Chicken Parmesan With Chicken Strips
This chicken parmesan with chicken strips is a quick one pan twist on the classic, made with crispy chicken strips, marinara, and melty cheese. It’s a family friendly dinner with big flavor and minimal cleanup.
Servings: 4 servings
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Equipment
- 9x13-inch casserole dish
Ingredients
- 1 24 oz jar pasta sauce
- 8 frozen chicken fingers
- 2 cups shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat the oven to 400°F.
- Spread half of the pasta sauce on the bottom of a 9 x 13-inch casserole dish. Place the chicken fingers on top of the sauce. Pour the remaining sauce over the chicken fingers. Sprinkle with shredded cheese.
- Bake for 25 to 27 minutes, or until the chicken reaches an internal temperature of 165°F. Serve over pasta and enjoy.
Notes
• Frozen chicken strips can go straight into the dish. They will thaw as they cook and absorb the sauce without needing any prep ahead of time.
• For the creamiest texture, shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting and may leave a slightly grainy texture once baked.
• Spaghetti is the classic choice for serving chicken parmesan, but short pastas like rigatoni or penne work just as well and hold onto the sauce nicely.
• This dish is best served fresh from the oven. While leftovers can be reheated, the texture and flavor are at their peak right after baking, so it is not ideal for making ahead.