Chicken Parmesan Casserole Classic (Print version)

Tender chicken baked with marinara, melted mozzarella, and a crunchy Parmesan breadcrumb topping.

# Ingredient List:

→ 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 (basil, oregano, or mixed)

→ 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 to prevent sticking.
02 - Season the bite-sized chicken pieces with salt and black pepper evenly.
03 - Place the seasoned chicken evenly in the prepared baking dish.
04 - Pour marinara sauce over the chicken, then sprinkle shredded mozzarella followed by grated Parmesan cheese evenly.
05 - In a bowl, mix panko breadcrumbs with melted butter and dried Italian herbs until well combined.
06 - Spread the breadcrumb mixture evenly over the cheese layer.
07 - Bake uncovered for 30 to 35 minutes until the chicken is fully cooked and the breadcrumb topping is golden brown.
08 - Allow the dish to rest for 5 minutes. Garnish with chopped fresh parsley if desired before serving.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The crispy breadcrumb topping gives way to melted cheese and tender chicken in every bite, creating this perfect texture contrast.
  • You can prep it ahead and bake it when you need dinner most, making it a weeknight lifesaver.
02 -
  • Don't skip the resting time—those five minutes make a difference in how nicely the casserole holds together when you serve it.
  • If your topping isn't browning but the chicken is already cooked through, move the dish up a rack toward the broiler for the last few minutes, watching carefully.
  • Raw or undercooked chicken ruins the dish, so use a meat thermometer if you're unsure—it should reach 165°F inside.
03 -
  • Don't stir the casserole once it's baking—let it sit undisturbed so the sauce reduces slightly and the topping crisps up properly.
  • If you like extra crispy breadcrumbs, brush the top with a little more melted butter five minutes before it finishes baking.

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