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