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Chicken Parmesan Casserole
Laura

Chicken Parmesan Casserole

This Chicken Parmesan Casserole delivers all the flavors you love in one easy baking dish. Perfect for busy weeknights with cheesy, crispy results every time.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts cut into 2-inch pieces
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 2 cups Italian seasoned breadcrumbs
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Fresh basil leaves for garnish

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Three shallow bowls
  • Meat thermometer

Method
 

  1. Preheat oven to 375°F. Grease a 9x13 inch baking dish. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Italian seasoning, garlic powder, onion powder, salt, and pepper.
  2. Dredge chicken pieces in flour, shaking off excess. Dip into eggs, then press firmly into breadcrumb mixture to coat all sides.
  3. Heat olive oil in a large skillet over medium-high heat. Working in batches, cook breaded chicken pieces for 2-3 minutes per side until golden brown. They don't need to cook through completely.
  4. Spread 1 cup of marinara sauce in the bottom of prepared baking dish. Arrange browned chicken pieces in a single layer over the sauce.
  5. Pour remaining marinara evenly over the chicken. Sprinkle mozzarella cheese generously over the top, then finish with Parmesan cheese.
  6. Bake uncovered for 25-30 minutes until chicken reaches 165°F internally and cheese is bubbly and golden. Let rest for 5 minutes before serving. Garnish with fresh basil.

Notes

  • Cut chicken into uniform pieces for even cooking
  • Don't skip the initial browning step - it adds crucial texture
  • If marinara is too thin, simmer it first to thicken slightly
  • For extra crispy topping, broil for the last 2 minutes, watching carefully
  • Store leftovers in refrigerator for up to 4 days
  • Freezes well for up to 3 months - thaw overnight before reheating