Sheet Pan Chicken Parmesan. This one-pan weeknight hero brings the flavors of classic chicken Parmesan together with the ease of a sheet pan, making it perfect for busy evenings and cozy seasonal dinners. Tender boneless chicken breasts get a quick drizzle of olive oil, a sprinkle of Italian seasoning, and a blanket of bright marinara and melty cheeses for that irresistible combination of savory, tangy, and gooey textures. It’s the kind of comforting, from-scratch dish that feels special without fuss — ideal when you want hearty flavor with minimal cleanup. If you love sheet pan dinners, you might also enjoy sheet pan chicken pitas with herby ranch for another easy family-friendly meal.
Ingredients & Equipment
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup marinara sauce (homemade or store-bought)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil (about 1–2 tablespoons)
- Fresh basil for garnish (optional)
Equipment:
- Half-sheet pan or rimmed baking tray (large enough to fit the chicken without crowding)
- Parchment paper or a silicone baking mat (for easier cleanup)
- Small spoon or ladle (for spreading sauce)
- Measuring cups and spoons
- Meat thermometer (highly recommended to check doneness)
- Oven mitts and a cooling rack
Notes:
- If your chicken breasts are very thick, consider cutting them in half horizontally (butterflying) or pounding them to an even thickness for faster, more even cooking.
- A digital instant-read thermometer is a small investment that guarantees juicy, safely cooked chicken (165°F / 74°C internal temperature).
- For crunchier texture, you can coat the chicken lightly in seasoned breadcrumbs before baking (see variations below).
- If you prefer a slow-cooked alternative on busy days, try a hands-off option like Garlic Parmesan Crockpot Chicken and Potatoes for a different style of comfort chicken.
Step-by-Step Instructions (with tips)
Follow these steps for a simple and satisfying Sheet Pan Chicken Parmesan. The numbered steps match the quick method, with tips and variations added after each stage.
Preheat the oven to 400°F (200°C).
- Tip: Preheating the oven fully ensures even baking and helps the cheese bubble and brown nicely at the end.
Line a sheet pan with parchment paper and place the chicken breasts on the pan.
- Tip: Give each breast a little space so hot air circulates. If your breasts are uneven, put the thinner ones on the edges of the pan where they might cook slightly faster, or flatten the thicker pieces for uniform cooking.
Drizzle the chicken with olive oil and season with Italian seasoning, salt, and pepper.
- Tip: The oil helps the seasoning adhere and keeps the outside from drying. If you like a little extra flavor, add a squeeze of lemon or a pinch of garlic powder.
Bake the chicken for 20–25 minutes until cooked through.
- Tip: Start checking at 18 minutes if the breasts are thin. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C). Overbaking is the biggest culprit for dry chicken — pull it out at the right temp and let it rest briefly.
Remove the pan from the oven and spoon marinara sauce over each chicken breast.
- Tip: Use a good-quality marinara or homemade sauce for the best flavor. Spread a thin, even layer so the sauce warms through quickly and doesn’t cool the chicken.
Sprinkle mozzarella and Parmesan cheese on top.
- Tip: For the most attractive finish, cover the sauce evenly and then add a bit more Parmesan for a sharper, nutty finish. If you like a golden, bubbling top, a light broil at the end (1–2 minutes) will do the trick — watch closely to avoid burning.
Return the pan to the oven and bake for an additional 5–10 minutes until the cheese is bubbly and golden.
- Tip: Check after 5 minutes if you’ve already got a nice melt. If you want a crispier edge on the cheese, pop the pan under the broiler for 60–90 seconds — but stay nearby.
Garnish with fresh basil before serving.
- Tip: Fresh basil leaves add color and a bright, herbal lift. If you don’t have basil, a sprinkle of chopped parsley or a pinch of red pepper flakes works well.
Variations and substitutions:
- Panko crust: If you want a crunchy exterior, dredge the breasts in seasoned flour, egg, then panko breadcrumbs before baking. Add the sauce and cheese after the initial bake as above.
- Air fryer: For smaller breasts, you can air fry at 380°F (190°C) for 10–12 minutes, then top with sauce and cheese and air fry an additional 2–3 minutes.
- Pan-sear then bake: For a golden crust, sear the oiled and seasoned breasts in a hot skillet for 2 minutes per side, then transfer to the sheet pan for the oven step.
- Gluten-free/dairy-free: Use gluten-free breadcrumbs or skip the breading, and substitute dairy-free mozzarella and Parmesan alternatives.
- Roasting vs. boiling: Roasting on a sheet pan gives caramelization and a roasty depth that boiling (poaching) in liquid can’t provide. Poaching chicken yields tender, very moist meat but will not brown or develop those roasted flavors; it’s better suited when shredding for salads or soups. For this recipe, roasting or searing+roasting is recommended to achieve the signature texture and flavor.
Seasoning idea:
- A light sprinkle of flaky sea salt or even a tiny pinch of specialty salts can finish the dish beautifully — learn more about the unique flavor profile of pink finishing salts and how they can change a simple dish in our piece on the benefits of the Japanese pink salt.
