Method 1: Using Raw Boneless, Skinless Chicken Breast Pieces

1. 1. Preheat and Prepare:

      • • Preheat your oven to 375°F (190°C).
      • • Lightly grease a 9×13 inch baking dish (or a similar-sized casserole dish).

1. 1. Cook the Chicken:

      • • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
      • • Add the bite-sized chicken pieces to the skillet. Season generously with salt and pepper.
      • • Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides and cooked through (internal temperature reaches 165°F or 74°C). You may need to do this in batches to avoid overcrowding the pan.
      • • Drain any excess liquid if necessary.

1. 1. Combine with Sauce:

      • • To the skillet with the cooked chicken (or transfer chicken to a large bowl), add the jar of marinara sauce, Italian seasoning, garlic powder, and red pepper flakes (if using).
      • • Stir well to combine, ensuring all the chicken pieces are coated in the sauce.
      • • Taste and adjust seasoning with salt and pepper if needed.

1. 1. Assemble the Bake:

      • • Pour the chicken and sauce mixture into the prepared baking dish, spreading it out into an even layer.

1. 1. Add Cheesy Topping & Bake (Proceed to Step 6 in the “Combined Instructions” below)

Method 2: Using Pre-Cooked Breaded Chicken Tenders/Nuggets (The Ultimate Shortcut!)

1. 1. Preheat and Prepare:

      • • Preheat your oven to 375°F (190°C).
      • • Lightly grease a 9×13 inch baking dish.

1. 1. Prepare Sauce:

      • • In a medium bowl, combine the jar of marinara sauce, Italian seasoning, garlic powder, and red pepper flakes (if using). Stir well. Taste and adjust seasoning with salt and pepper if needed.

1. 1. Assemble the Bake:

      • • Arrange the pre-cooked breaded chicken tenders or nuggets in a single layer (or slightly overlapping) in the bottom of the prepared baking dish. You can cut larger tenders into smaller pieces if desired.
      • • Pour the prepared marinara sauce mixture evenly over the chicken pieces, ensuring they are well-coated.

1. 1. Add Cheesy Topping & Bake (Proceed to Step 6 in the “Combined Instructions” below)

Combined Instructions (Continued from Step 5 or Step 4 above):

1. 1. Top with Cheese and Breadcrumbs:

      • • Sprinkle the 2 cups of shredded mozzarella cheese evenly over the chicken and sauce mixture.
      • • Follow with the 1/2 cup of grated Parmesan cheese.
      • • If using Panko breadcrumbs for a crispy top: In a small bowl, toss the 1/4 cup of Panko breadcrumbs with 1 tablespoon of olive oil (this helps them brown and crisp up). Sprinkle the oiled breadcrumbs evenly over the cheese layer. If not using oil, just sprinkle the dry Panko.

1. 1. Bake:

      • • Place the baking dish in the preheated oven.
      • • Bake for 20-30 minutes.

          • • If using raw chicken that was cooked first (Method 1), you’re mainly looking for the sauce to be bubbly and the cheese to be melted, golden, and slightly browned – about 20-25 minutes.
          • • If using pre-cooked frozen chicken (Method 2), it may need closer to 25-35 minutes to ensure the chicken is heated through completely and the cheese is melted and bubbly.

      • • The top should be golden brown, and the sauce should be bubbling around the edges. If the top is browning too quickly, you can loosely tent it with aluminum foil for the last part of baking.

1. 1. Rest and Serve:

      • • Carefully remove the baking dish from the oven. Let the Chicken Parmesan Bake rest for 5-10 minutes before serving. This allows the cheese and sauce to set slightly, making it easier to serve and preventing molten cheese burns!
      • • Garnish with fresh chopped basil or parsley, if desired.
      • • Serve hot over cooked pasta, with crusty bread for soaking up the sauce, or alongside a fresh green salad.