Can I prep this ahead without ruining the texture?

You can prep parts of this recipe ahead, but you should not fully bread the chicken in advance. Breadcrumbs absorb moisture as they sit, which causes the Parmesan crust to soften and bake up dense instead of crisp. For best results: Mix the breadcrumb and Parmesan coating ahead of time. Slice the vegetables and store them separately. Then coat and bread the chicken right before baking .

Why does the Parmesan crust fall off the chicken?

The Parmesan crust usually falls off when the chicken surface is too wet, or the coating is pressed on lightly. For Parmesan crusted chicken, the chicken should be evenly coated with olive oil, then firmly pressed into the breadcrumb mixture. This helps the crust adhere and bake properly in sheet pan dinners without separating.

Can I use jarred marinara sauce for this recipe?

Yes. Jarred marinara works well for chicken dinner recipes like this one. Use a thicker sauce so it stays on top of the Parmesan crusted chicken instead of soaking into the coating.

Is fresh mozzarella better than shredded mozzarella?

Fresh mozzarella slices melt evenly and stay creamy, which works well for pan baked meals like this one. Shredded mozzarella can be used, but it melts faster and may spread more across the pan, which can soften the Parmesan crusted layer.

How do I keep the chicken from drying out?

The most common reason chicken dries out in sheet pan recipes is overbaking. Use a digital thermometer and remove the chicken as soon as it reaches 165°F.

Do leftovers reheat well?

Leftovers reheat best in the oven or air fryer, not the microwave. Reheating this Parmesan crusted chicken at 350°F helps restore the texture and keeps it from turning soggy, which is common with chicken dish recipes that include breading.

Sheet Pan Chicken Parmesan for Busy Weeknights

This Sheet Pan Chicken Parmesan is a simple one pan dinner with crispy Parmesan crusted chicken, marinara sauce, and melted mozzarella baked together on one pan. It is a reliable weeknight chicken dinner that delivers classic flavor without frying or extra cleanup.

Ingredients

Units Scale

4 Boneless Skinless Chicken Breasts
1 cup of seasoned Panko Breadcrumbs
1/4 cup grated Parmesan Cheese
1 teaspoon Italian Seasoning
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
2 Tablespoons Olive Oil
1 cup of Marinaro Sauce
1/2 of a Mozzarella Cheese Ball, Sliced
1 head of Broccoli Florets
3 to 4 Carrots peeled and sliced
1 Zucchini sliced
10 to 20 Mini Potatoes washed.

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Instructions

Preheat the overn ot 400° F. Spray oil a large baking sheet or line with parchment paper.
In a shallow bowl, mix breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper.
Coat the chicken breasts with olive oil.
Press the chicken into the breadcrumb mixture and coat both sides. Place on the prepared baking sheet.
Arrange all the washed and sliced veggies around the chicken. Lightly spray the veggies with spray olive oil and salt and pepper.
Bake at 400° F. for 18-20 minutes, making sure the internal temperature of the chicken is at 165°F. Do not guess; use a digital food thermometer.
When the chicken is fully cooked, layer on top of each chicken breast a slice of mozzarella cheese. Put the pan back in the oven on broil to melt the cheese. Do not walk away, as this happens fast.
Meanwhile, heat the jar of sauce on your stove. When the cheese is bubbly and melted, remove the pan from the oven and spoon a good amount over each chicken breast.
Serve hot.

Notes

Use as many of the vegetables that your family likes. Mix and match to your family’s favorites.

Author: Susan Buonpane