Sheet Pan Chicken Parmesan

chicken parmesan

I made this sheet pan chicken Parmesan multiple times this past year. I like that it’s not fried but still crisp. You wait to add the sauce and cheese until the last few minutes in the oven so the panko coating stays nice and crusty. Line your sheet pan with foil and clean-up is easy.

The marina sauce you use here makes a huge difference so choose your favorite. We love Rao’s Homemade Marinara but it’s expensive ($8-10 full price depending on the size of the jar) so I buy it when I find it on sale and savor every drop. And then I freeze leftover sauce and use it as pizza sauce, make turkey meatballs subs, etc.

This chicken parm can be served with pasta (my kids’ and husband’s preference) or with crusty bread (my choice) or just as is, with a side of veggies or salad. We were having the leftovers for lunch today and Clara told me that when she grows up she would like me to give her the recipe. Hopefully it’ll still be right here for her when that day comes!

Sheet Pan Chicken Parmesan

INGREDIENTS

1  1/2 cups panko breadcrumbs
2 tsp. garlic powder
2 tsp. dried oregano
2 tsp. smoked paprika
1 tsp. kosher salt
1/2 cup all-purpose flour
1/2 tsp. freshly ground black pepper
2 large eggs
4-6 boneless, skinless chicken breasts or cutlets, each about 1/2 inch thick (about 1 1/2- 2 lbs. total)
1 jar (24 oz.) good-quality marinara sauce (our favorite is Rao’s)
6-8 slices provolone cheese (I love smoked provolone, mozzarella will also work)
1/4 cup grated Parmesan (or Pecorino) cheese

DIRECTIONS

1. Preheat oven to 400 F with a rack in the upper third. Generously mist a sheet pan with cooking spray.

2. Stir together the panko, garlic powder, oregano, paprika, and 1/2 teaspoon of the salt in a large bowl to combine. In another bowl, whisk together the flour and remaining 1/2 teaspoon salt, and the pepper. In a third shallow bowl, whisk together the eggs.

3. Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the egg, and finally in the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken cutlets on the prepared pan. Mist the chicken with cooking spray to lightly coat.

4. Bake the chicken until the panko has browned and the cutlets are almost entirely cooked through (they’ll no longer feel squishy when you poke them), about 12-15 minutes.

5. Remove the baking sheet from the oven. Top each chicken cutlet with about 1/2 cup marinara sauce (use up the jar),  the provolone and the Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 5-10 minutes. Serve hot.

Serves 4-6.

(Adapted from Shutter Bean, originally from Sheet Pan Suppers)

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By in Chicken, Italian, Uncategorized ·

Smoked Paprika, Lemon, and Thyme Marinated Chicken

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The cookbook this recipe comes from calls this dish “Morning Chicken” because you can throw the chicken in the marinade in the morning and come dinnertime it’s ready to go. Into the oven to roast or onto the grill and in 30 minutes or so dinner is served.I didn’t get around to making my marinade until closer to lunchtime but no matter the chicken was still so flavorful. Smoked paprika is a must here. Regular paprika is NOT a good substitute (rarely is). Fresh thyme would be wonderful but I like that this uses dried thyme for the sake of cost and ease. (Or if you’re like me and a cruel May hailstorm took out all the herbs on your porch yesterday.) You can roast/grill some vegetables alongside the chicken and serve with potatoes or quinoa, etc.

Smoked Paprika, Lemon, and Thyme Marinated Chicken

INGREDIENTS

1 Tbsp. Dijon mustard
1 Tbsp. smoked paprika
2 cloves garlic, smashed
3⁄4 tsp. dried thyme
juice and zest of 1 lemon
2 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3-4 lb. chicken, cut into 8 pieces (I’ve also used bone-in chicken breasts and thighs)

DIRECTIONS

1. Place all of the marinade ingredients (mustard through pepper) into a large bowl or Ziploc bag and stir to combine. Add in chicken and marinate, covered, in the refrigerator for 8 to 12 hours, turning the bag a couple times, if possible.

2. To roast: Preheat the oven to 450 F, with a rack in the middle position. remove the chicken from the bag and allow the excess marinade to drip off. Place on a sheet pan and season with salt and pepper. Arrange skin side down and roast until golden brown, about 20 minutes. Flip the pieces over and roast until cooked through, about 10 minutes more. To grill: Preheat outdoor grill or indoor grill pan to medium-high heat. Grill, turning occasionally until cooked through.

(Adapted from Keepers)

By in Chicken ·

Chicken Tacos

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Last week I flew to San Francisco (Menlo Park specifically) to spend time with one of my best friends and her new baby. It was my first solo trip since becoming a mama myself and it was so relaxing! And then I returned just in time for Clara’s 3rd birthday. We celebrated with a few friends and had BBQ (pineapple pulled pork sandwiches and this southwest slaw) and a dreamy vanilla cake that I’ll share ASAP. It was busy/fun/crazy! And how is Clara already 3?! On to the recipe…

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I’m just realizing that tomorrow is Cinco de Mayo. Perfect timing for this post! Today’s tacos are made with ground chicken, peppers, garlic, and my favorite ancho chili powder (among other things). So much flavor going on here. Serve with your favorite taco toppings- always avocado, cilantro, and salsa verde on a cheesy toasted tortilla for me!

