Chicken Parmesan Casserole
This Chicken Parmesan Casserole is a comforting dish that combines tender chicken with marinara sauce, gooey mozzarella, and crispy breadcrumbs, perfect for cozy weeknights or festive meals.
Ingredients
Main ingredients
- 1.5 pounds boneless, skinless chicken breasts sliced thin or pounded to an even thickness
- 2 cups marinara sauce homemade or your favorite jarred variety
- 2 cups shredded mozzarella for a gooey layer
- 0.5 cup grated Parmesan for a nutty, salty finish
- 1 cup panko breadcrumbs for a crunchy topping; swap for crushed crackers if you prefer
- 2 large eggs beaten, to bind the breadcrumb crust
- 0.25 cup fresh basil rough-chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil for searing and richness
- to taste Salt
- to taste freshly ground black pepper
- Optional: red pepper flakes for subtle heat, or nutritional yeast for extra cheesiness
Substitutions
- Use turkey or tofu for a lighter protein
- Use gluten-free breadcrumbs to make it gluten-free
- Part-skim mozzarella and light Parmesan for a healthier option
- Layer in roasted red peppers for a festive meal twist
Instructions
Preparation
- Preheat oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish.
- Season the chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sear chicken 2 to 3 minutes per side until golden.
- Spread half the marinara sauce across the bottom of the prepared baking dish. Arrange the seared chicken in a single layer on top of the sauce.
- Spoon the remaining marinara over the chicken, then sprinkle with minced garlic and half the basil.
Assembly
- In a shallow bowl, combine breadcrumbs and Parmesan. Dunk each chicken piece into the beaten eggs, then press into the breadcrumb mixture.
- Place the breaded chicken back on top of the sauced chicken.
- Scatter shredded mozzarella evenly over the casserole.
Baking
- Bake for 20 to 25 minutes until the cheese is bubbly and the crumbs are golden brown.
- Broil 1 to 2 minutes at the end for an extra-toasty finish. Let rest for 5 minutes before serving.
Notes
For a lighter casserole: use grilled chicken, swap half the mozzarella for part-skim, and add a layer of sautéed spinach or zucchini. Make it gluten-free using gluten-free breadcrumbs or almond flour. For an indulgent twist, mix ricotta with an egg and dollop between layers.