Baked Sheet Pan Chicken Parmesan with Roasted Italian Potatoes: Your Ultimate One-Pan Dinner

Imagine a hearty, flavorful Italian-American classic, reimagined for ultimate convenience without sacrificing any of its irresistible taste. This Baked Sheet Pan Chicken Parmesan, perfectly paired with savory Roasted Italian Potatoes, is exactly that. It’s not just a meal; it’s a culinary triumph that brings crispy, tender chicken, rich marinara, and melted mozzarella together on a single pan, alongside deliciously seasoned potatoes. Say goodbye to multiple pots and pans, and hello to an effortless, satisfying dinner that the whole family will adore.

The Magic of Sheet Pan Dinners: Efficiency Meets Flavor

In today’s fast-paced world, finding a meal that’s both delicious and easy to clean up feels like striking gold. That’s where the magic of sheet pan dinners comes in! Over the years, I’ve become a devoted enthusiast of this cooking method for its sheer simplicity and fantastic results. The beauty of a sheet pan meal lies in its efficiency: a minimal amount of preparation, everything tossed onto a single baking sheet, and then into the oven. The result? A perfectly cooked main course and a delightful side dish, all ready at the same time, significantly reducing your post-dinner cleanup. It’s a true weeknight warrior, allowing you more time to relax and less time scrubbing dishes.

Chicken Parmesan Reimagined: Crispy, Cheesy Perfection

Chicken Parmesan is a beloved comfort food, traditionally featuring breaded and fried chicken cutlets smothered in marinara sauce and mozzarella, then baked until bubbly. While undeniably delicious, the frying step can be messy and time-consuming. Our sheet pan version eliminates the need for deep frying, offering a healthier, less greasy alternative without compromising on that coveted crispy texture. The chicken breasts are beautifully coated in a seasoned Panko breadcrumb mixture, baked to a golden crisp, then crowned with rich marinara and a generous layer of melted mozzarella and Parmesan cheese. Each bite delivers that classic combination of crunchy exterior, juicy chicken, tangy sauce, and gooey cheese that makes Chicken Parmesan a perpetual favorite.

Roasted Italian Potatoes: The Ideal Complement

What makes this sheet pan meal truly complete are the accompanying Roasted Italian Potatoes. These aren’t just any potatoes; baby yellow potatoes are sliced, tossed in melted butter, Italian seasoning, and garlic salt, then roasted alongside the chicken. As they bake, they develop a wonderfully crispy exterior and a tender, fluffy interior, absorbing all the aromatic flavors of the Italian herbs. Their earthy richness and savory seasoning provide the perfect balance to the tangy marinara and cheesy chicken, making every forkful a harmonious blend of textures and tastes. It’s a full, balanced meal right off one pan, requiring minimal effort but delivering maximum flavor.

What to Serve Alongside Your Sheet Pan Delight?

While this Sheet Pan Chicken Parmesan with Roasted Italian Potatoes is a complete meal on its own, a little something extra can elevate the dining experience. For a light and refreshing contrast, a simple green salad is always a fantastic choice. You can easily pick up one of those convenient bagged salads from the grocery store – another quick shortcut that I personally love and often utilize! If you prefer something heartier, a loaf of frozen garlic bread can be popped into the oven alongside your chicken and potatoes during the last 10-15 minutes of cooking. The aroma of toasted garlic bread filling your kitchen is simply divine, and it’s perfect for soaking up any extra marinara sauce. For those who enjoy an extra dose of vegetables, consider adding some quickly roasting broccoli florets or asparagus spears to the sheet pan during the final 15 minutes of baking.

Essential Ingredients for Your Sheet Pan Masterpiece

Gathering your ingredients is the first step to creating this incredibly satisfying meal. You’ll find most of these staples readily available at your local grocery store. For the best results, opt for fresh, high-quality ingredients, as they truly make a difference in the final flavor profile.

