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Chicken Parm Bake With Roasted Broccoli

Chicken parm bake is a hearty and satisfying dish that's perfect for any night of the week. The crispy chicken cutlets are smothered in a rich tomato sauce and melted mozzarella cheese, and served alongside roasted broccoli for a well-rounded meal.

Tasty Team
98% would make again


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 (255 g), cooked al dente
  • 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

Nutrition Info

  • Calories 569
  • Fat 18g
  • Carbs 53g
  • Fiber 4g
  • Sugar 7g
  • Protein 47g

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!
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