0 Shares

Perfectly bridging the gap between classic Italian-American comfort and streamlined weeknight preparation, this chicken Parmesan bake delivers all the essential flavors in a single dish. Prepare for layers of golden, herb-infused breadcrumbs, tender chicken, tangy marinara, and molten cheeses that meld into a cohesive, deeply satisfying bake. This approach maximizes flavor development while minimizing active cooking time.

Why This Recipe Works

Dual-Texture Breadcrumb Topping: A mixture of panko and fine breadcrumbs creates a topping that’s both shatteringly crisp and tender.
Flavor-Layering Technique: Sautéing aromatics directly before building the bake ensures a foundational depth that permeates the entire dish.
Strategic Cheese Application: Applying a blend of low-moisture mozzarella and Parmesan in distinct layers guarantees optimal melt and browning without greasiness.
Controlled Moisture Management: Patting the chicken dry and using a thick marinara prevents a soggy final product.

Ingredients

2 lbs boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
1 ½ tsp kosher salt, divided
¾ tsp freshly ground black pepper, divided
3 tbsp extra-virgin olive oil, divided
1 medium yellow onion, finely diced (about 1 cup)
4 garlic cloves, minced
1 tsp dried oregano
½ tsp red pepper flakes (optional)
1 (24-oz) jar high-quality marinara sauce (about 3 cups)
¼ cup dry white wine (such as Sauvignon Blanc) or chicken broth
8 oz low-moisture mozzarella cheese, shredded (about 2 cups), divided
1 oz Parmesan cheese, finely grated (about ½ cup), divided
¼ cup fresh basil leaves, chopped, plus more for garnish
1 cup panko breadcrumbs
½ cup plain fine breadcrumbs
2 tbsp unsalted butter, melted
1 tbsp Italian seasoning blend

Equipment Needed

Large skillet (12-inch preferred)
9×13-inch baking dish (ceramic or glass)
Chef’s knife and cutting board
Mixing bowls (medium and large)
Box grater or microplane
Kitchen tongs
Measuring cups and spoons

Instructions

Step 1: Prepare and Sear the Chicken

Pat the cubed chicken breasts thoroughly dry with paper towels—this is critical for achieving proper searing rather than steaming. Season the chicken evenly with 1 teaspoon of the kosher salt and ½ teaspoon of the black pepper. Heat 2 tablespoons of olive oil in your large skillet over medium-high heat until it shimmers and just begins to ripple, approximately 90 seconds. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Sear without moving for 4-5 minutes, until a deep golden-brown crust forms on the bottom. Flip pieces and cook for an additional 3-4 minutes until the chicken is just cooked through but still tender. The internal temperature should register 165°F on an instant-read thermometer. Using tongs, transfer the chicken to a clean bowl, leaving any rendered fat and fond in the skillet. Tip: Do not season the chicken more than 5 minutes before cooking, as the salt will begin to draw out moisture, hindering the sear.

Step 2: Build the Flavor Base

Reduce the skillet heat to medium. Add the remaining 1 tablespoon of olive oil, followed by the diced onion. Cook, stirring occasionally, for 6-8 minutes until the onion is fully softened and translucent, taking on a light golden hue at the edges. Add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for 60-90 seconds, stirring constantly, until the garlic is fragrant but not browned. Deglaze the pan by pouring in the white wine or broth, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the skillet. Allow the liquid to simmer and reduce by half, about 2 minutes. Pour in the marinara sauce, stir to combine with the aromatics, and bring the mixture to a gentle simmer. Cook for 5 minutes to allow the flavors to marry and the sauce to thicken slightly. Remove the skillet from the heat.

Step 3: Assemble the Casserole Layers

Preheat your oven to 375°F (190°C). In your 9×13-inch baking dish, combine the seared chicken, the warm marinara mixture from the skillet, 1 cup (half) of the shredded mozzarella, ¼ cup of the grated Parmesan, and the chopped fresh basil. Use a spatula to fold gently until all components are evenly distributed, ensuring the chicken is well-coated in sauce. Spread the mixture into a uniform, even layer across the bottom of the dish. Sprinkle the remaining 1 cup of mozzarella and the remaining ¼ cup of Parmesan evenly over the top. Tip: For clean slices and optimal layering, allow the assembled dish to rest for 10 minutes at room temperature before adding the topping and baking; this helps the layers settle.

