There’s something about the smell of bubbling cheese and tangy tomato sauce wafting through the kitchen that hits all the right comfort-food notes—without the usual guilt trip. I’ve made this Easy Chicken Parmesan Casserole at least a dozen times, and honestly, it’s become my secret weapon for weeknight dinners that feel fancy but come together in a snap.
I still remember the first time I tossed this together after a long day, with zero energy for complicated recipes. The best part? It’s packed with protein, so not only does it taste amazing, but it actually sticks with you—no hanger pangs an hour later. If you’ve been craving a healthier take on classic chicken parm without sitting over the stove all night, this casserole’s about to become your new best friend.
Why You’ll Love This Recipe
Okay, real talk: this Easy Chicken Parmesan Casserole has completely spoiled regular chicken dinners for me. There are so many reasons I keep coming back to it, but here are the big ones.
- ✅ Hands-off baking magic: Once you layer everything in the casserole dish, the oven does all the work. I’ve made this on nights when I barely had time to breathe, and it still turned out perfectly.
- ✅ High protein, low fuss: Using chicken breasts and a sprinkle of part-skim mozzarella means you get a protein boost without feeling weighed down. I usually make this when I want something hearty but healthy.
- ✅ Family-friendly comfort: I’ve served this to picky eaters and food-snob friends alike, and it’s always a hit. Plus, leftovers are even better the next day.
- ✅ Simple ingredients, big flavor: No weird stuff here—just classic chicken parm flavors with a few smart tweaks to keep it light and fresh.
Honestly, this casserole feels like a warm hug after a busy day. It hits the comfort-food cravings and leaves you feeling good about what you’re eating. That’s a win in my book.
What Ingredients You’ll Need
Here’s what I love about this ingredient list: it’s straightforward, wholesome, and you’ve probably got most of it already. I like to break it down by what each part does, so you get the “why” behind the choices.
- Chicken breasts (3 large, boneless, skinless) — These are the star protein. I use fresh when I can, but frozen works too (just thaw first).
- Marinara sauce (1 ½ cups) — I’m picky here and go for a no-sugar-added brand or homemade if I have time. It keeps the sweetness balanced and fresh.
- Part-skim mozzarella cheese (1 ½ cups shredded) — Gives you that melty, gooey goodness without too much fat. I shred my own because the texture is better than pre-shredded.
- Parmesan cheese (½ cup grated) — Adds that sharp, salty bite that makes everything taste like a million bucks. Freshly grated is worth the extra effort.
- Eggs (2 large) — Help bind everything together so the casserole holds its shape.
- Italian seasoning (1 teaspoon) — A simple blend of herbs that amps up flavor without any fuss.
- Garlic powder (½ teaspoon) — Because garlic always wins.
- Salt and pepper — To taste. I usually start with ½ teaspoon salt and adjust from there.
- Olive oil (1 tablespoon) — For searing the chicken and adding a touch of richness.
- Fresh basil or parsley (optional, for garnish) — Adds a pop of color and freshness when serving.
Pro tip: If you don’t have part-skim mozzarella, whole milk mozzarella works too—it just makes it a little richer. Also, if you want to sneak in some veggies, chopped spinach or mushrooms stirred into the sauce is a nice twist.
Equipment Needed
You don’t need a fancy kitchen to pull off this Easy Chicken Parmesan Casserole—I’ve made it in the tiniest rental kitchen you can imagine.
- 9×13-inch casserole dish — I use a glass one because I like seeing the layers, but metal works just as well.
- Large skillet — For searing the chicken breasts before assembling. A non-stick pan makes life easier but isn’t mandatory.
- Mixing bowls — One for whisking eggs and seasoning, another for mixing cheese.
- Measuring cups and spoons — Baking’s a bit of chemistry, so I measure to keep it consistent.
- Sharp knife and cutting board — For prepping the chicken and garnishes.
- Spatula or tongs — Helps when flipping the chicken in the skillet and layering the casserole.
Side note: I’m a sucker for silicone spatulas—they don’t scratch my pans and can scrape every last bit of sauce out of the bowl.
How to Make It: Step-by-Step
Alright, here’s how I make this Easy Chicken Parmesan Casserole every time—down to the little details that make it foolproof.
