Sheet Pan Chicken Parmesan with Roasted Vegetables
Crispy panko-crusted chicken breasts with melted mozzarella and marinara, roasted alongside broccoli and summer squash on a single sheet pan. This streamlined version delivers restaurant-quality results with minimal cleanup, combining Italian flavors in about 30 minutes. Perfect for weeknight dinners when you want something satisfying but don't want multiple dishes.
Ingredients
- ¼ cup Land O Lakes Butter with Olive Oil & Sea Salt, divided
- 1 cup panko bread crumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ cup all-purpose flourcornstarchsame qtygluten_freegluten-free
alternative binding
- 1 large egg, slightly beaten
- 14 ounce chicken breast tenders
- 2 cup broccoli florets
- 1 medium (2 cup) yellow summer squash, cut into 1/4-inch slices
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅝ cup marinara pasta saucealfredo saucesame qtycreamy
completely different flavor profile
- 4 ounce mozzarella cheese, shredded
- 2 tablespoon fresh basil, chopped
Instructions
- 1
Heat oven to 400F and line a sheet pan with parchment paper.
- 2
Melt butter in a shallow dish, then stir in panko crumbs, Parmesan, and Italian seasoning.
- 3
Place flour in one shallow bowl and beaten egg in another.
- 4
Coat chicken by dredging in flour, then egg, then pressing into the crumb mixture on both sides.
- 5
Arrange coated chicken in the center of the prepared pan and place vegetables around the edges.
- 6
Dot vegetables with remaining butter and sprinkle with salt and pepper.
- 7
Bake until chicken reaches 165F internally and vegetables are tender, about 15-16 minutes.
- 8
Switch oven to broil and broil 6-8 minutes until bread crumbs turn golden brown.
- 9
Top each chicken piece with marinara sauce and mozzarella cheese.
- 10
Return to oven for 1-2 minutes until cheese melts and browns slightly.
- 11
Garnish with fresh basil before serving.
Tips
Pound chicken tenders to uniform thickness before breading to ensure even cooking and crispier exteriors.
Arrange vegetables around the pan edges so they cook through before the bread crumbs brown too much.
Watch during broiling closely as it happens fast; you want golden crumbs, not charred ones.
Good to Know
Refrigerate leftovers in an airtight container up to 3 days. Reheat in a 350F oven for 8-10 minutes until heated through.
Bread the chicken and chop vegetables up to 4 hours ahead. Keep chicken covered in the fridge. Do not broil or add cheese until ready to cook.
Serve immediately while cheese is melted and bread crumbs are crispy. Pair with a green salad, pasta, or garlic bread.
Common Mistakes
Do not skip the broil step to avoid soggy bread crumbs.
Do not overcrowd the pan to ensure vegetables brown properly.
Do not broil too long after adding cheese to avoid burnt spots on top.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use boneless, skinless chicken breasts instead of tenders?
Yes, pound them to 1/2-inch thickness first so they cook through in the same time as tenders. You may need to extend initial baking by 2-3 minutes depending on thickness.
What if I don't have panko breadcrumbs?
Regular bread crumbs work but will be less crispy. Italian seasoned bread crumbs can replace both the plain panko and the added Italian seasoning, adjusting overall salt to taste.
How long can I keep leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350F oven for 8-10 minutes. Freezing is not recommended as the bread coating becomes soggy when thawed.