Description
This Easy Cheesy Baked Chicken Parmesan Casserole delivers all the crispy, saucy, cheesy joy of classic chicken parmesan without the stress of frying cutlets. It’s a quick, simple, and crowd-pleasing weeknight dinner that comes together in under 45 minutes.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts (about 3–4 large breasts)
- 1 (24-ounce) jar of your favorite marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup Italian seasoned breadcrumbs
- 2 tablespoons olive oil
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken breasts dry with paper towels. Trim off any excess fat or connective tissue. Cut each breast into roughly 2-inch chunks. Season the pieces with the garlic powder, oregano, salt, and pepper. Toss to coat evenly.
- Heat 1 tablespoon of olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Let them cook undisturbed for 2-3 minutes per side until they develop a nice golden-brown crust. Transfer the seared chicken to a plate and set aside.
- In a medium bowl, whisk together the marinara sauce and chicken broth.
- In a small bowl, combine the Italian seasoned breadcrumbs with the remaining 1 tablespoon of olive oil and ¼ cup of the grated Parmesan cheese. Stir until the breadcrumbs are evenly moistened.
- Spread about ½ cup of the sauce mixture evenly across the bottom of your 9×13-inch baking dish. Arrange the seared chicken pieces in a single layer over the sauce. Pour the remaining sauce mixture over the chicken, spreading it evenly. Sprinkle the shredded mozzarella cheese over the sauce, followed by the remaining ¾ cup of grated Parmesan. Finally, sprinkle the breadcrumb mixture evenly over the top.
- Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
- Remove the foil and continue baking for another 15-20 minutes, until the top is golden brown and bubbly, and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Let the casserole rest for 5-10 minutes after it comes out of the oven.
- Sprinkle with fresh basil or parsley if using, then scoop generous portions onto plates. Serve with a side of pasta, crusty bread, or a simple green salad.
Notes
Don’t skip the sear—it adds flavor. Use freshly shredded mozzarella for best melting. Let the casserole rest before serving to allow the juices to redistribute. For a gluten-free version, use gluten-free breadcrumbs or crushed pork rinds. For a low-carb version, skip the breadcrumbs and double up on Parmesan.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (based on
- Calories: 485
- Sugar: 8
- Sodium: 980
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 18
- Fiber: 3
- Protein: 42
Keywords: chicken parmesan casserole, easy chicken casserole, baked chicken parmesan, weeknight dinner, cheesy chicken casserole