Chicken Parm Bake

Chicken Parm Bake

Photo by amberwherley

  • Prep Time


  • Total Time


  • Servings



  • 2

    tbsp olive oil

  • 2

    cloves garlic, crushed

  • hot red pepper flakes, to taste

  • 6

    boneless skinless chicken breasts (I used 5, but they were huge!)

  • 2

    cups marinara sauce

  • ¼

    cup chopped basil

  • 8

    oz mozzarella, shredded

  • 4

    oz Parmesan, grated

  • 1

    (5-oz) package garlic croutons


Spread the olive oil, garlic, and red pepper flakes evenly on the bottom of a 9 x 13 casserole dish. Place the chicken breasts in the dish, and evenly space so they cook uniformly. Top with tomato sauce and basil. Be sure to spread evenly. Top with half the mozzerella, and half the parmesan. Pour on croutons and spread evenly. Top with remaining cheese. Bake for 35-40 minutes at 350 degrees F., or until top is browned and the chicken is cooked through. Let rest for 5 minutes before serving. Serve with sauce, and juices, spooned from the bottom of the casserole.


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