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Craving the classic, cheesy comfort of Chicken Parmesan without the mess and high calories from frying? This family-friendly Sheet Pan Chicken Parmesan is the perfect solution! Breaded, juicy, and baked to perfection with a spicy kick, this healthy alternative is a crowd-pleaser that’s as easy to make as it is to clean up!
Who says you can’t have crispy, cheesy chicken without the heaviness of frying? This Sheet Pan Chicken Parmesan brings all the classic flavors—without the frying or mess—using wholesome ingredients, all baked on just one sheet pan.
Made with juicy chicken breasts, coated in a spicy almond flour and Parmigiano Reggiano crust, and baked on a bed of thick marinara and nutritious spinach, this dish turns dinner into an easy, mess-free meal. It’s perfect for busy weeknights!
Looking for more delicious one-pan recipes? Try this lemon and garlic Shrimp and Brussels Sprouts Recipe, Coconut Shrimp, or this easy Salmon and Sweet Potato dish next!
Why You Will Love This Recipe
- Baked, Not Fried: Skip the oil, the frying pans, and the mess. This recipe gives you a crispy, golden crust and juicy chicken—all from one sheet pan and your oven.
- Simple and Nutritious: With easy-to-follow ingredients and steps, this dish is as simple as it gets, with minimal cleanup. Plus, chicken breast offers a lean, protein-packed base to support your health and weight loss goals.
- Classic, Yet Versatile: This timeless Italian-inspired, one pan chicken parmesan works for everything from a casual weeknight dinner to a more fancy dinner gathering.
Ingredients
- Chicken Breasts: The lean protein at the base of the dish, offering a healthier alternative to other cuts of meat.
- Egg: Helps the breading stick to the chicken, creating that signature crust, and gives a crunchier texture to the coating.
- Almond Flour: This gluten-free flour creates a golden-brown, crispy coating that locks in moisture and ensures the chicken stays tender during baking.
- Parmigiano Reggiano: Freshly grated parmesan adds a rich, salty flavor to the crust and topping without overpowering the healthy chicken parmesan.
- Marinara Sauce: Forms a flavorful bed to keep the chicken moist and evenly baked while infusing it with savory tomato flavor.
- Spinach: Adds a pop of green and boosts the nutritional value of the dish, making it as healthy as it is hearty.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Add Nuts: For a nutty crunch, sprinkle sliced almonds, walnuts, or pine nuts over the marinara and spinach in the last few minutes of baking.
- Veggies Boost: Enhance this low calorie chicken parmesan dish with more veggies like sliced zucchini, bell peppers, or asparagus. Roasting them alongside the chicken will let them soak up all the flavors of the marinara.
- Make it Spicy: Turn up the heat with a sprinkle of red pepper flakes or a drizzle of chili oil for an extra spicy kick.
- Opt for Dairy-Free: Swap Parmigiano Reggiano with a dairy-free cheese alternative, like soy or coconut-based cheeses, or try nutritional yeast for that cheesy taste without the dairy.
How to Make Chicken Parmesan in the Oven
Ready for juicy, sheet pan chicken parm without the frying hassle? Preheat your oven to 375°F, grab your nonstick baking sheet, gather your ingredients and let’s get cooking:
Step 1: Beat the Egg. Whisk the egg and 2 tablespoons of water until frothy.
Step 2: Mix the Dry Ingredients. Combine the almond flour, cheese, paprika, cayenne pepper, garlic powder, Italian seasoning, salt and pepper in a separate bowl, mixing together well.
Step 3: Prep the Baking Sheet. Sprinkle 1 tablespoon of almond flour over the sheet pan and set aside.
Step 4: Dredge and Coat. Dip each chicken breast into the egg wash, and then the almond mixture. Place it on the pan and repeat for the remaining pieces.
Step 5: Drizzle the Olive Oil. Drizzle the olive oil evenly among the chicken breasts.
Step 6: Bake the Chicken. Cook the chicken at 375°F for 15 minutes, and remove the pan from the oven.
Step 7: Add Sauce and Spinach. Pour the marinara sauce around the chicken, and then layer the spinach over it.
Step 8: Bake and Serve. Roast another 10-15 minutes at 375°F until the chicken is crispy and brown. Serve immediately!
Serving Suggestions
Now that you’ve got crispy, no fry chicken parmesan, it’s time to enjoy all those crunchy bites! Whether for a family dinner or special occasion, here are a few ideas to make your meal even more delicious:
- Garnish with freshly chopped basil or parsley, and serve each chicken breast alongside marinara sauce and spinach from the pan for the best flavor.
- Pair it with pasta dishes like vegetable lasagna, Greek pasta salad, or cottage cheese Alfredo pasta recipe for a well-rounded meal.
- Keep it light with a fun side salad like a classic Italian salad, Copycat Olive Garden salad, or chickpea salad.
- For a more filling dinner, serve with hearty sides like cauliflower au gratin, bacon and apple Brussel sprouts, or roasted winter vegetables.
