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Easy Chicken Parmesan Casserole Recipe - The Ultimate 30-Minute Weeknight Dinner

This Chicken Parmesan Casserole transforms classic Italian flavors into an easy bake-and-serve dish that's ready in under 30 minutes. It features tender chicken cubes baked with marinara sauce and melted cheeses under a crispy panko topping, making it perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 24 oz marinara sauce (homemade or your favorite jarred brand)
  • 2 cups shredded mozzarella cheese
  • 1 cup grated parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp salt
  • ¼ tsp black pepper
  • Fresh basil leaves for garnish (optional)

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
  2. In a large bowl, toss the cubed chicken with olive oil, garlic powder, oregano, basil, salt, and pepper until evenly coated.
  3. Spread half of the marinara sauce in the bottom of the prepared baking dish. Arrange the seasoned chicken cubes in a single layer over the sauce. Pour the remaining marinara sauce over the chicken.
  4. Sprinkle 1½ cups of mozzarella cheese evenly over the sauce layer. Top with the grated parmesan cheese.
  5. In a small bowl, mix the panko breadcrumbs with the remaining ½ cup of mozzarella cheese. Sprinkle this mixture evenly over the top of the casserole.
  6. Bake for 20-25 minutes, or until the chicken is cooked through and the topping is golden brown and bubbly. For extra browning, you can broil for the last 2-3 minutes.
  7. Let the casserole rest for 5 minutes before serving. Garnish with fresh basil leaves if desired. Serve hot over pasta, with garlic bread, or alongside a fresh salad.

Notes

Make ahead: Assemble without baking and refrigerate for up to 24 hours. For extra crispiness, add melted butter to breadcrumb topping. Can be frozen for up to 3 months before baking.