Step 4: Create and Apply the Crispy Topping

In a medium mixing bowl, combine the panko breadcrumbs, fine breadcrumbs, melted butter, Italian seasoning, the remaining ½ teaspoon of kosher salt, and the remaining ¼ teaspoon of black pepper. Use a fork to mix thoroughly until the breadcrumbs are evenly coated with the butter and seasonings, resembling damp sand. Sprinkle this breadcrumb mixture in a uniform, even layer over the entire surface of the cheesy chicken base. Do not press down. Tip: For maximum crispness and even browning, ensure the topping layer is no more than ¼-inch thick and covers the cheese completely to prevent it from burning.

Step 5: Bake to Golden Perfection

Place the assembled baking dish on the middle rack of the preheated oven. Bake, uncovered, for 25-30 minutes. The bake is ready when the topping is a deep, uniform golden brown, the cheese around the edges is bubbling vigorously, and the internal temperature at the center of the dish reaches 165°F. If the topping browns too quickly, tent the dish loosely with aluminum foil. For a final touch of color and crispness, switch the oven to broil on high and broil for 1-2 minutes, watching constantly to prevent burning. Remove from the oven and let the bake rest for 10-15 minutes before serving. This resting period allows the layers to set, making for cleaner portioning.

Tips and Tricks

For a more robust flavor, consider browning 4 oz of diced pancetta with the onions. If using fresh mozzarella (the kind packed in water), tear it into small pieces, place it on paper towels, and press gently to remove excess moisture before using to prevent a watery bake. To make ahead, assemble the dish through Step 4 (adding the breadcrumb topping), cover tightly, and refrigerate for up to 24 hours. Bake directly from the refrigerator, adding 5-10 minutes to the cooking time. For a gluten-free version, substitute the breadcrumbs with an equal amount of crushed gluten-free crackers or certified gluten-free panko. Leftovers reheat best in a 350°F oven for 15-20 minutes to restore crispness; microwaving will soften the topping.

Recipe Variations

Eggplant Parmesan Bake: Substitute the chicken with 2 lbs of eggplant, peeled and cut into ½-inch cubes. Salt the eggplant cubes and let them drain in a colander for 30 minutes to remove excess moisture, then pat dry before proceeding with the recipe.
Spicy Arrabbiata Twist: Replace the standard marinara with an arrabbiata sauce. Add 1 additional teaspoon of red pepper flakes to the onion mixture and incorporate ¼ cup of sliced pepperoncini into the assembly.
Herb-Infused Breadcrumbs: Elevate the topping by adding 2 tablespoons of finely chopped fresh parsley and 1 teaspoon of lemon zest to the breadcrumb mixture before sprinkling.
Protein Swap: Use an equal weight of boneless, skinless chicken thighs for a richer, more forgiving result, or substitute with 1-inch cubes of firm tofu (pressed for 30 minutes) for a vegetarian option.
White Wine Cream Sauce: For a “Chicken Parmesan Alfredo Bake,” replace the marinara with a sauce made by reducing 1 cup of dry white wine by half, then stirring in 2 cups of heavy cream and ½ cup of grated Parmesan; simmer until thickened.

Frequently Asked Questions

Q: Can I use pre-cooked or rotisserie chicken?
A: Absolutely. Use 4 cups of shredded cooked chicken. Skip the searing step. Gently fold the shredded chicken into the warm sauce mixture in Step 3 to prevent it from breaking down too much. The bake time may be reduced by 5 minutes.

Q: My breadcrumb topping is burning before the bake is done. What happened?
A: This typically indicates your oven runs hot or the topping layer is too thin. Use an oven thermometer to verify temperature. Next time, tent the dish with foil after 15 minutes of baking. Ensure your cheese layer fully covers the saucy base to act as an insulator.

Q: How can I make this dish ahead for a party?
A: Assemble the dish completely (through adding the breadcrumb topping), cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours. Bake directly from the refrigerator, adding 10-15 minutes to the bake time, and check for the visual and temperature doneness cues.

Q: Is it necessary to use both panko and fine breadcrumbs?
A> While highly recommended for the ideal texture, you can use 1 ½ cups of just one type. Using only panko will yield a very crisp, loose topping. Using only fine breadcrumbs will create a denser, more uniform crust that may soften faster.

Q: Can I freeze the baked casserole?
A: Yes, though the topping will lose some crispness. Cool the baked dish completely, wrap tightly in a double layer of plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat, covered, in a 350°F oven until heated through, about 30 minutes.

Summary

This chicken Parmesan bake masterfully condenses a classic into a streamlined, flavor-packed casserole. Through precise searing, layered assembly, and a dual-texture breadcrumb topping, it delivers restaurant-quality depth with the comforting ease of a one-dish bake.