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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
    spaghetti, cooked al dente (50 g)
  • 4 cups
    marinara sauce (1 kg)
  • 2 cups
    shredded mozzarella cheese (200 g)
  • ½ cup
    shredded parmesan cheese (50 g)
  • 1 cup
    italian bread crumbs (115 g)


  • 4 cups
    broccoli florets
  • ¼ cup
    olive oil (60 mL)
  • salt, to taste
  • pepper, to taste
    Calories 632
    Fat 21g
    Carbs 53g
    Fiber 6g
    Sugar 7g
    Protein 55g

Estimated values based on one serving size.



  1. Season both sides of chicken breasts with salt, pepper, garlic powder, onion powder, oregano, and basil.
  2. Sear in an oiled pan over high heat until the outside is brown and crisp, about 5 minutes per side.
  3. Preheat oven to 400°F (200°C).
  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!