Chicken parmesan quinoa casserole is exactly what you and the fam need for dinner! Juicy, cheesy chicken parmesan on top of a quinoa marinara base that’s packed with protein (57g per serving!) and veggies. This recipe has been made and loved by thousands of our readers over the years ❤️
“I make this ALL THE TIME. It’s a life saver – so easy to make and always delicious. Also perfect for work leftovers. Thanks for such a quick, easy and tasty dish! ” – Mary
Each time we make this quinoa casserole recipe, I swear it gets better and better. I love that this easy meal is all baked in one casserole dish, and is packed with so much protein (thank you chicken and quinoa).
The best part about this recipe (outside of it being so gosh dang delicious 😃 ) is that it’s super nourishing and packed with protein (57g per serving!). Not to mention it packs in tons of veggies – mushrooms, onion, green pepper, and quinoa. Then, on top, is simple and flavorful homemade parmesan chicken.
What you Need for Chicken Parmesan Quinoa Casserole
In this mouth-watering quinoa bake, we combine quinoa, diced green pepper, mushrooms, and finely diced yellow onion as the base.
The sauce is a mixture of marinara, chicken broth, and minced garlic which provides a robust base for the parmesan-coated chicken breast that sits on top.
Then for the parmesan chicken we’re using chicken breasts and a homemade parmesan breading.
- Super nutrient dense! We’re talking 57g of protein / serving + a hearty serving of veggies.
- This is an OG Fit Foodie recipe, that thousands of you have made and loved over the years.
- Great meal to freeze for later or give to a friend in need ❤️
- Vegetarian Friendly: Replace chicken with sliced eggplant; the cooking time remains the same for that fluffy quinoa.
- Gluten-Free: Opt for a gluten-free flour for the parmesan coating.
- Cheese Variety: Swap shredded parmesan for a mix of parmesan and mozzarella for a gooey twist.
- Add More Veggies: Feel free to add whatever veggies you have on hand into the quinoa base. Try broccoli, zucchini, or peas. Yum!
Our Favorite
Casserole Dish
We love this le creuset casserole dish because it is oven safe AND has a cover. It is the perfect casserole dish for this baked one pot pasta dish!
FAQ
Yes, but we have not tested any other grains. Rice could give you a similar outcome with the ratio to liquid.
Add red pepper flakes to the marinara sauce.
Absolutely, though homemade is always a flavorful upgrade.
Store any leftovers in an airtight container in the fridge for up to 3 days. If you’re freezing it, make sure to thaw it completely in the fridge before reheating. Casseroles like this one actually improve in flavor over time!
Serving Suggestions
- Pair this casserole with a crisp, green salad to round out the meal.
- A sprinkle of fresh basil, drizzle of balsamic glaze or a dash of red pepper flakes can add a burst of color and flavor just before serving.
- 2 tablespoons olive oil
- 1/2 large yellow onion, diced (~1/2 cup)
- 1 medium green pepper, diced
- 1.5 cup white mushrooms, diced
- 1.5 teaspoons sea salt, separated
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 cup quinoa
- 3 cups marinara sauce, (24 oz.)
- 1 cup chicken broth, or vegetable broth
- 2.5 tablespoons all-purpose flour, or g/f all-purpose
- 1.5 cups shredded parmesan cheese, plus more for topping
- 2.5 teaspoons garlic powder
- ½ teaspoon freshly ground pepper
- 1 large egg
- 1.5 lbs. boneless, skinless chicken breasts, (4 small chicken breasts)
-
Preheat oven to 375ºF and spray a 9×13-inch casserole dish.
-
Heat the olive oil in a large skillet over medium/high heat. Add the onion to the skillet and season with ¼ teaspoon of salt. Saute for 1-2 minutes. Add the green pepper, mushrooms, and garlic to the pan. Turn the heat to medium, and add ½ teaspoon more of salt, and 1 tablespoon of Tuscan seasoning. Saute for an additional 5-7 minutes. Remove from the heat.
-
Add the quinoa and the vegetables to the casserole dish and toss to combine. Then, add the marinara sauce, broth, and the remaining salt. Toss again. Wipe the edges of the casserole dish so that the edges don’t burn.
-
Cover and bake for 30 minutes.
-
While the quinoa is cooking, prepare the chicken. Mix the flour, shredded parmesan, garlic powder, and black pepper in a medium-sized bowl. Then, crack an egg into a separate bowl and whisk.
-
Dredge the chicken through the egg. Allow any excess egg to drip from the chicken breast.
-
Dredge the chicken through the parmesan mixture. Pat the flour and cheese onto the chicken until coated. Repeat until all chicken breasts are coated. Depending on the size of the chicken breasts, you may have to add more flour or cheese to the bowl.
-
After 30 minutes, remove the dish from the oven and stir the quinoa mixture. Transfer the chicken to the top of the quinoa and cover. Bake for an additional 20 minutes.
-
Uncover the baking dish and bake for an additional 10-15 minutes or the chicken is golden brown and the internal temperature temperature of the chicken is 165ºF
-
Remove from the oven and let the casserole rest for 5 minutes before serving.
- This recipe was updated in October 2024. The original recipe (HERE) skips pre-cooking all the vegetables in the skillet. Feel free to skip that step if you want less dishes. We suggest pre-cooking the vegetables because it adds a ton of flavor and depth to the recipe.
- Cook-time may vary depending on the oven.
[adthrive-in-post-video-player video-id=”JmbpzvTM” upload-date=”2017-05-24T17:59:08.000Z” name=”Healthy Chicken Parmesan Quinoa Bake” description=”Looking for a lightened-up dinner that will feed the whole family? Make this protein-packed (and veggie-packed!) chicken parmesan quinoa bake in just 60-minutes!”]
Calories: 552 kcal, Carbohydrates: 46 g, Protein: 57 g, Fat: 15 g, Fiber: 7 g, Sugar: 9 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
