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dinner · everyday

One big sheet-pan chicken Parm

Ground chicken rolled into one giant thin cutlet, coated in panko and Parmesan and baked on the bottom rack until crisp (no frying), then topped with marinara and mozzarella.

Time
50min
Steps
5
One big sheet-pan chicken Parm, photographed from above

Ingredients

6 servings

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Allergens

Contains milk, egg and wheat.

Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.

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      Equipment

      You'll need: Oven, Rimmed sheet pan.

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      Method

      1. 1

        Heat the oven to 230°C (450°F) with a rack in the lowest position.

      2. 2

        Put the chicken between two sheets of parchment and roll it out until it nearly fills a rimmed baking sheet. Peel off the top sheet and slide the chicken, on its bottom sheet, onto the oiled pan.

      3. 3

        Season, dust with flour, brush with egg, and press on the panko-Parmesan mix. Drizzle with oil.

      4. 4

        Bake on the bottom rack 20-25 minutes until golden and crisp.

      5. 5

        Spoon over marinara, scatter with mozzarella and bake 5-8 minutes more until bubbling. Top with basil and cut into squares.

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