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Mark my words: this Chicken Parmesan Bake will soon become one of your family’s favorites! It’s just that good.
We love Italian food in general, so I always know that marinara sauce, basil, and cheese in any combination is bound to be a hit. That said, this recipe takes it over the top with a flavorful crumb topping (made from garlic croutons!), and juicy chicken that has been sautéed in garlic-infused olive oil before baking.
And, just like 90% of my go-to recipes, this meal can be prepared in advance (hello, nap time!) so that in less than 30 minutes you can get dinner on the table when you need it FAST.
We like to serve our chicken with a side of pasta in marinara sauce, but just a good hunk of baguette or garlic bread would work well, too. This is a classic crowd-pleaser that even your pickiest eaters will LOVE!
Chicken Parmesan Bake
- 2 tablespoons olive oil
- 2 cloves garlic crushed
- 4-6 boneless skinless chicken breasts depending on how large they are
- 2 cups marinara sauce
- ¼ cup chopped fresh basil
- 8 ounces shredded mozzarella cheese
- 4 ounces grated Parmesan cheese
- 1 5 ounce package garlic croutons, crushed
- Mix oil and crushed garlic in a large skillet and heat over low heat for 1-2 minutes, or just until fragrant.
- Saute chicken breasts in the oil for approximately 20 minutes, or until cooked through (flipping halfway through cooking).
- Place cooked chicken in a greased casserole dish.
- Cover chicken with marinara sauce, sprinkle with basil, top with half of the mozzarella, half of the Parmesan, and the crushed croutons. Sprinkle with remaining cheeses.
- Bake in a 350 degree oven for approximately 25-30 minutes, or until cheese is melted and brown on top and dish is heated through.
Looking for more delicious Italian-inspired cuisine? Try these favorites:
Baked Ziti with Sausage and Fresh Asparagus
Using croutons is such a great idea! I wish I thought of it! I would be honored if you would come share this recipe at Pin Your Friday Favorite. Have a great weekend!
I can’t wait to try this dish, our family will really enjoy this dish. Thanks so much for sharing your awesome recipe with Full Plate Thursday this week. Have a great weekend and come back real soon!
Thanks for stopping by, Miz Helen!
This is definitely something my family would enjoy! With three kids in sports, and hectic weeknights, I am always looking for fast and easy recipes I can have ready quickly. Pinning! If you have a free moment, I would love it if you would share it with us at Foodie Fridays. 🙂
Thanks for stopping by, Michelle! I hope that you have a chance to try it. Thanks for the pin!
Hi coming over from My Pinterventures to pin your recipe! It looks just like something my family would enjoy!
Thanks so much, Laurie!
Looks good but wanted to check on cooking times. I read 20 minutes sauteed in oil (until cooked through) and then another 25-30 minutes in the oven. That’s a total of 45-50 cooking the chicken? Will this be over done??
Also, I am assuming that to do in ‘advance’ – you would cook the 20 mins in oil and then put in refrigerator (after putting on the cheeses and croutons) until ready to put in the oven?
Hey, Ken! Yes — that’s correct. You want to cook the chicken in the skillet for about 10 mins per side, or until cooked through (it can be much faster if you’re using smaller or thin-cut chicken, so just keep your eye on it). Once you assemble the chicken in the casserole, it’s another 20 minutes or so to heat it through in the oven. The chicken shouldn’t be overdone, but again — you can watch the dish and pull it out of the oven when it looks hot enough for your liking. Since the chicken is already cooked through, the oven time is more to get everything heated and melted together.
To prepare in advance, I would just assemble the entire casserole, cover it, and then stick it in the refrigerator until you’re ready to bake it. 🙂
I can not wait to try this!!! My family also loves Italian foods, and chicken parm is one of my favorites…Thank You so much for sharing!
Yay! I hope you love it, Heather!