Sheet Pan Chicken Parmesan
Disclaimer: I partnered with Mambo Sprouts to bring you this easy one sheet pan dinner. This post is sponsored by Frontier Co-op. As always, all opinions are my own. Full PR & Disclosure here.
Spices are such a great way to add flavor to your meals and are the perfect companion to a healthy lifestyle.
This summer we were fortunate to partner with Frontier Co-op and receive 6 of their spices: Onion Flakes, Garlic Powder, Red Chili Pepper, Cayenne, Nutritional Yeast Flakes and the star of tonight’s dish, Oregano Leaf.
Frontier’s spices are sustainably produced to be fresh and pure and all are non-GMO and non-ETO (which means the ingredients are not sterilized by irradiation or ethylene oxide (ETO).
I love that this company has such a global impact too! Through their Well Earth sustainable sourcing program they have donated $30K for the construction of an organic training center which educated over 500 small farmers it’s first year. In India they donated $20K to purchase a delivery truck which delivers hot meals daily to 4500 school children. And in Madagascar, they donated $40K to dig 49 wells to bring clean water to 25,000 people! Click here to read more.
Anyone that cooks can tell you that the less pots and pans it takes to make a meal, the better it is…automatically! What makes it even better? Delicious flavor, of course! Let’s get started and spice up this summer with a fun one sheet dinner.
To start this dish, preheat your oven to 375°F. Halve your spaghetti squash and scoop out all the seeds. Spaghetti squash can be tough to cut through so if you need some help just grab a fork and use the tines to poke holes in a straight line going lengthwise down the squash. Then microwave for 5 minutes and it should be easier to cut through.
Drizzle olive oil, salt, pepper and oregano on the flesh of the squash, rub in and place cut side down on cookie sheet. Cook for 20 minutes.
While the squash is cooking, rinse off chicken breasts and pat dry. Rub olive oil, salt & pepper all over chicken and then place in resealable plastic bag with gluten-free panko crumbs, oregano & garlic powder and toss to coat.
Slide squash over to one side and place chicken breasts on the other side. Bake 15 minutes, flip and bake another 10 minutes or until chicken is 165°F on a meat thermometer or until juices run clear and there is no pink in the center.
Remove sheet pan from oven. Turn oven to broil. Using a fork, gently flip over squash and scrape the flesh until all squash looks like ‘spaghetti’ and only the thin outside layer remains. Place chicken on top of spaghetti squash, spoon on spaghetti sauce and add mozzarella cheese on top. Place everything back into the oven and broil until cheese is melted.
Voila! You’ve got yourself a fun family dinner that everyone will enjoy!
Sheet Pan Chicken Parmesan
- spaghetti squash
- 2 tablespoons olive oil, divided
- salt and pepper, to taste
- Frontier Co-op Oregano Leaf, 1 tablespoon, divided
- 2 boneless, skinless chicken breasts
- gluten-free panko crumbs, 1.5 cups
- garlic powder, 1/2 teaspoon
- 1/2 cup spaghetti sauce
- 1/4 cup mozzarella cheese
Preheat oven to 375°F. Halve spaghetti squash and scoop out seeds. Rub 1/2 olive oil, 1/2 oregano, salt and pepper into the flesh of the squash and place cut-side down on baking sheet. Bake 20 minutes.
Rinse and dry chicken breasts. Rub remaining olive oil, salt and pepper all over chicken and place in gallon-sized resealable plastic bag. Add panko crumbs, garlic powder and oregano leaf and toss to coat.
Slide squash over to one side of pan and place chicken breasts on the other. Bake 15 minutes, flip and bake an additional 10 minutes until chicken is 165°F on a meat thermometer or until juices run clear and there is no pink in the center.
Remove pan from oven and turn to broil. Let chicken rest for 5 minutes while you scrape flesh of spaghetti squash with a fork until it looks like spaghetti. Be careful not to poke the skin of the squash. Place chicken on top of spaghetti squash, spoon on spaghetti sauce and top with mozzarella cheese. Broil until cheese is melted, serve in spaghetti squash skins and enjoy!