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

With tender chicken breasts, rich marinara, gooey melted cheese, and a crispy topping, this recipe hits all the right notes. Plus, it’s made in a single casserole dish for easy prep and cleanup perfect for busy weeknights or casual family dinners.

Why I Can’t Stop Making These Cookies

• Quick and easy weeknight meal ready in under an hour
• Flavor twist with fresh herbs and a crunchy breadcrumb topping
• Pantry-friendly ingredients mostly on hand or easy to grab
• Kid-friendly with familiar flavors and mild spice
• Perfect for any season, cozy in winter or fresh with summer tomatoes

What Type of Chicken Should I Use?

For the best baked chicken parmesan casserole, fresh boneless, skinless chicken breasts work wonderfully. Choose chicken breasts that are plump with a slight pink hue and no unpleasant odor. If fresh chicken is unavailable, thaw frozen breasts fully in the fridge overnight, then pat dry to remove extra moisture. Dry chicken browns better and keeps the casserole from getting watery.

Avoid pre-cooked or heavily processed chicken, as these can affect texture and flavor balance. If you prefer, thinly slice or pound the breasts evenly to ensure they cook through uniformly.

Options for Ingredient Alternatives

• Butter: Swap with olive oil for a lighter or dairy-free version
• Cheese: Use mozzarella and Parmesan mix or provolone for different melty blends
• Marinara sauce: Substitute with a homemade tomato sauce or a jarred sauce you love
• Herbs: Fresh basil or oregano work well, but dried herbs can be used in a pinch
• Breadcrumbs: Try panko for extra crunch or crushed crackers for a twist
• Milk (if needed for sauce): Whole, skim, or plant-based milk like almond or oat
• For dairy-free: Use vegan cheese and oil-based sauces; chill casserole well before baking

The Biggest Challenges While Baking

• Avoid soggy chicken by patting it dry and not overcrowding the casserole dish
• Spoon on sauce gently to prevent washing away seasoning from chicken
• Use room temperature cheese for even melting too cold and it won’t soften properly
• Don’t overload with too many wet ingredients to keep crispy topping crunchy
• Let casserole rest 5–10 minutes after baking so it sets and slices cleanly without falling apart

Storage & Freezing Instructions

You can keep leftover casserole covered in the fridge for up to 3 days. Reheat covered in the oven at 350°F (175°C) to keep moisture locked in. To freeze, assemble but do not bake. Cover tightly with foil and freeze up to 3 months. When ready, thaw overnight in the fridge and bake as directed, adding 10–15 minutes to baking time if still cold.

Make-ahead tip: Prepare sauce and cut chicken in advance to speed up assembly on the day you bake.

Estimated Nutrition

For the entire casserole (serving about 6): roughly 1,200 calories, 80 g protein, 50 g fat, and 80 g carbs.
Per serving, expect around 200 calories, 13 g protein, 8 g fat, and 13 g carbs, depending on cheese and breadcrumb amounts. This hearty dish balances protein and satisfying carbs without being too heavy.

Ingredients

• 3 boneless, skinless chicken breasts (about 1 1/2 lbs/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-style breadcrumbs (110 g)
• 2 Tbsp unsalted butter, melted (28 g)
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• Fresh basil leaves for garnish (optional)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) casserole dish.
2. Pat the chicken breasts dry and season with salt, pepper, garlic powder, and dried oregano on both sides.
3. Spread 1 cup (240 ml) of marinara sauce evenly on the bottom of the casserole dish. Layer the chicken breasts on top, then spoon the remaining marinara over them.
4. Sprinkle half of the mozzarella and all of the Parmesan cheese evenly over the chicken and sauce.
5. In a small bowl, combine breadcrumbs and melted butter, tossing to coat. Sprinkle the breadcrumb mixture evenly over the cheese.
6. Bake uncovered for 30 to 35 minutes until the chicken is cooked through (internal temperature 165°F/74°C) and the topping is golden and crispy.
7. Remove from oven and let rest for 5 minutes. Garnish with fresh basil if desired, then serve warm.

Tips, Variations & Serving Ideas

• Add sliced mushrooms or spinach layers for extra veggies
• Try swapping chicken breasts for tender chicken thighs for richer flavor
• Underbake by 5 minutes for gooey cheese and juicier chicken
• Serve over cooked spaghetti or with garlic bread for a full meal
• Use gluten-free breadcrumbs to accommodate dietary needs
• Double the breadcrumb topping for more crunch
• Leftovers reheat beautifully with a sprinkle of fresh Parmesan on top

FAQs

Q: Can I use frozen chicken for this casserole?
A: Yes, just thaw thoroughly and pat dry before using to prevent extra moisture.

Q: What cheese combination works best?
A: Mozzarella and Parmesan blend provides melty and salty balance, but provolone or fontina are great substitutes.

Q: Is this recipe kid-friendly?
A: Absolutely. The mild flavors and cheesy topping make it a hit with children.

Q: Can I prepare this casserole ahead of time?
A: You can assemble it a day ahead, keep it covered in the fridge, then bake when ready.

Save This for Later (Pinterest)

Love easy comfort food with big flavors? Save this baked chicken parmesan casserole recipe on Pinterest so you can come back to it anytime you want a weeknight winner! Don’t forget to share with friends who love simple, cheesy dinners.