This oven baked chicken Parmesan recipe has quickly become a family favorite at my house. Baked on a single sheet pan, it’s super easy to roast broccoli and bake crispy breaded chicken Parmesan with minimal cleanup. I served mine over a bed of riced cauliflower for a deliciously healthy low-calorie meal.

Baked Chicken Parmesan recipe on a sheet pan

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This oven baked chicken Parmesan is one of my favorite easy weeknight meals. It’s a lot healthier than traditional fried chicken Parmesan, and I cooked the broccoli right on the pan with the chicken to make things super simple. I don’t ever feel like I’m missing out with this healthier chicken Parm recipe. The chicken is so juicy and flavorful!

What’s in This Oven Baked Chicken Parmesan Recipe?

  • Egg: Helps the breadcrumbs stick to the chicken.
  • Breadcrumbs: Panko breadcrumbs make the chicken super crispy without frying. Regular or Italian breadcrumbs will also work but won’t be quite as crisp.
  • Cheese: Parmesan cheese adds savory and umami flavor to the breadcrumbs, while fresh mozzarella cheese adds creaminess to the final dish.
  • Garlic Powder: Enhances the savory flavor of the dish.
  • Chicken: Boneless, skinless chicken breasts stay nice and juicy in this baked chicken recipe.
  • Frozen Broccoli: Makes things super easy– no need to thaw!
  • Marinara Sauce: Adds rich tomato flavor to the dish.
  • Basil: Adds a pop of freshness and herbal flavor.
A bowl of riced cauliflower topped with baked chicken breast and broccoli
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Tips for Success

  • Pat the chicken dry before dredging. This will help the breading to adhere better.
  • Chicken is fully cooked when it registers 165°F in the thickest part on an instant-read thermometer.

How to Store and Reheat

Store leftover oven baked chicken Parmesan in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 10-15 minutes, or until warmed through.

Baked chicken parmesan recipe

Serving Suggestions

I made this oven baked chicken Parmesan super healthy by simply serving it over riced cauliflower. I grabbed a bag of frozen riced cauliflower and cooked it in the microwave according to the package directions. This made the meal super simple! You could also serve it over Basmati rice or pasta if you prefer.

5-Star Review

“Delicious! I browned the panko in a little bit of olive oil before breading. Even my picky teenager liked it.” -Suzanne

Recipe Card

Oven Baked Chicken Parmesan Recipe

4.73 from 80 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4
Author: Becky Hardin
baked chicken parmesan on baking dish with broccoli
Baked on a single sheet pan, this healthier oven baked chicken Parmesan is super easy to make with minimal cleanup.
Step-by-step photos can be seen below the recipe card.
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Ingredients 

  • 1 large egg
  • ½ cup Panko breadcrumbs
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 4 boneless, skinless chicken breasts
  • 10 ounces frozen broccoli (1 bag)
  • 1 cup marinara sauce
  • 1 cup freshly shredded mozzarella cheese
  • ¼ cup finely chopped fresh basil

Instructions 

  • Preheat oven to 400°F and spray a baking sheet with nonstick spray. Set aside.
  • Whisk the egg in a shallow bowl until well blended.
    1 large egg
    whisking an egg in a shallow white bowl.
  • In a separate shallow bowl, stir together the breadcrumbs, parmesan, salt, pepper, and garlic powder.
    ½ cup Panko breadcrumbs, ½ cup freshly grated Parmesan cheese, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder
    whisking seasoned breadcrumbs in a shallow white bowl.
  • Start by dipping each chicken breast in the egg mixture, coating both sides. Shake to remove excess egg.
    4 boneless, skinless chicken breasts
    using tongs to dip a chicken breast in egg.
  • Dip into the breadcrumb mixture. Press into the crumbs on both sides to coat as thickly as possible. Place chicken on the baking sheet. Repeat with all four chicken breasts.
    lifting a panko-coated chicken breast from a shallow white dish with tongs.
  • Spray the chicken breasts lightly with olive oil spray or baking spray and place in the preheated oven to bake for 15 minutes.
    4 panko-breaded chicken breasts on a baking sheet.
  • Remove from the oven and add the frozen broccoli to both sides of the pan. Be sure to break apart the pieces and lay them as flatly as possible on the baking sheet. It's okay if some overlap. Continue baking the chicken and broccoli for another 5 minutes.
    10 ounces frozen broccoli
    baked panko-coated chicken breasts on a baking sheet with frozen broccoli.
  • Remove from the oven and spread the marinara over the chicken breasts, then top with the shredded cheese. Return to the oven for 3-4 minutes or until the cheese is fully melted. Switch the oven to broil (optional) to allow for the cheese to bubble a bit more and the veggies to crisp slightly (about 2 minutes). Watch closely, because you don’t want to burn the veggies or the cheese.
    1 cup marinara sauce, 1 cup freshly shredded mozzarella cheese
    shredded mozzarella cheese and marinara sauce over baked breaded chicken breasts and broccoli on a baking sheet.
  • Remove chicken and broccoli from the oven, top with chopped basil, and serve!
    ¼ cup finely chopped fresh basil

Video

Becky’s Tips

Storage: Store oven baked chicken Parmesan in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Calories: 496kcalCarbohydrates: 17gProtein: 66gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 231mgSodium: 1636mgPotassium: 1375mgFiber: 3gSugar: 4gVitamin A: 1224IUVitamin C: 71mgCalcium: 332mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Oven Baked Chicken Parmesan Step by Step

Whisk the Egg: Preheat oven to 400°F and spray a baking sheet with nonstick spray. Set aside. Whisk 1 large egg in a shallow bowl until well blended.

whisking an egg in a shallow white bowl.

