Oven-Baked Chicken Parmesan with Homemade Marinara and Rigatoni

This oven-baked chicken Parmesan is a crowd-pleasing dinner that comes together quickly with minimal fuss. Juicy chicken breasts are topped with a crispy panko and Parmesan crust, then baked alongside sweet grape tomatoes. While the chicken cooks, you’ll whip up a simple marinara sauce with crushed tomatoes, garlic and Italian seasoning.

Serve the chicken and sauce over a bed of al dente rigatoni, then finish with fresh mozzarella melted to perfection. It’s a comforting, cheesy dish that’s perfect for any night of the week.

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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. Thinly slice the garlic. In a small bowl, combine panko, Parmesan and a drizzle of olive oil.
2. Place chicken on a lightly oiled baking sheet. Season all over with salt and pepper. Top chicken with the panko mixture, pressing 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.
3. Meanwhile, heat a drizzle of olive oil in a large ovenproof pan over medium heat. Add 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.
4. Once water is boiling, add rigatoni and cook until al dente, 9-11 minutes. Drain.
5. When chicken and tomatoes are done, transfer them to the pan with the sauce, placing chicken on top. (If your pan isn’t ovenproof, transfer sauce to a small baking dish first.) Scatter torn mozzarella over the top. Transfer pan to oven and bake until cheese melts, about 2 minutes.
6. 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 baking time as needed, since thighs may cook faster or slower depending on thickness.

Can I make this dish gluten-free?

Absolutely. Use gluten-free panko breadcrumbs and gluten-free pasta. Ensure all other ingredients are gluten-free.

How do I store leftovers?

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