Italian Chicken Parmesan Casserole Recipe

Why You’ll Love This this Italian Chicken Parmesan Casserole

This casserole takes all the crispy, cheesy goodness of traditional chicken parmesan and transforms it into a one-pan wonder that basically cooks itself while you catch up on your favorite show.

The garlic-flavored croutons create this amazing crunchy topping that’s way easier than breading and frying individual chicken pieces, plus you get that satisfying crunch in every single bite.

Between the melted mozzarella, tangy marinara, and those perfectly seasoned croutons, this dish delivers all those classic Italian flavors without any of the usual mess or fuss.

Ingredients List

This recipe calls for just eight simple ingredients that you probably already have hanging around your kitchen, making it perfect for those nights when you need dinner but don’t want to make a grocery store run.

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Hot red pepper flakes, to taste
• 6 (5-6 ounce) boneless skinless chicken breast halves
• 2 cups marinara sauce
• 1/4 cup chopped fresh basil
• 2 cups mozzarella cheese, shredded
• 1 cup parmesan cheese, grated

• 1 (5 ounce) package garlic-flavored croutons
• Lean protein power: Chicken breast gives you that satisfying protein without the extra fat, so you can feel good about loading up on seconds
• Cheese moderation: While we’re not skimping on the melty goodness, you could easily cut back on the cheese if you’re watching calories, though honestly, where’s the fun in that
• Veggie boost: Consider sneaking some chopped spinach or zucchini under that marinara sauce – your family will never know, and you’ll get those extra nutrients without changing the flavor
• Sodium awareness: Between the marinara, cheese, and those tasty croutons, this dish packs some salt, so maybe skip the extra seasoning and let the ingredients do their thing

Step by Step Directions



This Italian comfort food comes together in just a few simple steps that layer all those delicious flavors into one satisfying dish.

• Prep your pan: In a 9×13 baking pan, add the 2 tablespoons olive oil, minced garlic, and red pepper flakes, spreading the mixture to cover the bottom of the pan.
• Add the chicken: Place the 6 chicken breast halves directly in the prepared pan.
• Layer the sauce and herbs: Pour the 2 cups of marinara sauce over the chicken, then sprinkle the chopped fresh basil on top.
• First cheese layer: Add half of both the mozzarella and parmesan cheese over the basil.
• Add the croutons: Dump the entire package of garlic-flavored croutons evenly over the mixture.
• Final cheese layer: Top with the remaining mozzarella and parmesan cheese.
• Bake to perfection: Place in a 350-degree oven for 45-55 minutes until the chicken breasts are cooked through.
• Rest before serving: Remove from oven and let stand for about 10 minutes before cutting and serving.

For future meal prep, consider using a professional stand mixer to help prepare homemade marinara sauce or whip up fresh herb-infused oils that will elevate this casserole even further.

Substitutions and Variations

• Spice level tweaks: Skip the red pepper flakes entirely for sensitive palates, or go wild with some Italian seasoning, oregano, or a pinch of fennel seeds.
• Portion control version: This recipe scales down perfectly for an 8×8 pan with 3-4 chicken breasts, ideal when you don’t need to feed a small army.
• Make it gluten-free: Swap regular croutons for gluten-free versions or crushed rice crackers, though honestly, the texture might be slightly different but still delicious.

Additional Things to Serve With This Dish

This hearty casserole practically begs for some classic Italian sides that won’t compete with all those gorgeous melted cheeses.

• Garlic bread or breadsticks – because to be frank, you can never have too much garlic when Italian flavors are involved, and something crusty helps soak up that marinara goodness.
• Simple green salad with Italian dressing – crisp lettuce, maybe some cherry tomatoes and red onion, nothing fancy since the casserole is already doing all the heavy lifting flavor-wise.
• Roasted vegetables like zucchini, bell peppers, or broccoli – they add color to your plate and help balance out all that cheesy richness without making you feel like you need to unbutton your pants.
• Caesar salad – those bold anchovy and parmesan flavors actually complement the casserole beautifully, plus the crunch factor is pretty satisfying.
• Steamed green beans with a squeeze of lemon – sometimes the simplest sides work best, and that bright lemon cuts through the cheese in the most delightful way.
• A light pasta salad – sounds weird with a chicken dish, but cold pasta with Italian herbs and a vinaigrette actually makes a revitalizing contrast to the warm, gooey casserole.

Cooking Tips & Tricks (Chef’s Notes)

Trust me, a few simple tricks will turn your good casserole into an absolutely show-stopping dinner that’ll have everyone asking for the recipe.

• Pound those chicken breasts to an even thickness – nobody wants to bite into a piece that’s somehow both overcooked and undercooked at the same time, which is exactly what happens when you’ve got thick and thin spots competing for oven real estate.
• Let the chicken come to room temperature for about 20 minutes before cooking – cold chicken straight from the fridge cooks unevenly, and we’re already dealing with enough variables here without adding temperature shock to the mix.
• Don’t skip the resting time after baking – I know it’s tempting to plunge right in when that cheese is all bubbly and gorgeous, but those juices need a few minutes to redistribute or you’ll end up with a soupy mess on your plate.
• Use a mix of fresh and aged parmesan – the fresh stuff melts beautifully while the aged brings that sharp, nutty flavor that makes people wonder what your secret ingredient is.
• Crush some of those croutons before adding them – you want different textures happening, not just uniform chunks sitting on top like little bread soldiers.
• Check the chicken with a meat thermometer – 165°F is your magic number, because nobody wants to explain to their dinner guests why they’re all spending the evening in the bathroom.
• Cover with foil if the top browns too quickly – sometimes ovens get a little overzealous with the browning, and burnt cheese tastes about as appetizing as it sounds.

Nutritional Facts

Based on 6 servings, each portion of this Italian Chicken Parmesan Casserole delivers a satisfying balance of protein and flavor.

• Calories per serving: Approximately 485 calories
• Protein: 42 grams – excellent source for muscle maintenance and satiety
• Total fat: 22 grams, with 10 grams from saturated fat primarily from the cheeses
• Carbohydrates: 28 grams, mostly from the marinara sauce and garlic croutons
• Fiber: 3 grams from the tomato-based sauce and herbs
• Sodium: 1,240 mg – on the higher side due to cheese, sauce, and seasoned croutons
• Calcium: 35% of daily value thanks to the generous mozzarella and parmesan
• Iron: 15% of daily value from the chicken and fortified ingredients
• Vitamin C: 12% of daily value from tomatoes and fresh basil
• Cholesterol: 95 mg primarily from chicken and dairy products

Fun “Did You Know?”

Beyond the impressive nutritional profile, this beloved Italian-American dish carries fascinating culinary secrets that’ll make you appreciate every bite even more.

Did you know Chicken Parmesan wasn’t actually invented in Italy? Italian immigrants created this dish in America during the early 1900s, adapting their traditional eggplant parmigiana using readily available chicken.

The original Italian version uses “parmigiana,” referring to the layered cooking method rather than just the cheese.

I find it amazing that those garlic-flavored croutons in our casserole replace traditional breadcrumbs, creating a delightful textural contrast that transforms this classic comfort food into something uniquely satisfying.