Storage, Freezing & Make-Ahead Tips
Storing leftovers:
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days. Keep the sauce and chicken together to retain moisture, or store sauce separately if you want to reheat the chicken crispier.
- Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through, or microwave in 30-second bursts if you’re short on time. To refresh the crust and melt the cheese, finish in the oven for a few minutes. Use a thermometer to ensure internal temp reaches 165°F (74°C) when reheating.
Freezing:
- Flash-freeze individual portions on a tray for 1–2 hours, then wrap each piece tightly in plastic wrap and place in a freezer bag or airtight container. Freeze up to 3 months.
- Thaw overnight in the refrigerator before reheating. If reheating from frozen, add a few extra minutes in a covered dish to allow the center to warm without burning the outside.
Make-ahead:
- Assemble to the point of baking (prep, oil, season, and place on the sheet pan), then cover and refrigerate for up to 24 hours before baking. For longer storage, freeze pre-baked (cheese on or off) in an airtight container.
- If you want to prep sauce ahead, make extra and freeze in portioned containers for quick dinners. Homemade marinara deepens in flavor after a day, so making it a day in advance is a great trick.
Portioning advice:
- This recipe serves about 4 adults if paired with sides. For meal prep, portion one breast per adult and consider halving breasts for children or smaller appetites.
How to Use / Serve This Dish
Serving ideas:
- Classic pairing: Serve over cooked spaghetti or your favorite pasta tossed with a little olive oil and garlic. Spoon the extra pan juices over pasta for flavor.
- Lighter pairing: Place the finished chicken on a bed of steamed or sautéed greens (spinach, kale) with a wedge of lemon for a lighter plate.
- Sandwiches: Use leftovers to make warm chicken Parmesan sandwiches—toast ciabatta, add the sliced chicken, extra marinara, and mozzarella, then grill in a pan until the bread is crisp.
- Salad topping: Slice the chicken and serve over a chopped salad with cherry tomatoes and a balsamic vinaigrette for a hearty lunch.
- Family-style: Place the sheet pan right on the table for casual family service—add some crusty bread to mop up sauce and melted cheese.
Creative variations:
- Veg-forward: Add sliced zucchini, bell peppers, or halved cherry tomatoes on the sheet pan — cook them alongside the chicken for a one-pan meal.
- Herb swap: Instead of Italian seasoning, try a mix of oregano, thyme, and a touch of smoked paprika for a slightly smoky edge.
- Cheese choices: Mix fontina or provolone with mozzarella for richer flavor. A little Pecorino Romano can stand in for Parmesan for a sharper finish.
Pairings:
- Wine: A medium-bodied red like Chianti or a fruity Sangiovese complements the tomato and cheese. For white, an unoaked Chardonnay can work nicely.
- Sides: Garlic-roasted broccoli, a simple Caesar salad, or roasted potatoes are classic and comforting.
FAQ
Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless, skinless chicken thighs will work and can be even more forgiving because they stay moist longer. Reduce initial baking time slightly and check for doneness (165°F internal).
Q: What if I don’t have marinara sauce?
A: Substitute crushed tomatoes seasoned with garlic, onion powder, oregano, and a pinch of sugar. Alternatively, a high-quality pizza sauce or tomato passata can work in a pinch.
Q: How do I keep the chicken from drying out?
A: Use an instant-read thermometer and remove the chicken when it reaches 165°F (74°C). Let the meat rest for 5 minutes before cutting; residual heat finishes the cooking and juices redistribute.
Q: Can I make this dairy-free or vegan?
A: For dairy-free, use vegan mozzarella and Parmesan substitutes. For a vegan twist, replace the chicken with thick slices of roasted eggplant or seitan and follow the same sauce-and-cheese steps with vegan cheese alternatives.
Conclusion
Sheet Pan Chicken Parmesan captures the cozy, comforting flavors of classic chicken Parm with minimal fuss, making it a perfect seasonal go-to whether you’re feeding a family or meal-prepping for the week. If you’re interested in seeing other simple sheet-pan approaches and flavor twists, check out this Easy Baked Sheet Pan Chicken Parmesan | Olive & Mango for another take. For a different crispy crust idea, the Parmesan Crusted Chicken Sheet Pan Dinner | Lemons & Zest is an inspiring variation. And if you’re curious about other popular sheet pan recipes to expand your weeknight repertoire, this version from Damn Delicious is worth a look. I hope this recipe brings warmth and easy comfort to your table — if you try it, please share how it turned out or tag your photos so we can celebrate your kitchen wins together!
Sheet Pan Chicken Parmesan
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup marinara sauce (homemade or store-bought)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1-2 tablespoons Olive oil for drizzling
- Fresh basil for garnish optional
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Line a sheet pan with parchment paper and place the chicken breasts on the pan.
- Drizzle the chicken with olive oil and season with Italian seasoning, salt, and pepper.
Cooking
- Bake the chicken for 20-25 minutes until cooked through.
- Remove the pan from the oven and spoon marinara sauce over each chicken breast.
- Sprinkle mozzarella and Parmesan cheese on top.
- Return the pan to the oven and bake for an additional 5-10 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.
