Chicken Parmesan Casserole (No Frying Required) – Comforting, Crispy, and Easy

This Chicken Parmesan Casserole gives you everything you love about classic chicken parm—tender chicken, tangy marinara, melty mozzarella, and a crunchy topping—without the mess of frying. It’s a simple, family-friendly bake that comes together with pantry staples. The texture is satisfying, the flavors are bold, and cleanup is minimal.

Whether it’s a weeknight dinner or a casual get-together, this one hits the spot. Best of all, you can prep it ahead and bake when you’re ready.

Why This Recipe Works

Close-up detail shot of the baked Chicken Parmesan Casserole just out of the oven, showing a golden,

No frying, no hassle: Baking the casserole keeps things easy and light while still delivering a golden, crunchy top.
Balanced flavors: Tangy marinara, creamy mozzarella, and a savory Parmesan-breadcrumb finish give every bite classic chicken parm vibes.
Flexible: Works with raw or pre-cooked chicken, store-bought or homemade sauce, and several cheese options.
Great for leftovers: The casserole reheats well and stays flavorful for days.

Shopping List

Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
Marinara sauce: 3 to 4 cups (use a quality jarred sauce or homemade)
Pasta (optional): 12 ounces short pasta like penne or ziti, cooked al dente
Mozzarella: 2 cups shredded, plus extra for topping
Parmesan: 3/4 cup finely grated
Bread crumbs: 1 cup (Italian seasoned or plain panko)
Olive oil or melted butter: 3 tablespoons
Garlic: 2 cloves, minced
Italian seasoning: 2 teaspoons (or a blend of dried oregano, basil, and thyme)
Red pepper flakes: Pinch, optional
Fresh basil or parsley: For garnish
Salt and black pepper: To taste
Cooking spray or oil: For the baking dish

How to Make It

Overhead “serving in progress” process shot of the casserole being spooned into rustic bowls, sh

Preheat the oven: Set to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
Prepare the pasta (if using): Cook until just al dente, 1–2 minutes shy of package directions.
Drain and set aside.
Season the chicken: Pat dry and season with salt, pepper, and 1 teaspoon Italian seasoning. For extra flavor, toss with minced garlic.
Layer the base: Spread 1 cup marinara in the baking dish. Add the chicken in an even layer.
If using pasta, toss it with 1–2 cups marinara and half the mozzarella, then spoon around or over the chicken.
Add the sauce and cheese: Pour the remaining marinara over the chicken. Sprinkle with mozzarella and 1/2 cup Parmesan.
Make the crunchy topping: In a bowl, combine bread crumbs, remaining Parmesan, olive oil or melted butter, 1 teaspoon Italian seasoning, and a pinch of red pepper flakes. Stir until evenly moistened.
Top and bake: Sprinkle the crumb mixture evenly over the casserole.
Bake uncovered for 25–30 minutes, until the chicken is cooked through (165°F) and the top is golden and bubbling.
Rest and garnish: Let sit 5–10 minutes so the juices settle. Finish with chopped fresh basil or parsley.
Serve: Spoon into bowls. Add extra Parmesan at the table if you like.

Keeping It Fresh

Refrigerate: Cool completely, then cover tightly.
Keeps 3–4 days.
Reheat: Warm covered at 350°F until hot, about 15–20 minutes. For crisp topping, uncover for the last few minutes or use the broiler briefly.
Freeze: Assemble without baking, wrap well, and freeze up to 2 months. Thaw overnight in the fridge and bake as directed, adding 5–10 minutes if needed.
Meal prep tip: Store the crumb topping separately and add just before baking for maximum crunch.

Final plated restaurant-style presentation of Chicken Parmesan Casserole over al dente penne, sauced

Health Benefits

Lean protein: Chicken breast offers high-quality protein with less saturated fat compared to frying.
Tomato-based sauce: Marinara brings lycopene and vitamin C, especially when you choose a sauce with minimal added sugar.
Better fat choices: Olive oil in the topping provides heart-friendly monounsaturated fats.
Portion-friendly: A casserole format makes it easy to control serving sizes and pair with a side salad or steamed veggies.

Common Mistakes to Avoid

Overcooking the chicken: Bite-size pieces cook fast.
Check for 165°F and pull from the oven as soon as it’s done.
Watery casserole: If using fresh mozzarella, pat it dry. Don’t over-sauce; 3–4 cups is plenty for a 9×13 dish.
Soggy topping: Mix bread crumbs with oil or butter so they brown properly. Bake uncovered.
Mushy pasta: If adding pasta, keep it slightly undercooked before baking.
Under-seasoning: Taste your marinara and season the chicken; the casserole relies on both for flavor.

Recipe Variations

No-pasta version: Skip the pasta and serve over zucchini noodles, roasted vegetables, or spaghetti squash.
Gluten-free: Use gluten-free pasta and bread crumbs, or swap crumbs for crushed pork rinds or almond flour.
Extra veggies: Add sautéed spinach, mushrooms, or roasted eggplant between layers.
Spicy arrabbiata: Use a spicy marinara and add more red pepper flakes to the topping.
Cheese swap: Mix mozzarella with provolone or fontina for extra melt and flavor.
Rotisserie shortcut: Use shredded cooked chicken; bake 15–20 minutes to heat through and crisp the top.

FAQ

Can I use chicken thighs instead of breasts?

Yes.

Thighs stay juicy and are very forgiving. Just cut into bite-size pieces and bake until they reach 165°F.

Do I need to cook the chicken first?

No. The chicken cooks in the sauce as the casserole bakes.

If using pre-cooked chicken, reduce the bake time to 15–20 minutes.

What’s the best marinara to use?

Choose a sauce with simple ingredients, low added sugar, and a flavor you enjoy. A good sauce makes a big difference here.

How do I keep the topping crispy when reheating?

Reheat covered to warm through, then uncover and broil for 1–2 minutes. Keep an eye on it so it doesn’t burn.

Can I assemble this ahead?

Yes.

Assemble up to a day in advance and refrigerate. Add the crumb topping right before baking so it stays crunchy.

What sides go well with this casserole?

A crisp green salad, roasted broccoli, garlic green beans, or buttered noodles all pair nicely.

How can I make it lighter?

Use part-skim mozzarella, reduce the cheese slightly, and skip the pasta. Add extra veggies to bulk it up.

Final Thoughts

This Chicken Parmesan Casserole keeps the spirit of the classic without the frying, fuss, or extra dishes.

It’s cozy, flavorful, and flexible enough to fit your weeknight routine or weekend plans. Keep a good jar of marinara on hand, and this can be on the table with minimal effort. Make it your own, and enjoy the crunchy, cheesy comfort in every bite.