Chicken Parmesan Casserole Recipe
This Chicken Parmesan Casserole is a cozy, family-friendly dinner with juicy seared chicken, rich marinara, melty mozzarella, and a crispy Parmesan–panko topping. It bakes in one dish and is perfect with pasta, salad, or garlic bread.
Servings: 4
Ingredients
- 1½ cups marinara sauce
- 4 large chicken breasts boneless, skinless (about 6 oz. each, 1 ½ lbs. total)
- 1 teaspoon kosher salt
- 1½ teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 ounces fresh mozzarella cheese cut into 4 (1-oz.) slices
- ¼ cup panko Japanese-style breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon unsalted butter melted
- 1 teaspoon chopped fresh thyme
- Fresh parsley or fresh basil for garnish
Instructions
- Heat oven to 400°F.
- Season chicken: Pat chicken dry and season with salt, Italian seasoning, garlic powder and black pepper.
- Sear chicken: Heat olive oil in a large oven-safe skillet over medium-high. Cook chicken 4–5 minutes on one side, then 3–4 minutes on the other, until golden brown.
- Layer in dish: Pour 2 cups marinara sauce into the skillet. Arrange chicken over the marinara. Top each breast with a slice of fresh mozzarella.
- Bake on the center rack for about 20 minutes, until bubbling and chicken reaches 160°F.
- Make topping: Mix panko, Parmesan, melted butter, and thyme in a small bowl.
- Add topping & broil: Sprinkle topping over chicken. Move dish to the top rack and broil 2–3 minutes, until golden brown.
- Sprinkle with fresh parsley or basil and serve hot.
Notes
- Leftovers – Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or air fryer at 350°F until warmed through.
- Freezing – Best enjoyed fresh, but you can freeze the baked chicken (without the topping) for up to 2 months. Add the panko-Parmesan topping after reheating for best texture.
- Make-ahead – You can sear the chicken and assemble the dish a few hours ahead. Keep covered in the fridge, then bake just before serving.
- Sauce – If you like extra saucy chicken, increase marinara to 2 cups and spoon a little over the chicken before adding mozzarella.
- Topping – For an even crunchier topping, toast the panko mixture in a dry skillet for 2–3 minutes before adding to the casserole.
Nutrition
Calories: 397kcal | Carbohydrates: 12g | Protein: 57g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 1557mg | Potassium: 1173mg | Fiber: 2g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 10mg | Calcium: 216mg | Iron: 3mg