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2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
1/2 teaspoon garlic powder
2 cups jarred marinara or pasta sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup seasoned Italian breadcrumbs (or plain with a pinch of Italian seasoning and salt)
2 tablespoons olive oil or melted butter
Nonstick cooking spray or a little extra oil for greasing the baking dish
Optional: a handful of fresh basil or parsley, chopped, for serving
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin film of oil.
Arrange the raw chicken pieces in an even layer across the bottom of the baking dish. They can be close together, but try not to pile them on top of one another.
Season the chicken evenly with salt, black pepper, Italian seasoning, and garlic powder. This gives the meat good flavor all the way through as it bakes.
Pour the marinara or pasta sauce over the chicken, spreading it gently with the back of a spoon so every piece is covered. You want the chicken nestled under the sauce like it’s tucked in under a blanket.
Sprinkle the shredded mozzarella cheese evenly over the sauced chicken, followed by the grated Parmesan cheese. This will melt and bubble into that familiar Chicken Parmesan topping.
Layered casserole with sauce and cheese before breadcrumbs
Layered casserole with sauce and cheese before breadcrumbs
In a small bowl, combine the seasoned breadcrumbs with the olive oil or melted butter, stirring until the crumbs are evenly moistened. This helps them brown and crisp instead of drying out.
Scatter the oiled breadcrumbs evenly over the cheese layer, covering as much of the surface as you can. This will form the crunchy, golden top that makes this casserole so comforting.
Cover the baking dish loosely with foil, tenting it slightly so it doesn’t stick to the cheese and crumbs. Bake covered for 20 minutes to help the chicken cook through gently.
Remove the foil and continue baking for another 20–25 minutes, or until the chicken is cooked through (no pink in the center and juices run clear), the sauce is bubbling around the edges, and the breadcrumb topping is golden brown. Total baking time is usually about 40–45 minutes, depending on the size of your chicken pieces.
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