Baked Chicken Parmesan

Baked Chicken Parmesan

Happy Monday! I’m currently writing this as my husband is shouting at the TV in the other room (Super Bowl*).  This is what we had for dinner tonight with a side of garlic bread & a big ole salad.  I think it’d go well with creamed spinach too but I didn’t have the time.  Casey is too nervous to eat dinner…I on the other hand enjoyed it and my son freaked out because I put marinara sauce on his chicken.. So, it was a typical Sunday night….. How awesome was that surprise performance from Missy Elliot at halftime? I swear that MADE MY YEAR.

*Updated PATS WON so he stopped shouting.

This recipe comes from a new cookbook I’m obsessed with the– Sheet Pan Suppers Cookbook, by Molly Gilbert.  It’s a whole cookbook for hands-off meals straight from the oven.  Umm SCHYEAH!! Let all the oven do the work so you don’t have to!  This is exactly what we need to start the week with.

Panko crusted Chicken Parm….and it’s BAKED and it was so easy!  I have two servings leftover that I’ll probably sandwich between some grilled buttery/garlic focaccia this week. But, who am I kidding?? It’s Monday and I’m probably going to come home from work and eat it cold… standing over the kitchen counter with a fork while I fix something for my family for dinner.

And we’re off!

Ingredient party. Let’s do it.

Take your baking sheet and spray it with cooking spray.

This is to ensure it won’t stick and to help crisp up the bottoms of the chicken.

Flour and salt.

Eggs get beaten.

Panko spice mixture. MIX.

Let’s get ready.

Flour first.

A little dip in egg wash. Both sides.

Panko. Both sides.


I got about 6 pieces. 2 small ones.

Breaded. Now we bake!

While the baking is happening we gear up for topping nation.

BAKED! Now we put on sauce and parm and provolone.



BAKED. Melted.

HOLLA!!  Get your freak on.

Baked Chicken Parmesan


  • Baked Chicken Parmesan
  • recipe from Sheet Pan Suppers Cookbook
  • 1  1/2 cups panko breadcrumbs
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon 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 lbs. total)
  • 1 jar (24 oz.) good-quality marinara sauce
  • 6-8 slices provolone cheese
  • 1/4 cup grated Parmesan cheese
Read the whole recipe on Shutterbean