Once you know how to make this easy Sheet Pan Chicken Parmesan and Cauliflower bake, you’ll wonder why you ever bothered with other recipes. The entire meal of Parmesan-crusted chicken breasts, topped with Prego® Traditional Italian sauce and mozzarella, and tender, roasted cauliflower is ready in just 30 minutes. The recipe uses pantry staples and only one pan, so cleanup is easy, too. You can even learn how to make this oven-baked chicken Parmesan with different vegetables following the same simple recipe, so you and your family can enjoy it over and over, any night of the week.
cost per recipe: $10.17
The price is determined by the national average.
cup Italian seasoned panko bread crumbs or regular Italian seasoned dry bread crumbs
tablespoon Parmesan cheese
tablespoons olive oil
pound thin-sliced boneless, skinless chicken breast
cup Prego® Traditional Italian Sauce
ounces part skim mozzarella cheese, thinly sliced
cups fresh or frozen cauliflower florets
Heat the oven to 425°F. While the oven is heating, stir the panko, Parmesan cheese and 1/2 tablespoon oil in a small bowl.
Spray a rimmed baking sheet with vegetable cooking spray. Place the chicken on one side of the baking sheet and brush with 1 tablespoon oil. Season with salt and pepper.
Spoon the sauce over the chicken (we like to use a 1/4 cup measuring cup instead of a spoon). Top with the mozzarella cheese and panko mixture.
Arrange the cauliflower on the other side of the baking sheet, drizzle with the remaining 1 tablespoon oil and season with salt and pepper.
Bake for 20 minutes or until the chicken is done. Sprinkle with chopped fresh basil just before serving, if desired.