This all-in-one way of making a classic is hassle-free and will have you jumping for joy at the one dish clean-up!
Chicken parmesan is always a crowd pleasing meal, but coating and pan-frying chicken cutlets is a bit messy and cumbersome to make. So tonight, I am rethinking this classic dish and making a deconstructed chicken parmesan.
This one pot Italian favorite has all the flavors of a traditional chicken parm, and all it takes is some mad layering skills.
1st layer: Olive oil and garlic. In the bottom of a casserole dish, I put about 2 tablespoons of olive oil and then toss my fresh sliced garlic in.
2nd layer: Chicken breasts. To get the chicken cooking even faster and more evenly, I cube the chicken into large chunks. This also makes serving the dinner to the kids a whole lot easier.
3rd layer: Seasoning. Sprinkle some salt, pepper, and red pepper flakes on top of the chicken.
4th layer: Sauce. I use one jar of my favorite Rao’s marinara.
5th layer: Basil. Chop up some fresh basil leaves. I like a lot, but this is a personal preference.
6th layer: Cheese. I get a fresh chunk of mozzarella cheese and grate it. I toss about half the cheese on top followed by a good sprinkling of fresh parmesan cheese.
7th layer: Croutons. I don’t have a crouton brand that I reach for, but for this dish, I recommend finding some that are large in size. Crush and break up some of the croutons in the bag so you get a variety of texture in each bite. Then scatter them over the top.
8th layer: More cheese! Finish the dish off with another layer of cheesy goodness.
Pop this in the oven, uncovered for 50-60 minutes (it depends on how large your chicken chunks are so adjust cooking accordingly).
Finally, I add another sprinkling of fresh cut basil because this dish deserves some garnish!
The croutons have turned into this crunchy, flavorful baked topping that perfectly mimics a traditional breaded and fried chicken cutlet…and I don’t even have to clean any splattered grease on my stovetop. 
This is so tasty served right over a bed of pasta. This time, I am using giant fusilli pasta just because it is fun. 
The cheese is melted to perfection! How could this not bring you comfort food joy?
Go ahead and try this…simplify your weeknight meal prep too with this quick and easy dinner that is flavorful and requiring only one dish.
If you love chicken parmesan, then try my 30 Minute Chicken Parm Soup for another approach to this classic dish.
Do you have an all-in-one way of rethinking a classic dish? Please share!
Baked Chicken Parmesan…Deconstructed
This all-in-one way of making a classic is hassle-free and will have you jumping for joy at the one dish clean-up!
- 2 tbsp olive oil
- 3-4 cloves garlic (thinly sliced)
- hot red pepper flakes (to taste)
- salt and pepper (to taste)
- 4-6 boneless skinless chicken breasts (cut into chunks)
- 24 ounce Rao's marinara sauce
- fresh chopped basil
- 1/2 lb mozzarella cheese (grated)
- 1/2 cup Parmesan cheese (grated)
- 5 oz large garlic croutons (crushed a bit in the bag)
- Pour the olive oil in the bottom of a glass casserole dish. Add the sliced garlic, making sure the oil and garlic are covering the dish evenly.
- Cut the chicken breasts into chunks. Add to the dish.
- Sprinkle with salt, pepper and your desired amount of red pepper flakes.
- Pour the sauce on top of the chicken.
- Sprinkle basil on top of sauce.
- Sprinkle half of the cheeses on top of the basil.
- Crush the croutons a bit in the bag and then scatter them on top.
- Top with the other half of the cheese.
- Bake at 350 degrees for 50- 60 minutes based on the size of the chicken chunks. The sauce should be bubbling and the crouton/cheese topping should be a golden crust.
- Let stand for about 10 minutes after you pull it out of the oven, top with more fresh basil and serve!
I’ve made this twice before and it is a definite keeper! I want to make it for a lunch party but was wondering if I could freeze it before cooking it?
What size casserole dish, please? Thank you!
In my photos my oval casserole dish is a almost 10 by 5 inches long. I’d say use any size as long as the chicken remains in a single layer so that it cooks evenly. The recipe is very flexible since you are creating layers. You can scale back the quantity or even double the recipe as long as you maintain those layers. And then if doing so, adjust cook time accordingly. Thanks for stopping by.
Made this for dinner last night and it was so good! We had the leftovers for lunch today and it was still good! Pinned to my favorites board to have again soon.
So happy to hear this, Jordan! Thank you!
This looks amazing and I am sure my picky boys would love it! Thanks for sharing!
Thanks, Step! Hope the boys do love it!
Wow this looks great! Can’t wait to try!
Thanks, Erin!
This looks DELICIOUS! And I LOVE Chicken Parmigiana, so a ready-made Bite-sized version is something I have got to try! Thanks for sharing!
Yes! Bite size! Exactly! Enjoy!
Chicken parm is one of our favorites–love this kid-friendly and easy version!
Mariah
http://www.likehoneyblog.com
Thanks so much, Mariah! My kids love it too!
Your dish looks amazing. I am far from a cook. I just mastered Chicken Parmesan with noodles lol. I will defiantly have to try this dish out.
You got this! Enjoy! Thanks for stopping by!
This looks so good, I can’t wait to try it! 🙂
Thanks, Tami! Hope it’s tasty for you!
Croutons on top make it a perfect recipe! Looks good!
They bake up so nicely! Thanks!
Chicken parmesan is always a hit in my house so this recipe definitely looks like something we’d like. I’m pinning this so I can make it soon.
Awesome! Hope you all love it!
I’m sorry, did you say one dish?!?! Did I read that right? This looks incredible and you better believe I’m trying soon.
Lol. I sure did! One dish, easy to make, easy to eat, happy kiddies! Winning! Hope you all enjoy it!