I made this sheet pan chicken Parmesan multiple times this past year. I like that it’s not fried but still crisp. You wait to add the sauce and cheese until the last few minutes in the oven so the panko coating stays nice and crusty. Line your sheet pan with foil and clean-up is easy.
The marina sauce you use here makes a huge difference so choose your favorite. We love Rao’s Homemade Marinara but it’s expensive ($8-10 full price depending on the size of the jar) so I buy it when I find it on sale and savor every drop. And then I freeze leftover sauce and use it as pizza sauce, make turkey meatballs subs, etc.
This chicken parm can be served with pasta (my kids’ and husband’s preference) or with crusty bread (my choice) or just as is, with a side of veggies or salad. We were having the leftovers for lunch today and Clara told me that when she grows up she would like me to give her the recipe. Hopefully it’ll still be right here for her when that day comes!
- 1 1/2 cups panko breadcrumbs
- 2 tsp. garlic powder
- 2 tsp. dried oregano
- 2 tsp. smoked paprika
- 1 tsp. kosher salt
- 1/2 cup all-purpose flour
- 1/2 tsp. freshly ground black pepper
- 2 large eggs
- 4-6 boneless, skinless chicken breasts or cutlets, each about 1/2 inch thick (about 1 1/2- 2 lbs. total)
- 6-8 slices provolone cheese (I love smoked provolone, mozzarella will also work)