Chicken Parmesan Sheet Pan Dinner
Chicken Parmesan Sheet Pan Dinner
All on one pan! Oven-baked chicken Parmesan and roasted vegetables create a go-to weeknight dinner.
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25 min
Prep Time
50 min
Total Time
4
servings Ingredients
14 cup Land O Lakes® Butter with Olive Oil & Sea Salt, divided
1 cup panko bread crumbs
14 cup grated Parmesan cheese
1 teaspoon Italian seasoning
12 cup all-purpose flour
1 large Land O Lakes® Egg, slightly beaten
1 (14-ounce) package chicken breast tenders
2 cups broccoli florets
1 medium (2 cups) yellow summer squash, cut into 1/4-inch slices
14 teaspoon salt
14 teaspoon pepper
23 cup marinara pasta sauce
4 ounces (1 cup) Land O Lakes® Mozzarella Farmstyle Cut Shredded Cheese
2 tablespoons chopped fresh basil
How to make
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STEP 1
Heat oven to 400°F. Line half sheet baking pan (18x13x1-inch) with parchment paper. Set aside.
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STEP 2
Melt 2 tablespoons Butter with Olive Oil & Sea Salt in shallow, microwave-safe dish or pie pan. Stir in bread crumbs, Parmesan cheese and Italian seasoning.
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STEP 3
Place flour and beaten egg into separate pie pans or shallow bowls.
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STEP 4
Dip chicken into flour and then egg. Lightly press both sides of chicken into crumb mixture to coat. Place in middle of prepared pan.
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STEP 5
Place broccoli florets and summer squash slices around edges of pan. Dollop vegetables with remaining Butter with Olive Oil & Sea Salt. Sprinkle with salt and pepper. Bake 15-16 minutes or until internal temperature of chicken reaches 165°F and chicken is cooked through. Turn oven to broil. Broil 6-8 minutes or until bread crumbs are golden brown.
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STEP 6
Spoon about 1 tablespoon marinara sauce onto each chicken tender. Top evenly with mozzarella cheese. Return to oven 1-2 minutes or until cheese is melted and lightly browned. Garnish chicken with fresh basil.
510 Calories
25 Fat (g)
160 Cholesterol (mg)
860 Sodium (mg)
35 Carbohydrates (g)
4 Dietary Fiber
36 Protein (g)
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