This Sheet Pan Chicken Parmesan without the Breading is a super fast and lighted up weeknight version of chicken parmesan. Bake it with your favorite roasted veggie on one pan for a gluten free meal or add some pasta or toasted bread for the carb lovers in your house. This whole meal comes together with less than 10 ingredients and only 10 mins of hands on time!
About half of the ingredients are staples:
- salt
- pepper
- olive oil
- parmesan cheese
All you need to purchase:
- Boneless skinless chicken breasts
- Broccoli
- Part Skim Mozzarella
- Tomato Sauce – we enjoy this one and this one (may be a pantry staple too!)
This Sheet Pan Chicken Parmesan without the Breading is so easy. Just drizzle olive oil, salt and pepper on the chicken then top with sauce and cheese. Then toss the broccoli with olive oil, salt and parmesan cheese, cover and pop it in the oven!
I love this because everyone eats the same meal the same way and of course my favorite part is the easy one pan clean up! Making pasta with it would add another pan, which is why I prefer to serve it with my weekly sourdough. If you are looking for more of my sheet pan recipes you can check them out here.
Ingredients
- 2 lbs of boneless skinless chicken breasts
- 1 lb chopped broccoli or other favorite roasted vegetable
- 2 tbsp olive oil divided
- 1 1/2 tsp salt divided
- 1/2 tsp pepper
- 5 tbsp tomato sauce
- 1 cup shredded part skim mozzarella cheese
- 2 tbsp parmesan cheese divided
Instructions
- Preheat your oven to 425 and either spray or line an 11x17 sheet pan with parchment paper
- Arrange your chicken on part of your pan and then add the broccoli to the remaining portion of the pan
- Drizzle or brush the chicken with 1 tbsp of olive oil and then sprinkle with 1 tsp of salt and 1/2 tsp of pepper
- Spread the sauce on top the chicken and the sprinkle with the shredded cheese and 1 tbsp of parmesan cheese
- Drizzle the remaining tbsp of olive oil, 1/2 tsp of salt and 1 tbsp of parmesan cheese onto the broccoli and toss to coat
- Cover with foil and bake for 15 minutes on the bottom rack
- Uncover and bake for an additional 10 minutes (or until the chicken registers 165) on the top rack
- Let cool for 5 minutes before serving
