This Baked Sheet Pan Chicken Parmesan with Roasted Italian Potatoes is a meal in one! Baked, crunchy chicken, marinara sauce and cheese!
AN EASY AND DELICIOUS SHEET PAN MEAL
Over the years I have become a big fan of these sheet pan dinners. You do a little bit of preparation, then toss it all on a sheet pan and bake. It all gets done at the same time and you have a main meal and side dish all in one.
WHAT CAN I SERVE WITH SHEET PAN CHICKEN PARMESAN AND ITALIAN POTATOES?
I like to serve this with a small salad. I just pick up one of those bagged salads at the grocery store (another shortcut that I love!) Or, if you want some bread, you could throw in a loaf of frozen garlic bread while this meal is cooking away in the oven. Let's dig in!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- boneless, skinless chicken breasts
- large egg
- panko bread crumbs
- grated or shredded Parmesan cheese
- Italian seasoning
- garlic salt
- marinara sauce
- shredded mozzarella cheese
- baby yellow potatoes
- melted butter
HOW TO MAKE SHEET PAN CHICKEN PARMESAN:
Preheat oven to 400f degrees. Lightly spray a large baking sheet with nonstick cooking spray or cover with nonstick aluminum foil (for easier cleanup later)
Pat the chicken dry with a paper towel. In a wide, shallow bowl, whisk the egg with a fork. In a separate shallow bowl, combine the Panko bread crumbs, Parmesan cheese, Italian seasoning and garlic salt.
First, dip chicken breast into the egg. Then dip chicken into the crumb mixture (patting to help coating stick to the chicken.)
Repeat this process with the remaining chicken and place prepared chicken onto baking sheet.
In a medium-sized, microwave-safe bowl, melt the butter in the microwave. Toss sliced potatoes into the melted butter and coat thoroughly. Season the potatoes with Italian seasoning and garlic salt. Stir to make sure all of the potatoes are coated. Place potatoes onto baking sheet (layering them around the chicken.)
Bake chicken for about 25-30 minutes. Chicken should reach an internal temperature of 165f degrees when done. Once chicken is cooked, remove sheet pan from oven and turn on broiler. Spoon ¼ cup of marinara sauce on top of each piece of chicken. Then top with ¼ cup shredded mozzarella cheese.
Place sheet pan under the broiler (about 3-4 inches away from heat) and broil until cheese is melted.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Sheet Pan Chicken Parmesan
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts
- 1 large egg
- 1 cup panko bread crumbs
- ½ cup grated or shredded Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic salt
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
For the potatoes:
- 1.5 pounds little potatoes
- 2 Tablespoons melted butter
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic salt
Instructions
- Preheat oven to 400f degrees. Lightly spray a large baking sheet with nonstick cooking spray or cover with nonstick aluminum foil (for easier cleanup later)
- Pat the chicken dry with a paper towel. In a wide, shallow bowl, whisk the egg with a fork. In a separate shallow bowl, combine the Panko bread crumbs, Parmesan cheese, Italian seasoning and garlic salt.
- First, dip chicken breast into the egg.
- Then dip chicken into the crumb mixture (patting to help coating stick to the chicken).
- Repeat this process with the remaining chicken and place prepared chicken onto baking sheet.
- In a medium-sized, microwave-safe bowl, melt the butter in the microwave. Toss sliced potatoes into the melted butter and coat thoroughly. Season the potatoes with Italian seasoning and garlic salt. Stir to make sure all of the potatoes are coated.
- Place potatoes onto baking sheet (layering them around the chicken.)
- Bake chicken for about 25-30 minutes. Chicken should reach an internal temperature of 165f degrees when done.
- Once chicken is cooked, remove sheet pan from oven and turn on broiler. Spoon ¼ cup of marinara sauce on top of each piece of chicken. Then top with ¼ cup shredded mozzarella cheese.
- Place sheet pan under the broiler (about 3-4 inches away from heat) and broil until cheese is melted. Note: It's super important you don't walk away from your oven when the broiler is on and cooking. Things can get burned super fast if you aren't looking.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Karen Becker
I only made the chicken and not the potatoes because we ate it with salad and pasta. It was delicious and I will make it again for sure.
Charlie
2 thumbs up for the chicken part of the recipe but not so much for the potato's. I couldn't find the exact brand of potatoes you used but I did find a bag of purple small potatoes that were actually purple on the inside. Unfortunately these potatoes had a tough and somewhat bitter skin. I think we'll go with the small gold potatoes next time.
Carlee
We are big chicken parm fans and those blue potatoes are so pretty! What a fun dinner idea!
Isabella
have used their others bags of potatoes found at costco, and we love to roast them
this recipe looks great too
Brandie @ The Country Cook
Thank you Isabella! I should've mentioned that you can use any of the varietals that you love or can find!
Vicki L Rawlings
I wish these recipes came with a print option. As a senior citizen I do not use twitter or "pin" anything. I would like to be able to print the recipes out and use that as my guide for making it. I won't try to do it off my phone screen. 🙁
Brandie @ The Country Cook
Hi Vicki! There is a print option 🙂 If you scroll to the bottom of the recipe post, you'll see a printable recipe copy. You'll see a thumbnail image and right below that, you'll see a "print" button. Just click that and it will print out a one page recipe for you. 🙂 I can email you a screenshot so you can see what to look for1
Angel Mackness
You can always highlight the recipe and then use your left button on your mouse and click - then select print - that may help you with the print option - or you can use copy and paste - then email it to yourself and print from there - or use your word processing program - you can copy and paste by highlighting and left-clicking your mouse, selecting copy - then find the place you want to copy it to (your email, your word processing document) and then left click again and select paste. I hope that helps you 🙂 - these recipes look like they are worth keeping