Chicken Parmesan Bake

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🐔 Chicken Parmesan Bake (Casserole Style)

🕒 Prep Time: 20 minutes

🍳 Cook Time: 30–35 minutes

❄️ Rest Time: 5–10 minutes

🍽️ Servings: 6–8

🍗 Ingredients

For the Chicken:

  • 3 large boneless, skinless chicken breasts (sliced into cutlets or pounded thin)

  • 1 cup (120g) all-purpose flour

  • 2 large eggs

  • 1 ½ cups (150g) Italian-style breadcrumbs (or Panko + Italian seasoning)

  • ½ cup (50g) grated Parmesan cheese

  • Salt and pepper, to taste

  • Olive oil or cooking spray (for pan-frying or baking the chicken)

For the Casserole:

  • 1 ½ cups (360ml) marinara sauce (store-bought or homemade)

  • 2 cups (200g) shredded mozzarella cheese

  • ½ cup (50g) grated Parmesan cheese

  • 1 tbsp chopped fresh basil or 1 tsp dried basil (optional)

  • ½ tsp red pepper flakes (optional)

Optional Add-ins or Toppings:

  • Extra marinara for serving

  • Chopped fresh parsley or basil for garnish

  • Garlic bread or pasta on the side

🔥 Instructions

Step 1: Prep the Chicken

  1. Preheat oven to 375°F (190°C).

  2. Slice each chicken breast in half horizontally to create thinner cutlets.

  3. Set up breading stations:

    • Plate 1: Flour (seasoned with salt & pepper)

    • Plate 2: Eggs (beaten)

    • Plate 3: Breadcrumbs + ½ cup Parmesan

  4. Dip chicken in flour, then egg, then breadcrumb mix.

Step 2: Cook the Chicken

  • Option A: Pan-Fry (crispiest):
    Heat a bit of olive oil in a skillet over medium heat. Cook chicken 3–4 min per side until golden brown. Don’t worry about cooking through — it’ll finish in the oven.

  • Option B: Bake (lighter):
    Place breaded chicken on a greased baking sheet. Bake at 375°F for 20–22 minutes, flipping halfway. Optional: spray with oil for browning.

Step 3: Assemble the Bake

  1. Lightly grease a 9×13-inch baking dish.

  2. Spread ½ cup marinara sauce on the bottom.

  3. Arrange cooked chicken cutlets over the sauce.

  4. Top each piece with remaining marinara, followed by shredded mozzarella and Parmesan.

  5. Sprinkle with basil and red pepper flakes if using.

Step 4: Bake

  • Bake uncovered at 375°F (190°C) for 25–30 minutes, or until cheese is melted, bubbly, and slightly golden.

  • Optional: Broil for 2–3 minutes at the end for a crispier top (watch carefully!).

Step 5: Rest & Serve

  • Let sit for 5–10 minutes before slicing or serving.

  • Garnish with fresh parsley or basil.

🍝 Serving Suggestions

  • Serve with spaghetti, penne, or garlic bread.

  • Also pairs great with roasted veggies, Caesar salad, or mashed potatoes.

🧊 Storage & Reheating

  • Fridge: Store leftovers in an airtight container for 3–4 days.

  • Freezer: Freeze the fully baked dish (cooled) for up to 2 months.

  • Reheat: Cover with foil and reheat at 350°F for 15–20 minutes, or microwave individual portions.

❓ Q&A – Common Questions

Q1: Can I use pre-cooked or frozen chicken?

A: Yes! For a shortcut, use frozen breaded chicken tenders or patties. Cook them first according to package directions, then assemble and bake as usual.

Q2: Is there a low-carb version?

A: Absolutely:

  • Use almond flour or crushed pork rinds instead of breadcrumbs.

  • Serve with zucchini noodles or a low-carb marinara.

Q3: Can I make it ahead of time?

A: Yes. You can:

  • Bread and cook the chicken 1 day ahead.

  • Assemble the entire casserole and refrigerate (unbaked) for up to 24 hours.

  • Add 5–10 minutes to the baking time if chilled.

Q4: How do I make this vegetarian?

A: Swap the chicken for:

  • Breaded eggplant slices (classic Eggplant Parm style)

  • Breaded tofu slices or store-bought meatless cutlets

Q5: Can I double or halve the recipe?

A: Yes.

  • Double: Use two 9×13 pans or one large lasagna-style pan.

  • Halve: Use an 8×8 or 9×9 baking dish; bake time remains about the same.

Q6: Why is my breading soggy after baking?

A: To avoid sogginess:

  • Let the chicken cool slightly before layering with sauce.

  • Don’t overload with sauce — just enough to cover lightly.

  • Broil at the end to re-crisp the top.

Q7: What’s the best marinara to use?

A: Look for a flavorful, thick marinara. Some good store-bought brands:

  • Rao’s Homemade

  • Classics Reserve

  • Homemade is always best if you have time.

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