Recipe Tips
- Uniform Thickness: To ensure even cooking, make sure your chicken breasts are the same thickness before breading and baking. If needed, gently pound them between two pieces of parchment paper using a frying pan or meat mallet.
- Bake the Chicken First: Bake the breaded chicken breasts in the oven before adding the marinara and spinach. This allows the chicken to achieve a crispy coating before baking with the other ingredients.
- Storing: To store leftovers, allow the chicken to cool and transfer it to an airtight container. Keep it in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, avoid the microwave! For the crispiest results, reheat on a baking sheet at 350°F for 15-20 minutes, until heated through and crispy again.
Recipe FAQs
Yes! You can prepare the chicken up to the breading stage, along with the dredging stations, and refrigerate for a few hours. This is a great time-saver for busy days. Just be sure to bread the chicken right before baking to maintain the classic texture.
Yes, chicken thighs work well as a substitute for chicken breasts. They tend to have a richer flavor due to higher fat content, but this will change the lean protein balance of the dish. Note that the baking time may vary slightly, as chicken thighs typically require a longer cooking time.
More Family-Friendly Chicken Recipes
If you tried this Baked Chicken Parmesan recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Sheet Pan Chicken Parmesan
Ingredients
- 12 oz Chicken Breasts, boneless skinless, 3 breasts
- 15 ounce Marinara Sauce, low sodium
- 1 tablespoon Extra Virgin Olive Oil
- 2 cups Spinach
- ¾ cup Almond Flour, plus more for sprinkling
- 2 tablespoons Parmesan, grated
- 1 Egg, room temperature
- ½ teaspoon Paprika
- ¼ teaspoon Cayenne Pepper
- ½ teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- Salt & Pepper to taste
Instructions
- Preheat oven to 375 F. Prepare a nonstick baking sheet by sprinkling 1 tbsp. of almond flour over it. Set aside.
- In a small bowl, add the egg with 2 tbsp. water. Whisk together until frothy.
- In a separate bowl, combine the remaining almond flour with spices, salt, pepper & cheese. Sift together until mixed well.
- Create an assembly line by lining everything in the following order – egg wash bowl, almond flour then sheet pan.
- Dip a chicken breast into the egg wash, then immediately into the flour mixture. Coat the chicken generously with the mixture then shake off a bit before placing on the sheet pan. Repeat for remaining chicken breasts.
- Drizzle the chicken with the extra virgin olive oil, dividing it evenly among the chicken breasts.
- Bake 15 minutes then remove from the oven, add marinara sauce and spinach surrounding the chicken breasts.
- Bake another 10-15 minutes until the chicken is crispy and slightly brown and the marinara sauce is bubbly. Serve immediately by drizzling each chicken breast with marinara sauce from the pan and spinach leaves.
Video
Notes
- Uniform Thickness: Ensure the chicken breasts are evenly thick for consistent cooking. Pound them gently if needed for uniformity.
- Bake First, Then Add Sauce: Bake the chicken first to get that crispy coating, then add marinara and spinach for the final bake.
- Store and Reheat: Store leftovers in an airtight container for up to 4 days. To reheat, place on a baking sheet at 350°F for 15-20 minutes to maintain crispiness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sign me up for one-dish anything. We don’t have a dishwasher (thank you, 1908 house). I love this, and I think I could sneak it past Italian/carb-loving Vegas.
I don’t know how I’d survive without mine. One pan dishes for sure!
I love sheet pan dinners! I see at the edge of the pan the slightly burnt sauce at the very edge……is it weird that I like to scare those burnt parts off and eat them? I love those crispy burnt bits of food. Anyway this looks amazing!
Patrick you’re not weird. I’m the same way!
Oh wow – I love and enjoy sheet pan eats often – but, lady, chicken parm on a sheet pan – why, that’s simply brilliant! I’ve been cutting back on meats of all sorts and I’m thinking it would be ok if I replaced that chicken with eggplant or even tofu? Nothing ventured nothing gained right? 🙂 BTW – Good luck to ya with your program!
Girl why are you cutting back on meat? That’s awesome though!
You know how I feel about dishes already so I’m obsessed with all things one pan, sheet pan whatever pan. I use one pan in my recipes because I mean one pan. None of this business where you have to brown it on the skillet then put it in the oven, who has time for that?
Yeah that’s why none of my recipes involve that business.
So creative, I love it! I was going to make chicken parm the other day and didn’t, maybe this is a sign…
Totally is girl!
Sheet Pan Suppers are the best! I recently made a similar healthy dump-and-bake Chicken Parm, which I’ll share on my own blog soon. Great minds think alike! It’s such a great dish to make healthier without losing any of the flavor. 🙂
Yes they do! Can’t wait to see yours so we can swap recipes.
We are deep in the phase of 11 wanting to make dinner all by herself. This is perfect because not only can she – – she will actually consume it after 🙂
Perfect! Let me know how it goes. xoxo