Chicken Parmesan Quinoa Casserole
Published 12/5/2024
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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 ❤️
Featured Comment
“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.
why you’ll love it!
- 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 ❤️
Quinoa Casserole Variations
- 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.
Storage
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.
Chicken Parmesan Quinoa Casserole Recipe
Ingredients
- 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)
Instructions
- 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.
Tips & Notes
- 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.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
Your video says 400deg but the description says 375? ?. I’m baking mine at 375 and it seems to need some extra time but also seems waterier than the video and pics… so I’d second the person who mentioned using 2 cups of marinara instead of 3! Smells delicious though!
The video shows a drizzle of olive oil over the cheese and chicken but not your instructions. Would that have made a difference in the results? I made it without the olive oil drizzle and it was fine but cheese didn’t Brown for me.
Not sure that would have made a difference! I think it has to do with how hot your oven is or how close your casserole is to the top!
Hi! This sounded so good…and it smelled wonderful while it was baking. The quinoa came out really soft and kind of mushy, though. 🙁 You mentioned in another comment that you’ve made it with 2c of marinara. I’m going to try it again with just 2C and see if that helps since I’m the only one who seems to have had a problem. LOL The taste was really good, and the fam still enjoyed it. I’m not giving up on this one!! We love quinoa, and my daughter is still taking it for lunch tomorrow never-the-less. 🙂
Made both the eggplant and chicken versions for friends who came for dinner. Both were delicious. Next time I will add some Italian seasoning. No salt or pepper necessary, as the ingredients have plenty of salt, in particular.
I decided I liked the sound of this so I’m trying it. I have decided to make some small adjustments. I dropped the Marinara for additional chicken broth. I sauteed the peppers and onions first. Then added Baby Carrots and Celery. I also dispensed with the cheese, (darn Wife don’t like cheeese.) and instead just sprinkled a box of Panko Bread crumbs over the pre-seasoned boneless skinless chicken thighs. I’ll update with results later. Thanks Lee from Minnesota from another Lee Born in Duluth.
My adjustments came out ok. What I was not aware of was the Thighs I used were Lemon Pepper, and that surprised everyone, even me. Next time I’ll use different pre-seasoned chicken. A little dry as well. I guess I should have used the Marinara too. There’s always next time.
Thanks Lee!
You should totally make it again and use normal chicken breast and marinara. I know you will love it!
LEE. I made this tonight for Andy & I… SERIOUSLY AMAZING. Thank you. Andy freaked out with each bite.
Hahaha this is the best! Glad you two love birds enjoyed it 🙂
Looks like a delicious recipe – will definitely try this! BTW – I LOVE MUSHROOMS , OLIVES, & EGGPLANT! 🙂
GROSS. Jk 🙂
Lee, this was so good! FFF kept popping up on my Facebook newsfeed and the videos looked amazing, so I had to try one. Also, I am a terrible cook and this is honestly one of the very first things I have ever made that I am actually proud of. From here on out, I think I might just stick to your recipes versus… basically anything else. I’m so glad FFF is going well for you. Congrats!
<3 So glad you loved it!! It's gotta be a top 5 fav for me :)
The ingredient list calls for 3 cups marinara but the instructions say 2 cups marinara. Is it 3 or 2 cups?
I was confused by this too … I’ve gone with 2 and hoping for the best!
Hey guys! I’ve made it with both 2 and 3 cups, so either will work. I recommend 3. Going in and updating now!
Hello. This looks delicious! I don’t have low sodiom chicken broth… Can I use water in place of that? And cheddar cheese instead of parmesan?
Thanks!
Hiyah! Yes, I’ve subbed water before and it’s just as yummy. You are more than welcome to use any kind of cheese you want 🙂