When I want all the flavor and comfort of classic chicken parmesan without the heavy frying or mess, I make this healthy sheet pan version. It’s crispy, cheesy, and coated in rich marinara—everything I love about the original, just lighter and easier. With minimal cleanup and wholesome ingredients, it’s a weeknight win I turn to again and again.
Why You’ll Love This Recipe
I love this sheet pan chicken parmesan because it simplifies everything. The chicken bakes up crispy thanks to panko and Parmesan, and I don’t have to stand over a hot stove or use multiple pans. It’s healthier than traditional versions, but just as satisfying. I can throw veggies on the same sheet pan and make it a full, balanced dinner with barely any effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts (pounded to even thickness)
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Egg (beaten)
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Panko breadcrumbs
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Grated Parmesan cheese
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Italian seasoning
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Garlic powder
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Salt and black pepper
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Olive oil spray
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Marinara sauce (your favorite brand or homemade)
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Shredded part-skim mozzarella cheese
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Optional: fresh basil or parsley for garnish
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Optional: zucchini, broccoli, or green beans for the sheet pan
Directions
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I preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
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I mix the panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper in a shallow bowl.
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I dip each chicken breast in the beaten egg, then press it into the breadcrumb mixture until fully coated.
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I arrange the breaded chicken on the sheet pan and lightly spray the tops with olive oil.
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I bake the chicken for 18–20 minutes until golden and almost cooked through.
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I remove the pan from the oven, spoon marinara sauce over each piece of chicken, then sprinkle with shredded mozzarella.
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I return the pan to the oven and bake for another 5–7 minutes until the cheese is melted and bubbly.
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I let it rest for a couple of minutes before serving, garnished with fresh basil or parsley if I have some.
Servings and timing
This recipe makes 4 servings.
Prep time takes about 15 minutes, bake time is 25–30 minutes, so the total time is around 40–45 minutes.
Variations
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I use whole wheat panko for extra fiber.
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For a low-carb version, I coat the chicken in crushed almonds or almond flour.
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I swap marinara with pesto or a tomato-basil sauce when I want a change in flavor.
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I toss broccoli or green beans in olive oil and roast them alongside the chicken for a full meal on one pan.
Storage/reheating
I store leftovers in the fridge for up to 3 days. To reheat, I warm them in a 350°F oven for 10–12 minutes, or in the air fryer for 4–5 minutes to keep the breading crisp. I don’t recommend microwaving—it makes the coating soggy. This dish isn’t freezer-friendly once cooked, but I freeze the breaded, uncooked chicken and bake fresh when ready.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well—they stay juicy and bake up beautifully.
Is this recipe really crispy without frying?
Absolutely. Panko breadcrumbs and a high oven temp give me a crispy texture without oil.
Can I make this gluten-free?
Yes, I use gluten-free panko and make sure my marinara is gluten-free too.
What veggies go best on the sheet pan?
Zucchini, broccoli, cherry tomatoes, or green beans roast well alongside the chicken.
Can I prep this ahead of time?
I bread the chicken ahead and refrigerate it for up to 24 hours. Then I just bake and top with sauce and cheese before serving.
Conclusion
This healthy chicken parmesan sheet pan dinner is one of my favorite ways to enjoy a classic without the heaviness. It’s quick, crispy, and full of flavor, all made in the oven with little cleanup. Whether I’m feeding the family or just want an easy weeknight meal, this recipe hits all the right notes—wholesome, simple, and seriously delicious.
Print
Healthy Chicken Parmesan: A Delightful Sheet Pan Dinner That’s Light Yet Satisfying
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 40–45 minutes
- Yield: 4 servings
- Category: Dinner, Chicken, Sheet Pan
- Method: Baked
- Cuisine: Italian-American
- Diet: Gluten Free
Description
Healthy Chicken Parmesan is a crispy, oven-baked sheet pan dinner that delivers all the flavor of classic chicken parm with a lighter, mess-free twist. Made with Parmesan, panko, and melty mozzarella, this simple one-pan meal is easy, wholesome, and satisfying.
Ingredients
- 2 boneless, skinless chicken breasts (pounded to even thickness)
- 1 egg (beaten)
- 1 cup panko breadcrumbs (regular or whole wheat)
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- Olive oil spray
- ¾ cup marinara sauce (store-bought or homemade)
- 1 cup shredded part-skim mozzarella cheese
- Optional garnishes: chopped fresh basil or parsley
- Optional veggies: zucchini, broccoli, green beans, or cherry tomatoes
Instructions
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Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
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In a shallow bowl, mix panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
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Dip each chicken breast in beaten egg, then coat fully in the breadcrumb mixture.
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Place the breaded chicken on the prepared sheet pan and lightly spray the tops with olive oil.
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Bake for 18–20 minutes, or until chicken is golden and nearly cooked through.
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Remove from oven, spoon marinara sauce over each chicken breast, and top with shredded mozzarella.
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Return to oven and bake for another 5–7 minutes, until cheese is melted and bubbly.
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Let rest for a few minutes, then garnish with basil or parsley before serving.
Notes
- Add veggies to the sheet pan to roast alongside the chicken.
- Use gluten-free panko for a GF version.
- Try crushed almonds or almond flour for a low-carb coating.
- Make ahead by breading chicken and refrigerating up to 24 hours before baking.
- For extra crispiness, finish with a minute or two under the broiler.
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