21 February 2019

Sheet Pan Chicken Parmesan

Sheet Pan Chicken Parmesan / www.delightfulrepast.com

The sheet pan dinner concept is such a timesaver and something I’ve embraced since I began my journey to what I call streamlined cooking, converting some of my favorite time-consuming recipes to simpler versions so that we can enjoy them more often.

Sheet Pan Chicken Parmesan is my latest. There's a simple little sauce that requires no chopping and that can be made days ahead. Just throw the ingredients in the pan and let it pretty much take care of itself for about half an hour while you go about your business.

The fresh breadcrumbs you can so easily make yourself are much better than what you can buy and really take no time at all. They can be made ahead as well if you’re heating up your oven for something else anyway.


Sheet Pan Chicken Parmesan / www.delightfulrepast.com
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You can even buy organic boneless skinless chicken breasts thin sliced, but since I have a great knife for butterflying, I just do it myself. The thin sliced probably costs more as well, and I do try to be frugal. Speaking of which …

Many recipes for things that are dipped and breaded or coated with crumbs call for way too much egg mixture and way too much flour or breadcrumbs. And they’re simply wasted. I get quite precise with my measures of these things so that there is little to no waste.

Same with the sauce. You will have just enough sauce for the recipe and a bit to garnish the top. It’s my goal in 2019 to reduce my food waste to as close to zero as I can get. If you have small amounts of vegetables that need to be used up, just throw them on the sheet pan, too! 


Sheet Pan Chicken Parmesan / www.delightfulrepast.com


Sheet Pan Chicken Parmesan


(Makes 4 servings)


The Sauce

(Makes about 1 1/3 cups)

1 tablespoon olive oil
1 14.5-ounce can fire roasted crushed tomatoes
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon marjoram
1/4 teaspoon oregano
1/4 teaspoon parsley
1/8 teaspoon crushed red pepper flakes


The Chicken

1 packed cup fresh breadcrumbs, from 3 ounces/85 grams sourdough or good white bread
1 tablespoon extra virgin olive oil
1/2 packed cup (1 ounce/28 grams) shredded parmesan
2 12- to 14-ounce/340 to 397 grams (each) boneless skinless chicken breast halves, butterflied and split to make 4 pieces
1 large egg
2 tablespoons mayonnaise
1/4 teaspoon salt
1 packed cup (4 ounces/113 grams) shredded mozzarella

1 In 1-quart saucepan, stir together all the ingredients. Bring to a boil. Reduce heat and simmer, loosely covered, for 30 minutes, stirring occasionally. Let stand at room temperature.

2 Use food processor to make perfect fresh breadcrumbs. Cut bread into 1-inch pieces. Process until it becomes breadcrumbs. Don't worry about overdoing it; it's pretty foolproof.

3 Preheat oven to 425F/220C/Gas7. Cover a 15x10x1-inch baking sheet with foil. Put the breadcrumbs on the baking sheet, sprinkle on the olive oil, toss the crumbs to coat, spread them out in an even layer, and bake until crisp and golden brown, about 5 to 7 minutes. Check at 5 minutes. If they’re not quite ready, give them a stir and bake another 2 minutes. Transfer to a 13x9-inch pan to cool. Mix the shredded parmesan with the cooled breadcrumbs.

4 In medium mixing bowl, whisk together egg, mayonnaise, and salt. Add the chicken to the bowl and coat the pieces thoroughly with the egg mixture. Then put them in the pan with the breadcrumbs and coat them thoroughly. Pat the crumbs in well, using every bit of them. No waste! 

5 Place the coated chicken pieces on the foil-lined 15x10x1-inch baking sheet (there should still be plenty of oil on the foil from the baking of the breadcrumbs). Bake for 20 minutes. Remove from the oven, and spread 1/4 cup of the sauce on each piece of chicken, and then 1/4 cup of the mozzarella on each. Return to the oven until cheese is melted, about 10 minutes.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

64 comments:

Thomas "Sully" Sullivan said...

