Chicken Parmesan Casserole Marinara

Some nights the oven does all the work, and this is one of those recipes. I threw this together on a Wednesday when everyone was hungry and I had twenty minutes before chaos set hour. The smell of bubbling marinara and toasted breadcrumbs pulled the whole house into the kitchen before the timer even went off.

I made this the night my sister came over unannounced with her kids. We were out of pasta, low on energy, and everyone was skeptical until that first bite. Now she texts me every few weeks asking if I remember that chicken thing, and I know exactly what she means.

Ingredients

• Boneless, skinless chicken breasts (1.5 lbs): Cut them into chunks roughly the same size so they cook evenly, and don't stress if they are not perfect cubes.
• Salt and black pepper (1/2 tsp and 1/4 tsp): Simple seasoning is all the chicken needs since the sauce and cheese bring plenty of flavor.
• Marinara sauce (2 cups): Use your favorite jar or homemade batch, just make sure it is thick enough to cling to the chicken.
• Shredded mozzarella cheese (2 cups): The low moisture kind melts beautifully and does not make the dish watery.
• Grated Parmesan cheese (1/2 cup): This adds sharpness and helps the topping turn golden.
• Panko breadcrumbs (1 cup): Regular breadcrumbs work but panko gives you that airy crunch that makes the top irresistible.
• Unsalted butter (2 tbsp, melted): This coats the breadcrumbs and helps them crisp up in the oven.
• Dried Italian herbs (1/2 tsp): Basil, oregano, or a blend all work, just use what smells good to you.
• Fresh parsley (2 tbsp, optional): A handful of green at the end makes it look like you tried harder than you did.

Instructions

Get the oven ready:

Preheat to 400°F and lightly grease a 9x13 inch baking dish. I use butter or a quick spray, either works fine.

Season and arrange the chicken:

Toss the chicken pieces with salt and pepper, then spread them in an even layer in the dish. They will shrink a bit as they cook so do not worry about a little overlap.

Add the marinara:

Pour the sauce over the chicken and use a spoon to spread it around if needed. You want every piece coated so nothing dries out.

Layer on the cheese:

Sprinkle the mozzarella evenly over the sauce, then add the Parmesan on top. Do not skip the Parmesan, it makes the whole thing taste richer.

Prepare the breadcrumb topping:

In a small bowl, mix the panko with melted butter and Italian herbs until the crumbs look like wet sand. This step is what gives you that golden crust.

Top and bake:

Scatter the breadcrumb mixture over the cheese layer, then slide the dish into the oven. Bake uncovered for 30 to 35 minutes until the chicken is cooked through and the top is crispy and brown.

Rest and garnish:

Let it sit for five minutes so the cheese sets a little. Sprinkle parsley over the top if you have it, then serve straight from the dish.

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The first time I pulled this out of the oven, my youngest asked if we were having a party. It was just Tuesday, but the bubbling cheese and golden crust made it feel special enough to count.

Make It Your Own

If you want to stretch it further, layer cooked penne or rigatoni on the bottom before you add the chicken. It soaks up the sauce and turns this into a full meal that nobody will stop eating. I have also stirred in sautéed mushrooms or a handful of spinach under the cheese when I am feeling ambitious.

Shortcuts That Actually Work

Rotisserie chicken is your friend here. Shred it, skip the raw chicken step, and cut your baking time by about ten minutes. I have done this more times than I will admit and nobody has ever noticed the difference.

What to Serve It With

This is rich enough to stand on its own, but a simple green salad with lemon vinaigrette or some garlic bread for scooping makes it feel complete. If you are pouring wine, go for something light and Italian, maybe a Chianti or a Sangiovese.

• A crisp Caesar salad balances the richness perfectly.
• Roasted broccoli or green beans add a little freshness.
• Garlic knots are excellent for mopping up any sauce left in the dish.

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This is the kind of recipe that gets requested by name, the one that makes weeknights feel easier and dinner taste better than it should for the effort you put in. Keep it in your rotation and you will never regret it.

Recipe FAQs

→ What type of chicken works best?

Boneless, skinless chicken breasts cut into bite-sized pieces ensure even cooking and tender bites throughout the dish.

→ Can I use homemade marinara sauce?

Absolutely. Homemade or store-bought marinara both work well, balancing acidity and sweetness for a rich base.

→ How do I get a crispy breadcrumb topping?

Mix panko breadcrumbs with melted butter and dried Italian herbs, then spread evenly over the cheese before baking until golden brown.

→ Is it possible to prepare this ahead of time?

Yes, assemble the layers in the baking dish and refrigerate. Bake just before serving, adding a few extra minutes if chilled.

→ What sides pair well with this dish?

Light Italian red wine or a crisp green salad complements the rich flavors, while pasta or sautéed vegetables add balance.

→ Can I substitute the chicken with another protein?

While designed for chicken, cooked rotisserie chicken can be used for convenience, and alternative proteins may alter cooking time and flavor.