Baked Chicken Parmesan with Roasted Tomato Sauce is an easy one-pan meal with deep rich flavor that can be on the table in thirty minutes!
This sheet pan dinner recipe sponsored by Muir Glen has crispy parmesan coated chicken, melty mozzarella cheese, fresh basil and flavorful roasted tomato sauce. Served with buttery pasta, piles of herbs and fresh spinach this chicken parmesan is perfect for busy weeknights!
Chicken Parmesan with big flavor in minutes
Baked Chicken Parmesan with Roasted Tomato Sauce is done in minutes but tastes like it’s been cooking for hours thanks to high quality ingredients and a few time-saving tips!
All you need is a pot of boiling water, a hot oven and a handful of ingredients to create a delicious, comforting meal in minutes!
Time saving tips
- Cut chicken breasts in half horizontally to butterfly and save the hassle of pounding thin.
- A panko coating with parmesan and a little oil ensures everything gets crispy without frying.
- Get the depth of flavor that tastes like the sauce has been simmering for hours in only minutes with a mix of fresh tomatoes, garlic and flavorful Muir Glen canned tomatoes. Muir Glen Fire Roasted Tomatoes are my not-so-secret ingredient for putting slow-simmered recipes, like sauces, soups, and stews, on the table in record time. With smoky, rich flavor straight out of the can fire roasted tomatoes add big flavor to everything.
- Fire roasted canned tomatoes
- Cherry tomatoes
- Boneless, skinless chicken breasts – No chicken breasts? Use chicken tenders and it will be done just as fast! Looking for a bone in chicken recipe instead? Try Lemon Herb Baked Chicken Thighs or Ginger Soy Chicken Legs.
- Parmesan – shredded
- Panko breadcrumbs – or make a light version using all parmesan in the breading instead of panko breadcrumbs.
- Olive oil
- Garlic cloves
- Mozzarella – shredded, or sliced fresh mozzarella
- Fresh herbs – basil, fresh parsley
- Seasonings – garlic powder, dried thyme, dried oregano
- Pasta – pappardelle or your favorite dried pasta
- Fresh spinach – optional, for serving
- Salt and pepper
Step by step instructions
- Combine fire roasted tomatoes with fresh tomatoes, basil, parsley and garlic to give the sauce a flavorful head start. Drizzle of olive oil, red wine and/or balsamic vinegar for extra flavor. Roast tomatoes on a sheet pan in a 425 oven until bubbly, about 10 minutes.
- Slice chicken breasts into cutlets to save time and ensure even baking. Season with garlic, lemon and herbs and dip chicken cutlets in parmesan panko coating.
- After roasting for 10 minutes, stir tomatoes then top tomatoes with chicken and roast 10-15 minutes longer.
- Meanwhile, cook pasta according to package directions. Spaghetti, ziti, tortellini, linguine, angel hair, or any other pasta may be substituted.
- Spoon sauce over each cutlet, top with mozzarella (either shredded or thick-sliced) and broil until cheese is bubbly.
- Place buttered pasta on a pile of fresh spinach. Top with roasted tomato sauce and cheesy coated chicken cutlet. Sprinkle with fresh basil and serve either alone or with roasted broccoli, a crusty loaf of bread and a glass of red wine.
How to serve
This recipe serves the baked chicken parmesan with roasted tomatoes over a bed of pasta and fresh spinach. The spinach adds great fresh taste and a nice texture that wilts lightly under the warm pasta and tomatoes.
But Instead of serving baked chicken parmesan with pasta and spinach make a chicken parmesan wrap or sandwich. Wrap chicken cutlets, spinach, and in a tortilla or large roll smeared with roasted tomato sauce.
You can omit the pasta and serve only over spinach. Or try baked chicken parmesan with zoodles or spaghetti squash.
- 28 ounces Muir Glen Fire Roasted Crushed Tomatoes
- 1 pint cherry tomatoes
- ¼ cup basil fresh, chopped
- 6 cloves garlic crushed
- 1 tablespoon chopped fresh parsley
- 8 ounces boneless, skinless chicken breasts 2 pieces
- ½ cup panko
- ½ cup parmesan shredded
- 2 teaspoons olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 large egg
- 1 small lemon
- ½ cup mozzarella shredded, or 4 rounds of sliced mozzarella
- 12 ounces pappardelle or your favorite dried pasta
- 2 tablespoons butter
- 6 cups spinach fresh
- salt and pepper
- Preheat oven to 425°F.
- On a sheet pan combine cherry and crushed tomatoes, 5 cloves garlic, 2 tablespoons basil, parsley, ½ teaspoon salt and ¼ teaspoon fresh ground pepper. Stir to combine and roast 10 minutes.
- Meanwhile bring a large pot of salted water to boiling. Cook pasta according to package directions; drain, toss with butter then cover to keep warm.
- Cut each chicken breast in half horizontally, parallel to work surface, to form 4 thin cutlets. In a shallow dish combine panko, garlic powder, dried thyme, dried oregano, salt, pepper, Parmesan and oil. Stir until combined. Crack egg into a second shallow dish, whisk and squeeze in the juice of half a lemon. Pat chicken cutlets dry with paper towel, rub each with remaining crushed garlic clove and season with salt and pepper. Dip each cutlet in egg wash first then coat using the ‘wet hand/ dry hand’ method, pressing firmly into the Parmesan mixture to adhere evenly.
- After the tomatoes have been roasting 10 minutes, stir and top with coated cutlets. Continue roasting until tomatoes are saucy and chicken is cooked through about 10 – 15 minutes or until chicken reaches 165 degrees Fahrenheit.
- Top each cutlet evenly with mozzarella cheese. Then broil 2-3 minutes or just until cheese is browned and bubbly.
- Toss fresh spinach with the juice of the remaining half a lemon and season with salt and pepper.
- On a bed of spinach add buttered pasta, roasted tomato sauce and chicken. Sprinkle with fresh basil to taste and serve.