Easy Chicken Parmesan Casserole
This Easy Chicken Parmesan Casserole delivers the classic flavors of chicken parmesan without all the fuss. Layers of tender chicken, rich tomato sauce, and melted cheese are baked together for a comforting and satisfying meal. It's a simple recipe perfect for busy weeknights.
Equipment
- 9x13 inch baking dish
- Large skillet
- Medium bowl
- Shallow bowls
- Measuring cups and spoons
- Oven
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup Italian seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs, beaten
- ¼ cup olive oil
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
- 2 cups shredded mozzarella cheese
- Optional: Cooked pasta penne, spaghetti, or your favorite shape
Instructions
- Preheat your oven to 375°F (190°C).
- In a shallow bowl, combine the breadcrumbs, 1/2 cup Parmesan cheese, garlic powder, salt, and pepper.
- In another shallow bowl, beat the eggs.
- Dip each piece of chicken into the egg mixture, then dredge it in the breadcrumb mixture, making sure it's fully coated.
- Heat the olive oil in a large skillet over medium heat.
- Cook the chicken in batches, being careful not to overcrowd the pan, until golden brown and cooked through (about 5-7 minutes per side).
- Remove the chicken from the skillet and set aside.
- Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
- If using pasta, spread a layer of cooked pasta over the sauce.
- Arrange the breaded chicken pieces over the sauce (or pasta).
- In a medium bowl, combine the ricotta cheese, 1/2 cup Parmesan cheese, and basil.
- Dollop spoonfuls of the ricotta mixture over the chicken.
- Pour the remaining marinara sauce over the chicken and ricotta.
- Sprinkle the mozzarella cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let it rest for a few minutes before serving. Garnish with fresh basil, if desired.
Notes
Don't overcrowd the pan when cooking the chicken to ensure proper browning. Freshly shredded mozzarella cheese melts better than pre-shredded. To prevent a soggy casserole, lightly toast the breadcrumbs before coating the chicken or add a layer of toasted breadcrumbs between the sauce and the chicken. The casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours; add a few extra minutes to the baking time if baking from cold. Chicken thighs or ground chicken/turkey can substitute the chicken breasts. Panko or gluten-free breadcrumbs are great breadcrumb alternatives. Feel free to add vegetables like sauteed onions, bell peppers, or mushrooms.