Cluck-cluck parmesan looks delish. Good enough to eat for this finicky diner. I often dispense with extra flour and egg/milk mix for coatings by adding rather than subtracting. Taking pecans for instance and crusting them in the left-over glurp before adding them to the oven or the pan can make a tasty rider on the chicken. Or sometimes I just pour the glurp over the frying chicken and sprinkle on more breadcrumbs or seasonings. Not as artistic as yours, but I usually dice up the chicken while it’s still in the pan for perfect, even cooking. Then I might throw on some mustard-molasses or mustard-jalapeno sauce… 5 cleavers for yours!

Jean | DelightfulRepast.com said...

Thank you, Sully! Ooh, yeah, all that sounds good, too. My favorite nut for coating chicken is hazelnut, but pecan would be tasty, too.

Dee | Grammy's Grid said...

YUM! Looks good and sounds tasty! Thanks so much for partying with us at the #WednesdayAIMLinkParty 31! Shared ♥

Jean | DelightfulRepast.com said...

Dee, thanks so much!

The Joy of Home with Martha Ellen said...

Jean, I like seeing this method of making Chicken Parmesan. I will be trying it! I try very hard not to throw food away as well. It makes me sad when I do! Yesterday I had some half and half that I had to pour down the drain. ♥

Jean | DelightfulRepast.com said...

Martha, thank you. I hope you like it as much as we do. I know what you mean about it making you sad to throw food away. I always think of the people who would have been so thankful to have it.

Jeanie said...

This looks like a wonderful winter dinner and good leftovers, too! We do a lot of chicken and I'm always looking for a way to spruce it up.

Thanks for coming by! I'm behind replying via email so please know it was good to "see" you!

ellen b. said...

This looks real tasty, Jean! Hope you are having a good Thursday.

Debbie - Mountain Mama said...

Chicken Parm is one of my all time favorite meals, and this looks fabulous, Jean!! I hate to waste food, I try so hard to use everything up. My daughter, on the other hand, thinks that groceries are FREE and doesn't help me one bit in my mission!!

kitty@ Kitty's Kozy Kitchen said...

The chicken Parmesan looks wonderful, Jean, and so easy with the sheet pan. You're always cooking up something tasty!

Debbie Harris said...

Well this recipe sure came at a good time! After returning home from Arizona I've been busy thinking of some delicious meals to prepare for my husband since he was on his own for two and a half weeks.
This looks wonderful!
I like the way you are changing up your recipes in a more simpler way.

Thank you for sharing with us~

Jean | DelightfulRepast.com said...

Thanks, Jeanie. Of course, the crusty exterior loses its crunch as leftovers, but it's still tasty. And reheating it on stovetop or in the oven might regain some crunch, but I've only reheated it in the microwave. So let me know!

Jean | DelightfulRepast.com said...

Thank you, Ellen. And my Thursday has turned out to be a better day than I expected!

Jean | DelightfulRepast.com said...

Thanks, Debbie. Sometimes we're on these "missions" alone! :-)

Jean | DelightfulRepast.com said...

Kitty, thanks so much!

Jean | DelightfulRepast.com said...

Thanks, Debbie! I'm glad you noticed that. You get to a point where something's gotta give, right?!

Pauline Wiles said...

I'm definitely a fan of meals where several items can roast on a sheet together. And thanks for the reminder in the comments to consider topping chicken with nuts, too!

Jean | DelightfulRepast.com said...

Thanks, Pauline. It really helps on busy days!

Sandi@ Rose Chintz Cottage said...

Oh, I love chicken parmesan! It is such a tasty dish and yours looks exceptionally delicious. I hate to waste food too for many reasons and groceries are so expensive especially here on the Island. If I can freeze it, I will so I don't have to throw it out later. Thanks for sharing another delicious recipe.

Jean | DelightfulRepast.com said...

Sandi, thanks so much. Yes, sometimes there's just a small amount of something, say tomato paste, and it's easy to think "Why bother?" but I just put it in a small ramekin or jar in the freezer, and it soon comes in very handy.

Angie Schneider said...