For the Chicken Parmesan:

• Boneless, Skinless Chicken Breasts: We recommend 4 medium-sized breasts, about 1.5 to 2 pounds total. Pounding them slightly to an even thickness (about 3/4 inch) ensures uniform cooking.
• Large Egg: Acts as the binder for the breading, helping the Panko adhere beautifully.
• Panko Bread Crumbs: The secret to that extra-crispy, golden crust. Panko crumbs are lighter and flakier than traditional breadcrumbs, providing superior crunch.
• Grated or Shredded Parmesan Cheese: Adds a salty, nutty depth of flavor to the breading and a classic Italian touch. Freshly grated is always best.
• Italian Seasoning: A fragrant blend of dried herbs like oregano, basil, thyme, and rosemary, providing an authentic Italian essence.
• Garlic Salt: A convenient way to add both garlic flavor and seasoning to your breading. Adjust to your taste, keeping in mind the salt content.
• Marinara Sauce: Choose your favorite good-quality marinara sauce. A rich, flavorful sauce is key to delicious Chicken Parmesan. About 1 cup will be enough.
• Shredded Mozzarella Cheese: The star of the show for that irresistible gooey, melted topping. Low-moisture, part-skim mozzarella works perfectly.

For the Roasted Italian Potatoes:

• Baby Yellow Potatoes: Approximately 1.5 pounds, sliced in half. Their small size and thin skin make them ideal for roasting, and they cook quickly and evenly.
• Melted Butter: Two tablespoons of unsalted butter, melted, will coat the potatoes beautifully, helping them crisp up and ensuring the seasonings stick.
• Italian Seasoning: A second dose of this versatile herb blend for the potatoes, tying the flavors of the whole dish together.
• Garlic Salt: To perfectly season your potatoes, enhancing their natural sweetness and complementing the chicken.

Step-by-Step Guide: Crafting Your Sheet Pan Chicken Parmesan with Roasted Italian Potatoes

Get ready to create a mouthwatering meal with minimal fuss. Follow these detailed steps for a perfect sheet pan dinner every time.

Step 1: Prepare Your Oven and Sheet Pan. Preheat your oven to 400°F (200°C). This ensures the oven is hot enough for proper crisping and cooking from the start. For the easiest cleanup, lightly spray a large baking sheet with nonstick cooking spray or line it with nonstick aluminum foil or parchment paper. This simple step will save you time and effort later.

Step 2: Prepare the Chicken Breading Station. Begin by patting your boneless, skinless chicken breasts completely dry with a paper towel. This is a crucial step for achieving a truly crispy breading. In a wide, shallow bowl, whisk the large egg thoroughly with a fork. In a separate shallow bowl, combine the Panko breadcrumbs, grated or shredded Parmesan cheese, Italian seasoning, and garlic salt. Mix these dry ingredients well to ensure even distribution of flavors.

Step 3: Bread the Chicken. Take one chicken breast and first dip it into the whisked egg, ensuring it’s fully coated. Lift the chicken, allowing any excess egg to drip off. Then, transfer the chicken into the Panko breadcrumb mixture. Gently pat the breadcrumbs onto both sides of the chicken, ensuring a thick, even coating. The more firmly you pat, the better the coating will adhere, resulting in a crispier crust.

Step 4: Arrange Chicken on the Sheet Pan. Repeat the breading process with the remaining chicken breasts. Once coated, carefully place each prepared chicken breast onto the baking sheet, ensuring they are spaced out evenly to allow for proper air circulation and crisping. Avoid overcrowding the pan, as this can steam the chicken instead of baking it to a golden brown.

Step 5: Prepare and Place the Potatoes. In a medium-sized, microwave-safe bowl, melt the butter in the microwave until fully liquid. Add your sliced baby potatoes to the melted butter and toss thoroughly until every piece is coated. Season the potatoes generously with Italian seasoning and garlic salt, stirring again to ensure all surfaces are evenly seasoned. Now, arrange the seasoned potatoes onto the same baking sheet, layering them around the chicken breasts. Try to create a single layer for the potatoes for even roasting, if possible, but a little overlap is fine.

Step 6: Bake to Perfection. Place the baking sheet into your preheated oven and bake for approximately 25-30 minutes. The exact baking time may vary depending on the thickness of your chicken breasts and the size of your potatoes. To ensure the chicken is safely cooked, it should reach an internal temperature of 165°F (74°C) when measured with a meat thermometer at its thickest part. The potatoes should be tender and lightly browned.

