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Sheet Pan Chicken Parmesan with Potatoes and Asparagus
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Sheet Pan Chicken Parmesan with Potatoes and Asparagus

1 hServes 4Nutri-Score C€€
from @adellacooks2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • thinly sliced chicken breast (4 thin cutlets)Meat680 g
  • petite gold potatoes (quartered)Produce450 g
  • asparagus (washed and trimmed)Produce300 g
  • olive oil (for drizzling and the chicken)Pantry45 ml
  • egg (beaten)Dairy1 piece
  • garlic (minced)Produce3 pieces
  • Italian breadcrumbs (plus more if needed)Bakery90 g
  • Parmesan (finely grated)Dairy35 g
  • marinara saucePantry200 ml
  • fresh mozzarella (sliced, 2 slices per cutlet)Dairy225 g
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • garlic powderSpices4 g
  • paprikaSpices3 g
  • Italian seasoningSpices3 g
  • fresh basil (optional, for topping)Produce5 g

per serving

Nutrition

439kcal

Carbs
24 g
Proteins
44 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 220 °C (425 °F).
    Step 1

  2. Roast the potatoes

    • Add the quartered potatoes to a sheet pan.
    • Drizzle with olive oil and season with salt, pepper, garlic powder and paprika.
    • Toss to coat, spread evenly and bake.
    Step 2

  3. Season the chicken

    • While the potatoes cook, put the chicken in a bowl.
    • Season with olive oil, salt, pepper, garlic powder, paprika and Italian seasoning.
    • Add the beaten egg and mix well.
    Step 3

  4. Bread the chicken

    • Add the minced garlic, Italian breadcrumbs and Parmesan.
    • Mix everything together, pressing the breadcrumb mixture into the chicken.
    • Add a little more breadcrumbs if needed until the chicken is well coated.
    Step 4

  5. Bake the chicken with the potatoes

    • Remove the pan after the potatoes' first bake, toss the potatoes and add the chicken.
    • Pat the chicken with the leftover breadcrumbs from the bowl.
    • Bake.
    Step 5

  6. Add the asparagus

    • Remove the pan from the oven and add the asparagus.
    • Drizzle with olive oil, season with salt and pepper and toss to coat.
    • Flip each chicken cutlet.
    Step 6

  7. Top with marinara and mozzarella

    • Spoon a few spoonfuls of marinara sauce over each chicken cutlet.
    • Top each cutlet with 2 slices of fresh mozzarella.
    Step 7

  8. Bake until melted

    • Return to the oven until the chicken reaches 74 °C (165 °F) and the cheese is melted.
    Step 8

  9. Broil for browning

    • Broil on high for extra browning and crispy potatoes, watching closely.
    Step 9

  10. Serve

    • Top with fresh basil if desired, serve and enjoy.
    Step 10
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