Sheet pan chicken parmesan: Get Giada De Laurentiis’ recipe!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while maintaining texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko gives a lighter texture, while crushed crackers are often cheaper.

Heat olive oil in a skillet and cook shallots until soft.

Add cherry tomatoes and salt to the skillet, cooking until softened, about 5 minutes.

Add basil to the tomato mixture, stirring to combine.

Butterfly the chicken breasts and pound them down for even cooking.

Season both sides of the chicken with salt.

Dip the chicken in beaten eggs for breading.

Prepare garlicky, anchovy bread crumbs by mixing bread crumbs with olive oil, anchovies, garlic, chili flakes, and lemon zest, then toast them.

Coat the chicken in the prepared bread crumbs.

Place the breaded chicken in a 450°F oven and cook for about 3 minutes on each side.

Top the chicken with the tomato sauce and mozzarella cheese, then return to the oven to melt the cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens