I’d like you to meet this delicious, one-pan chicken parmesan casserole.

One-Pan Chicken Parmesan Casserole l SimplyScratch.com

A dump-and-bake, one-pan casserole that takes little effort to prepare but tastes as if it took you all day.

I like that about this recipe.

One-Pan Chicken Parmesan Casserole

This recipe comes in handy on those nights when you’ve either worked all day, or spent the afternoon driving kids to and fro or for when you just can’t even imagine cooking– which all of the above is pretty much every single day and night of the week for me.

One-Pan Chicken Parmesan Casserole ingredients

To Make This One Pan Chicken Parmesan Casserole You Will Need:

toss chicken in seasoning

Preheat your oven to 425℉ (or 220℃).

First things first, season 1-1/4 to 1-1/2 pounds diced chicken in 1 tablespoon of Italian seasoning.

sauce in baking dish.

Then pour 3 cups marinara sauce into the bottom of a 8×11 casserole dish.

add in pasta

Follow that by adding in 2-1/2 cups uncooked pasta.

pour in broth

Pour in 2 cups low-sodium chicken broth.

add in chicken, cover and bake.

Then give it a stir before adding the seasoned chicken on. You don’t want to stir the chicken in to the liquids because you want the seasoning to stick to the chicken.

Cover tightly with aluminum foil and bake in your preheated oven for 30 minutes.

uncover and continue baking.

Next, remove the foil and bake uncovered for 10 more minutes.

Top with cheese and breadcrumbs

Then sprinkle with the Parmesan cheese, mozzarella and those homemade Panko breadcrumbs I was telling you about.

baked One-Pan Chicken Parmesan Casserole

Bake for 10 to 12 minutes or until golden brown and crispy.


One-Pan Chicken Parmesan Casserole

Lastly, to add some pop of green and herby freshness, sprinkle on fresh basil before serving.

Haileigh needed to practice her knife skills for a test she was having in her food science and nutrition class, so I had her thinly slice the basil. I’d like think she inherited her knife skills from me. 😀 Anyhoo! THIS one-pan chicken parmesan casserole is SO good!!!!! My whole family loved it! Especially Malloree, my sometimes picky 12-year-old. And when she raves about something, I know it’s good.

I served this with a Caesar salad, but any green salad would be delicious.

One-Pan Chicken Parmesan Casserole

Enjoy! And if you give this One-Pan Chicken Parmesan Casserole recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

One-Pan Chicken Parmesan Casserole

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Yield: 6 servings

Chicken Parmesan Casserole

A dump-and-bake, one-pan chicken parmesan casserole that takes little effort to prepare but tastes as if it took you all day. Just serve with salad!


  • pounds thin-sliced boneless skinless chicken breasts, or tenders, cut into bite-size pieces
  • 1 tablespoon Italian seasoning
  • 3 cups marinara
  • cups rotini pasta
  • 2 cups chicken broth
  • 1/4 cup freshly grated Parmesan cheese
  • cups freshly grated Mozzarella cheese
  • 1 cup panko breadcrumbs, or store-bought
  • chopped fresh basil


  • Preheat your oven to 425℉ (or 220℃).
  • Toss the chicken with the Italian seasoning and set off to the side.
  • Into a casserole dish, add the marina, uncooked pasta and broth. Stir to combine before adding the chicken in an even layer on top.
  • Cover tightly with aluminum foil and bake for 30 minutes.
  • Uncover and continue to bake for 10 minutes.
  • Remove and sprinkle with the Parmesan, mozzarella and then the breadcrumbs. Bake for 10 to 12 minutes or until the cheese has melted, breadcrumbs are golden and sauce is bubbling.
  • Let the casserole sit for 5 minutes before serving with lots of fresh basil over top.
Serving: 1g, Calories: 377kcal, Carbohydrates: 34g, Protein: 34g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 1352mg, Potassium: 930mg, Fiber: 3g, Sugar: 7g, Vitamin A: 800IU, Vitamin C: 15mg, Calcium: 250mg, Iron: 3mg