This 30 Minute Parmesan Chicken Casserole has all the classic textures and flavors of the best chicken parm you’ve ever had but in an easy-to-eat and convenient casserole! Anything in casserole form is always better than the original dish - amiright?
You Will Love This
- This chicken parmesan casserole might be a bit more work than my other quick and easy dinner recipes, but it's worth every single minute, I promise! A lot of other chicken Parmesan casserole recipes rely on shredded chicken to give you the flavor, but in this casserole, we spend a few extra minutes pan-frying the breaded chicken breast to get that classic, crispy Parmesan crust and it takes the flavor of this casserole to another level!
- If you have little sous chefs in your kitchen (and a few extra minutes of patience), breading chicken together can be fun. We like to set up a chicken assembly line when we do this. Just make sure there’s lots of hand-washing!
- If you love this recipe, check out my Baked Spaghetti and Meatballs or the Italian Meatloaf. And no matter what you make, don’t forget to pair it with my Easy Garlic Bread!
Ingredients and Substitutions
- Chicken Breast - Boneless, skinless chicken breast works best for this recipe. If you can find thin-sliced chicken breast at the store it will save you the trouble of cutting each piece in half as well!
- Flour - The flour is there to help the egg (and then the breadcrumbs) stick to the chicken well. Your standard all-purpose flour works great.
- Egg - Egg proteins help the breadcrumbs hold onto the chicken. Out of eggs?! You can use melted butter or heavy cream instead.
- Italian Breadcrumbs - Italian breadcrumbs are just normal breadcrumbs with Italian seasonings—usually oregano, basil, parsley flakes, garlic and onion powders, and salt and pepper. You can use regular breadcrumbs, and add some herbs if you don't have Italian breadcrumbs on hand.
- Parmesan Cheese - Normally I’m kind of a stickler about grating fresh cheese at home, but that powdery parmesan that comes in a canister is great for breading in this easy chicken Parmesan recipe.
- Pasta - I like rotini noodles for this casserole because all those nooks and grooves trap sauce and cheese really well. But use whatever short-cut noodle you prefer (or have in your pantry).
- Spaghetti Sauce - You can get a jar from the grocery store if you need to, but this spaghetti sauce is fast and easy to make at home—and so good!
- Dried Oregano - The warm, peppery, almost bitter flavor of dried oregano is synonymous with Italian cuisine and key to the complex flavors of chicken parmesan.
- Garlic Powder - Garlic is an ingredient that Italians measure with their heart. Consider ½ teaspoon of garlic powder a starting point and use as much as you like!
- Shredded Mozzarella - This is where I tell you that freshly grated cheese is smoother and healthier than pre-shredded, and shredding a soft cheese like mozzarella is easier if you pop it in the freezer for 10 or 15 minutes first.
While the pasta is cooking, cut chicken breasts in half lengthwise and prepare three shallow dishes - one with the beaten egg, one with breadcrumbs and Parmesan, and one with flour.
Dredge chicken breast in flour.
Then dip into the egg mixture, allowing the excess to drop off.
Then dredge in the breadcrumb mixture.
Continue with remaining chicken breasts.
Fry breaded chicken breasts in oil, cooking them on each side for about 3-4 minutes or until cooked through and golden brown on the outside.
Add cooked pasta, spaghetti sauce, mozzarella, and grated Parmesan to a baking dish.
Stir to combine.
Slice chicken breast into strips.
Spread in an even layer on top of the pasta.
Top chicken with cheese.
Bake for about 5 minutes.
Garnish with parsley and enjoy!
Breading the Chicken
Breading chicken can be a little messy but there is one tip that will prevent you from breading your fingers AS you bread the chicken! Designate one dry hand and one wet hand!
- Use your left as the dry hand and start by dredging the chicken in flour.
- Then use your dry left hand to transfer the chicken to the egg.
- Use your right hand, which becomes the wet hand, to coat the chicken in the egg. Then use your right hand to move the chicken to the breadcrumb mixture.
- Then go back to your dry hand and dredge the chicken in the breadcrumbs.
- Voila! You'll still need to wash your hands of course, but they won't be coated in the breading!
- If you can use my favorite large sauté pan, you can go right from the stovetop to the oven to the dining table. Which is why I love this pan so much! It's saved me tons of time and countless extra dirty dishes!
- If the chicken is frying in fewer than 3 minutes, turn the heat down a bit. Different pans will conduct heat differently. You want the chicken to cook through while it browns on the outside as well.
Chicken Parmesan is traditionally served with warm spaghetti noodles or bread so in this Chicken Parmesan Casserole we are serving the crispy pan-fried chicken breasts over pasta that is tossed in spaghetti sauce. I like to use rotini in this casserole because it's a little easier to get a forkful than with long spaghetti noodles.
My mission with this recipe was to preserve that crispy, breaded, pan-fried chicken crust without letting it get soggy because we all know how much I HATE soggy food! The best way to get (and keep) that crispy crust is to use a combination of breadcrumbs and Parmesan and then fry the chicken long enough that a dark golden-brown crust forms. The crispier that crust, the less likely it is to get soggy!
Family Favorite Casseroles
- Easy Walking Taco Casserole
- One Pan Chicken and Rice Casserole
- 20 Minute Baked Ravioli Casserole
- Vegetarian Enchilada Casserole
- Tater Tot Breakfast Casserole
Chicken Parmesan Casserole
This 30 Minute Parmesan Chicken Casserole has all the classic flavors and textures of the best chicken parm you’ve ever had but in an easy-to-eat and convenient casserole! Anything in casserole form is always better than the original dish - amiright?
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8-10 servings 1x
- Category: Main Dish
- Method: Stove Top + Oven
- Cuisine: American/Italian
- 1 lb. boneless, skinless chicken breast
- ¼ cup flour
- 1 egg
- heaping ¼ cup Italian breadcrumbs
- ¾ cup grated Parmesan, divided + more for garnish
- 16 oz. rotini pasta
- 4 cups spaghetti sauce
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 16 oz. shredded mozzarella
- vegetable oil for frying
- fresh parsley for garnish
- Heat oven to 350 degrees.
- Cook pasta 1 minute less than al dente, according to package directions. Toss in olive oil and season with salt and pepper.
- While the pasta is cooking, cut chicken breasts in half lengthwise.
- Add flour to a shallow bowl. Add eggs to a shallow bowl and whisk until scrambled. Add Italian breadcrumbs, ¼ cup of Parmesan, and a couple large pinches of salt and pepper to a shallow bowl.
- Heat a large sauté over medium or medium-low heat and add enough oil to coat the bottom of the pan.
- Dredge chicken breast in flour. Then dip into the egg mixture, allowing the excess to drop off. Then dredge in the breadcrumb mixture. Continue with remaining chicken breasts.
- Pour enough oil into the pan to coat the bottom of the pan with about ¼ of an inch of vegetable oil. Fry breaded chicken breasts in oil, cooking them on each side for about 3-4 or until cooked through and golden brown on the outside. You may need to work in batches depending on the size of your pan.
- Add cooked pasta, spaghetti sauce, 4 oz. of mozzarella and remaining ½ a cup of grated Parmesan to a baking dish. Stir to combine.
- Slice chicken breast into strips and spread in an even layer on top of the pasta.
- Top chicken with remaining mozzarella cheese.
- Bake at 350 degrees for about 5 minutes or until cheese is melted and casserole is warmed through. Broil if desired until cheese starts to turn golden brown.
- Garnish with parsley and enjoy!
Keywords: chicken parm casserole, baked chicken parmesan