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As much as it pains me to admit, I pretty much only ever order chicken Parmesan when I'm out to eat. Even though it ranks pretty high up on my list of all-time favorite foods, I rarely make it because it just seems like SO. MANY. STEPS.
I know it's all in my head, but for some reason the idea of breading chicken, frying it, transferring it to a baking sheet, topping it with sauce and cheese, and broiling it until it's all melty and bubbly seems like a Herculean task for the average Tuesday night. Am I the laziest person alive?
If your answer to that question is yes, I forgive you, but I also formally invite you to come join me on the dark side in the form of this shortcut sheet pan chicken Parmesan recipe from The Cookie Rookie. This version calls for baking the cutlets instead of frying them — cutting out a major step — thus turning my favorite restaurant go-to into the perfect weeknight home-cooked dinner.
According to the recipe author, Becky Hardin, "You'll never even miss the fry on these chicken breasts," thanks to the panko and Parmesan coating which crisps up after just 25 minutes in the oven. Another bonus? Becky suggests roasting broccoli right alongside the chicken as it cooks, which means fewer pans to wash!
Now that I have your attention, here's how to make this dish: First whisk an egg to bind the panko/Parmesan coating to the chicken breasts. Make sure to get them nice and thickly covered on both sides for an extra-crispy crust. After baking them on a sheet pan along with broccoli florets for 20 minutes, remove from the oven and top cutlets with marinara sauce and shredded cheese. Return to the oven for a few more minutes to get the cheese nice and melty. For a nice bubbly finish, switch the oven to broil for the final minute — and voila!
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