Chicken parmesan without dredging, frying or breading each cutlet. The chicken is cubed, baked in marinara and finished with mozzarella and a parmesan panko topping, so you get the same flavours from one baking dish.

It serves six and goes well over pasta, with a salad, or with roasted vegetables.

Why you will like it

No breading step: the crunch comes from a panko and parmesan topping.
One baking dish and about 40 minutes start to finish.
Cubed chicken cooks evenly and soaks up the marinara.

High Protein Chicken Parmesan Casserole recipe

Jivko Cagov

High Protein Chicken Parmesan Casserole

Cubed chicken breast baked in marinara under melted mozzarella and a crisp parmesan panko topping, with no breading step.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Ingredients Method Notes

Ingredients

2 lb boneless skinless chicken breast cut into 1-inch cubes
1 tsp Italian seasoning
1 tbsp olive oil divided
2 cloves garlic minced
2 cups marinara sauce
2 cups shredded mozzarella
1/2 cup grated parmesan divided
1/2 cup panko breadcrumbs
fresh basil torn, to finish
salt and black pepper to taste

Method

Heat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
In the dish, toss the chicken with 2 teaspoons of the olive oil, the garlic, Italian seasoning, 1/2 teaspoon salt and some pepper. Spread it in an even layer.
Pour the marinara over the chicken and bake for 15 minutes.
Meanwhile, mix the panko with 1/4 cup of the parmesan and the remaining 1 teaspoon olive oil.
Remove the dish from the oven and sprinkle with the mozzarella, then the panko mixture and the remaining parmesan. Bake for another 12 to 15 minutes, until the cheese is bubbling, the top is golden and the chicken reaches 165°F (74°C).
For a deeper colour, broil for 1 to 2 minutes, watching closely. Rest for 5 minutes, then top with basil.

Notes

Cut the chicken into pieces of an even size so they finish together.

Serve over cooked pasta, spaghetti squash or with a green salad.

Storage and reheating

Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze portions for up to 3 months. Thaw overnight in the fridge and reheat until steaming hot (165°F / 74°C).

Questions

Can I use chicken thighs? Yes. Boneless thighs stay a little more tender. Cook to 165°F / 74°C.

Why is the sauce watery? Marinara varies. A thicker jarred sauce gives a less watery result, and resting the casserole for 5 minutes lets it set.