Weeknight Chicken Parm Casserole
Weeknight Chicken Parm Casserole
Ingredients
For the Chicken
- 6 boneless, skinless chicken thighs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Sauce
- 1 tablespoon olive oil
- 1/2 white onion, diced
- 1 bell pepper, any color, diced
- 2 garlic cloves, minced
- 15 ounces tomato sauce, 1 can
- 14 1/2 ounces diced tomatoes, 1 can, undrained
- 1/4 cup dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
For the Topping
- 1 cup Panko breadcrumbs
- 1 cup freshly shredded Parmesan cheese
- 1/2 teaspoon dried oregano
- 2 tablespoons dried basil
- 1 tablespoon olive oil
For Garnish (Optional)
- fresh basil, chopped, as needed
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and black pepper.
⏱️ 2 min
- 3
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced white onion and cook, stirring occasionally, until tender and lightly golden, about 5 to 7 minutes.
⏱️ 7 min
- 4
Stir in the diced bell pepper and continue to cook for another 2 minutes until slightly softened.
⏱️ 2 min
- 5
Add the minced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 6
Pour in the tomato sauce and diced tomatoes (undrained). Stir in the dried basil, dried oregano, and red pepper flakes. Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 7
Pour about half of the prepared sauce into the bottom of the greased 9x13 inch baking dish, spreading it evenly.
⏱️ 1 min
- 8
Arrange the seasoned chicken thighs in a single layer over the sauce in the baking dish. Pour the remaining sauce over the chicken, ensuring each piece is well coated.
⏱️ 2 min
- 9
In a medium bowl, combine the Panko breadcrumbs, freshly shredded Parmesan cheese, 1/2 teaspoon dried oregano, 2 tablespoons dried basil, and 1 tablespoon olive oil. Mix well until the breadcrumbs are evenly coated.
⏱️ 3 min
- 10
Evenly sprinkle the breadcrumb mixture over the chicken and sauce in the baking dish.
⏱️ 1 min
- 11
Bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the topping is golden brown and crispy.
⏱️ 30 min•🌡️ 375
- 12
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped basil, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Weeknight Chicken Parm Casserole
Ingredients
For the Chicken
- 6 boneless, skinless chicken thighs
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Sauce
- 1 tablespoon olive oil
- 1/2 white onion, diced
- 1 bell pepper, any color, diced
- 2 garlic cloves, minced
- 15 ounces tomato sauce, 1 can
- 14 1/2 ounces diced tomatoes, 1 can, undrained
- 1/4 cup dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
For the Topping
- 1 cup Panko breadcrumbs
- 1 cup freshly shredded Parmesan cheese
- 1/2 teaspoon dried oregano
- 2 tablespoons dried basil
- 1 tablespoon olive oil
For Garnish (Optional)
- fresh basil, chopped, as needed
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and black pepper.
⏱️ 2 min - 3
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced white onion and cook, stirring occasionally, until tender and lightly golden, about 5 to 7 minutes.
⏱️ 7 min - 4
Stir in the diced bell pepper and continue to cook for another 2 minutes until slightly softened.
⏱️ 2 min - 5
Add the minced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 6
Pour in the tomato sauce and diced tomatoes (undrained). Stir in the dried basil, dried oregano, and red pepper flakes. Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 7
Pour about half of the prepared sauce into the bottom of the greased 9x13 inch baking dish, spreading it evenly.
⏱️ 1 min - 8
Arrange the seasoned chicken thighs in a single layer over the sauce in the baking dish. Pour the remaining sauce over the chicken, ensuring each piece is well coated.
⏱️ 2 min - 9
In a medium bowl, combine the Panko breadcrumbs, freshly shredded Parmesan cheese, 1/2 teaspoon dried oregano, 2 tablespoons dried basil, and 1 tablespoon olive oil. Mix well until the breadcrumbs are evenly coated.
⏱️ 3 min - 10
Evenly sprinkle the breadcrumb mixture over the chicken and sauce in the baking dish.
⏱️ 1 min - 11
Bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the topping is golden brown and crispy.
⏱️ 30 min•🌡️ 375 - 12
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped basil, if desired.
⏱️ 5 min