So good with that golden crunchy crust and cheesy topping...I am seriously drooling here, Jean.

Jean | DelightfulRepast.com said...

Thanks, Angie. I marvel every time at just how very crunchy that crust is!

Lea Ann (Cooking On The Ranch) said...

This looks delicious Jean. I need to get on the sheet pan band wagon and this looks like a great place to start.

Jean | DelightfulRepast.com said...

Thanks, Lea Ann. It took me a while to jump on it because, like you, I find no recipe is too complicated or time-consuming! :D But, yeah, I still make those, too, but not every day. We need a break once in a while!

Cranberry Morning said...

I love it that you posted this recipe, Jean. What a delicious dinner! Especially thanks for the sauce recipe.

Lauren @ My Wonderfully Made said...

Thanks for this recipe Jean. I have a few packages of bone-in breasts so I think I'll de-bone and try this recipe this week. I love the one-pan meals too!

Jean | DelightfulRepast.com said...

Thanks, Judy! I hope you and Mr C will like it!

Jean | DelightfulRepast.com said...

Lauren, thank you. I hope you like it. I really like avoiding frying whenever I can because it keeps my stove cleaner! :D

Calleen Petersen said...

Yum!

Jean | DelightfulRepast.com said...

Thanks, Calleen.

Cocoa and Lavender said...

You can be sure I will be trying this, Jean! It is really simply and is perfect for a crowd! The mayonnaise was a fun little surprise im there!

Jean | DelightfulRepast.com said...

Thanks, David. Hadn't thought of making it for a crowd, but I have a giant sheet pan that would hold at least a dozen or more. Great idea!

Marilyn @ MountainTopSpice said...

I love your precise measurements Jean, and your excellent instructions! I have not made chicken parmesan in a while, and this just sounds so good to me! I have some frozen tomatoes from my garden that I will cook down, and make into your sauce, and then do the parmesan chicken. It is always wonderful to read through your recipe, and seeing clearly each step that needs to take place, and I love your frugal ways. I hate throwing food away. Having chickens means that if anything doesn't get eaten, they most likely get it and are thankful for it. In fact, all the water from cooking veggies in is given to them too. Nothing goes to waste! Blessings and hugs :)

Shelbee On The Edge said...

Jean, your method for chicken parm looks so much easier than my tedious method that I have been using! Thank you for sharing. I am definitely trying it your way next time. Pinned to my Meal Planning Board! And I love the no waste way of doing it because you are so right, so much egg and bread crumb mixture gets thrown away in the traditional process.

Shelbee
www.shelbeeontheedge.com

Jean | DelightfulRepast.com said...

Marilyn, thank you so much. I do like to get in a plug now and then for not wasting food. I always think of the people who worked hard to produce the food and, in the case of meat, the living creature who died for it; and it just doesn't seem right to waste it! But I can't keep chickens here! :D I love that they get the veggie water, too.

Jean | DelightfulRepast.com said...

Thank you, Shelbee. I hope you'll try it soon and let me know how it turned out for you. My grandma, who went through the Great Depression, would be so proud of us for trying not to waste any food!

Susan J Meyerott, M.S. said...

Looks good, Jean--but I'll do it with thighs with skin still on! Love the push to make own breadcrumbs--will do! Sue

Tracy Albiero said...

This looks so good. I may try this next week! #trafficjam

Jean | DelightfulRepast.com said...

Thanks, Sue. Yes, I'd like it with skin-on thighs, too, but that wouldn't fly with Mr Delightful! Let me know how you like doing your own breadcrumbs. I usually use sourdough.

Jean | DelightfulRepast.com said...

Thank you, Tracy. I hope you will!

Tony Grant said...

Three things Jean.
First: this looks delicious.
Second: I must admit I love most cheeses, spoilt for choice experiencing French country markets over the years. YOU WOULD NOT BELIEVE THE NUMBER OF CHEESES EACH REGION OF FRANCE PRODUCES!!!!!!!!!! Sacre blue!! Merdre!!!!
Anyway I have stopped eating cheese. Un désastre!!!Je suis tres dégoutée. The reason. I am watching my cholesterol levels.
THIRDLY: I have just looked up what you mean by ,"sheet pan cooking." I had no idea. I have been doing this for years. Ha! Ha!

