It is 6pm. You are tired. Dinner needs to happen fast.
There is something so cozy about bubbly cheese on a cool fall evening. This high protein chicken parmesan casserole is your new secret weapon. It delivers all the flavors you love without the extra work.
Why You Will Love This Recipe
You will love how simple this meal is to prepare. It is a protein-packed winner for the whole family. This dish is perfect for busy fall weeknights when time is short. You get the comfort of Italian food in one easy dish.
Cleanup is a breeze since everything happens in one pan. This recipe helps you stay on track with your health goals. It makes your healthy lifestyle feel easy and very delicious. Your kids will even ask for seconds of this one.
Simple Cooking Steps
This recipe is so simple to put together. You just season the chicken and layer the ingredients. There is no messy breading or frying required here. Even if you are a beginner, you can master this. It is a stress-free way to feed your family well.
Ingredients You Will Need
These ingredients are mostly pantry staples you likely have now. Fresh herbs really make the flavors pop at the end.
- 2 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 24 oz low-sugar marinara sauce
- 1.5 cups shredded part-skim mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup whole wheat panko breadcrumbs
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Step-by-Step Directions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, season the cubed chicken breast with garlic powder, Italian seasoning, red pepper flakes, salt, and pepper.
- Spread the seasoned chicken cubes in an even layer across the bottom of the prepared baking dish.
- Pour the marinara sauce evenly over the chicken, ensuring all pieces are covered.
- Distribute the shredded mozzarella cheese and grated parmesan cheese evenly over the sauce layer.
- Sprinkle the panko breadcrumbs over the top of the cheese.
- Bake for 30 to 35 minutes until the chicken reaches an internal temperature of 165°F and the cheese is melted and golden.
- Allow to rest for 5 minutes before garnishing with fresh herbs and serving.
Best Ways to Enjoy It
Serve this warm while the cheese is still stretchy. It pairs perfectly with a crisp side salad. You can also serve it over whole wheat pasta. For a lighter meal, try it with zucchini noodles. Pack the leftovers into containers for easy weekday lunches.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. This dish also freezes very well for later. Reheat individual portions in the microwave for two minutes. For a crispy topping, use the oven at 350°F for ten minutes.
Tips for Best Results
- Use a high-quality marinara for the best overall flavor.
- Cut chicken into even cubes for consistent cooking.
- Don’t skip the rest time after you pull it out.
- Add extra red pepper flakes if you like more heat.
- Use fresh basil for a bright, seasonal finish.
- Pat the chicken dry before you add the seasoning.
- Lightly spray the breadcrumbs with oil for extra crunch.
Ways to Switch It Up
- Swap panko for crushed pork rinds for low carb needs.
- Add fresh spinach under the cheese for more vitamins.
- Use a spicy arrabbiata sauce for a bold flavor kick.
- Try using ground turkey instead of chicken cubes.
Common Questions
Do I need to cook the chicken first?
No, the chicken cooks perfectly right in the sauce. This keeps the meat tender and very juicy. It also saves you a lot of prep time.
Can I use frozen chicken?
Yes, but you must thaw it completely first. Pat it dry to avoid excess water in the dish. This ensures your sauce stays nice and thick.
I hope this high protein chicken parmesan casserole brings some warmth to your table. It is the perfect cozy meal for a busy week. You deserve a dinner that is both easy and nourishing.
— Katie Wood
Ingredients
- 2 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 24 oz low -sugar marinara sauce
- 1.5 cups shredded part-skim mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup whole wheat panko breadcrumbs
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a large bowl, season the cubed chicken breast with garlic powder, Italian seasoning, red pepper flakes, salt, and pepper.
- Spread the seasoned chicken cubes in an even layer across the bottom of the prepared baking dish.
- Pour the marinara sauce evenly over the chicken, ensuring all pieces are covered.
- Distribute the shredded mozzarella cheese and grated parmesan cheese evenly over the sauce layer.
- Sprinkle the panko breadcrumbs over the top of the cheese.
- Bake for 30 to 35 minutes until the chicken reaches an internal temperature of 165°F and the cheese is melted and golden.
- Allow to rest for 5 minutes before garnishing with fresh herbs and serving.