- Preheat and prep (10 minutes)
Preheat your oven to 375°F (190°C). Lightly grease your 9×13-inch casserole dish with olive oil or cooking spray. Pat your chicken breasts dry with paper towels—that helps them sear better. - Sear the chicken (10 minutes)
Heat 1 tablespoon olive oil in your skillet over medium-high heat. Season the chicken with salt, pepper, garlic powder, and Italian seasoning. Sear each side for about 3-4 minutes until golden brown but not cooked through. They’ll finish baking in the casserole. - Mix the binding eggs (2 minutes)
In a small bowl, whisk the eggs with a pinch of salt and pepper. This helps hold the casserole together and adds a subtle richness. - Assemble the casserole (5 minutes)
Place the seared chicken breasts in the casserole dish in a single layer. Pour marinara sauce evenly over the chicken, making sure each piece is nicely coated. Sprinkle half of the shredded mozzarella and all of the Parmesan over the top. Drizzle the whisked eggs evenly across the dish (it sounds weird but trust me—it works!). Then finish with the remaining mozzarella. - Bake (25-30 minutes)
Pop the casserole into your preheated oven. Bake until the cheese is melted, bubbly, and lightly golden—about 25-30 minutes. You want the chicken cooked through (internal temp of 165°F or 74°C) and the sauce thickened. - Rest and garnish (5 minutes)
Let the casserole rest for 5 minutes before serving. This helps everything set up so it slices nicely. Sprinkle with fresh basil or parsley if you have some. Serve warm.
Heads up: If you’re wondering if it’s done, a fork should slide easily into the chicken, and the cheese should be golden and slightly crisp on the edges. If you see bubbling sauce and a toasty top, you’re golden.
My Best Tips & Techniques
Okay, here’s where I spill all the secrets from the dozen times I burned the cheese or ended up with dry chicken.
- Don’t skip searing — It locks in flavor and keeps the chicken moist. I used to skip this step to save time, but the texture suffered big time.
- Room temperature chicken is your friend — Let your chicken sit out for 15 minutes before cooking. Cold chicken straight from the fridge can cook unevenly.
- Use a meat thermometer — I know it sounds extra, but it’s the best way to avoid drying out the chicken. Aim for 165°F (74°C) internal temperature.
- Whisk the eggs well — It sounds odd to drizzle eggs over marinara, but it gives the casserole a nice custardy texture that holds everything together.
- Don’t overbake — Keep an eye on the cheese. Once it’s bubbly and golden, pull it out. Overbaking can dry out the chicken.
- Clean as you go — I swear by this. While it bakes, I wash the skillet and bowls. Less mess = less stress.
- Use fresh herbs — It adds a brightness that cuts through the richness. I’m obsessed with fresh basil on this casserole.
Ways to Mix It Up
Once you’ve nailed this basic Easy Chicken Parmesan Casserole, there’s so much room to play around. Here are some of my favorite twists.
- Veggie boost: Add 1 cup of sautéed spinach, mushrooms, or zucchini under the marinara for extra nutrients. It’s a sneaky way to get more veggies in without changing the flavor too much.
- Spicy kick: Stir in ¼ teaspoon crushed red pepper flakes to the marinara sauce before assembling. Adds a little heat that’s surprisingly addictive.
- Cheese swap: Try part-skim provolone or fontina in place of mozzarella for a different melty vibe. I’ve done this when I’m feeling fancy.
- Gluten-free option: Serve this casserole over zucchini noodles or cauliflower rice instead of traditional pasta for a low-carb dinner.
- Italian sausage version: Brown 8 ounces of Italian sausage and mix it in with the marinara sauce before layering. It’s a crowd-pleaser for meat lovers.
- Make it dairy-free: Use dairy-free mozzarella shreds and skip the Parmesan. The casserole still shines with flavorful marinara and protein-packed chicken.
Serving Ideas & Storage
This casserole is delicious fresh out of the oven, but it also plays well with leftovers.
- How to serve: I usually pair it with a simple green salad or roasted veggies to keep things light. Garlic bread is a guilty pleasure, though—I won’t judge if you do!
- Storing: Store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully in the microwave or oven—just cover it with foil to keep it moist.
- Freezing: This casserole freezes like a dream. Portion it out, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating tips: I like to reheat slices in the oven at 350°F (175°C) for about 15 minutes to get the cheese melty again. Microwave works in a pinch—20-30 seconds per slice.
- Make ahead: You can assemble the casserole a day in advance, cover it tightly, and bake it when you’re ready. Perfect for busy weeknights or guests.
