Easy Sheet Pan Chicken Parmesan Dinner
Meet the Chicken Parm Tray — a cozy, Italian-inspired meal with juicy breaded chicken, roasted broccoli florets, burst-and-simmered tomato sauce, and a melty mozzarella finish — all cooked together on one pan for weeknight ease. Plus, serve it with a speedy mini tiramisu for the perfect finish.
Some dinners surprise you — not because they’re complicated, but because they deliver way more flavor and fun than you expect from something this easy. In fact, this easy, sheet pan Chicken Parmesan dinner did exactly that. I wanted an Italian-leaning, comfort-forward dinner that still felt bright and fresh, while keeping it true to the vibe of the Tray Chic Series: minimal dishes, maximum payoff, and every element built right on the same sheet pan.
Yes — even the tomato sauce.
Meanwhile, what came out of the oven was a full chicken parm plate: crispy panko chicken with melty fresh mozzarella, golden fingerling potatoes, charred broccoli, and a jammy roasted tomato sauce made in a simple foil envelope. My family absolutely raved — clean plates, second helpings, and immediate “please make this again” energy.
Overall, it’s one of those weeknight meals that looks styled straight from the oven, comes together effortlessly, and tastes like much more work than it really is.
Table of Contents – Quick Links
- Right to the Recipe Card
- About the Tray Chic Series – TV Dinners Reimagined
- Shop the Tools and Trays Featured in this Series
About the Components
Ingredients and Instructions
- Ingredients : Main Dish and Sides
- Instructions : Main Dish and Sides
- Ingredients: Dessert
- Instructions: Dessert
The Main Event: Easy Sheet Pan Chicken Parmesan with Jammy Tomato Sauce
This crispy chicken parm starts with a light panko coating that bakes into a golden crust — no frying, no mess.
The magic is the jammy, garlicky tomato sauce roasted right alongside it in a simple foil envelope. Then, it gets spooned over the chicken while everything is still hot, then topped with fresh mozzarella pearls that soften into creamy pockets. Finally, an extra sprinkle of grated and Parmesan and a few basil leaves on top make it feel bright, fresh, and dinner-party worthy.
The Sides: Roasted Seasoned Fingerling Potatoes
These tiny fingerlings roast up beautifully in the corner of the sheet pan — tender in the center with caramelized, golden-brown edges.
Plus, a sprinkle of parmesan gives them that salty, savory finish that plays perfectly with the chicken parm.
Broccoli
The broccoli roasts quickly and gets just the right amount of char without losing its bright green color. In addition, a little olive oil, salt, and garlic are all it needs. Together with the fingerlings, it brings freshness and balance to the plate, adding a crisp-tender bite that keeps the whole meal from leaning too heavy.
Mini Tiramisu Cups
For dessert, these mini tiramisu cups come together in minutes — a quick mix of espresso-soaked ladyfingers and mascarpone cream layered into silicone cups.
Plus, they’re creamy, cute, and no-bake, making them the perfect sweet finish to this Italian-inspired tray dinner without adding a single dirty pan.
Shop Modern TV Dinner Essentials
These are a few of my favorite pieces that bring Tray Chic dinners to life — from the sheet pans to the trays that make serving feel nostalgic yet elevated. In addition, they’re as functional as they are fun to use.
These divided baking trays make sheet pan meals super easy!
These divided + durable stoneware trays make meals extra fun.
Silicon inserts are perfect for baking desserts and inserting into trays.
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Ingredients for Main Dish and Sides
CHICKEN PARMESAN
- 2 chicken breasts sliced in half (4 pieces)
- Plain panko
- Parmesan (finely grated)
- Oregano (dried)
- Garlic Powder
- Olive Oil
- Salt | Pepper
- Egg (Large)
- Grape Tomatoes
- Tomato Paste
- Garlic
- Basil (Fresh)
- Fresh Mozzarella Pearls
ROASTED BROCCOLI
- Broccoli Crowns
- Olive Oil
- Garlic Powder
- Lemon Zest
- Salt and Pepper
ROASTED POTATOES
- Small fingerlings (halved or quartered)
- Parmesan (finely grated)
- Garlic powder
- Salt and Pepper
- Olive Oil
- Parsley (Finely cut)
Step-by-Step Instructions | Main & Sides
1. SEASON AND ROAST POTATOES:
1.) First, preheat oven to 425°F. 2) Then, cut fingerlings lengthwise in half or quarters, depending on size. 3) Next, toss potatoes with olive oil, parmesan, garlic powder, salt, pepper. 4) Then, spread cut-side down in their tray section. 5) Finally, place in oven for 10 minutes.
