Juicy Chicken Thigh Parmesan Casserole
This Juicy Chicken Thigh Parmesan Casserole is the ultimate no fuss version of the classic dish. By using flavorful chicken thighs and skipping the individual breading and frying, you get all that cheesy, saucy flavor in a fraction of the time. It’s the perfect 9x13-inch meal for a busy family weeknight.
Servings 6
Ingredients
- 1 (16 ounce package) spiral pasta like rotini or fusilli
- 1 1/2 pounds chicken thighs boneless, skinless, and cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- salt and pepper
- 1 (24 ounce jar) marinara sauce
- 2 cups mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
- 1/4 cup Italian breadcrumbs
- 2 tablespoons butter melted
Instructions
- Preheat your oven to 375 degrees F and lightly spray a 9x13-inch baking dish with non-stick cooking spray.
- Boil the pasta in salted water until it is just al dente, then drain and add into the baking dish.
- In a large skillet over medium-high heat, add a little olive oil. Add the bite-sized chicken thigh pieces and season them directly in the skillet with garlic powder, dried oregano, salt and pepper. Cook for 8 to 10 minutes until the chicken is no longer pink, then add the chicken thighs directly into the baking dish on top of the pasta.
- Pour the entire jar of marinara sauce over the chicken and pasta, and stir everything together right in the dish until well combined.
- Spread the mixture out evenly and sprinkle the shredded mozzarella and grated parmesan over the top.
- In a small bowl, mix the Panko breadcrumbs with the melted butter until it reaches a crumbly mixture.
- Sprinkle the buttery breadcrumbs over the cheese layer to create a nice crunch.
- Bake for 25 minutes or until the cheese is bubbly and the breadcrumb topping is golden brown.