Super easy to put together, and a great way to get the flavors of Chicken Parmesan without breading, frying. Easy clean-up and quick, too. I’ve changed this from the original recipe, which called for chicken breasts – they were too big and tended to be a bit dry.
Prep: 15 minutes; Cook 35 minutes; Start to finish: 50 minutes
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, crushed and finely chopped
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 6 skinless, boneless chicken breast halves cut into 2-3 slices each, or the equivalent weight in chicken tenders
- 2 cups prepared marinara sauce
- 1/4 cup chopped fresh basil
- 1 (8 ounce) package shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 (5 ounce) package garlic croutons
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9×13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
- Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese.
- Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
- Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes or so, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
