Chicken Parmesan Casserole

Chicken Parmesan Casserole! Easy, delicious and perfect for those busy weekdays! You can double this perfectly!

Chicken Parmesan Casserole on pasta on a white plate
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A certified restaurant classic, Chicken Parmesan Casserole is a perfect addition to a regular weeknight meal rotation. However, to make it even easier, and somehow tastier, this turns regular chicken Parmesan into a bit of a casserole.

Rather than buying croutons, why not learn How to Make Buttery, Garlicky Homemade Croutons! You could also make your own Marinara Sauce to use in your casserole! 

Chicken Parmesan Casserole on pasta on a white plate

Chicken Parmesan Casserole

Everyone loves chicken Parmesan, but it is typically one of those meals that most of us only get to enjoy at restaurants or on long weekends when we have extra time to spend in the kitchen.

It’s not that chicken Parmesan is an overly complicated meal, but more that it can be time-consuming and requires far too much cleanup for a regular meal. Setting up a breadcrumb and coating station complete with separate egg wash and breadcrumb mixture bowls, and then having to coat each individual piece of chicken is just not what you want after a busy day.

This chicken Parmesan casserole solves all of your problems though, removing any potential mess or the need to spend hours in the kitchen. You still get the rich combination of tomato-smothered chicken, a little breaded texture, and cheese topping only without having to prepare each piece of chicken separately!

Chicken Parmesan Casserole ingredients in small white bowls

Could You Use Chicken Thighs?

Chicken breasts are typically used for making chicken Parmesan as they are the most consistent in shape and thickness, making them easier to cook to perfection. Saying that, there is no reason why you can’t use chicken thighs in your casserole; in fact, you might even find that you prefer them!

Chicken thighs are much juicier than breasts, making them much harder to overcook, which is always a benefit when baking casseroles! Thighs also have a stronger, more meaty taste, allowing them to really shine through the sauce and cheesy topping.

When using thighs to make your casserole, you want to make sure that they are deboned and skinless because no one wants to be biting into soggy chicken skin that has not had the chance to crisp up.

Depending on the thickness of the thighs though, you might also want to use a meat tenderizer to flatten them out for a more consistent cooking time.

Chicken Parmesan Casserole in the pan with croutons on top unbaked

Crumbled Croutons Vs. Whole Chunks

The croutons form a little bit of a crunchy layer on top of your casserole, providing a textural contrast as you bite into it. They also replicate the traditional breaded coating that most people are used to with chicken Parmesan.

You can sprinkle your croutons on the top of your casserole whole or crumble them for a more breadcrumb-style coating. Both options work great; it just depends on your personal taste and the size of your croutons.

If you choose to keep the croutons whole this works best with smaller croutons, as they fit onto a forkful. Larger croutons will dominate and you’ll probably find yourself wanting to break them apart with your fork in order to get a balanced mouthful.

Crumbling your croutons onto the top of the casserole will lose you some of that crunch as you bite into them, instead of providing you with a more homogeneous mouth feel. If you want to recreate the texture of traditional chicken Parmesan in casserole form, crumbling the croutons is definitely the way to go!

Chicken Parmesan Casserole on a white plate with pasta parsley on top

How To Tell When Your Casserole Has Reached A Safe Temperature

When cooking chicken breasts you obviously want to ensure they are thoroughly cooked to a safe temperature. At the same time, you don’t want to overcook them resulting in that unpleasant chalky texture that chicken breasts all too often have.

The best way to check whether your chicken Parmesan casserole is done is to use an instant-read thermometer. The thickest part of the chicken should be at least 165 degrees Fahrenheit as this is the recommended safe temperature to eat chicken breasts.

An instant-read thermometer is a kitchen essential that, once you have it, you will find yourself using it all the time and wondering how you ever lived without it.

While there are some expensive instant-read thermometers out there, don’t be put off, because you can also find some very affordable options that work just as well!

Chicken Parmesan Casserole on a plate with pasta overhead view

Vegetable Sides To Serve With Your Chicken Parmesan

It is tempting to eat your chicken Parmesan casserole on its own, losing yourself in the tomato, cheesy goodness. However, you will thank yourself later for serving a balanced meal complete with a side of veggies.

Green beans are a classic side dish providing a pop of color to almost any dish and also ticking the box of having eaten something green and therefore healthy.

There is really no wrong way to cook green beans. The simplest is to steam them and then serve them with a little salt and pepper. Or you could roast green beans with any extra minced garlic that you have and a drizzle of olive oil.

If you’re not a fan of green vegetables there is no better way to sneak them into your diet than with a side of creamed spinach.

The rich creaminess from the sauce almost makes you forget you’re eating spinach!

Since you already have the oven on to cook your casserole roasted vegetables make for a perfect pairing. Why not try roasting a side of mushrooms with garlic, butter, and some flaky salt for a simple but delicious side dish?

Looking for more delicious Casserole recipes? Try these out:


Chicken Parmesan Casserole! Easy, delicious and perfect for those busy weekdays! You can double this perfectly!

Chicken Parmesan Casserole

Chicken Parmesan Casserole! Easy, delicious and perfect for those busy weekdays! You can double this perfectly!
5 from 19 votes
Chicken Parmesan Casserole on pasta on a white plate
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Main Course
4 servings
Karlynn Johnston


  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 4 skinless boneless chicken breasts
  • 2 cups your favourite pasta sauce
  • 1/4 cup chopped fresh basil
  • 2 cups shredded mozzarella cheese divided
  • 1/4 cup grated Parmesan cheese
  • 2 cups of garlic croutons


  • Pre-heat your oven to 350 degrees F.
  • Coat the bottom of 8×8 inch casserole dish with olive oil, then spread out the minced garlic.
  • Arrange the chicken breasts in bottom of the dish, and pour the sauce over the chicken.
  • Sprinkle the fresh basil over the sauce, and top with one cup of mozzarella cheese, followed by half the Parmesan cheese.
  • Spread the croutons on top, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
  • Cover and bake in preheated oven until the chicken is cooked, approximately 45 minutes.
  • (An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 165 ° F.)
  • If you want, remove the foil and let the top cheese brown for 10 minutes, then serve,

Recipe Video

Nutrition Information

Calories: 484kcal, Carbohydrates: 19g, Protein: 40g, Fat: 27g, Saturated Fat: 10g, Cholesterol: 157mg, Sodium: 1294mg, Potassium: 743mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1070IU, Vitamin C: 9.3mg, Calcium: 395mg, Iron: 3.1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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  1. Terese Miller says

    I’d like to omit the croutons. Do you think the cheese would burn or should I reduce temperature and/or time? Thanks!

  2. Janet says

    I like the majority of your recipes. An observation & suggestion….ditch the hat, you look like you are ready to bolt out the door rather than cooking something in your kitchen.

  3. Alice E. Abbott says

    Do you have a recipe for the Garlic croutons?

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