This hearty Chicken Parmigiana Casserole takes all the classic flavors of chicken parm and layers them into an easy, family-style bake. Tender seared chicken is tossed with garlicky marinara, blanketed in a generous layer of mozzarella and Parmesan, then finished with a crispy, golden breadcrumb topping. It’s comforting, cheesy, and perfect for busy weeknights or casual gatherings.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup marinara sauce (store-bought or homemade)
- 2 cups mozzarella cheese, shredded, divided
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs (plain or Italian-style)
- 1 tablespoon Italian seasoning
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil, chopped, for garnish (optional)
- Nonstick cooking spray or additional oil for greasing the baking dish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil.
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and Italian seasoning.
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 3–4 minutes per side, until golden brown. The chicken does not need to be fully cooked through at this stage. Remove from the skillet and let cool slightly.
- Once cool enough to handle, slice the seared chicken into bite-sized pieces or thin strips.
- In a large mixing bowl, combine the sliced chicken, marinara sauce, half of the shredded mozzarella (1 cup), and the minced garlic. Toss until the chicken is evenly coated in sauce and cheese.
- Transfer the chicken mixture to the prepared 9×13-inch baking dish and spread it into an even layer.
- In a separate bowl, stir together the breadcrumbs, remaining 1 cup shredded mozzarella, and the grated Parmesan until well combined.
- Sprinkle the breadcrumb and cheese mixture evenly over the top of the chicken mixture, covering it completely.
- Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbling around the edges and the top is golden brown and the chicken is cooked through (internal temperature should reach 165°F/74°C).
- For an extra-crispy topping, switch the oven to broil for the last 2–3 minutes, watching closely to prevent burning.
- Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh basil, if using, then slice into portions and serve warm.
Variation
- Use cooked breaded chicken cutlets instead of searing raw chicken for a more traditional chicken parm texture and even quicker assembly.
- Swap in smoked provolone or a blend of Italian cheeses for part of the mozzarella to add extra depth of flavor.
- Make it a pasta bake by folding in 8 ounces of cooked penne or ziti with the chicken and sauce before topping and baking.
Cooking Notes
- Do not overcook the chicken during the sear; it will finish cooking in the oven and stay more tender if only browned lightly on the stove.
- If using a glass baking dish, avoid placing it under a very hot broiler for too long; keep it on a middle rack and watch carefully.
- Let the casserole rest for a few minutes after baking so the layers set slightly, making it easier to portion and serve.
Serving Suggestions
- Serve with a side of spaghetti or your favorite pasta tossed with a bit of olive oil and extra marinara.
- Pair with a crisp green salad—think mixed greens, cucumbers, and a simple balsamic vinaigrette—to balance the richness.
- Offer warm garlic bread or a crusty baguette on the side to scoop up every bit of sauce and cheesy topping.
Tips
- Prep the chicken up to a day ahead: sear, slice, and refrigerate, then assemble and bake when ready to serve.
- For a lighter option, use part-skim mozzarella and reduce the breadcrumb layer slightly without sacrificing flavor.
- If making ahead, assemble the casserole, cover tightly, and refrigerate for up to 24 hours; add 5–10 minutes to the baking time if baking from cold.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 480 kcal
- Protein: 42 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use rotisserie chicken instead of raw chicken breasts?
Yes, you can substitute about 4 cups of shredded rotisserie chicken. Skip the searing step, toss the chicken directly with the marinara, garlic, and cheese, then assemble and bake as directed. - Can I freeze this Chicken Parmigiana Casserole?
Yes. Assemble the casserole, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake at 375°F (190°C), adding 10–15 extra minutes as needed until heated through. - How do I make this recipe gluten-free?
Use gluten-free breadcrumbs and double-check that your marinara sauce is certified gluten-free. All other ingredients are typically gluten-free, but always verify labels. - How long will leftovers keep and how should I reheat them?
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F (175°C) oven until heated through.
Conclusion
This Chicken Parmigiana Casserole wraps all the cozy, cheesy comfort of classic chicken parm into one easy, oven-baked dish. With tender chicken, rich marinara, and a crisp, golden topping, it’s built for weeknights yet special enough for guests. Serve it bubbling hot from the oven and watch it quickly become a family favorite.
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Chicken Parmigiana Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This hearty Chicken Parmigiana Casserole takes all the classic flavors of chicken parm and layers them into an easy, family-style bake. Tender seared chicken is tossed with garlicky marinara, blanketed in a generous layer of mozzarella and Parmesan, then finished with a crispy, golden breadcrumb topping. It’s comforting, cheesy, and perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup marinara sauce (store-bought or homemade)
- 2 cups mozzarella cheese, shredded, divided
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs (plain or Italian-style)
- 1 tablespoon Italian seasoning
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil, chopped, for garnish (optional)
- Nonstick cooking spray or additional oil for greasing the baking dish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil.
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and Italian seasoning.
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 3–4 minutes per side, until golden brown. The chicken does not need to be fully cooked through at this stage. Remove from the skillet and let cool slightly.
- Once cool enough to handle, slice the seared chicken into bite-sized pieces or thin strips.
- In a large mixing bowl, combine the sliced chicken, marinara sauce, half of the shredded mozzarella (1 cup), and the minced garlic. Toss until the chicken is evenly coated in sauce and cheese.
- Transfer the chicken mixture to the prepared 9×13-inch baking dish and spread it into an even layer.
- In a separate bowl, stir together the breadcrumbs, remaining 1 cup shredded mozzarella, and the grated Parmesan until well combined.
- Sprinkle the breadcrumb and cheese mixture evenly over the top of the chicken mixture, covering it completely.
- Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbling around the edges and the top is golden brown and the chicken is cooked through (internal temperature should reach 165°F/74°C).
- For an extra-crispy topping, switch the oven to broil for the last 2–3 minutes, watching closely to prevent burning.
- Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh basil, if using, then slice into portions and serve warm.
Notes
- For easier prep, use thin-sliced chicken cutlets so they sear quickly and evenly.
- If your marinara is very thick, you can loosen it with 1–2 tablespoons of water so the casserole stays saucy.
- Season the casserole lightly with salt at each step, especially if your marinara and cheeses are already salty.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 120 mg
Keywords: chicken parmigiana casserole, baked chicken parmesan, cheesy chicken bake, easy weeknight casserole, Italian comfort food