1. Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Cut chicken breasts into bite-sized pieces. Season with garlic powder, dried oregano, salt, and pepper, making sure every piece is coated.
3. In a bowl, mix together breadcrumbs and grated Parmesan cheese.
4. Dip each chicken piece into the breadcrumb mixture, pressing to coat evenly. Arrange in a single layer in the prepared baking dish.
5. Pour marinara sauce over the chicken pieces, spreading to cover. Top evenly with shredded mozzarella cheese.
6. Cover the baking dish tightly with foil. Bake for 20 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted, bubbly, and golden in spots.
8. Rest for 2 minutes, then garnish with fresh basil leaves and serve hot.

Nutrition Information (Per Serving)

• Calories: 385
• Carbohydrates: 16g
• Protein: 42g
• Fat: 16g
• Fiber: 2g
• Sodium: 730mg
• Calcium: 35% DV
• Vitamin C: 10% DV

This chicken Parmesan casserole is a high-protein, calcium-rich dinner that feels indulgent while keeping things balanced.

Notes

• Don’t skip the foil for the first 20 minutes — it’s what keeps the chicken moist while everything heats through together.
• Shred your own mozzarella from a block if you can. It melts more smoothly than the pre-shredded kind.
• Every oven runs differently — start checking at 28 minutes total and go by the look of the cheese, not just the clock.

Storage Tips

• Refrigerator: Store covered for up to 3 days. Reheat in a 350°F oven for best results — microwave works in a pinch but can soften the coating.
• Freezer: Freeze fully baked and cooled for up to 2 months. Reheat covered in the oven, uncovering for the last few minutes.
• Make-ahead: Assemble up to 24 hours ahead, refrigerate covered, and bake straight from the fridge with 5 extra minutes added to the covered time.

Serving Suggestions

• Over spaghetti or penne tossed with olive oil and garlic for a full Italian-American dinner
• Alongside a crisp Caesar salad and garlic bread
• Over zucchini noodles for a lighter, lower-carb option
• With steamed broccoli or roasted vegetables on the side

Mix It Up (Recipe Variations)

Spicy Chicken Parmesan Casserole: Add red pepper flakes to the breadcrumbs and swap in arrabbiata sauce. Veggie Chicken Parmesan Casserole: Layer sliced zucchini or roasted peppers under the chicken before adding sauce. Gluten-Free Chicken Parmesan Casserole: Use gluten-free panko breadcrumbs in place of regular breadcrumbs. Cheesy Stuffed Chicken Parmesan Casserole: Tuck a cube of fresh mozzarella inside each chicken piece before coating for a melty center.

What Makes This Recipe Special

This chicken Parmesan casserole captures the essence of the beloved Italian-American classic — the Parmesan breadcrumb crust, the bright marinara, the golden mozzarella — while making it achievable any night of the week. Baking the chicken directly in the sauce allows the meat to stay moist and absorb the tomato flavor throughout, rather than sitting on top as an afterthought. The foil-then-uncover baking method ensures perfectly cooked chicken and beautifully melted, bubbly cheese every single time, with no stovetop splatter and far fewer dishes.