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30-Minute Sheet Pan Chicken Parm & Veggies

Breaded chicken cutlets baked crisp on a sheet pan (no frying) with roasted vegetables, marinara, and melted mozzarella — 30 minutes, about 60g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb boneless, skinless chicken breasts 3 large, pounded to 1/2-inch cutlets
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/3 cup grated parmesan cheese plus more for serving
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper divided
  • 2 tbsp olive oil plus more for the pan
  • 1 medium zucchini cut into half-moons
  • 1 red bell pepper cut into strips
  • 1 pint cherry tomatoes
  • 1 small red onion cut into wedges
  • 1 1/2 cups marinara sauce
  • 1 cup shredded low-moisture mozzarella
  • 1/4 cup fresh basil torn, plus more for serving
  • Crushed red pepper flakes optional, for serving
  • Cooked spaghetti or crusty bread for serving

Equipment

  • Large rimmed sheet pan (18x13-inch)
  • Foil or parchment paper
  • Meat mallet or heavy rolling pin
  • Three shallow dishes for breading
  • Instant-read thermometer

Method
 

  1. Brush a foil-lined sheet pan generously with olive oil. Lay the breaded cutlets in a single layer on one side — leave space between them; crowding is what keeps breading from crisping. Toss the zucchini, bell pepper, tomatoes, and red onion with the 2 tablespoons olive oil, remaining salt and pepper, and spread them on the other side of the pan.
  2. Roast at 425°F until the cutlets are set and golden underneath and the vegetables are starting to soften and char at the edges, about 10 minutes.
  3. Spoon about 1/4 cup marinara over each cutlet, then scatter the mozzarella evenly over the top. Leave the vegetables uncovered so they keep roasting.
  4. Return the pan to the oven until the cheese is melted and bubbly and the thickest cutlet reads 165°F internally, about 6 minutes.
  5. Let the pan rest 2 minutes so the cheese sets and the cutlets stay juicy when served.
  6. Shower with torn basil, extra parmesan, and red pepper flakes if you like. Serve over cooked spaghetti with the roasted vegetables spooned alongside, or with crusty bread for scooping up the extra marinara.

Notes

Food safety: chicken must reach 165°F internally at the thickest point of the largest cutlet. No frying — the breading crisps on a hot oiled sheet pan at 425°F. Don’t crowd the pan; sauce the chicken only, not the vegetables. Leftovers 4 days refrigerated / 3 months frozen; reheat in the oven to keep the coating crisp. Protein ~60g/serving estimated from USDA FoodData Central; not lab-tested.