Baked Chicken Parmesan Casserole Recipe

I have seen this recipe all over and finally decided to try it out . . . we love Chicken Parmesan at our house and I was intrigued by this recipe because it didn’t require any frying. Even better, it has VERY minimal prep and is easy to throw together. We ended up loving it . . . just as much as our other fried chicken parmesan! So if you are looking for a healthier alternative for classic chicken parmesan, look no further!
Baked Chicken Parmesan Casserole Recipe
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
1/4 cup fresh chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons 
In a 9×13″ baking pan, pour in a couple tablespoons of olive oil. Add your crushed garlic and red pepper flakes and spread it around so it covers the bottom of the pan. Place whole chicken breasts in the pan. Pour the sauce on top of the chicken. Sprinkle basil on top. Sprinkle half of the cheeses on top of the basil. Dump all the croutons on top of that. Finish it off with the other half of the cheese. Bake at 350 degrees for 35- 55 minutes (it depends on how large your chicken breasts are- mine cooked for about 50 minutes). Let stand for about 10 minutes after you pull it out of the oven.
Makes 6 servings
Recipe from

Check out the NEW Six Sisters’ Cookbook!

With over 150 recipes, we have put together 52 menu plans to make meal time a lot easier.
You can order our book HERE on Amazon!

Print Friendly
Like It? Share it!

If you enjoyed this post please consider sharing it with a friend

Family recipes, fun ideas, home projects & so much more!

Sign up for our free email newsletter and never miss another great recipe or tutorial.


  1. says

    I loved the flavor of this! I did put my chicken top side down and swirled it a bit in the garlic and red pepper flakes then put it right side up so the tops of the chicken could get some of that goodness on them! I didn’t care for the big crunchy croutons, I think next time i will pulse them in my food processor first (the brand I bought seemed extraordinarily large!). Thanks for another great recipe SSS.

    • Cyd says

      This should work in a slow cooker, but we have never made it that way. I would probably hold off on adding the cheese until the end because this would need to cook on low for about 6 hours to be sure the chicken is cooked through. That might be a little long for cheese.

Leave a Comment

Your email address will not be published. Required fields are marked *