What are chicken cutlets?

Chicken cutlets are slim, tender slices of boneless chicken breast, typically created by halving the breast horizontally. They're sometimes pounded for even thickness, which helps them cook quickly and evenly. Their thin size makes them perfect for fast, crispy dishes like sheet-pan chicken parmesan. Can’t find them ready-made? Just slice your own—it's quick, easy, and totally worth it.

Can I use a different kind of cheese?

Definitely! Mozzarella is the classic choice for its creamy melt, but don’t be afraid to switch it up. Provolone adds a bold, slightly sharp flavor, and mixing in a bit of Parmesan brings richness and depth. Going dairy-free? Many plant-based cheeses now melt well and taste great in baked dishes like this.

Can I use Italian style (pre-seasoned) breadcrumbs?

Yes! Italian-style breadcrumbs work well in sheet-pan chicken parmesan, especially if you're short on time. They’re already seasoned, so you can skip adding extra herbs or Parmesan to the mix. That said, Panko breadcrumbs are still the best choice if you’re after that signature crunch.

Sheet-Pan Chicken Parmesan – 45-Minute Ultimate Comfort Bake

Description

This Sheet-Pan Chicken Parmesan is a no-fry, oven-baked twist on the classic comfort dish. Crispy breaded chicken cutlets, roasted cherry tomatoes, and melty mozzarella all come together on one pan for a fast, delicious weeknight meal with minimal cleanup.

Ingredients

4 boneless chicken cutlets (1/4-inch thick)
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups Panko breadcrumbs
1/2 cup freshly grated Parmesan cheese
2 tablespoons olive oil
6 oz fresh mozzarella, sliced
3 cups cherry tomatoes, halved
3 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper, to taste
Fresh basil, for garnish
Nonstick cooking spray

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Instructions

Prep the Oven and Pan: Preheat oven to 400°F and lightly oil a sheet pan or coat with nonstick spray.
Prepare Tomato Mixture: In a bowl, toss cherry tomatoes with garlic, oregano, red pepper flakes, olive oil, salt, and pepper. Set aside.
Bread the Chicken: Season cutlets with salt and pepper. Dredge each in flour, then eggs, then press into a mixture of Panko, Parmesan, and olive oil.
Bake Chicken: Arrange breaded chicken on the sheet pan. Spray tops with nonstick spray and bake for 8 minutes.
Add Tomatoes and Finish Baking: Add tomato mixture to the pan around the chicken. Return to oven and bake for 15 minutes more. In the final 10 minutes, top each cutlet with mozzarella slices.
Serve: Garnish with fresh basil and serve immediately with your favorite sides.

Notes

Use chicken tenders instead of cutlets for a kid-friendly version. Don’t skip spraying the breaded chicken—this is key to achieving a crispy finish. For even more flavor, try adding a spoonful of marinara just before baking the cheese.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian-American