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Dump and Bake Chicken Parmesan

Prep Time: 15 min  |  Cook Time: 30 min  |  Servings: 4  |  Calories: 1582
ChickenParm Website
Prep Time
15 min
Cook Time
30 min

<p>Here’s a quick and easy dinner you cook on one baking sheeting so it’s not only delicious, it saves time on dishes. Breaded chicken breasts are baked and topped with marinara and Sargento® Mozzarella that melts to a gooey perfection. Feel free to use other seasonal veggies.</p>

  1. Preheat oven to 450˚F. Spray a rimmed baking sheet with non-stick cooking spray.
  2. In a medium size bowl, mix panko breadcrumbs, Parmesan cheese, 1 Tbsp olive oil and salt and pepper. In a shallow dish whisk egg until well blended. Working with one chicken breast at a time, dredge chicken in egg and transfer to breadcrumb mixture. Press both sides in crumbs to adhere well. Transfer to middle of baking dish then repeat with remaining chicken breasts. Bake chicken in oven 15 minutes.
  3. Remove chicken from oven, rotate chicken to opposite side. Add asparagus and zucchini; drizzle with olive oil and season with salt and pepper and garlic powder. Return to oven and bake 10 minutes longer or until chicken registers 165˚ in center.
  4. Remove from oven and spread marinara sauce down middle of chicken breasts, sprinkle with Mozzarella cheese. Return to oven and heat until cheese is melted, about 5 minutes. Optional: Top with additional Parmesan cheese and fresh basil after heating.

Nutrition Facts
4 Servings
Serving Size: (1221g)
Amount Per Serving
Calories 1582
% Daily Value*
Total Fat 71.1 grams
Monounsaturated Fat 30.9 grams
Polyunsaturated Fat 6.8 grams
Total Carbohydrates 82 grams
Dietary Fiber 14 grams
Protein 154 grams
Vitamin A 478RE
Vitamin C 39mg
Calcium 1104mg
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
1 Review

5 out of 5

7 years ago

Delicious! I made the recipe according to the instructions. The chicken was very flavorful, as was the asparagus. I omitted the zucchini, but know that would have been yummy as well, This is definitely a make-again recipe.

Sherri Killam-Albee