Weeknight Chicken Parm Casserole
Directions
- 1Start by adding a half of a diced onion to a hot oiled pan and cook until tender and golden.
- 2Add one whole bell pepper (any color), diced.
- 3Stir and cook for a couple of minutes.
- 4Add 2-3 minced garlic cloves and cook for about a minute.
- 5Add one can of tomato sauce and one can of diced tomatoes.
- 6Add a quarter cup of chopped basil, half a teaspoon of oregano, and a quarter teaspoon of red pepper flakes.
- 7Stir and bring to a boil.
- 8Once boiling, turn the heat down and let it simmer for about 10 minutes.
- 9Add all of the sauce to a 9x13 baking dish.
- 10Place seasoned chicken thighs (with salt and pepper) right into the sauce.
- 11In a small mixing bowl, add one cup of panko breadcrumbs, one cup of freshly shredded Parmesan cheese, half a teaspoon of oregano, two tablespoons of basil, and one tablespoon of olive oil.
- 12Stir until all ingredients are combined.
- 13Spoon heaping piles of the breadcrumb mixture onto each chicken thigh.
- 14Put the whole dish in the oven at 350 degrees Fahrenheit for about 45 minutes, until golden and delicious.
- 15If you have any more basil, sprinkle some on top.
Ingredients
- 0.5 half diced onion
- 1 whole bell pepper
- 2 to 3 minced garlic cloves
- 1 can can of tomato sauce
- 1 can can of diced tomatoes
- 0.25 cup chopped basil
- 0.5 teaspoon oregano
- 0.25 teaspoon red pepper flakes
- 6 pieces chicken thighs
- salt
- pepper
- 1 cup panko breadcrumbs
- 1 cup freshly shredded Parmesan cheese
- 2 tablespoons basil
- 1 tablespoon olive oil
Equipment
cast iron panwooden spatulabaking dishsmall mixing bowlforkoven
Tips
- You can sprinkle extra basil on top after baking if desired.
- Serve over pasta for a complete meal.
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