2) PREP CHICKEN:
1) After that, and while potatoes are roasting, mix an egg in one bowl and combine panko mixture in another.
2) Following that step, season chicken on both sides with salt and pepper. 3) Next, Coat chicken in egg → panko/parm/herb mixture. 4) Finally, lightly oil the tray section where chicken will sit.
(3) ADD CHICKEN AND TOMATOES TO PAN:
1) First, Remove potatoes from the oven and add chicken to the center spot of the pan. 2) Then, create a small square “bowl” out of aluminum foil and nestle it into the corner of the baking pan.
4) PREPARE ROASTED TOMATO SAUCE:
1) First, mix halved grape tomatoes + minced garlic + olive oil + pinch of red pepper flakes together and put in the aluminum foil bowl. Next, ensure the sides are tight so the liquid doesn’t leak on the tray. 2) Then, put pan back in the oven for 15 minutes.
5) PREPARE BROCCOLI AND TOMATO SAUCE:
1) First, toss broccoli with olive oil, garlic powder, salt, and pepper. 2) Then, remove tray from the oven after the 15 minutes. After that, add broccoli to the final spoon on the tray, next to the tomato sauce aluminum foil bowl. 3) Next, with the back of a spoon, crush the tomatoes, add tomato paste and stir in to the tomato mixture. 4) Finally, place back in the oven for 10 -12 minutes, until the chicken reaches 165°F.
6) ADD TOMATO SAUCE AND CHEESE:
1) First, remove pan, spoon tomato sauce on chicken. Then, dispose of aluminum bowl. 2) Next, dot the chicken breasts with fresh mozzarella pearls. 3) Then, put the tray back in the oven for 1-2 minutes. 4) Next, remove from oven and sprinkle with parmesan and basil. Finally, keep warm until ready to serve.
Dessert: Mini Tiramisu Ingredients
- Ladyfingers (about 6-8)
- Espresso or strong coffee (You can use diluted espresso powder)
- Heavy Cream
- Marscapone
- Granulated Sugar
- Unsweetened cocoa powder
- Mini chocolate chips or chocolate shavings (optional)
Step-by-Step Instructions : Mini Tiramisu
CREATE CREAM FILLING: 1) First, whip heavy cream to soft peaks. 2) Then, fold in marscapone with the cream and vanilla and set aside.
DIP LADYFINGERS AND ASSEMBLE: 1) First, cut ladyfingers into small pieces that will fit in your mini silicon cup or container. Next, quickly dip in the coffee quickly on both sides, then place in the bottom of your cup. 2) After that, using pastry bag or spoon layer cream on top of soaked ladyfinger layer. Subsequently, repeat again if space permits. 3) Finally, using a fine sieve sprinkle cocoa powder on top and add some chocolate shavings or chips to finish.
If you like this recipe, check out “The Turkey Tray”
The Turkey Tray launched the TRAY CHIC Series just in time for Thanksgiving. Herbed meatloaf with dried cranberries and a tangy ketchup-cranberry glaze meets creamy garlic mash, maple roasted carrots, cranberry compote and a perfectly portioned no-bake pumpkin mousse tart. Check out this easy, convenient sheet pan meal.
-Easy Sheet Pan Chicken Parmesan
Easy Sheet Pan Chicken Parmesan Dinner
A cozy, Italian-inspired sheet-pan dinner where everything—crispy panko-parmesan chicken, golden roasted potatoes, tender broccoli, and a fresh burst-tomato sauce—cooks together on one pan. Finish each cutlet with melty mozzarella and basil, and round out the meal with speedy, no-bake mini tiramisus.
