The Best Parmesan Chicken Bake Recipe - Allrecipes.com
The Best Parmesan Chicken Bake Recipe
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Easy Chicken Parmesan Bake
This could be the fastest, easiest chicken Parmesan you’ll ever make. See more
  • READY IN 50 mins

The Best Parmesan Chicken Bake

Recipe by  

"This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
  3. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
  4. Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2011

I watched the video and made this recipe before reading the reviews. I wouldn't have tried it after reading all the negative comments, but I'm so glad I did. I made this for company and we all loved it! I did have to bake longer than 35 mins (probably closer to 50) and the croutons got very crunchy on top but it was fantastic. My husband took leftovers to work and many colleagues asked for the recipe because it smelled so good! I've very rarely make Chicken Parmesan because of the time it takes to prepare, but this will be one of my regulars.

 
Most Helpful Critical Review
Nov 11, 2011

Unfortunately, I beg to differ. This is NOT the best parmesan chicken. I had hopes to make for a large group, but no dice. Back to the drawing board.

 
Dec 14, 2011

First, let me say that I followed the directions as written for the most part. I only had half the amount of mozzarella on hand, I forgot the red pepper flake and I used chicken tenders instead of breasts. Very, very good recipe. I only have a couple of suggestions. First, use chicken tenders, they cook faster and they're easier to portion. Second, I will grind up the croutons next time and add them on top of the cheese. I could probably use bread crumbs for that, but I like the buttery taste that the croutons give. I wasn't missing the red pepper flake that I left out. I was also perfectly happy with half the amount of mozzarella, and I'm a cheeseaholic. Also, I used a variety of our store's brand of pasta sauce (because it's really, really good). Thanks Chef John for a great recipe I will use again!

 
Feb 01, 2012

I did NOT watch the video for this recipe. This was pretty good--it helped flavor-wise that I made my own chunky vegetable marinara. Four really big chicken breasts were enough for me. We all liked it--the garlic croutons on the top was one of the best parts of the casserole. Next time, I'd cut back on the parmesan cheese by at least half and also season the chicken before I sauteed it. I served this along side fettucini noodles and a big leafy salad. I'd make this again.

 
Nov 12, 2011

I also found this recipe originally through Pinterest, and made it last week - my picky toddler & preschooler really liked it, as did my pickier husband! It's pretty clear from the recipe that it's not really chicken parm - it isn't breaded for one thing. It's more like a deconstructed version of the dish. We loved the croutons, and would probably add a bit more sauce. I used chicken tenderloins, and ended up using about 1.3 pounds of them. Served with linguine. Really nice and easy dish overall - thanks!

 
Dec 12, 2011

THIS IS A GREAT RECIPE, ONLY I THINK IT JUST NEEDED A COUPLE OF CHANGES. I BROWNED AND SEASONED THE CHICKEN FIRST, ADDED SAUCE ON BOTTON AND MORE ON TOP, I ALSO COVERED IT AFTER IT HAD BACKED FOR 15 MININTUES,(JUST AS SOMEONE ELSE HAD SUGGESTED), TOOK COVER OFF LAST 5 MINUTES OF BAKING WHICH DID TAKE ABOUT 10 MINUTES LONGER TO BAKE. IT'S A GOOD REDIPE THAT ONE JUST NEED TO MAKE OVER TO THEIR OWN TASTE.

 
Jan 31, 2012

Yum! With a little tweaking, you can make this super fast and easy without having to thaw your chicken breasts first. What I did was coat the bottom of the pan with sauce, place the frozen chicken on top, then cover with the rest of the sauce and spices. Baked for about 45 minutes, added the cheese/breadcrumbs and let that sit under the broiler to crisp and brown up for a couple minutes, and viola! Perfectly moist, flavorful chicken and no thawing required! Lovely recipe.

 
Nov 12, 2011

My family enjoyed this. I used Prego pasta sauce and Italian blend shredded cheese instead of plain mozzarella. I also put a thin layer of sauce and cheese on the bottom before adding the garlic and crushed red pepper. I also covered it about half way through cooking because my croutons got toasted pretty quickly and I didn't want them to get too brown while the chicken was still cooking. We'll make it again.

 

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Nutrition

  • Calories
  • 477 kcal
  • 24%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 40.3 g
  • 81%
  • Sodium
  • 1022 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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