Sheet Pan Chicken Parmesan - Move over 30-minute meals, one-pot wonders, and slow cooker convenience. Sheet Pan Suppers is my new weekday supper dream!
OK let me begin by saying that Molly Gilbert is a genius! Just one sheet pan, some ingredients, and you are on your way to a delicious, quick, and easy meal with just one pan to clean! Yes, just ONE! The non-dish washing person in me is loving that!!
I have a confession to make. I am addicted to cookbooks. Yes, it is true, and it drives Kevin absolutely crazy!
Do you really you need this many cookbooks?
Can you live without them?
It is true, I can't live without them. I may have a few that I have only used a handful of times, but there are those tried and true cookbooks that have been used so many times that I don't even need to bookmark the recipes I use because the pages are worn and stained with the ingredients used to make it. Ya, I tend to be a bit messy when I cook. You should see my computer keyboard!! YIKES!
When I got my copy of Sheet Pan Suppers I grabbed a cup of coffee and sat down to peruse the pages. WOW! I think this cookbook is my new best friend! Not only are there a ton of awesome weeknight meals, there is a chapter entitled “I Love Brunch” and it has me looking forward to the weekend more than ever. I don't even know where to begin! Coffee Crumb Cake? Eggs in a a Hole? Smoked Salmon Egg Boats (after all I am in the Pacific Northwest)? Biscuits and Bacon? They all sound OhhEmmGeee amazing and I want them all right now!!
The Chicken Parmesan was the first recipe that caught my eye though. I love love LOVE traditional Chicken Parm but, with all of the steps PLUS the fact that it is fried, I tend to shy away from the mess and the calories. With Molly's version you are bing, bam, boom cookin' in no time flat. Bonus is there is no frying involved, which means that I have zero chance of burning myself like I usually do when I fry, plus my jeans are eternally grateful that they do not have to deal with the stress test from those extra added calories!
“Chicken Parmesan is one of those classic Italian-American dishes, a favorite of pretty much everyone with taste buds. I often feel guilty scarfing down restaurant versions, though, since they’re usually deep-fried and smothered in cheese. Luckily, the homemade version doesn’t have to be quite so caloric. Instead of frying, we’ll bake our chicken in a crisp panko coating; that way we won’t have to think twice about loading on the cheese. Heck of a compromise, if you ask me.” — Molly Gilbert
1 year ago - Deluxe Sandwich and Burger Sauce
2 years ago - Spicy Chili Mac and Cheese
3 years ago - Breakfast Cups
Sheet Pan Chicken Parmesan
Recipe copyright © Molly Gilbert 2014. Used with permission from Workman Publishing Company.
- Olive oil cooking spray
- 11/2 cups panko breadcrumbs
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 tablespoons sweet or smoked paprika
- 1 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- 4 to 6 boneless, skinless chicken breasts or cutlets, each about ½ inch thick (about 1½ pounds total)
- 1 jar (24 ounces) good-quality marinara sauce
- 6 to 8 slices provolone cheese
- 1/4 cup shredded Parmesan cheese
- Preheat oven to 400°F with a rack in the upper third. Generously mist a sheet pan with cooking spray.
- Stir together the panko, garlic powder, oregano, paprika, and ½ teaspoon of the salt in a large bowl to combine. In another large bowl, whisk together the flour, the remaining ½ teaspoon salt, and the pepper. In a third shallow bowl, whisk together the eggs.
- Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the eggs, and finally in the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken cutlets on the prepared pan. Mist the chicken with cooking spray to lightly coat.
- Bake the chicken until the panko has browned and the cutlets are almost entirely cooked through (they’ll no longer feel squishy when you poke them), about 15 minutes.
- Remove the pan from the oven. Top each chicken cutlet with about ½ cup marinara sauce (use up the jar) and the provolone and Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 10 minutes.
- Serve hot.
Prep Time: 0 hrs. 15 mins.
Total time: 40 mins.
Tags: Chicken, Molly Gilbert, Parmesan, Sheet Pan Suppers, Workman Publishing.#WeekdaySupper
Pasta is the traditional accompaniment to chicken Parmesan, but a green salad and some toasted crusty bread are also great alongside.
Are you ready for a giveaway? One lucky winner will be randomly chosen to win a copy of Sheet Pan Suppers. Just leave a comment below telling me your favorite sheet pan meal to prepare. This giveaway is for only United States residents with a US mailing address. Winner will be announced on May 12, 2015.
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Now for the rest of the Sheet Pan Recipes that the Sunday Supper Tastemakers are sharing with you this week.
Monday - Hearty Ratatouille with Goat Cheese by Soni's Food
Tuesday - Lemon-herb Sole on Crispy Potato Rafts by kimchi MOM
Wednesday - Greens & Eggs & Ham by Cindy's Recipes and Writings
Thursday - Chicken Parmesan by Bobbi's Kozy Kitchen
Friday - Baked Sweet Potatoes with Cannellinis & Baby Spinach by Shockingly Delicious
This post is sponsored by Workman Publishing Company in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
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