Ingredients
CHICKEN
- 1–2 Tbsp olive oil (for tray + drizzling)
- Salt & pepper, to season
- 1 cup plain panko (for breading)
- ½ cup finely grated Parmesan (for breading)
- 1 tsp dried oregano
- ½ tsp garlic powder (for breading)
- 1 large egg, beaten
- 1–2 Tbsp olive oil (for tray + drizzling)
- Salt & pepper, to season
- 1 pint grape tomatoes, halved
- 2–3 garlic cloves, minced
- 1 Tbsp olive oil (for tomatoes)
- Pinch red pepper flakes (optional, from earlier step)
- 1 Tbsp tomato paste
- ½ cup fresh mozzarella pearls
- Fresh basil, chiffonade for topping
- Extra Parmesan for finishing
Roasted Broccoli
- 2 broccoli crowns, cut into florets
- 1–2 Tbsp olive oil
- ½ tsp garlic powder
- Salt & pepper
- Zest of ½ lemon
Roasted Fingerling Potatoes
- 1 lb small fingerling potatoes, halved or quartered
- 1–2 Tbsp olive oil
- ¼ cup finely grated Parmesan
- ½ tsp garlic powder
- Salt & pepper
- 1–2 Tbsp chopped parsley (for finishing)
Mini Tiramisu
- 6–8 ladyfingers
- ½ cup espresso or strong coffee (made with espresso powder)
- ½ cup heavy cream
- ½ cup mascarpone
- 1–2 Tbsp granulated sugar
- Unsweetened cocoa powder, for dusting
- Mini chocolate chips or shaved chocolate (optional)
Instructions
Main Meal (Chicken, Potatoes & Broccoli)
1. Season & Roast the Potatoes
- Preheat oven to 425°F.
- Slice fingerlings in half or quarters.
- Toss with olive oil, Parmesan, garlic powder, salt, and pepper.
- Spread cut-side down in their section of a large sheet pan.
- Roast for 10 minutes.
2. Prep the Chicken
- While potatoes roast, whisk the egg in one bowl.
- In another bowl, combine panko, Parmesan, oregano, garlic powder, salt, and pepper.
- Season chicken on both sides.
- Dip each piece in egg → then panko mixture, pressing to coat.
- Lightly oil the center section of the sheet pan for the chicken.
3. Add Chicken & Build the Tomato Sauce
- Remove potatoes from oven. Add the breaded chicken pieces to the middle of the pan.
- Form a small aluminum-foil “bowl” and nestle it into a corner of the pan.
- Toss grape tomatoes with minced garlic, olive oil, and a pinch of red pepper flakes; place in the foil bowl.
- Return the pan to the oven for 15 minutes.
4. Add Broccoli & Finish the Tomato Sauce
- Toss broccoli with olive oil, garlic powder, salt, and pepper.
- After the 15 minutes, remove the pan and add broccoli to the last open section.
- Use a spoon to gently crush the roasted tomatoes; stir in the tomato paste.
- Return the pan to the oven for 10–12 minutes, until chicken reaches 165°F.
5. Add Sauce & Cheese
- Remove pan from the oven and spoon the tomato sauce over each chicken piece. Discard the foil bowl.
- Dot chicken with mozzarella pearls.
- Return to oven for 1–2 minutes to melt.
- Finish with extra Parmesan and fresh basil. Keep warm until serving.
Mini Tiramisu (Dessert)
Make the Cream
- Whip heavy cream with a bit of sugar to soft peaks.
- Fold in mascarpone and a splash of vanilla. Set aside.
Dip & Assemble
- Cut ladyfingers into pieces sized for your mini silicone cups or jars.
- Quickly dip each piece in espresso/coffee—just a fast dunk on each side.
- Lay soaked ladyfingers in the bottom of each cup.
- Add a layer of cream. Repeat if space allows.
- Dust with cocoa powder and finish with chocolate chips or shavings.