Chicken Parmesan Casserole Marinara (Printable)
Tender chicken baked with rich marinara, melted mozzarella, and a golden Parmesan breadcrumb crust.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 0.5 tsp salt
03 - 0.25 tsp black pepper
→ Sauce & Cheese
04 - 2 cups marinara sauce
05 - 2 cups shredded mozzarella cheese
06 - 0.5 cup grated Parmesan cheese
→ Breading Topping
07 - 1 cup panko breadcrumbs
08 - 2 tbsp unsalted butter, melted
09 - 0.5 tsp dried Italian herbs
→ Garnish
10 - 2 tbsp chopped fresh parsley (optional)
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Season chicken pieces evenly with salt and black pepper, then arrange in the prepared baking dish.
03 - Pour marinara sauce evenly over the chicken pieces.
04 - Sprinkle shredded mozzarella cheese over the sauce, then top with grated Parmesan cheese.
05 - In a bowl, combine panko breadcrumbs, melted butter, and dried Italian herbs. Stir until crumbs are coated evenly.
06 - Evenly spread the breadcrumb mixture over the cheese layer.
07 - Bake uncovered for 30 to 35 minutes, until the chicken is cooked through and the topping is golden brown.
08 - Allow to rest for 5 minutes before garnishing with chopped fresh parsley, if desired.
# Expert Advice:
01 -
- Everything bakes in one dish so cleanup is almost nonexistent.
- The crispy panko topping gives you that satisfying crunch without any frying.
- It tastes like chicken parm but feels more like a hug in casserole form.
02 -
- If your chicken pieces are thick, they might need an extra five minutes, so check the internal temp hits 165°F.
- Do not cover the dish while baking or the topping will steam instead of crisp.
03 -
- Use a glass or ceramic baking dish if you have one, it holds heat evenly and the edges get perfectly browned.
- If the top is browning too fast, tent it loosely with foil for the last ten minutes.