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Chicken Parm Bake With Roasted Broccoli

by Hannah Williams

Inspired by


for 8 servings


  • 6 boneless chicken breasts, skinless
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • ½ lb (50 g) spaghetti, cooked al dente
  • 4 cups (1 kg) marinara sauce
  • 2 cups (200 g) shredded mozzarella cheese
  • ½ cup (50 g) shredded parmesan cheese
  • 1 cup (115 g) italian bread crumbs


  • 4 cups broccoli florets
  • ¼ cup (60 mL) olive oil
  • salt, to taste
  • pepper, to taste


  1. Preheat oven to 400°F (200°C).
  2. Season both sides of chicken breasts with salt, pepper, garlic powder, onion powder, oregano, and basil.
  3. Sear in an oiled pan over high heat until the outside is brown and crisp, about 5 minutes per side.
  4. Transfer chicken to a cutting board and dice.
  5. Place spaghetti in a greased 9x13 (23x32 cm) glass baking dish. Spread 2 cups (510g) of marinara over spaghetti.
  6. Layer on the chicken, remaining marinara, mozzarella, parmesan, and bread crumbs. Bake for 35 minutes.
  7. In a bowl, combine broccoli, oil, salt, and pepper. Place on a baking sheet, and bake 15 minutes.
  8. Enjoy!
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