Step 7: Add Marinara and Cheese, Then Broil. Once the chicken is cooked through and the potatoes are tender, carefully remove the sheet pan from the oven. Now, it’s time for the classic Parmesan topping! Spoon about ¼ cup of marinara sauce evenly over the top of each piece of chicken. Then, generously top each sauced chicken breast with approximately ¼ cup of shredded mozzarella cheese. Turn on your oven’s broiler setting.

Step 8: Finish Under the Broiler. Place the sheet pan back into the oven, positioning it about 3-4 inches away from the broiler element. Broil for 2-4 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden brown. This step is crucial for that classic cheesy finish. IMPORTANT NOTE: Do NOT walk away from your oven while the broiler is on. Food can go from perfectly golden to completely burned in a matter of seconds. Keep a close eye on it!

Once the cheese is perfectly melted, remove the sheet pan from the oven and serve immediately. Enjoy your fantastic, homemade Sheet Pan Chicken Parmesan with Roasted Italian Potatoes!

Serving Suggestions & Exciting Variations

This recipe is incredibly versatile! Here are some ideas to customize your meal:

• Add More Veggies: Toss broccoli florets, bell pepper strips, or zucchini slices with a little olive oil and Italian seasoning onto the sheet pan during the last 15-20 minutes of baking.
• Spicy Kick: Stir a pinch of red pepper flakes into your marinara sauce for a little heat.
• Herb Boost: Garnish the finished dish with fresh chopped basil or parsley for a burst of fresh flavor and color.
• Potato Variations: Experiment with different potato types like sweet potatoes (cut smaller), or add herbs like rosemary or thyme to the potato seasoning. A sprinkle of paprika can also add color and mild flavor.
• Cheese Please: Beyond mozzarella, try a blend with provolone or fontina for a richer, more complex cheesy topping.
• Lemon Zest: A squeeze of fresh lemon juice over the finished chicken or potatoes can brighten all the flavors.

Pro Tips for the Perfect Sheet Pan Experience

• Don’t Overcrowd the Pan: This is arguably the most important tip for sheet pan meals. Give your chicken and potatoes space to breathe. If the pan is too crowded, ingredients will steam instead of roast, leading to soggy results. Use two sheet pans if necessary.
• Even Sizing: Cut your potatoes to roughly the same size so they cook uniformly. For the chicken, if breasts are very thick, slice them in half horizontally to create thinner cutlets, or pound them to an even thickness.
• Monitor Broiling Closely: As mentioned in the instructions, broilers are powerful. Keep a vigilant eye on your chicken during this stage to prevent burning the cheese.
• Internal Temperature is Key: Always use a meat thermometer to ensure your chicken reaches a safe internal temperature of 165°F (74°C). This guarantees food safety and perfectly cooked, juicy chicken.
• Easy Cleanup: Don’t skip lining your baking sheet with foil or parchment paper. It makes cleanup a breeze!
• Preheat Properly: A hot oven ensures that your ingredients start cooking immediately, leading to better browning and crisping.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about this delicious sheet pan meal:

• Can I prepare parts of this meal ahead of time? Yes! You can bread the chicken a few hours in advance and store it on a plate covered with plastic wrap in the refrigerator. You can also slice and season the potatoes ahead of time and keep them in an airtight container in the fridge. This makes assembly even quicker on busy weeknights.
• Can I freeze leftover Sheet Pan Chicken Parmesan? While it’s best enjoyed fresh, you can freeze individual portions of cooked chicken Parmesan (without the potatoes, as potatoes tend to get mushy when frozen and reheated). Allow the chicken to cool completely, then wrap tightly in plastic wrap and aluminum foil, or place in freezer-safe containers. Reheat in the oven until warmed through.
• How long do leftovers last in the refrigerator? Cooked Sheet Pan Chicken Parmesan and potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
• What kind of chicken breasts are best for this recipe? Boneless, skinless chicken breasts are ideal. If they are very thick, consider slicing them horizontally to create thinner cutlets or pounding them lightly to about ¾-inch thickness. This ensures they cook evenly and quickly alongside the potatoes.
• Can I use regular breadcrumbs instead of Panko? Yes, you can. However, Panko breadcrumbs provide a significantly crispier texture, which is a hallmark of good Chicken Parmesan. If using regular breadcrumbs, you might get a slightly softer crust.

