Print

Easy Sheet Pan Chicken Parmesan Dinner

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

  • Author: Family Tree Foodie

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

  1. Preheat oven to 425°F.
  2. Slice fingerlings in half or quarters.
  3. Toss with olive oil, Parmesan, garlic powder, salt, and pepper.
  4. Spread cut-side down in their section of a large sheet pan.
  5. Roast for 10 minutes.

2. Prep the Chicken

  1. While potatoes roast, whisk the egg in one bowl.
  2. In another bowl, combine panko, Parmesan, oregano, garlic powder, salt, and pepper.
  3. Season chicken on both sides.
  4. Dip each piece in egg → then panko mixture, pressing to coat.
  5. Lightly oil the center section of the sheet pan for the chicken.

3. Add Chicken & Build the Tomato Sauce

  1. Remove potatoes from oven. Add the breaded chicken pieces to the middle of the pan.
  2. Form a small aluminum-foil “bowl” and nestle it into a corner of the pan.
  3. Toss grape tomatoes with minced garlic, olive oil, and a pinch of red pepper flakes; place in the foil bowl.
  4. Return the pan to the oven for 15 minutes.

4. Add Broccoli & Finish the Tomato Sauce

  1. Toss broccoli with olive oil, garlic powder, salt, and pepper.
  2. After the 15 minutes, remove the pan and add broccoli to the last open section.
  3. Use a spoon to gently crush the roasted tomatoes; stir in the tomato paste.
  4. Return the pan to the oven for 10–12 minutes, until chicken reaches 165°F.

5. Add Sauce & Cheese

  1. Remove pan from the oven and spoon the tomato sauce over each chicken piece. Discard the foil bowl.
  2. Dot chicken with mozzarella pearls.
  3. Return to oven for 1–2 minutes to melt.
  4. Finish with extra Parmesan and fresh basil. Keep warm until serving.

Mini Tiramisu (Dessert)

Make the Cream

  1. Whip heavy cream with a bit of sugar to soft peaks.
  2. Fold in mascarpone and a splash of vanilla. Set aside.

Dip & Assemble

  1. Cut ladyfingers into pieces sized for your mini silicone cups or jars.
  2. Quickly dip each piece in espresso/coffee—just a fast dunk on each side.
  3. Lay soaked ladyfingers in the bottom of each cup.
  4. Add a layer of cream. Repeat if space allows.
  5. Dust with cocoa powder and finish with chocolate chips or shavings.

Find it online: https://familytreefoodie.com/easy-sheet-pan-chicken-parmesan/

Scroll To Top