The Best Parmesan Chicken Bake

The Best Parmesan Chicken Bake

Chef John

"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

50 m servings 477 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 40.3 g
  • 81%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 1022 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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).

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 752
  1. 1003 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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Least positive
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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...

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...

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 li...

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 chick...

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 i...

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 ...

This is a definite keeper! WOW! I sprayed my glass 9x13 dish with Pam, trimmed the fat from 6 chicken breats and laid them flat, sprinkled them with garlic powder, red pepper and poultry seasoni...

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...

After reading the reviews, *** I sliced the breasts in half lengthwise so they were thinner.*** They cooked up fine. I used 3 cloves of garlic, quite a hefty pinch of pepper flakes, and a nice ...

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