Baked Chicken Parmesan with Roasted Tomatoes

Baked Chicken Parmesan with Roasted Tomatoes is a one pot, one pan and thirty minute sheet pan dinner recipe that is perfect for weeknights!

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 25

Total Time 30

Servings servings

Calories 699kcal

Author Tristin Rieken

Ingredients

28 ounces crushed canned tomatoes Muir Glen Fire Roasted preferred
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

US Customary - Metric

Instructions

Preheat oven to 425°F.
On a sheet pan combine cherry and crushed tomatoes, garlic, basil, parsley, ½ teaspoon salt and ¼ teaspoon fresh ground pepper. Stir to combine and roast 10 minutes.
28 ounces crushed canned tomatoes, 1 pint cherry tomatoes, ¼ cup basil, 6 cloves garlic, 1 tablespoon chopped fresh parsley, salt and pepper
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.
12 ounces pappardelle, 2 tablespoons butter
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.
8 ounces boneless, skinless chicken breasts, ½ cup panko , ½ cup parmesan, 2 teaspoons olive oil, ½ teaspoon garlic powder, ¼ teaspoon dried thyme, ½ teaspoon dried oregano, 1 large egg, 1 small lemon
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.
½ cup mozzarella
Toss fresh spinach with the juice of the remaining half a lemon and season with salt and pepper.
6 cups spinach
On a bed of spinach add buttered pasta, roasted tomato sauce and chicken. Sprinkle with fresh basil to taste and serve.

Nutrition