Nutritional Info & Health Benefits
I’m no dietitian, but here’s why I feel good about making this Easy Chicken Parmesan Casserole part of my dinner rotation.
| Nutrient | Per Serving (1/6 casserole) |
|---|---|
| Calories | 350 |
| Protein | 42g |
| Carbohydrates | 10g |
| Fat | 12g |
| Fiber | 2g |
Why it works: The high protein from chicken keeps you full longer and supports muscle repair. Using part-skim cheese cuts down on saturated fat but still delivers that ooey-gooey satisfaction. The low-carb marinara keeps the carbs in check while adding vitamin C and lycopene from the tomatoes.
Heads up: This recipe contains dairy, gluten-free if you swap your sides, and naturally low in sugar. Perfect if you’re looking to eat clean without feeling deprived.
Final Thoughts
So that’s my Easy Chicken Parmesan Casserole—the healthy high protein dinner that feels like a treat without the hassle. I get why it’s become a staple in my kitchen: it’s simple, satisfying, and seriously delicious.
Give it a try, then play around with the variations to make it your own. I promise, once you get this in your rotation, you’ll be making it again and again for weeknight dinners, meal prep, or even casual entertaining.
If you make this, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram @YourHandle—I’m always excited to see your kitchen wins. Happy cooking, friend!
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Totally! I’ve swapped in boneless, skinless thighs when I want a juicier, more flavorful casserole. Just watch the cooking time since thighs can take a few minutes longer to cook through.
Q: What can I substitute for the eggs in this recipe?
A: If you’re allergic or avoiding eggs, you can use ¼ cup plain Greek yogurt or a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested for 5 minutes). The texture might be a bit different but still delicious.
Q: Can I make this casserole ahead of time and bake later?
A: Yes! Assemble it, cover tightly with foil or plastic wrap, and store in the fridge for up to 24 hours. Bake as directed, just add a few extra minutes if it’s cold straight from the fridge.
Q: How do I know when the casserole is done?
A: The cheese should be bubbly and golden, and the chicken’s internal temperature should hit 165°F (74°C). If you don’t have a thermometer, pierce the chicken with a fork—it should be tender and no longer pink inside.
Q: Can I add pasta or rice to make this a one-dish meal?
A: You can! I usually serve this casserole over cooked spaghetti or zucchini noodles, but you can mix cooked pasta or rice into the marinara sauce before layering. Just keep an eye on baking time—it might need a few extra minutes to heat through.
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Easy Chicken Parmesan Casserole Recipe for Healthy High Protein Dinner
- Total Time: 47 minutes
- Yield: 6 servings 1x
Description
A hands-off, high-protein chicken parmesan casserole that combines bubbling cheese and tangy tomato sauce for a comforting yet healthy weeknight dinner.
Ingredients
- 3 large boneless, skinless chicken breasts
- 1 ½ cups marinara sauce (no-sugar-added or homemade)
- 1 ½ cups shredded part-skim mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper to taste (start with ½ teaspoon salt)
- 1 tablespoon olive oil
- Fresh basil or parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with olive oil or cooking spray. Pat chicken breasts dry with paper towels.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, garlic powder, and Italian seasoning. Sear each side for 3-4 minutes until golden brown but not cooked through.
- In a small bowl, whisk the eggs with a pinch of salt and pepper.
- Place seared chicken breasts in the casserole dish in a single layer. Pour marinara sauce evenly over the chicken. Sprinkle half of the shredded mozzarella and all of the Parmesan cheese over the top. Drizzle the whisked eggs evenly across the dish. Finish with the remaining mozzarella.
- Bake in the preheated oven for 25-30 minutes until cheese is melted, bubbly, and lightly golden, and chicken reaches an internal temperature of 165°F (74°C).
- Let the casserole rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired. Serve warm.
Notes
Do not skip searing the chicken to lock in flavor and moisture. Let chicken come to room temperature before cooking for even cooking. Use a meat thermometer to ensure chicken reaches 165°F. Whisk eggs well to create a custardy texture. Avoid overbaking to prevent dry chicken. Fresh herbs add brightness. Can add veggies like spinach or mushrooms for extra nutrients. Variations include spicy kick, cheese swaps, gluten-free sides, or dairy-free options.
- Prep Time: 17 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Fat: 12
- Carbohydrates: 10
- Fiber: 2
- Protein: 42
Keywords: chicken parmesan, casserole, high protein dinner, healthy chicken recipe, easy weeknight meal, baked chicken, comfort food
