Sheet Pan Chicken Parm
Get ready to savor a guilt-free twist on a classic favorite with our Sheet Pan Chicken Parm! This mouthwatering dish features juicy chicken, ooey-gooey cheese, and a medley of perfectly roasted veggies, all baked together for a hassle-free, protein-packed meal. Perfect for meal prep, it’s a delightful way to indulge without the extra calories!
Prep
15
min
Cook
60
min
Serves
7
people
Level
beginner
📝 Ingredients
Shopping List
- 250 g carrots
- 64 oz (1.81 kg) chicken breast
- chili flakes (to taste)
- 280 g cottage cheese
- 350 g marinara
- 70 g parmigiano reggiano
- 750 g sweet potatoes
- 1500 g zucchini squash
Pantry Items
Amounts also listed in instructions below
- avocado/olive oil (to taste)
- garlic (to taste)
- oregano (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Toss zucchini, sweet potatoes, and carrots in olive oil and seasonings, then spread on a sheet pan.
- 3
Bake for 40-50 minutes, then broil for an additional 5-10 minutes until charred.
- 4
In the same sheet pan, add chicken breasts seasoned with salt, pepper, and garlic.
- 5
Bake the chicken until cooked through.
- 6
Top the chicken with marinara, cottage cheese, and grated parmigiano reggiano.
- 7
Broil until the cheese is browned.
- 8
Divide the chicken and vegetables into seven servings.
💡 Pro Tips
- ✓Cut your vegetables to uniform 1-inch pieces and arrange sweet potatoes on the outer edges of the pan where temperature runs 25-50°F hotter for even cooking.technique1-inch pieces, 25-50°F temperature differential
- ✓Pound chicken breasts to 3/4-inch thickness using a meat mallet because uniform thickness ensures they reach 165°F internal temperature simultaneously with the vegetables' 40-50 minute cook time.technique3/4-inch thickness, 165°F internal temp
- ✓Pat vegetables completely dry before oiling because surface moisture creates steam that prevents the Maillard reaction from occurring above 212°F, resulting in soggy rather than caramelized edges.ingredient212°F steam threshold
- ✓Use cottage cheese at room temperature and drain excess whey for 15 minutes because cold dairy doesn't melt evenly and excess moisture prevents proper browning under the broiler.ingredient15 minutes drainage time
- ✓Position your oven rack 4-6 inches from the broiler element during the final browning step because this distance provides optimal radiant heat intensity of 500-550°F for cheese browning without burning.equipment4-6 inches, 500-550°F radiant heat
Share this recipe
Prep
15
min
Cook
60
min
Serves
7
people
Level
beginner
Share this recipe
Sheet Pan Chicken Parm
Get ready to savor a guilt-free twist on a classic favorite with our Sheet Pan Chicken Parm! This mouthwatering dish features juicy chicken, ooey-gooey cheese, and a medley of perfectly roasted veggies, all baked together for a hassle-free, protein-packed meal. Perfect for meal prep, it’s a delightful way to indulge without the extra calories!
📝 Ingredients
Shopping List
- 250 g carrots
- 64 oz (1.81 kg) chicken breast
- chili flakes (to taste)
- 280 g cottage cheese
- 350 g marinara
- 70 g parmigiano reggiano
- 750 g sweet potatoes
- 1500 g zucchini squash
Pantry Items
Amounts also listed in instructions below
- avocado/olive oil (to taste)
- garlic (to taste)
- oregano (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Toss zucchini, sweet potatoes, and carrots in olive oil and seasonings, then spread on a sheet pan.
- 3
Bake for 40-50 minutes, then broil for an additional 5-10 minutes until charred.
- 4
In the same sheet pan, add chicken breasts seasoned with salt, pepper, and garlic.
- 5
Bake the chicken until cooked through.
- 6
Top the chicken with marinara, cottage cheese, and grated parmigiano reggiano.
- 7
Broil until the cheese is browned.
- 8
Divide the chicken and vegetables into seven servings.
💡 Pro Tips
- ✓Cut your vegetables to uniform 1-inch pieces and arrange sweet potatoes on the outer edges of the pan where temperature runs 25-50°F hotter for even cooking.technique1-inch pieces, 25-50°F temperature differential
- ✓Pound chicken breasts to 3/4-inch thickness using a meat mallet because uniform thickness ensures they reach 165°F internal temperature simultaneously with the vegetables' 40-50 minute cook time.technique3/4-inch thickness, 165°F internal temp
- ✓Pat vegetables completely dry before oiling because surface moisture creates steam that prevents the Maillard reaction from occurring above 212°F, resulting in soggy rather than caramelized edges.ingredient212°F steam threshold
- ✓Use cottage cheese at room temperature and drain excess whey for 15 minutes because cold dairy doesn't melt evenly and excess moisture prevents proper browning under the broiler.ingredient15 minutes drainage time
- ✓Position your oven rack 4-6 inches from the broiler element during the final browning step because this distance provides optimal radiant heat intensity of 500-550°F for cheese browning without burning.equipment4-6 inches, 500-550°F radiant heat