Oven-Baked Chicken Parmesan with Homemade Marinara and Rigatoni

This oven-baked chicken Parmesan is a crowd-pleasing classic made simple. Instead of frying, we coat the chicken in a crispy panko and Parmesan crust and bake it alongside sweet grape tomatoes. The result is a golden, juicy chicken breast with a fraction of the fuss.

While the chicken bakes, you’ll whip up a quick homemade marinara with crushed tomatoes, garlic and Italian seasoning. Toss in some rigatoni, top with fresh mozzarella and broil until bubbly. It’s a complete meal that feels indulgent but is totally doable on a busy weeknight.

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Ingredients

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Onion PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Thinly slice the garlic cloves.
2. In a small bowl, combine panko, Parmesan and a drizzle of olive oil. Set aside.
3. Place chicken breasts on a lightly oiled baking sheet. Season all over with salt and pepper. Press the panko mixture onto the tops of the chicken to adhere. Add grape tomatoes to the same sheet, toss with a drizzle of olive oil and season with salt and pepper. Bake until chicken is cooked through and tomatoes are softened, about 15 minutes.
4. Meanwhile, heat a drizzle of olive oil in a large ovenproof skillet over medium heat. Add sliced garlic and cook until just starting to brown, about 2 minutes. Stir in crushed tomatoes, onion powder and Italian seasoning. Season with salt and pepper. Simmer, stirring occasionally, until slightly thickened, about 10 minutes.
5. Once the water is boiling, add rigatoni and cook until al dente, 9-11 minutes. Drain and set aside.
6. When chicken and tomatoes are done, transfer them to the skillet with the sauce, nestling the chicken on top. (If your skillet isn’t ovenproof, transfer the sauce to a small baking dish first.) Scatter torn mozzarella over the chicken and tomatoes. Transfer the skillet to the oven and bake until the cheese melts, about 2 minutes.
7. Divide rigatoni among plates, then top with chicken, tomatoes and sauce. Serve immediately.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed; thighs may take a few minutes longer.

Can I make this dish ahead of time?

You can prepare the sauce and cook the pasta up to a day in advance. Assemble and bake just before serving for best results.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.