Use the broiler for the last 60 seconds to get those classic brown spots on the cheese.

8. 8

   8. Let the chicken rest for 5 minutes so the creamy sauce thickens slightly upon cooling.

9. 9

   9. Serve over a bed of fettuccine or alongside roasted asparagus for a complete, elegant meal.

Gluten-Free Quinoa Crusted Sheet Pan Chicken Parm

This recipe is a modern, health-conscious adaptation of the classic, utilizing cooked quinoa and almond flour to create a gluten-free crust that is surprisingly crunchy and nutritious. As dietary preferences have evolved, so too have the ways we prepare our favorite comfort foods. The quinoa provides a nutty flavor and a unique texture that differentiates it from standard breadcrumbs, while also adding a boost of protein and fiber. This version is perfect for those with celiac disease or anyone looking to reduce their intake of refined grains without sacrificing the joy of a breaded cutlet. The sauce and cheese remain traditional, ensuring that the soul of the dish is preserved. It is a testament to the versatility of Italian cooking and its ability to adapt to contemporary nutritional needs while remaining delicious.

Ingredients

• 4 chicken breasts
• 1 cup cooked quinoa, dried out slightly
• 1/2 cup almond flour
• 1/2 cup grated Parmesan (ensure gluten-free)
• 2 eggs, beaten
• 2 cups gluten-free marinara sauce
• 1.5 cups fresh mozzarella pearls
• 1 teaspoon dried Italian seasoning
• 2 tablespoons olive oil
• Fresh parsley for garnish

Directions

1. 1

   1. Preheat your oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper.

2. 2

   2. Mix the cooked quinoa, almond flour, Parmesan, and Italian seasoning in a bowl to create your gluten-free breading.

3. 3

   3. Dip each chicken breast into the beaten eggs, then press firmly into the quinoa mixture to ensure a thick coating.

4. 4

   4. Place the chicken on the sheet pan and drizzle with olive oil to help the quinoa crisp up.

5. 5

   5. Bake for 20 minutes, turning halfway through to ensure both sides get golden and crunchy.

6. 6

   6. Remove the pan and top the chicken with the marinara sauce and mozzarella pearls.

7. 7

   7. Return to the oven for 5 minutes until the pearls have melted into puddles of cheese.

8. 8

   8. Garnish with fresh parsley and a sprinkle of extra Parmesan if desired.

9. 9

   9. Serve immediately while the quinoa is at its maximum crispness for the best texture.

Double Cheese Burrata Sheet Pan Chicken Parm

If you are looking for the ultimate indulgence, this Double Cheese Burrata version is the answer. Burrata, a fresh Italian buffalo milk cheese made from mozzarella and cream, provides a level of richness that standard mozzarella simply cannot match. When the outer shell of the burrata breaks over the hot, crispy chicken, the creamy center flows out to create a self-saucing masterpiece. This recipe is inspired by the high-end trattorias of New York City where 'over-the-top' ingredients are used to elevate classic dishes. It is a rich, messy, and incredibly satisfying experience that is meant to be shared. The use of a thick, rustic marinara helps to hold the creamy cheese in place, ensuring that every bite is a perfect mixture of crunch, sauce, and cream.

Ingredients

• 4 large chicken cutlets
• 1.5 cups Italian breadcrumbs
• 2 eggs, beaten
• 2 cups thick rustic marinara sauce
• 4 balls of fresh Burrata cheese
• 1/2 cup grated Parmesan
• 1/4 cup fresh basil leaves
• 3 tablespoons olive oil
• Salt and black pepper to taste

Directions

1. 1

   1. Preheat your oven to 425 degrees Fahrenheit and grease a large sheet pan.

2. 2

   2. Season the chicken cutlets with salt and pepper, then bread them using the standard egg wash and breadcrumb/Parmesan method.

3. 3

   3. Place the cutlets on the pan and drizzle with olive oil; bake for 15 minutes until the edges are golden brown.

4. 4

   4. Remove the pan from the oven and spread a thick layer of rustic marinara over each cutlet.

5. 5

   5. Carefully place one whole ball of burrata in the center of each chicken breast.

6. 6

   6. Return the pan to the oven for only 2 to 3 minutes—you want the burrata to be warm and just starting to lose its shape, but not completely melted away.

7. 7

   7. Remove from the oven and use a knife to gently poke a hole in the center of each burrata ball so the cream flows out.

8. 8

   8. Scatter fresh basil over the top and serve immediately with a spoon to catch all the extra cream and sauce.

9. 9

   9. This dish is best served on its own or with a very light salad to balance the intense richness of the cheese.

Balsamic Glaze and Heirloom Tomato Chicken Parm

This version of Chicken Parm is a celebration of the summer harvest, replacing heavy canned sauces with fresh, juicy heirloom tomatoes and a sweet, tangy balsamic reduction. It is a lighter, fresher take that highlights the natural sweetness of peak-season produce. The heirloom tomatoes provide a variety of colors and flavors, ranging from tart to sugary, which create a beautiful mosaic on the sheet pan. This recipe is perfect for an outdoor dinner party or a summer evening when you want something that feels sophisticated yet easy to prepare. The balsamic glaze adds a layer of acidity and complexity that bridges the gap between the savory chicken and the fresh vegetables. It is a contemporary interpretation that honors the 'farm-to-table' philosophy while staying true to the basic structure of the beloved original.

