Baked Chicken Parmesan with Roasted Tomatoes

Easy One – Tray Baked Chicken Parmesan with Roasted Tomato Sauce is full of garlic, cheese, fresh herbs, and tomato sauce with bursted tomatoes and deep rich flavor. | easy baked chicken parmesan recipe | parmesan crusted tray bake chicken with lemon, garlic, pasta and spinach recipe #sponsored by @muirglen @thefeedfeed #MyMuirGlen #feedfeed

Baked Chicken Parmesan with Roasted Tomatoes

One pot, one pan and thirty minutes is all you need for this quick and easy sheet pan dinner recipe with both canned and fresh tomatoes that is perfect for busy weeknights!

Course Main Course

Cuisine American, Italian

Keyword basil, chicken breasts,, dinner recipe, mozzarella, parmesan, pasta, quick and easy, sheet pan meal, tomatoes, tray bake recipe, weeknight

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings servings

Calories 699kcal

Author Tristin Rieken

Ingredients

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

US Customary - Metric

Instructions

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.

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