Healthy Sheet Pan Chicken Parmesan and Broccoli

Healthy sheet pan chicken parmesan and broccoli is my way of enjoying typical chicken parm while ditching the carbs for fresh, roasted veggies. Don’t get me wrong, I LOVE my carbs. This dish would pair perfectly with a side of whole wheat pasta as well. Feel free to add pasta. I opted to exclude the pasta this time around. Lately, I have been taking full advantage of the flexibility I have to eat healthy regularly, while indulging WHENEVER I feel the need.  🙂  To compensate, I adjust my weekly meals accordingly.

To say sheet pan meals have been a recent obsession of mine would be an understatement. I feel like I have been dreaming about sheet pan meals to create. I have yet to see a chicken parmesan creation. Let’s hope Stay Snatched is the first!

Calories: 378       Fat: 15G      Net Carbs: 15G     Protein: 34G

Here are other quick and easy sheet pan meals you may enjoy:

Sheet Pan Chicken and Sweet Potatoes
Balsamic Salmon Sheet Pan
Sheet Pan Steak and Veggies
20 Minute Sheet Pan Shrimp Fajitas

 The white wine and basil really bring out the amazing flavor in this marinara recipe. I seriously never go wrong whenever I add wine to a dish.
You will likely have a little extra marinara and mozzarella cheese left over. If you plan to eat leftovers, KEEP IT! I I drizzled the additional marinara and cheese in my Tupperware. This comes in handy during the reheating process. Helps ensure your chicken doesn’t dry out and isn’t bland.

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5 from 2 votes

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Sheet Pan Chicken Parmesan and Broccoli

Healthy sheet pan chicken parmesan and broccoli with savory marinara, gooey mozzarella cheese, and roasted broccoli.

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Course dinner

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 378kcal

Author Brandi Crawford

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Ingredients

Marinara Sauce

• 12 oz crushed tomatoes
• 4 garlic cloves chopped
• 1 tbsp olive oil
• 1 bay leaf
• 1 tsp oregano
• 1 tbsp basil fresh
• 1/2 onion chopped
• 1/3 cup dry white wine
• 1 tsp Italian Seasoning
• salt and pepper to taste

Sheet Pan

• 2 skinless chicken breasts 16 oz
• 1 cup mozarella cheese shredded
• 1/4 cup parmesan grated
• 1/2 cup whole wheat bread crumbs
• 2 cups broccoli chopped
• 1 yellow pepper sliced
• t tsp butter
• McCormick's Grill Mate Montreal Chicken seasoning, salt, and pepper to taste

Instructions

Marinara Sauce

• In large sauce pan heat olive oil and add onions and garlic cook until tender. Add tomatoes, Italian seasoning, oregano, basil, salt, pepper and wine. Top with the bay leaf.
• Cook for 20 minutes on low. Remove the bay leaf.

Sheet Pan

• Preheat oven to 450 degrees. Spray a large sheet pan with cooking spray.
• While the marinara cooks, combine breadcrumbs, seasonings and parmesan cheese in a bowl. Melt the butter in the microwave in another bowl. Brush the butter onto the chicken, then dip into breadcrumb mixture. 
• Place the chicken on the sheet pan and repeat with the remaining chicken breast.
• Spray cooking spray on top of each breast. Cover the pan with parchment paper. Bake for 20 minutes.
• Remove from oven, spoon the marinara sauce over each piece of chicken and top each with shredded mozzarella cheese.
• Spread the broccoli and peppers throughout the sheet pan. Salt and pepper to taste.
• Bake for 10 more minutes (uncovered) or until cheese is melted.
• Allow to cool before serving.

Notes

You will likely have a little extra marinara and mozzarella cheese left over. If you plan to eat leftovers, KEEP IT! I I drizzled the additional marinara and cheese in my packed Tupperware. This comes in handy during the reheating process. Helps ensure your chicken doesn't dry out and isn't bland.

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Nutrition (displayed with net carbs)

Calories: 378kcal

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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.