Ingredients

• 4 chicken cutlets
• 1 cup Panko breadcrumbs
• 1/2 cup grated Parmesan
• 3 large heirloom tomatoes, sliced
• 1/2 cup balsamic glaze
• 1.5 cups shredded provolone cheese
• 1/4 cup fresh basil, torn
• 2 tablespoons olive oil
• 1 teaspoon sea salt

Directions

1. 1

   1. Preheat your oven to 400 degrees Fahrenheit and line a sheet pan with a silicone mat.

2. 2

   2. Bread the chicken cutlets with Panko and Parmesan, then place them on the sheet pan and bake for 12 minutes.

3. 3

   3. While the chicken is baking, slice your heirloom tomatoes and pat them dry to remove excess moisture.

4. 4

   4. Remove the chicken from the oven and place 2 to 3 slices of heirloom tomato on each cutlet.

5. 5

   5. Cover the tomatoes with a generous amount of shredded provolone cheese.

6. 6

   6. Bake for another 8 minutes until the cheese is melted and the tomatoes have softened and released their juices.

7. 7

   7. After removing from the oven, drizzle the balsamic glaze in a zig-zag pattern across the entire pan.

8. 8

   8. Garnish with the torn basil and a sprinkle of sea salt to enhance the tomato flavor.

9. 9

   9. Allow the dish to rest for a few minutes so the juices from the tomatoes mingle with the balsamic glaze to create a light sauce on the pan.

Sicilian Style Anchovy and Caper Sheet Pan Chicken Parm

For those who appreciate the 'umami' punch of traditional Sicilian cooking, this recipe is a bold and flavorful journey. By incorporating finely minced anchovies into the breading and adding capers to the sauce, we create a dish that is deeply savory and slightly salty. Anchovies are often the secret ingredient in many Italian dishes, providing a depth of flavor that isn't fishy but rather rich and meaty. This version is a nod to the rugged flavors of the island of Sicily, where the sea and the land provide a bounty of intense ingredients. It is a sophisticated choice for those who want to explore the more traditional, less 'Americanized' side of Italian-style poultry dishes. The saltiness is perfectly balanced by a slightly sweeter tomato sauce and the creamy pull of fresh mozzarella.

Ingredients

• 4 chicken breasts
• 1 cup breadcrumbs
• 4 anchovy fillets, minced into a paste
• 2 tablespoons capers, rinsed
• 2 cups marinara sauce with a pinch of sugar
• 1.5 cups shredded mozzarella
• 1/2 teaspoon red pepper flakes
• 3 tablespoons olive oil
• 1/4 cup fresh parsley

Directions

1. 1

   1. Preheat your oven to 425 degrees Fahrenheit and prepare your baking sheet.

2. 2

   2. Mix the minced anchovy paste with the olive oil, then rub this mixture all over the chicken breasts.

3. 3

   3. Press the anchovy-rubbed chicken into the breadcrumbs, ensuring an even coating that will crisp up in the oven.

4. 4

   4. Arrange on the sheet pan and roast for 15 minutes.

5. 5

   5. Remove and top with the slightly sweetened marinara sauce and a scattering of capers and red pepper flakes.

6. 6

   6. Layer the mozzarella over the top and return to the oven for 5 to 6 minutes.

7. 7

   7. Broil for the final minute to ensure the cheese is bubbly and the edges of the chicken are extra crispy.

8. 8

   8. Sprinkle with fresh parsley to add a burst of color and freshness to the plate.

9. 9

   9. Serve with a side of pasta tossed in olive oil and garlic to complement the bold flavors of the chicken.

Honey Sriracha Sheet Pan Chicken Parm

This final recipe is a bold fusion of East and West, bringing the trendy flavors of honey and sriracha to the structured world of Chicken Parmesan. It represents the modern culinary landscape where boundaries are blurred and global ingredients are welcomed into traditional formats. The spicy, fermented heat of the sriracha combined with the floral sweetness of honey creates a glaze that caramelizes beautifully under the cheese. This version is a favorite among younger crowds and those who enjoy 'sweet and spicy' combinations. It is a fun, vibrant way to close out our list, proving that the sheet pan chicken parm formula is flexible enough to accommodate almost any flavor profile. The result is a sticky, cheesy, crispy delight that challenges the status quo of Italian-American cooking while remaining undeniably delicious.

Ingredients

• 1 pound chicken breast strips
• 1 cup Panko breadcrumbs
• 1/4 cup sriracha sauce
• 1/4 cup honey
• 1/2 cup grated Parmesan
• 1 cup marinara sauce
• 1.5 cups shredded mozzarella
• 2 green onions, sliced
• 1 tablespoon sesame oil

Directions

1. 1

   1. Preheat your oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper.

2. 2

   2. Whisk together the sriracha, honey, and sesame oil in a small bowl.

3. 3

   3. Dip the chicken strips into the sriracha-honey mixture, then coat them in the Panko and Parmesan blend.

4. 4

   4. Arrange the strips on the sheet pan and bake for 12 minutes, turning them once halfway through.

5. 5

   5. Remove from the oven and spoon a small amount of marinara sauce over each strip—just enough to provide a base for the cheese.

6. 6

   6. Top with a generous amount of mozzarella and return to the oven for 4 to 5 minutes until melted.

7. 7

   7. For an extra kick, drizzle a little more of the honey-sriracha mixture over the finished cheese.

8. 8

   8. Garnish with sliced green onions for a fresh, sharp bite and a bit of color.

9. 9

   9. These are great as a main course or even as high-end sliders when served on toasted brioche buns.