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Sheet Pan Roasted Chicken Parm

This lighter riff on an Italian-American classic bakes the chicken instead of frying it. The usual marinara sauce is replaced with tomatoes that are roasted to bring out their natural sweetness.

Serves 4
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
463 calories per serving


> 4 small boneless, skinless chicken breasts (about 1 1/2 lbs)
> 2 tbsp light mayonnaise
> 1/2 cup Italian-style panko bread crumbs
> 1/4 cup grated Parmesan, plus more for garnish
> 3 tbsp olive oil, divided
> 6 cloves garlic, smashed
> 1 pint grape tomatoes, cut into halves
> 4 oz part-skim mozzarella cheese


Preheat oven to 425°F. Line a large rimmed baking sheet with parchment.
Brush the chicken on all sides with the mayonnaise. Season all over with salt and pepper and place on prepared pan, spacing apart. In a medium bowl, toss the bread crumbs, Parmesan, and 1 tbsp oil. Top chicken with bread crumb mixture.
Wipe out bowl used for crumbs. Add the garlic, tomatoes, and 2 tbsp oil. Toss until well combined. Arrange around chicken breasts. Place sheet pan in oven and roast 15 min.
Coarsely grate the mozzarella. Sprinkle over chicken. Continue roasting another 8–10 min., until an instant read thermometer inserted into chicken reads 165°F. Garnish with more Parmesan, if desired. Serve chicken with roasted tomatoes.

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