5-Ingredient Chicken Parm Casserole

About This Recipe

This 5-Ingredient Chicken Parm Casserole is a simplified, deconstructed version of the classic chicken Parmesan. It delivers the same essential flavors—tender chicken, rich tomato sauce, and melted cheese—in a straightforward, layered casserole form. The recipe relies on a minimal set of pantry and freezer staples to create a complete meal with minimal prep work.

Why You’ll Love This Recipe

The primary advantages of this recipe are its simplicity and efficiency. With only five core ingredients, it requires less time for gathering items and preparation. The assembly process is quick, involving layering rather than individual breading and frying of cutlets. It results in a hearty, family-friendly dish that encapsulates the key elements of traditional chicken Parmesan with fewer steps and easier cleanup.

Ingredients

1.5 to 2 pounds boneless, skinless chicken breasts or tenders, cut into 1-inch pieces

1 (24-ounce) jar marinara sauce

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup Italian-seasoned panko breadcrumbs or plain breadcrumbs mixed with 1 teaspoon Italian seasoning

Optional for serving: Cooked pasta, fresh basil, or red pepper flakes.

Note: Salt, pepper, and cooking spray/oil for the baking dish are considered basic pantry items and are not counted in the five-ingredient list.

Step by Step Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or oil.

Place the diced chicken pieces evenly in the bottom of the prepared baking dish. Season lightly with salt and pepper if desired.

Pour the entire jar of marinara sauce over the chicken, spreading it into an even layer to cover the chicken completely.

Sprinkle the shredded mozzarella cheese evenly over the sauce, followed by the grated Parmesan cheese.

Top the cheese layer evenly with the Italian-seasoned panko breadcrumbs. For added browning and crispness, you can lightly spray the top of the breadcrumbs with cooking oil.

Bake, uncovered, in the preheated oven for 25-30 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F), the sauce is bubbling around the edges, and the breadcrumb topping is golden brown.

Remove from the oven and let the casserole stand for 5 minutes before serving. Serve over cooked pasta if desired.

FAQ

Can I use frozen chicken? Yes, but it must be fully thawed before assembling the casserole to ensure even cooking and prevent excess water from diluting the sauce.

Can I use a different type of cheese? The recipe is designed for mozzarella and Parmesan. Substitutions (like provolone) will alter the classic flavor profile and melting characteristics.

What if I don’t have Italian-seasoned breadcrumbs? Combine plain panko or regular breadcrumbs with dried oregano, basil, garlic powder, and a pinch of salt to mimic the seasoning.

You Must Know

Dicing the chicken into uniform, small pieces is crucial. This ensures the chicken cooks quickly and thoroughly in the specified baking time without requiring pre-cooking. The success of the dish hinges on this step to avoid undercooked poultry.

Storage Tips

Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire dish covered in a 350°F oven until warmed through. The breadcrumb topping will lose its crisp texture upon refrigeration and reheating. This casserole can be assembled ahead of time, covered, and refrigerated for up to 24 hours before baking; you may need to add a few extra minutes to the baking time if starting from cold.