Chicken Parmesan Sheet Pan Dinner

Chicken Parmesan Sheet Pan Dinner

Easy to prepare and a meal that the whole family will love ❤️. I use panko crumbs because they are lighter and crispier than regular bread crumbs – they work really well in this recipe. Feel free to add any of your favourite veggies. One hour from prep to the table so this one makes a great weeknight meal!

Chicken Parmesan Sheet Pan Dinner

An easy recipe and a dish the whole family will love!
Course: Main Course
Keyword: Diabetic Friendly, easy weeknight meal


  • 4 chicken breasts boneless, skinless
  • 2 eggs lightly beaten
  • 1 cup panko crumbs
  • salt and pepper to taste
  • cooking spray
  • 2 red potatoes diced, 1 inch pieces
  • 8 radishes halved
  • 2 cups purple kale chopped
  • 1-2 peppers sliced
  • 1 large handful green beans ends trimmed
  • 2-3 tbsp olive oil
  • salt and pepper to taste
  • 1- 1.5 cups prepared tomato sauce
  • 8 tbsp grated parmesan cheese


  • Preheat oven to 350°. Season chicken breasts with salt and pepper. Dip in egg and then panko crumbs to coat. Line a large cookie sheet with foil (this makes clean up much easier!) and add cooking spray.
  • Place chicken breasts and diced potatoes on cookie sheet and place in oven. Cook for 20 minutes.
  • Remove from oven and add remaining vegetables to sheet pan and season to taste with salt and pepper. I like place the green beans on top of the kale so that it steams underneath and doesn't get too crispy. Spread 2-4 tablespoons of tomato sauce on each chicken breast and top with 2 tablespoons of parmesan. Return to the oven and continue cooking for 20 minutes or until veggies are cooked and chicken reaches a temperature of 165°. Enjoy!

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