Baked Chicken Parmesan Casserole I’m making these for the 3rd time THIS week

This baked chicken parmesan casserole recipe blends tender chicken, tangy marinara, and melty cheese in one casserole dish. It’s a crowd-pleaser that pairs well with simple sides or a fresh salad, and because it bakes all in one pan, cleanup is a breeze.

Why I Can’t Stop Making These Cookies

• Quick win: ready in under an hour and minimal hands-on time
• Flavor twist: layers of Italian herbs and a hint of garlic in every bite
• Pantry-friendly: uses staples like jarred marinara and shredded mozzarella
• Kid-friendly: mild and cheesy, great for picky eaters
• Seasonal appeal: perfect cozy meal when the weather cools down

What Type of Chicken Should I Use?

For the best results, use boneless, skinless chicken breasts or thighs. Fresh chicken delivers the juiciest texture, but if you prefer frozen, thaw it completely in the refrigerator and pat dry to remove excess moisture before cooking. Avoid using dried or pre-cooked chicken that might dry out in the baking process.

Chicken thighs tend to stay more succulent and forgiving if slightly overcooked, while breasts create a leaner casserole. Either works well as long as you start with well-handled meat.

Options for Ingredient Alternatives

• Swap olive oil for butter to add richness to the breadcrumb topping
• Use smoked mozzarella or provolone for a different melty texture
• Substitute whole milk with almond or oat milk for a lighter version
• Add fresh chopped basil instead of dried Italian seasoning to brighten the flavor
• If using coconut oil in the topping, chill the mixture 20 minutes before sprinkling

The Biggest Challenges While Baking

• Avoid soggy chicken: pat meat dry before layering and use a moderate amount of sauce
• Butter temperature: too soft butter can cause clumpy topping, too cold won’t crumble well
• Don’t overmix ingredients when combining cheese and seasonings fold gently
• If casserole looks too dry before baking, spoon in a bit more marinara sauce evenly
• Let casserole rest 5–10 minutes after baking to set and improve slicing

Storage & Freezing Instructions

Store leftovers covered in the refrigerator for up to 4 days. To freeze, assemble the casserole but do not bake. Wrap tightly with plastic and foil, and freeze for up to 3 months. When ready, thaw overnight in the fridge and bake as directed. You can also freeze baked casserole slices wrapped individually for quick reheats.

Estimated Nutrition

Whole casserole roughly totals: 2200 calories, 140 g protein, 90 g fat, 40 g carbs.
Per serving (1/6th): about 370 calories, 23 g protein, 15 g fat, 7 g carbs, making it both filling and balanced for a family meal.

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts or thighs (680 g)
• 2 cups marinara sauce (480 ml)
• 1 1/2 cups shredded mozzarella cheese (170 g)
• 1/2 cup grated Parmesan cheese (50 g)
• 1 cup Italian-seasoned breadcrumbs (120 g)
• 2 Tbsp olive oil (30 ml)
• 1 tsp dried Italian herbs
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh basil leaves for garnish (optional)

Step-by-Step Instructions

1. Preheat oven to 375 degrees F (190 C). Lightly grease a 9×13 inch (23×33 cm) casserole dish.
2. Season chicken with salt, pepper, garlic powder, and dried Italian herbs.
3. In a large skillet, heat olive oil over medium heat. Cook chicken until browned but not fully cooked through, about 3 minutes per side. Remove and let rest, then slice into bite-sized pieces.
4. Spread half the marinara sauce evenly in the bottom of the casserole dish. Layer chicken pieces on top. Pour remaining sauce over the chicken.
5. Sprinkle shredded mozzarella and Parmesan evenly over the sauce layer.
6. Combine breadcrumbs with a pinch of salt and remaining olive oil until crumbly. Evenly sprinkle breadcrumb mixture over cheese.
7. Bake uncovered for 25–30 minutes until cheese is melted and bubbly and topping is golden. Let rest 10 minutes before serving.

Tips, Variations & Serving Ideas

• Add sliced mushrooms or spinach between chicken layers for extra veggies
• Mix fresh chopped parsley into breadcrumbs before topping for brightness
• Underbake by 5 minutes if you want extra gooey cheese centers
• Serve with garlic bread or a crisp Caesar salad to round out the meal
• Store leftovers in airtight containers for quick reheat and packable lunches
• Swap chicken for eggplant or zucchini slices for a vegetarian twist
• Top with fresh basil or a drizzle of balsamic glaze before serving

FAQs

Q: Can I use pre-cooked chicken for this casserole?
A: Yes, but reduce baking time to prevent drying out. Layer it in at step 4 and bake 10–15 minutes until heated through.

Q: What type of cheese works best?
A: A mixture of mozzarella for meltiness and Parmesan for sharpness creates the best flavor and texture.

Q: Can I make this gluten-free?
A: Substitute regular breadcrumbs with gluten-free ones or crushed gluten-free crackers.

Save This for Later (Pinterest)

If you love easy, cheesy dinners, be sure to save this Baked Chicken Parmesan Casserole recipe to your Pinterest boards. It’s one you’ll want to come back to again and again! Share it with friends who love satisfying weeknight meals too.