Without breading or frying, this Parmesan-style chicken bake nevertheless has that mouthwatering combination of delicate chicken, crunchy cheese coating, and delicious sauce.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, crushed and finely chopped
- ¼ teaspoon crushed red pepper flakes, or to taste
- 6 skinless, boneless chicken breast halves
- 2 cups prepared marinara sauce
- ¼ cup chopped fresh basil
- 1 (8 ounce) package shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 1 (5 ounce) package garlic croutons
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9×13-inch casserole dish with olive oil, and sprinkle with garlic and red pepper flakes.
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- Arrange chicken breasts in the bottom of the dish.
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- Pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with 1/2 of the mozzarella cheese, followed by 1/2 of the Parmesan cheese, and croutons.
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- Top with remaining mozzarella cheese and remaining Parmesan cheese.
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- Bake in the preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
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- Serve hot and enjoy!
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- Use more marinara sauce if you like. And fake Parmesan will not taste the same… Go buy some real Parmigiano-Reggiano!
Nutrition Facts
| Calories | 477 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 3 g |
| Protein | 40 g |
| Saturated Fat | 8 g |
| Sodium | 1022 mg |
| Sugars | 9 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Really easy and quick and tastes great!
The chicken was nasty. The cheese had no tastr.
I love this recipe. I do cut up the chicken to make it faster to cook and I throw a piece of foil loosely on top at the end if the croutons start to get too dark. Other than that, I follow the recipe.
OUTSTANDING!!!
I just made this and had to log in and write a review. It’s absolutely delicious! For those who didn’t give it a 5 stars I’m unsure if they didn’t follow as written, but it’s amazing. I used Rao’s Roasted Garlic Sauce, so I didn’t need to add the garlic as he mentioned. I also cooked the chicken a little in olive oil as he suggested and then poured the deglaze over the chicken. I also added fresh basil as he suggested. I had to cook for about 40 minutes. I will definitely make this again! The key is using a good sauce, browning the chicken for the extra flavor, and adding fresh basil.
I was surprised how good this was! I’ll probably either cube the chicken breast or at least halve them next time, simply because I have kids to feed.
Really good and easy prep
Easy, delicious meal for a family of 5 with 3 teens. I double the recipe, add salt and pepper, Italian seasoning to chicken. I use Italian bread crumbs instead of croutons. I make a fettuccine side dish.
a delightfully easy and very GOOD dinner, fast and filling. Who can ask for anything more? So many add-ons if you want, mushrooms, artichokes, black olives… it was really good.
I liked it. It was really tasty
Made exactly as directed with one minor exception. I used tomato/basil sauce. I did follow the suggestion to sear the chicken on both sides first and really recommend it. I will definitely make this recipe again. It was really quite easy and delicious.
This was such a delicious and easy dinner! I followed the recipe and did opt to sear the chicken first which definitely enhanced the flavor. My croutons turned out a little too crunchy for my liking so I would consider adding a little of the chicken pan drippings on top to moisten them up. I would also serve with some noodles due to the husband’s insistence that “it is just the way chicken parmesan is done”. My bad. It took a good hour to cook through which was a great set-it and forget-it meal. Thanks, Chef John!
I made this exactly as the recipe dictated aside from using dried basil instead because neither my supermarket nor I had any fresh :). The breast halves threw me a little. I’m used to recipes that call for chicken breasts – but I think I’ve been using halves all along since that’s how they are sold. The croutons came out a little soggy since they were touching the sauce, so watch out for that, but otherwise the flavor and texture was excellent.
This was delicious, I had the time, so I marinated the chicken breast in a bit of olive oil, lemon juice, garlic, crushed red pepper and salt, instead just putting those in the bottom of the baking dish. I used homemade marinara. Otherwise, I followed the directions and baked until done. I really like the flavor and ease of cooking. Served with a simple salad, it was an excellent meal. My croutons didn’t retain a lot of crunch, so I might just leave them off next time and serve with a nice crusty bread.
I forgot the garlic croutons! But it turned really yummy anyways! Next time I will use the croutons and try a homemade marinara sauce.
Not a fan. Won’t make this again.
The recipe is great. I add a little more cheese , but other than that it’s delicious.
Well – with a recipe this inventive, straightforward and this popular, I thought why should I be restricted from trying it just because I don’t eat much chicken? I’m not saying it’s my Food Wish, but I made a tempeh-turnip-tater version (using what’s at hand, you know how it is.) This recipe is perfectly suited for tempeh, I think, and it’s great with rutabagas and potatoes as well. 45 mins in the oven. Thanks Chef John!
Great and innovative! I’ve never seen this kind of recipe before! Definitely making it again!
this meal tasted terrific. someone suggested to sear the chicken before placing in casserole dish and that did the trick. cooked for over an hour, but I expected that. now this is in our monthly rotation
I used panko bread crumbs as I was out of croutons but this was a big hit with the whole family. Hardly any leftovers but I had some for lunch the next day and they were great. I reheated them on the stove top to retain crunchiness – yum!