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Chicken Parmesan Sheet Pan Dinner
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1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, divided

1 cup panko bread crumbs

1/4 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1/2 cup all-purpose flour

1 large Land O Lakes® Egg, slightly beaten

1 (14-ounce) package chicken breast tenders

2 cups broccoli florets

1 medium (2 cups) yellow summer squash, cut into 1/4-inch slices

1/4 teaspoon salt

1/4 teaspoon pepper


2/3 cup marinara pasta sauce

4 ounces (1 cup) Land O Lakes® Mozzarella Farmstyle Cut Shredded Cheese

2 tablespoons chopped fresh basil

How to make

  1. STEP 1

    Heat oven to 400°F. Line half sheet baking pan (18x13x1-inch) with parchment paper. Set aside. 

  2. STEP 2

    Melt 2 tablespoons Butter with Olive Oil & Sea Salt in shallow, microwave-safe dish or pie pan. Stir in bread crumbs, Parmesan cheese and Italian seasoning.

  3. STEP 3

    Place flour and beaten egg into separate pie pans or shallow bowls.

  4. STEP 4

    Dip chicken into flour and then egg. Lightly press both sides of chicken into crumb mixture to coat. Place in middle of prepared pan.

  5. STEP 5

    Place broccoli florets and summer squash slices around edges of pan. Dollop vegetables with remaining Butter with Olive Oil & Sea Salt. Sprinkle with salt and pepper. Bake 15-16 minutes or until internal temperature of chicken reaches 165°F and chicken is cooked through. Turn oven to broil. Broil 6-8 minutes or until bread crumbs are golden brown.

  6. STEP 6

    Spoon about 1 tablespoon marinara sauce onto each chicken tender. Top evenly with mozzarella cheese. Return to oven 1-2 minutes or until cheese is melted and lightly browned. Garnish chicken with fresh basil. 

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