Sheet Pan Suppers

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Molly Gilbert is a pioneer in cooking a whole meal on a sheet pan. Her book Sheet Pan Suppers, published in 2014, taught us how to cook every meal with one pan - yes, breakfast and dessert too!

Molly tips to sheet pan cooking:

1. Invest in a good, sturdy sheet pan! Aluminum or stainless steel is the way to go — there are loads of good brands out there. Just make sure it's a true sheet pan (also called a "half sheet" or "rimmed baking sheet") and not a jelly roll pan (which is smaller and less sturdy).

2. Use parchment paper or aluminum foil to line the pan before cooking — this step helps to majorly cut down on clean-up time!

3. Don't be afraid to experiment and have fun! There are so many different combinations of protein and vegetables that can be whipped up on a sheet pan in your oven. 

A popular sheet pan by USA is available at Williams Sonoma which has features ideal for sheet pan meals: heavy-duty, ridged for airflow and non-stick for easy clean-up.

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Let’s get cooking!

Chicken Parmesan on a Sheet Pan

Yield: 4-6 servings

Ingredients

• Olive oil cooking spray
  

• 1 1/2 cups panko breadcrumbs
  

• 2 teaspoons garlic powder
  

• 2 teaspoons dried oregano
  

• 2 tablespoons sweet or smoked paprika
  

• 1 teaspoon kosher salt
  

• 1/2 cup all-purpose flour
  

• 1/2 teaspoon freshly ground black pepper
  

• 2 large eggs
  

• 4 to 6 boneless, skinless chicken breasts or cutlets, each about 1/2 inch thick (about 1 1/2 pounds total)
  

• 1 jar (24 ounces) good-quality marinara sauce
  

• 6 to 8 slices of provolone cheese
  

• 1/4 cup shredded Parmesan cheese

Rao’s marinara sauce is the best store-bought sauce I’ve found. Panko breadcrumbs make a crispier chicken - also available in gluten-free (I like Aleia’s found in major grocery stores).

Directions

1. Pre-heat oven to 400°F with a rack in the upper third. Generously mist a sheet pan with cooking spray.

2. Stir together the panko, garlic powder, oregano, paprika, and 1/2 teaspoon of the salt in a large bowl to combine. In another large bowl, whisk together the flour, the remaining 1/2 teaspoon salt, and the pepper. In a third shallow bowl, whisk together the eggs.

3. Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the eggs, and finally in the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken cutlets on the prepared pan. Mist the chicken with cooking spray to lightly coat.

4. Bake the chicken until the panko has browned and the cutlets are almost entirely cooked through (they’ll no longer feel squishy when you poke them), about 15 minutes.

5. Remove the pan from the oven. Top each chicken cutlet with about 1/2 cup marinara sauce (use up the jar) and the provolone and Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 10 minutes.

6. Serve hot

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Honey-orange shrimp with baby bok choy. Get the recipe here.

We did promise dessert

Molly’s Salted Rosemary Toffee Crunch is sure to go quickly.

Photos by Molly Gilbert, Workman Publishing, and William Sonoma

Check out Molly’s website Dunk and Crumble to see what she’s been cooking.

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