Description
Crispy, cheesy, tomato-ey chicken with no pan frying required? Sign me up. This one pan chicken parmesan is oven baked on a sheet pan and a perfect 30 minute weeknight dinner.
Ingredients
Scale
- 2 eggs
- 1 cup panko bread crumbs
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp Pepper
- Thin sliced chicken breasts (4-6)
- 1/8 cup shredded parmesan (optional)
- 1 cup marinara (I prefer Rao’s or Mezetta brand)
- 6 oz mozzarella, shredded
- Avocado oil spray
Instructions
- Preheat the oven to 425.
- If using chicken breasts, slice the chicken horizontally to create thin breasts or cutlets. If using thin sliced chicken breast you may still choose to pound it thinner. Thickness of breasts will impact cooking time – the thicker the breast, the longer the cooking time.
- Beat one egg and add it to a rimmed plate or shallow bowl.
- In a separate bowl combine panko bread crumbs with garlic powder, italian seasoning, parmesan cheese, salt, and pepper.
- Dip each chicken breast in egg mixture then into bread crumbs. Coat liberally. Add the chicken to a sheet pan lined with parchment paper or a silicon mat.
- Bake for 15 minutes then flip.
- Add marinara and shredded mozzarella to each breast then add the chicken back to the oven until the cheese is melted and lightly browned and chicken has reached 165 degrees internally, approximately 10 minutes.
- Optional: Broil to brown cheese for approximately 1-2 minutes. Watch closely to avoid burning.
- Category: Main
- Method: Oven
- Cuisine: Italian