Chicken Tacos

INGREDIENTS

2 Tbsp. olive oil
1 medium yellow onion, finely diced
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
3 cloves garlic, minced
1 1/2 lbs. ground chicken (I used ground chicken thigh)
1 Tbsp. paprika
2 tsp. ancho chili powder
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/8 tsp. cayenne pepper (to taste)
~1 tsp. kosher salt (to taste)
freshly ground black pepper, to taste
1/2 cup tomato sauce (I used crushed tomatoes instead)
1/4 cup water
1/4 cup chopped fresh cilantro

for serving:
corn or flour tortillas, warmed
shredded Mexican cheese (such as Monterrey, Colby, or Pepper Jack)
shredded lettuce or cabbage
diced onion
chopped fresh cilantro
diced tomato
salsa
avocado or pico de gallo
sour cream

DIRECTIONS

1. Heat the olive oil in large sauté pan over medium heat. Add the onions, red peppers and green peppers and cook, stirring occasionally, until soft and just starting to brown, 10-12 minutes. Add the garlic and cook a few minutes more. Add the ground chicken, paprika, ancho chili powder, cumin, oregano, cayenne, salt, and pepper. Turn the heat to high; use a wooden spoon to stir and break the chicken into small clumps until the chicken is partially cooked, about 5 minutes. Stir in the tomato sauce and water, then turn the heat to low. Simmer, stirring occasionally and breaking chicken into smaller clumps, until the chicken is cooked through, about 10 minutes. Sprinkle with fresh chopped cilantro. Adjust seasoning to taste if necessary. Serve in warmed tortillas with lettuce, cheese, onion, cilantro, tomato, salsa, avocado, and/or sour cream.

Serves 4-6.

(Adapted from Once Upon a Chef)

By in Chicken, Southwestern ·

Middle Eastern Chicken Kebabs

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As I sit here and type this I’m wishing we were having these kebabs again for dinner tonight. They were so so good. Even with chicken breast which can be dry and boring. But no! So tender and juicy and flavorful. Chicken thighs would be amazing. I’ll be sharing the recipe for the basmati rice pilaf next but if you just can’t wait, it can be found right here (I only made slight modifications).

Middle Eastern Chicken Kebabs

INGREDIENTS

1 cup plain whole milk Greek yogurt (I used Fage 2%)
2 Tbsp. olive oil
2 tsp. paprika
1/2 tsp. cumin
1/8 tsp. cinnamon
1/2 tsp. crushed red pepper flakes (more if you like it hot)
zest of one lemon
2 Tbsp. freshly squeezed lemon juice, from one lemon
1 3/4 tsp. salt
1/2 tsp. freshly ground black pepper
5 cloves garlic, minced
2-1/2 lbs. boneless skinless chicken thighs (or 2 lbs. boneless skinless chicken breasts- I used breasts), trimmed of any excess fat and cut into large bite-sized pieces

for skewers:
1 large red onion, cut into wedges
bell pepper, seeded and chopped
other veggies of choice

DIRECTIONS

1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.

2. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions/peppers. Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight. (I marinated the chicken cubes in a bowl for about 6 hours and then threaded them on the skewers right before grilling.)

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally. Transfer the skewers to a platter and serve.

Serves 6-8.

(Adapted from Once Upon a Chef)

By in Chicken ·

Thai Coconut Soup with Chicken and Rice

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As long as I’ve known Clara (almost 3 years now!) she’s been soup-averse. Not a fan of purees or anything swimming in broth. She’ll usually try them, and then lose interest. I’ve often gotten away with draining the liquid off and serving soup less “soupy”. But rarely does she devour, with pleasure, a bowl of anything soupish without resistance. This was the soup though that made history.

Curry spices + rich coconut milk + shredded chicken + rice + lime juice + cilantro…. essentially coconut chicken curry in soup form. It comes together in about 15 minutes and Dustin, Clara, and I agreed: it’s absolutely delicious!

If you want to complicate things (and maybe add an extra bit of nutrition/flavor), you could saute a small onion, a few cloves of garlic, and some diced red bell pepper before adding the spices at the beginning. But totally not necessary. This soup was full of flavor and perfect just as written. We like our soup thick so I added lots of chicken and rice- cut back on both for a thinner consistency. And you’re always welcome to spice it up to taste. When serving a child, I usually just provide pepper flakes on the side. Serve with warm naan for dipping.

Thai Coconut Soup with Chicken and Rice

INGREDIENTS

1-2 Tbsp. butter, olive oil, or coconut oil
1/2 tsp. curry powder
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. paprika
1/4 tsp. chili powder
dash cayenne pepper (to taste)
salt and freshly ground black pepper, to taste (I added ~1 tsp. salt)
1 large carrot, grated
2 cups homemade or low-sodium chicken broth
1 15-ounce can coconut milk
2 1/2 cups cooked shredded chicken (I used half of a Whole Foods rotisserie chicken)
2 cups cooked white or brown rice (I used white Jasmine rice)
2 Tbsp. lime juice
1 Tbsp. low-sodium soy sauce
fresh cilantro, chopped for serving

DIRECTIONS

1. In a large pot or dutch oven, melt the butter/oil over medium heat, then stir in the spices and let cook for about 30 seconds, stirring frequently. Add the carrots, stir to combine and let cook, stirring occasionally, for about 5 minutes, until the carrots are soft.

2. Add the remaining ingredients (chicken broth through soy sauce) and bring to a low boil, then let simmer for about 5 minutes. Season with salt and pepper to taste, stir in fresh cilantro, and serve immediately.

Serves 4-6.

(Adapted from Everyday Reading)

By in Asian, Chicken, Soup ·