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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 minutes
Cook Time 30 minutes
Total Time 40 minutes
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
 

  1. Heat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
  2. 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.
  3. Pour the marinara over the chicken and bake for 15 minutes.
  4. Meanwhile, mix the panko with 1/4 cup of the parmesan and the remaining 1 teaspoon olive oil.
  5. 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).
  6. 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.