Chicken Parm isn’t a super complicated recipe but I understand why my mom wouldn’t want to make it in our house. The process of breading the chicken, frying in oil and finishing everything in the oven was an exhausting feat, especially when feeding seven to ten people.
So when I developed this recipe, I was really trying to come up with a way for parents everywhere, just like my mom, to make chicken Parm all in one place. This sheet pan Parm skips the frying step and adds roasted garlic bread and broccoli to make it a complete meal with very little cleanup. Plus, it’s a healthier way to enjoy everyone’s favorite Italian-American dish.
- 1 bunch broccoli (about 1 pound), cut into florets
- 8 to 10 whole cloves garlic, in their skins
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 (4-ounce) chunk Parmigiano-Reggiano cheese, cold
- 2/3 cup all-purpose flour
- 1 tablespoon garlic powder
- 2 large eggs
- 1 cup panko bread crumbs
- 2 (5- to 6-ounce) boneless, skinless chicken breasts
- 1 stick unsalted butter, room temperature
- 1/2 loaf bread (ciabatta, French, sourdough or whatever you have on hand)
- 1 (24-ounce) jar tomato sauce
- 1 (8-ounce) ball fresh mozzarella, cut into 1/2-inch thick slices
- Fresh basil or parsley, finely chopped, for garnish
1. Preheat the oven to 425°F. Line a baking sheet with tin foil. Add broccoli and garlic cloves and coat with olive oil. Season generously with salt and pepper. Push the broccoli and garlic around the edges of the baking sheet, leaving a large circle in the center of the sheet tray for the chicken cutlets.
2. In a food processor, cut the Parmesan into chunks, saving the rind for another use. Blend the Parmesan cheese until it resembles bread crumbs. (You can buy pre-ground if you want but it tends to have additives, so I prefer a chunk. Chunks of cheese also have a longer shelf life.)
3. Set up a breading station with 3 shallow bowls or pie plates. Combine flour, garlic powder and a healthy crack of pepper in the first dish. Crack two eggs into the second dish and whisk together with 2 tablespoons of water. Combine panko with 1/2 cup Parmesan cheese in the third dish and mix to combine.
4. Pat chicken breasts dry. Using your non-dominant hand, press down on one chicken breast and using a sharp knife parallel to the cutting board, slice the breast in half. Repeat with remaining chicken breasts and set aside. You should be left with 4 cutlets of chicken.
5. Season chicken breasts with kosher salt on both sides. Working in an assembly line, place the chicken into the flour mixture, then the egg mixture and finally the panko mixture. Set in the middle empty space of the baking sheet.
6. Place in the oven and bake for 15 minutes, tossing the broccoli and garlic halfway through to ensure even cooking.
7. Remove garlic cloves from the oven, peel, chop and add to butter. Season with kosher salt and freshly ground black pepper. Add in 1/4 cup Parmesan cheese and mix to combine. Spread onto bread and add to the sheet tray. It is going to get crowded but don't worry!
8. Crank the oven up to 500°F. Flip the breasts over, top with tomato sauce, mozzarella cheese slices and a sprinkle of Parmesan. Place back into the oven and cook for an additional 5-7 minutes, until the cheese is melted and bubbly and the bread is toasted. Garnish chicken with basil or parsley.