Chicken Parmigiana Tray Bake

Why You’ll Love Chicken Parmigiana Tray Bake Recipe

I love how this recipe gives me all the classic chicken parmigiana flavors without the fuss. Flattening the chicken helps it cook evenly, and the breadcrumb coating becomes deliciously crisp before baking in rich pasta sauce. The melted mozzarella and fresh basil make it feel like a restaurant meal, but it’s simple enough for a weeknight dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

500g chicken breast
½ cup breadcrumbs
25g parmesan, grated
1 tsp garlic powder
½ tsp salt
¼ tsp pepper
4 Tbsp flour
1 egg, whisked
2 Tbsp olive oil
325g fresh pasta sauce
200g fresh mozzarella, sliced
Fresh basil

Directions

I preheat the oven to 180°C fan grill. I slice each chicken breast in half through the center, then place the pieces under baking paper and flatten them with a mallet or rolling pin until they’re about 1.5cm thick.

I mix the breadcrumbs, parmesan, garlic powder, salt, and pepper in a shallow bowl. In separate bowls, I place the flour and whisked egg. I coat each piece of chicken first in flour, then egg, then the breadcrumb mixture.

I heat the olive oil in a frying pan and fry the crumbed chicken for about 4 minutes on each side until golden. I pour half of the pasta sauce into the base of an ovenproof dish, lay the cooked chicken pieces on top, then spoon the remaining sauce over them. I add slices of mozzarella to each piece.

I place the dish under the grill for about 10 minutes, or until the cheese melts and the chicken is cooked through. I garnish with fresh basil before serving.

Servings and Timing

This recipe serves 4. Prep time is 30 minutes, cook time is 20 minutes, giving a total time of 50 minutes.

Variations

I sometimes swap mozzarella for provolone for a stronger flavor. If I want a crispier coating, I add extra parmesan to the breadcrumbs or use panko. For a spicier version, I stir chili flakes into the pasta sauce. I also enjoy adding sliced olives or roasted capsicum to the baking dish for more depth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken in the oven at 180°C until hot and bubbly. The oven keeps the crumb coating crisp, whereas the microwave softens it, so I avoid microwaving when possible.

FAQs

Can I prepare the chicken ahead of time?

Yes, I can crumb the chicken earlier in the day and refrigerate it until ready to cook.

Can I use store-bought pasta sauce?

Absolutely, and I often do. I choose one with simple ingredients for the best flavor.

How do I keep the crumb coating from falling off?

I press the crumbs firmly onto the chicken and make sure to coat in flour and egg before crumbing.

Can I bake the chicken instead of pan-frying?

Yes, but I find pan-frying gives a better golden crust before baking.

Can I use chicken thighs?

Yes, I can use boneless thighs, but I flatten them for even cooking.

What can I serve with this dish?

I like serving it with salad, fries, or freshly cooked pasta.

Can I freeze the leftovers?

Yes, but I freeze without the basil for best results. Reheat in the oven to crisp the crumb again.

Why did my cheese brown too quickly?

I place the tray lower in the oven or tent lightly with foil if needed.

Can I make it gluten-free?

I use gluten-free breadcrumbs and flour, and it works well.

Can I add vegetables to the tray?

Yes, I sometimes add zucchini or eggplant slices around the chicken to bake in the sauce.

Conclusion

I love how this chicken parmigiana tray bake brings together crispy chicken, rich sauce, and melty mozzarella in one simple dish. It’s comforting, easy, and always a crowd-pleaser, making it a recipe I return to again and again.