Sheet Pan Healthy Chicken Parm
Sheet Pan Healthy Chicken Parm is so much easier than the traditional fried version and is much better for you. Plus it’s breaded chicken covered in sauce and cheese, so it’s pretty much a given that everyone will be happy at dinner time.
I am so excited to share today’s recipe with you. Not only is it a dish that is pretty much universally loved, it’s one that is updated to be both healthy and easy to prepare. It’s a recipe for winning on a busy weeknight since almost every kid and adult I know loves the classic flavors of chicken parm and will happily scarf down crispy chicken covered in marinara sauce and cheese.
So how does all this magic happen? It all starts with the chicken which is covered with a crunchy, cheesy mixture of Panko breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning. I like to use chicken cutlets for this recipe since they are thin and cook quickly. And to keep things light and healthy, I only coat the chicken on one side. This also prevents the soggy, breaded bottom which happens all too often with baked breaded chicken recipes.
From there, the rest is simple! Toss your favorite vegetable in olive oil, salt, and pepper and throw it on the sheet pan with the chicken. Let the vegetables roast until they are nice and tender while the chicken crisps up. Then add your favorite marinara sauce and cheese, toss it back in the oven, and dinner is done. Serve it with a side of whole wheat pasta, spaghetti squash, polenta, or zucchini noodles. It’s also delicious stuffed into a sandwich roll, if a chicken parm sub is more your style.
Here are some tips for making this Sheet Pan Healthy Chicken Parmesan:
- When it comes to marinara sauce, you can either make a quick homemade version (this one only takes 20 minutes) or use store bought. For store bought, some of my favorites are Rao’s (expensive but worth it and surprisingly low in suagr) and Newman’s Own. Rao’s is incredible and consistently wins taste tests for jarred sauces. It’s definitely on the pricey side but it really does deliver in flavor.
- If you want really crispy chicken, one trick is to mix a small amount of olive oil or melted butter into the breading. Using just a small amount, a tablespoon or so, will create a really nice, crunchy texture and ensure you get the crispiness you are looking for.
- I absolutely adore everything about fresh mozzarella, especially the creamy texture it takes on when it melts. However part skim shredded mozzarella would work as well and is more traditional to a chicken parmesan recipe.
- To add in a little extra flavor, squeeze some lemon juice over the chicken before breading it. It adds a delicious flavor in the background. It’s also a great option if you want to skip the sauce and cheese.
- You can use almost any quick cooking vegetable for this recipe – green beans, broccoli, aspragus, zucchini, cauliflower, etc. Season it simply with salt and pepper or add your own spice blend. You can also make some extra panko and Parmesan breading for the vegetables if your family doesn’t love plain veggies. It will give them some crunch and can make them more appealling for non veggie lovers.
Looking for more healthy Italian recipes?
Here are some of the products and tools I used to make this recipe:
- Marinara sauce: When it comes to store bought marinara sauce, there really isn’t anything better than Rao’s in my opinion. I find it is usually about $1.50 cheaper on Amazon than in my local supermarket.
- Baking sheet: There are so many options out there but I have been using this brand for years and find they hold up really well.