Sheet Pan Chicken Parmesan
Saucy baked chicken, melty mozzarella and crisp-tender broccoli, all in one pan. What could be better? —Becky Hardin, St. Peters, MO
Prep: 15 min. • Bake: 20 min. + broiling Makes: 4 servings
1 large egg
¹₂ cup panko (Japanese)
bread crumbs
¹₂ cup grated Parmesan cheese ¹₂ tsp. salt
1 tsp. pepper
1 tsp. garlic powder
4 boneless skinless chicken breast halves (6 oz. each) Olive oil-flavored cooking spray 4 cups fresh or frozen broccoli florets (about 10 oz.)
1 cup marinara sauce
1 cup shredded mozzarella cheese ¹₄ cup minced fresh basil, optional
1. Preheat oven to 400°. Lightly coat a 15x10x1-in. pan with cooking spray.
2. In a bowl, whisk egg. In a separate shallow bowl, stir together the next five ingredients. Dip chicken breast in egg; allow excess to drip off. Then dip in crumb mixture, patting to help coating adhere. Repeat with remaining chicken. Place chicken breasts in center third of baking sheet. Spritz with cooking spray. 3. Bake 10 minutes. Remove from oven. Spread broccoli in a single layer along both sides of sheet pan (if broccoli is frozen, break pieces apart). Return to oven; bake another 10 minutes. Remove from oven.
4. Preheat broiler. Spread marinara sauce over the chicken; top with shredded cheese. Broil chicken and broccoli 3-4 in. from heat until cheese is golden brown and vegetables are tender, 3-5 minutes. If desired, sprinkle with basil.
Per serving: 504 cal., 17g fat (7g sat. fat), 147mg chol., 1151mg sod., 27g carb. (10g sugars, 8g fiber), 52g pro.