Go Back
Sheet Pan Chicken Parmesan on a plate
Rachel Kim

Sheet Pan Chicken Parmesan

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets 5 oz each and 1/2 inch thick
  • 12 oz green beans trimmed and dried
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1 tbsp water for egg wash
  • 3/4 cup panko breadcrumbs
  • 1/3 cup finely grated Parmesan
  • 2 tbsp olive oil divided
  • 1/2 tsp dried oregano
  • 1/2 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1/2 cup thick marinara sauce
  • 3 oz low-moisture mozzarella grated

Method
 

  1. Heat oven to 425°F; foil-line 18-by-13-inch rimmed sheet. Toss beans with 1 tablespoon oil and 1/4 teaspoon salt; spread along edges.
  2. Put flour in shallow dish, egg beaten with measured water in another, and panko mixed with Parmesan, oregano, and remaining oil in a third.
  3. Season chicken with remaining salt and pepper. Lightly flour, dip in egg, and press into crumbs; arrange in open pan spaces.
  4. Roast 15 minutes; top each cutlet with 2 tablespoons marinara and evenly divided mozzarella.
  5. Roast 4 to 6 minutes more until chicken reaches 165°F, cheese melted, and beans tender. Serve 1 cutlet with one-quarter beans per portion.