Cheese Lover's Chicken

Cheese Lover's Chicken


"This is not a low-fat recipe! But great if you love cheese! A lot like chicken Parmesan."

Ingredients 1 h 25 m {{adjustedServings}} servings 443 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 47.6 g
  • 95%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 1284 mg
  • 51%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish that is deep enough to allow at least one inch between the chicken and the top of the dish.
  2. In a large pot over medium heat, stir together tomato sauce, tomato paste, sugar, parsley, basil, oregano, and garlic.
  3. Meanwhile, in a large bowl, toss chicken with bread crumbs until completely covered. Arrange chicken in baking dish and sprinkle to taste with garlic salt and pepper to taste. Top chicken with half of shredded Cheddar and mozzarella cheeses. Pour tomato sauce evenly over chicken. Reserve half of the remaining Cheddar and mozzarella cheeses, and sprinkle the rest over the chicken and sauce.
  4. Cover dish with aluminum foil and bake for about 50 minutes, or until chicken is cooked through. Remove foil, and top with remaining Cheddar and mozzarella cheeses. Return dish to oven and cook, uncovered, until the cheese on top melts. Remove pan from oven and let sit five minutes before serving.
Tips & Tricks
How to Make Chicken Parmesan

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It's like a cross between chicken pot pie and chicken and dumplings.

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Reviews 73

  1. 96 Ratings


This was really good - better than I expected! The only changes I made were browning the chicken before I put in in the baking pan and using a bottled spaghetti sauce. I browned the chicken in just a touch of olive oil, assembled the casserole by the directions, covered it in foil and popped it in the fridge until I was ready for it. Then all I did was put it in the oven while I was cooking the pasta and I had an easy weeknight meal that my entire family (including 1 very picky anti-meat kid) loved and requested again very soon.

Chelsey Wolnowski

Wow! Great dish! I cut the serving size in half because it's just the 2 of us. I did doctor it a bit. First, I'm always looking for ways to "sneak" veggies into my cooking (my boyfriend is not big on them *LoL*) So I sauted a couple chopped carrots with some red onion in a little EVOO before adding my tomatoe paste and sauce. I used Italian seasining, just for convience, instead of all the individual spices it called for. I also added a couple dashs of Franks Red Hot Sauce, and a couple glugs of Black Bean with Ginger and Garlic sauce. I added more minced garlic then called for. I didn't have chicken breasts, so I used thighs instead. Before pouring the sauce on the chicken, I stirred in half a chopped red pepper, and half a chopped yellow pepper. (By adding them last it prevents them from getting soggy) Instead of motzza, I used parm cheese. Turned out great! I served it over some lightly buttered linguini. Yummy!!!

Michelle Bovenkamp

WOW! I HATE Chicken Breasts....till now! This produced absolutely THE JUCIEST chicken breast I have EVER had! Rave reviews from the family! Husband and son DEVOURED it! This makes a lot of sauce, so everytime I make it I serve it over linguini or fettucini noodles. Will definately make this again and again! P.S. Great Italian meal to serve to guests!