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My review
The Best Parmesan Chicken Bake
Chef John
"This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce."
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Ingredients
50 m servings 477 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
- Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
- Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
Footnotes
- Chef's Notes:
- Use more marinara sauce if you like. And fake Parmesan will not taste the same…go buy some real Parmigiano-Reggiano!
Nutrition Facts
Per Serving: 477 calories; 21.7 g fat; 28 g carbohydrates; 40.3 g protein; 100 mg cholesterol; 1022 mg sodium. Full nutrition
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Reviews
Read all reviews 13211800 Ratings
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Most helpful positive review
12/13/2011
I watched the video and made this recipe before reading the reviews. I wouldn't have tried it after reading all the negative comments, but I'm so glad I did. I made this for company and we all...
Most helpful critical review
11/11/2011
Unfortunately, I beg to differ. This is NOT the best parmesan chicken. I had hopes to make for a large group, but no dice. Back to the drawing board.
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12/13/2011
I watched the video and made this recipe before reading the reviews. I wouldn't have tried it after reading all the negative comments, but I'm so glad I did. I made this for company and we all...
12/14/2011
First, let me say that I followed the directions as written for the most part. I only had half the amount of mozzarella on hand, I forgot the red pepper flake and I used chicken tenders instead...
1/31/2012
Yum! With a little tweaking, you can make this super fast and easy without having to thaw your chicken breasts first. What I did was coat the bottom of the pan with sauce, place the frozen chick...
2/1/2012
I did NOT watch the video for this recipe. This was pretty good--it helped flavor-wise that I made my own chunky vegetable marinara. Four really big chicken breasts were enough for me. We all li...
2/3/2012
This is a definite keeper! WOW! I sprayed my glass 9x13 dish with Pam, trimmed the fat from 6 chicken breats and laid them flat, sprinkled them with garlic powder, red pepper and poultry seasoni...
11/12/2011
I also found this recipe originally through Pinterest, and made it last week - my picky toddler & preschooler really liked it, as did my pickier husband! It's pretty clear from the recipe that i...
12/12/2011
THIS IS A GREAT RECIPE, ONLY I THINK IT JUST NEEDED A COUPLE OF CHANGES. I BROWNED AND SEASONED THE CHICKEN FIRST, ADDED SAUCE ON BOTTON AND MORE ON TOP, I ALSO COVERED IT AFTER IT HAD BACKED ...
11/12/2011
My family enjoyed this. I used Prego pasta sauce and Italian blend shredded cheese instead of plain mozzarella. I also put a thin layer of sauce and cheese on the bottom before adding the garlic...