Mix the Breadcrumbs: In a separate shallow bowl, stir together ½ cup of Panko breadcrumbs, ½ cup of freshly grated Parmesan cheese, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper, and 1 teaspoon of garlic powder.

whisking seasoned breadcrumbs in a shallow white bowl.

Dip the Chicken: Start by dipping each of 4 boneless, skinless chicken breasts in the egg mixture, coating both sides. Shake to remove excess egg.

using tongs to dip a chicken breast in egg.

Bread the Chicken: Dip into the breadcrumb mixture. Press into the crumbs on both sides to coat as thickly as possible. Place chicken on the baking sheet. Repeat with all four chicken breasts.

lifting a panko-coated chicken breast from a shallow white dish with tongs.

Bake the Chicken: Spray the chicken breasts lightly with olive oil spray or baking spray and place in the preheated oven to bake for 15 minutes.

4 panko-breaded chicken breasts on a baking sheet.

Add the Broccoli: Remove from the oven and add 10 ounces (1 bag) of frozen broccoli to both sides of the pan. Be sure to break apart the pieces and lay them as flatly as possible on the baking sheet. It’s okay if some overlap. Continue baking the chicken and broccoli for another 5 minutes.

baked panko-coated chicken breasts on a baking sheet with frozen broccoli.

Top with Sauce and Cheese: Remove from the oven and spread 1 cup of marinara sauce over the chicken breasts, then top with 1 cup of freshly shredded mozzarella cheese. Return to the oven for 3-4 minutes or until the cheese is fully melted. Switch the oven to broil (optional) to allow for the cheese to bubble a bit more and the veggies to crisp slightly (about 2 minutes). Watch closely, because you don’t want to burn the veggies or the cheese.

shredded mozzarella cheese and marinara sauce over baked breaded chicken breasts and broccoli on a baking sheet.

Serve with Basil: Remove chicken and broccoli from the oven, top with ¼ cup of finely chopped fresh basil, and serve!

More Chicken Parm Recipes to Try!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.73 from 80 votes (54 ratings without comment)
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62 Comments
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Jamie Bass
Jamie Bass
June 29, 2023 5:33 pm

Easy and delish!5 stars

IMG_0191.jpeg
Samantha Marceau
June 30, 2023 12:49 pm
Reply to  Jamie Bass

Great photo, Jamie! Thanks so much for sharing!

Suzanne
Suzanne
August 29, 2022 6:17 pm

Delicious! I browned the panko in a little bit of olive oil before breading. Even my picky teenager liked it.5 stars

B809867E-9568-49FB-9170-C9E680BEBEBF.jpeg
Samantha Marceau
August 30, 2022 9:16 am
Reply to  Suzanne

Looks amazing, Suzanne!

Sharon
Sharon
June 16, 2022 12:18 pm

I toasted the panko in a non stick skillet with a bit of olive oil and some seasonings. This makes the chicken much crispier.4 stars

Becky Hardin
Becky Hardin
March 17, 2022 11:51 am

I am sorry to hear this didn’t work out for you.

Heather
Heather
July 23, 2021 9:41 pm

Made this tonight and I must say it was easy and delicious. This was our first Tim trying the riced cauliflower and it was good even the kids ate it. This is now going to be a regular!!!5 stars

Becky Hardin
Becky Hardin
July 28, 2021 9:58 am
Reply to  Heather

Thanks for sharing your experience with us, Heather!

JC
JC
May 25, 2020 11:29 am

Very tasty. Same recipe from Taste of Home that I have made for a long time5 stars

Becky Hardin
Becky Hardin
May 30, 2020 10:59 am
Reply to  JC

How funny! I’m glad you enjoyed it!

Kimberly Lallyy Lally
Kimberly Lallyy Lally
February 21, 2020 3:06 pm

Can this be made gluten free?

Becky Hardin
Becky Hardin
June 5, 2020 9:25 am

You would leave the breading off of the chicken!

Charles
Charles
August 19, 2019 10:40 pm

This was absolutely fabulous! Even though I know it is a healthy version of chicken parmesan, it did not taste that way! And the cauliflower rice was a nice addition too. My family says I can bake this anytime.5 stars

Becky Hardin
Becky Hardin
August 20, 2019 11:11 am
Reply to  Charles

Thank ya!

Margaret Tommaso
Margaret Tommaso
August 14, 2019 1:43 pm

Looks delicious!
I am definitely going to try this recipe!5 stars

Becky Hardin
Becky Hardin
August 14, 2019 3:46 pm

You’re going to love it!

Patti Bryant
Patti Bryant
April 19, 2019 11:31 pm

Really delicious! Love the one pan concept. I added broccoli & cauliflower with the chicken & it was so tasty. Everyone went back for seconds.5 stars

Becky Hardin
Becky Hardin
April 24, 2019 11:00 am
Reply to  Patti Bryant

That’s a great idea with the veggies. Thanks, Patti!