This easy Sheet Pan Chicken Parmesan is a game-changing one-pan meal. Juicy chicken breasts are topped with flavorful marinara sauce, melted mozzarella, and crispy seasoned panko bread crumbs for an irresistibly tasty sheet pan dinner recipe. While the chicken bakes on one side of the pan, fresh broccoli and ripe cherry tomatoes roast to tender perfection on the other side, saving you time and dishes!
Ready in just 30 minutes, it’s a high-protein, GLP-1 meal prep recipe with only 135mg sodium per serving. Whether you're feeding the family or planning ahead for a busy week, this low sodium sheet pan chicken parm recipe is a healthy and satisfying way to get dinner on the table fast, without sacrificing flavor.
Want even more quick and easy sheet pan recipes? Check out these one-pan meals that make healthy cooking a breeze!
This recipe reimagines a traditionally heavy, fried Italian favorite into a nutrient-dense, streamlined sheet pan dinner. By baking rather than frying and carefully selecting low-sodium components, we’ve created a dish that fits seamlessly into heart-healthy and GLP-1-friendly lifestyles without losing the crispy, cheesy satisfaction of the original.
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Traditionally, no it's usually breaded and deep-fried. However, this sheet pan version is healthy because it is baked with minimal oil and uses low-sodium ingredients.
Yes! It is the most efficient way to cook the protein and vegetables simultaneously while ensuring the chicken stays juicy.
The secret is to use panko bread crumbs and a light drizzle of olive oil, which allows the topping to toast in the oven's high heat.
Using high-quality marinara and ensuring the chicken is cooked to an internal temperature of 165°F so it remains tender, not rubbery.
These quick and healthy sheet pan chicken recipes simplify your weeknight routine by roasting lean protein and fresh vegetables together on a single tray for maximum flavor with minimal cleanup.
Fuel your fitness goals with these high-protein chicken dinner ideas designed to support muscle health and keep you feeling full longer using heart-healthy ingredients and savory herbs.
The secret to keeping this dish heart-healthy is using a high-quality, low-sodium marinara sauce. Many store-bought sauces are hidden sources of excessive salt and added sugars. By choosing a low-sodium version, you drastically reduce the salt content while still enjoying the rich lycopene benefits of cooked tomatoes. For the best results, try our low sodium spaghetti sauce which works as a perfect, flavorful pairing for this recipe.
Recipe yields 4 servings
Preheat oven to 425°F. In a small mixing bowl, combine panko breadcrumbs, ½ tablespoon Italian seasoning, Parmesan cheese, ½ teaspoon black pepper, and 1 teaspoon olive oil; set aside.
Line a large rimmed baking sheet with parchment paper and lightly grease with non-stick cooking spray. Place chicken breasts on one side of baking sheet, brush with 1 teaspoon olive oil and season with 1 teaspoon black pepper and remaining ½ tablespoon Italian seasoning.
Spoon 2 tablespoons marinara sauce on each chicken breast. Top with shredded mozzarella cheese and breadcrumb mixture.
Arrange broccoli and tomatoes on other side of baking sheet, drizzle with remaining 1 teaspoon olive oil and season with remaining 1 teaspoon black pepper; stir to coat evenly.
Bake for 20 minutes, until chicken is cooked through and internal temperature registers 165°F with a meat thermometer. Serve warm garnished with chopped fresh basil sprinkled on top.
Swap the panko bread crumbs for gluten-free panko or crushed pork rinds for a low-carb, GF crunch.
Use a dairy-free mozzarella shred if you are lactose-intolerant or vegan.
If you don't have broccoli, asparagus spears or zucchini rounds work beautifully and cook in the same 20-minute window.