The Best Parmesan Chicken Bake

The Best Parmesan Chicken Bake

Chef John 15747

"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."

Ingredients 50 m {{adjustedServings}} servings 477 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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

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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).
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Reviews 375

  1. 500 Ratings


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.


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!

Sarah Jo

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.