Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tbsp water
- 2 cups panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese, plus 1/4 cup for topping
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 3 cups marinara sauce
- 12 oz mozzarella cheese, shredded (about 3 cups)
- 2 tbsp chopped fresh basil or parsley (optional)
Do This
- 1. Heat oven to 425°F; lightly oil a 9×13-inch baking dish and line a sheet pan with parchment.
- 2. Set up breading: flour; eggs whisked with water; panko mixed with 1/2 cup Parmesan, Italian seasoning, garlic powder, 1/2 tsp salt, and pepper.
- 3. Coat chicken pieces (flour → egg → panko) and place on sheet pan; drizzle with olive oil.
- 4. Bake chicken 15 minutes at 425°F, flipping once halfway.
- 5. Layer casserole: 1 cup marinara → baked chicken → 2 cups marinara → mozzarella + remaining 1/4 cup Parmesan.
- 6. Bake 18–20 minutes at 425°F until bubbly; broil 1–3 minutes to brown the cheese.
- 7. Rest 10 minutes, garnish with basil/parsley, and scoop to serve.
Why You’ll Love This Recipe
- All the classic chicken parm flavors, but easier to serve (and share) in scoopable casserole form.
- Baked breaded chicken stays crisp around the edges while soaking up just enough marinara to be saucy.
- No messy pan-frying: the oven does the work, and cleanup is straightforward.
- Great for family dinners and leftovers; it reheats surprisingly well.
Grocery List
- Produce: fresh basil or parsley (optional)
- Dairy: mozzarella cheese (shredded or block to shred), Parmesan cheese (finely grated), eggs
- Meat: boneless, skinless chicken breasts
- Pantry: marinara sauce, panko breadcrumbs, all-purpose flour, olive oil, Italian seasoning, garlic powder, kosher salt, black pepper
Full Ingredients
Chicken
- 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces (about 6 to 7 cups pieces)
- 3 tbsp olive oil (for drizzling)
Breading Station
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tbsp water
- 2 cups panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp kosher salt, divided (use 1/2 tsp in the breadcrumb mix; reserve 1/2 tsp for seasoning chicken)
- 1/2 tsp freshly ground black pepper
Casserole Assembly
- 3 cups marinara sauce, divided
- 12 oz mozzarella cheese, shredded (about 3 cups), divided
- 1/4 cup finely grated Parmesan cheese (for topping)
Optional Garnish
- 2 tbsp chopped fresh basil or parsley
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pans
Arrange a rack in the upper third of the oven and preheat to 425°F. Lightly coat a 9×13-inch baking dish with oil (or nonstick spray).
Line a rimmed sheet pan with parchment paper (or foil) for the chicken. If you have a wire rack, set it on the sheet pan for extra airflow and crispness, but it’s optional.
Step 2: Cut and season the chicken
Cut the chicken into 1-inch pieces so they cook quickly and evenly. Pat dry with paper towels (this helps the coating stick).
Season the chicken pieces with the remaining 1/2 tsp kosher salt.
Step 3: Set up an easy breading line
Set out three shallow bowls (or pie plates):
Bowl 1: Add 1/2 cup flour.
Bowl 2: Whisk 2 eggs with 2 tbsp water until smooth.
Bowl 3: Stir together 2 cups panko, 1/2 cup Parmesan, 2 tsp Italian seasoning, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.
Tip: Use one hand for dry steps and one for wet steps to keep “breaded fingers” to a minimum.
Step 4: Bread the chicken pieces
Working in batches, coat each chicken piece in flour (shake off excess), dip in the egg mixture, then press into the panko mixture so it’s well coated. Place breaded chicken on the prepared sheet pan, leaving a little space between pieces.
Drizzle the chicken evenly with 3 tbsp olive oil (this encourages browning and crispness in the oven).
Step 5: Bake the chicken until golden
Bake at 425°F for 15 minutes, flipping the pieces at the 8-minute mark. The coating should look golden and set.
The chicken does not need to be fully cooked through at this stage; it will finish cooking in the casserole.
Step 6: Layer for maximum crisp-and-saucy chicken parm vibes
Spread 1 cup marinara across the bottom of the greased 9×13-inch baking dish.
Add the baked chicken pieces in an even layer. Spoon and spread the remaining 2 cups marinara over the chicken (aim for good coverage, but don’t drown it; you want some crispy edges to remain).
Sprinkle on about 3 cups (12 oz) shredded mozzarella evenly, then finish with 1/4 cup Parmesan.
Step 7: Bake until bubbly and brown, then rest
Bake uncovered at 425°F for 18–20 minutes, until the sauce is bubbling around the edges and the cheese is fully melted.
For a browned top, switch the oven to broil and broil for 1–3 minutes, watching closely so the cheese doesn’t burn.
Let the casserole rest for 10 minutes before serving (this helps it set up so you can scoop cleaner portions). Garnish with chopped basil or parsley if you like.
Pro Tips
- For crispier chicken: Use a wire rack on the sheet pan when baking the breaded pieces, and don’t overcrowd them.
- Choose a thicker marinara: A watery sauce can make the casserole soupy and soften the breading too much. If your marinara is thin, simmer it for 5–8 minutes to thicken before using.
- Shred your own mozzarella if possible: Pre-shredded cheese contains anti-caking agents and won’t melt quite as smoothly. Block mozzarella gives the best stretchy melt.
- Broil safely: Broil at the end only, and stay nearby. The difference between browned and burned can be under a minute.
- Don’t skip the rest: A 10-minute rest makes it easier to scoop and keeps the layers from sliding around.
Variations
- Spicy Chicken Parm Casserole: Add 1/2 tsp crushed red pepper flakes to the marinara, or use a spicy marinara/arrabbiata sauce.
- Extra-cheesy “Three Cheese”: Add 1/2 cup shredded provolone or 1/2 cup shredded fontina alongside the mozzarella.
- Gluten-free: Use a 1:1 gluten-free flour blend and gluten-free panko. Bake times stay the same.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.
Reheat: For best texture, reheat in a 375°F oven for 18–25 minutes (covered for the first 10 minutes, then uncovered). Microwave reheating works, but the breading will soften more.
Freeze: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge before reheating.
Make-ahead option: Bread and bake the chicken pieces up to 1 day ahead, then cool and refrigerate. Assemble and bake the casserole the next day (add 3–5 minutes to the bake time since components start cold).
Nutrition (per serving)
Approximate (based on 6 servings): 560 calories, 45 g protein, 28 g carbs, 28 g fat, 5 g fiber, 1100 mg sodium. Values vary by marinara and specific cheeses used.
