This chicken Parmesan bake is a comforting, cheesy, and oven-baked twist on the classic Italian-American favorite. With layers of juicy chicken, rich marinara sauce, and golden, bubbling cheese, it delivers all the flavor I love—without the mess of frying. It’s the kind of dish that makes any dinner feel like a warm hug.
Why You’ll Love This Recipe
I love how easy and satisfying this recipe is. Everything comes together in one baking dish, and there’s no need to bread and fry the chicken. It still gives me that familiar crispy-cheesy-saucy experience, but with a lot less fuss. It’s perfect for busy weeknights, yet impressive enough to serve to guests. Plus, it pairs beautifully with pasta, salad, or even just some crusty bread.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Marinara sauce
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Shredded mozzarella cheese
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Grated Parmesan cheese
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Italian seasoning
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Garlic powder
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Salt and pepper
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Olive oil
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Panko breadcrumbs (optional for topping)
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Fresh basil or parsley (optional, for garnish)
Directions
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I preheat the oven to 400°F (200°C) and lightly grease a baking dish.
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I season the chicken on both sides with salt, pepper, garlic powder, and Italian seasoning.
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I sear the chicken briefly in a hot skillet with olive oil—just until lightly browned on both sides, not fully cooked. This adds flavor and keeps it juicy.
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I spread a little marinara sauce on the bottom of the baking dish, place the chicken over it, and spoon more sauce on top of each piece.
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I sprinkle generously with shredded mozzarella and grated Parmesan. If I want a crunchy topping, I add a handful of seasoned panko breadcrumbs mixed with a little olive oil.
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I bake uncovered for 25–30 minutes, or until the chicken is cooked through and the cheese is melted and golden.
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I let it rest for a few minutes, then top with fresh herbs before serving.
Servings and timing
This recipe serves 4 people. Prep time takes about 15 minutes, and baking time is 25–30 minutes. Total time is under 45 minutes, making it a great weeknight option.
Variations
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I sometimes use breaded chicken cutlets if I’m craving a more traditional version.
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For a lower-carb option, I skip the panko and serve it with zucchini noodles or roasted veggies.
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I’ve also used provolone or fontina cheese instead of mozzarella for a richer, meltier topping.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them in the oven at 350°F (175°C) until hot and bubbly, or microwave in short intervals. The texture is best when reheated in the oven. I also freeze the baked dish (before adding breadcrumbs) for up to 2 months, then thaw and bake when ready.
FAQs
Can I use pre-cooked chicken?
Yes, I’ve made this with leftover rotisserie chicken sliced into cutlets. I just reduce the baking time since the chicken’s already cooked—just enough to heat everything through and melt the cheese.
Do I have to sear the chicken first?
Not necessarily. I’ve skipped it when in a hurry, and the dish still turns out great. Searing just adds more flavor and helps lock in moisture.
What’s the best sauce to use?
I go for a thick, flavorful marinara—either homemade or a quality jarred version. A good sauce really enhances the overall dish.
Can I make this dish ahead of time?
Yes, I often assemble it earlier in the day, cover it, and refrigerate until ready to bake. I add a few extra minutes to the baking time if it goes in cold.
What sides go well with this?
I love serving it over spaghetti, but it’s also great with garlic bread, roasted broccoli, or a crisp green salad.
Conclusion
This chicken Parmesan bake gives me all the comfort and flavor of the classic dish in a quicker, easier package. It’s cheesy, saucy, and perfectly satisfying—everything I want in a weeknight dinner or cozy weekend meal. It’s a recipe I turn to again and again when I need something comforting and crowd-pleasing.
PrintChicken Parmesan Bake
This Chicken Parmesan Bake delivers all the cheesy, saucy comfort of the classic dish—without the mess of frying. Oven-baked to perfection with juicy chicken, rich marinara, and bubbly golden cheese, it’s a quick, easy, and crowd-pleasing meal perfect for weeknights or entertaining.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup panko breadcrumbs (optional, for topping)
- Fresh basil or parsley, optional for garnish
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a baking dish.
- Season chicken with salt, pepper, garlic powder, and Italian seasoning.
- In a hot skillet, sear chicken in olive oil until lightly browned on both sides (not fully cooked).
- Spread a layer of marinara in the baking dish. Place seared chicken on top. Spoon more marinara over each piece.
- Top with mozzarella and Parmesan cheese. Add panko breadcrumbs mixed with olive oil if desired.
- Bake uncovered for 25–30 minutes, until chicken is fully cooked (internal temp 165°F / 74°C) and cheese is bubbly and golden.
- Let rest for a few minutes, then garnish with fresh basil or parsley before serving.
Notes
- Use breaded chicken cutlets for a more traditional version.
- Skip the panko for a lower-carb option.
- Swap in provolone or fontina cheese for extra richness.
- Use a high-quality or homemade marinara for best flavor.
- Assemble ahead and refrigerate before baking for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 135mg