Craving More Easy & Delicious Recipes?

If you loved the simplicity and flavor of this sheet pan dinner, you’re in luck! Here are some other fantastic recipes to add to your repertoire:

• Chicken Parmesan Casserole
• Chicken Parmesan Meatballs
• Homemade Chicken Parmesan (fried)
• Chicken Parmesan Cups
• Pepperoni Chicken
• Kielbasa Sheet Pan Meal
• Ham Steak Sheet Pan Meal
• Sheet Pan Garlic Parmesan Chicken (For Two)
• Sheet Pan Greek Chicken Dinner
• BBQ Chicken Sheet Pan Dinner
• Sheet Pan Sausage and Gnocchi
• Sheet Pan Sausage and Peppers
• Sheet Pan Pork Chop Meal
• Sheet Pan Turkey Dinner
• Sheet Pan Garlic Butter Chicken
• Sheet Pan Creamy Garlic Chicken
• Sheet Pan Lasagna
• Sheet Pan Beef Fajitas
• Sheet Pan Chicken Quesadillas
• Sheet Pan Beef Quesadillas
• Sheet Pan Nachos
• 30 Chicken Breast Recipes

Sheet Pan Chicken Parmesan with Roasted Italian Potatoes

This Baked Sheet Pan Chicken Parmesan with Roasted Italian Potatoes is a complete meal in one! Enjoy crispy, oven-baked chicken, rich marinara sauce, and melted cheese, all alongside perfectly seasoned and roasted potatoes. A truly simple and satisfying dinner.

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Servings:
4

Author:
Brandie Skibinski

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 large egg
• 1 cup panko bread crumbs
• ½ cup grated or shredded Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic salt
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese

For the potatoes:

• 1.5 pounds baby potatoes, sliced in half
• 2 Tablespoons melted butter
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic salt

Instructions

1. Preheat oven to 400°F (200°C). Lightly spray a large baking sheet with nonstick cooking spray or cover with nonstick aluminum foil or parchment paper for easier cleanup.
2. Pat the chicken dry with a paper towel. In a wide, shallow bowl, whisk the egg with a fork. In a separate shallow bowl, combine the Panko breadcrumbs, Parmesan cheese, Italian seasoning, and garlic salt.
3. First, dip each chicken breast into the whisked egg, ensuring it’s fully coated.
4. Then, dip the chicken into the crumb mixture, patting gently to help the coating stick to the chicken.
5. Repeat this process for all remaining chicken breasts and place the prepared chicken onto the baking sheet, ensuring even spacing.
6. In a medium-sized, microwave-safe bowl, melt the butter in the microwave. Toss the sliced baby potatoes into the melted butter and coat thoroughly. Season the potatoes with Italian seasoning and garlic salt. Stir to ensure all potatoes are evenly coated.
7. Place the seasoned potatoes onto the same baking sheet, arranging them around the chicken. Try to spread them in a single layer for optimal roasting.
8. Bake the chicken and potatoes for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and lightly browned.
9. Once the chicken is cooked, remove the sheet pan from the oven. Turn on your oven’s broiler. Spoon approximately ¼ cup of marinara sauce on top of each piece of chicken, then top with ¼ cup of shredded mozzarella cheese.
10. Place the sheet pan under the broiler (about 3-4 inches away from the heat element) and broil until the cheese is melted, bubbly, and lightly golden. Note: It’s super important to watch your oven closely when the broiler is on. Things can burn very quickly if left unattended.

Course:
Main Course

Cuisine:
American, Italian-American

Nutrition Information (Estimated)

Calories: 670kcal | Carbohydrates: 46g | Protein: 66g | Fat: 23g | Sodium: 2103mg | Fiber: 6g | Sugar: 5g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.