Jean | DelightfulRepast.com said...

Thanks, Tony. But "stopped eating cheese?" Hmmm. But I bet you could skip the cheese on this and drizzle on a little good extra virgin olive oil in its stead. I usually only call it a "sheet pan dinner" if the vegetables are on the pan as well OR if, as in this case, something that is usually fried is being cooked in the oven with equal results.

Louca por porcelana said...

Looks delicious!Hugs,Jean!

Jean | DelightfulRepast.com said...

Thanks, Maristella!

Daydreamer Mum said...

my daughter is going to love giving this a try!! Not only is she cooking obsessed but chicken and cheese are 2 of her favourites!!! #blogcrush

Jean | DelightfulRepast.com said...

Daydreamer, thank you so much. I hope she'll try it soon and let me know how it turned out. If she likes cooking, she should like my blog!

Phil in the Kitchen said...

That's a fine way to produce a chicken parmesan and, believe me, I really need shortcuts and easy cooking these days. I'm totally with you on the drive to get rid of food waste. I think I might be getting a bit obsessive about it. I'm wondering this evening just what I can do with a very small amount of leftover grated carrot other than compost it. I agree about making your own breadcrumbs too, although I do confess to having a pack of panko in the cupboard at all times for some recipes because I can never quite get that panko flaky crispness when I make them myself. I promise that I don't waste them, though.

Jean | DelightfulRepast.com said...

Thanks so much, Phil. About that small amount of leftover grated carrot? I'd just eat it; I eat all the little odd lots of things around here! Don't worry about being obsessive about it, I certainly don't! :D

handmade by amalia said...

Delicious. I'm a fan of simple cooking, especially when it comes with fewer dishes :-)
Amalia
xo

Kathleen Aherne said...

Jean that chicken looks absolutely delicious. I would probably do without breadcrumbs and it would be a nice low-carb dish. We will feature this post on the next Blogger's Pit Stop.
Kathleen
Blogger's Pit Stop

Thelma Alberts said...

I would love this for my dinner. I am sure this is very delicious. Thanks for sharing your recipe.

Jean | DelightfulRepast.com said...

Amalia, yes, fewer dishes! My husband is always remarking about the amount of dishwashing I create! :D

Jean | DelightfulRepast.com said...

Kathleen, thank you so much. It's an honor to be featured on Blogger's Pit Stop. Good suggestion for making it low-carb.

Jean | DelightfulRepast.com said...

Thanks, Thelma! I like that it can be assembled ahead of time.

Kitchen Riffs said...

This looks great! Love this dish. Never made it on a sheet pan -- really fun idea. Terrific post -- thanks.

Jean | DelightfulRepast.com said...

Thanks, John. It makes a lot less of a mess to clean up, too!

Lowcarb team member said...

Love Chicken and love the look of this recipe.
Many thanks Jean.

All the best Jan

Jean | DelightfulRepast.com said...

Jan, thank you so much. I love it because it's so cheesy!

~Lavender Dreamer~ said...

I love dishes that are cheesy too! And this looks wonderful! Thanks Jean for visiting me at Lavender dreams too with your encouraging words. It's been a rough week and I've appreciated all the sweet comments! Hugs, Diane

Jean | DelightfulRepast.com said...

Thank you, Diane. I'm glad that all worked out for you, and I hope there'll be no further problems.

Paula@SweetPea said...

This looks so yummy!

Paula

Jean | DelightfulRepast.com said...

Thanks you, Paula. My husband loves it and wants me to make it again soon.

Miz Helen said...

Congratulations!
Your post is on the Top Ten for Full Plate Thursday this week. Thanks so much for sharing it with us and hope you have a great week!
Miz Helen

Jean | DelightfulRepast.com said...

Thank you so much, Miz Helen! That's quite an honor among so many excellent dishes.

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