Chicken Parmesan Quinoa Casserole is exactly what you and your family need for dinner! Juicy, cheesy chicken Parmesan atop a quinoa marinara base that’s packed with protein (57 grams per serving!) and veggies. This recipe has been created and loved by thousands of our readers over the years ❤️
,I make it all the time. It’s a life saver – so easy to make and always delicious. Perfect for leftover work, too. Thanks for such a quick, easy and delicious recipe! , – Mary
Every time we make this quinoa casserole recipe, I swear it gets better and better. I love that this easy meal is cooked in a casserole dish, and is packed with tons of protein (thanks to the chicken and quinoa).
The best thing about this recipe (besides it being so delicious 😃) is that it is highly nutritious and packed with protein (57 grams per serving!). Not to mention that it contains a ton of vegetables – mushrooms, onions, green peppers, and quinoa. Again, above all, simple and delicious homemade Parmesan Chicken,
What You Need for Chicken Parmesan Quinoa Casserole
In this delicious Quinoa Bake, we combine quinoa, chopped green peppers, mushrooms and finely chopped yellow onion as a base.
Sauce is a mixture of marinara, chicken brothAnd minced garlic that provides a sturdy base for the Parmesan-coated chicken breast sitting on top.
Then for the Parmesan Chicken we are using chicken breasts and homemade Parmesan breading.
- Extremely nutrient rich! We’re talking 57 grams of protein/serving + plenty of veggies.
- This is an OG Fit Foodie recipe that thousands of you have made and loved over the years.
- Great meal to save for later or give to a friend in need ❤️
- vegetarian friendly:Replace the chicken with chopped eggplant; The cooking time remains the same for that fluffy quinoa.
- gluten free: Choose gluten-free flour for the Parmesan coating.
- variety of cheese: For gooey flavor, replace the shredded Parmesan with a blend of Parmesan and mozzarella.
- Add more vegetables: Feel free to add whatever vegetables you have on hand to the quinoa base. Try broccoli, zucchini, or peas. Yum!
our favorite
casserole dish
We love this Le Creuset Casserole Dish because it’s oven safe and has a lid. It’s the perfect casserole dish for this baked one pot pasta dish!
FAQ
Yes, but we haven’t tested any other grains. Rice to liquid ratio can give you similar results.
Add red pepper pieces to marinara sauce.
Of course, although home-cooked food is always a delicious upgrade.
Store any leftovers in an airtight container in the refrigerator 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 really do get better with time!
submit suggestion
- Pair this casserole with a crunchy, green salad to complete the meal.
- A sprinkle of fresh basil, a drizzle of balsamic glaze or a sprinkle of red pepper flakes just before serving can enhance the color and flavor.
- 2 tablespoons olive oil
- 1/2 large yellow onion, chopped (~1/2 cup)
- 1 medium green chilli, chopped
- 1.5 cup white mushroom, chopped
- 1.5 spoon sea salt, apart
- 3 clove Garlic, minced meat
- 1 tablespoon Italian seasoning
- 1 cup Quinoa
- 3 cup Marinara Sauce, (24 oz)
- 1 cup chicken broth, or vegetable broth
- 2.5 tablespoons all purpose flour, or G/F all-purpose
- 1.5 cup Shredded Parmesan Cheese, and more for toppings
- 2.5 spoon garlic powder
- half and half small spoon freshly ground pepper
- 1 big egg
- 1.5 lbs. Boneless, Skinless Chicken Breasts, (4 small chicken breasts)
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Preheat oven to 375ºF and spray a 9×13-inch casserole dish.
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Heat olive oil in a large skillet over medium/high heat. Add onion to the pan and add ¼ teaspoon salt. Fry for 1-2 minutes. Add green chillies, mushrooms and garlic to the pan. Reduce heat to medium, and add ½ teaspoon more salt and 1 tablespoon Tuscan seasoning. Fry for an additional 5-7 minutes. Remove from flame.
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Add quinoa and vegetables to casserole dish and toss to combine. Then, add the marinara sauce, broth, and remaining salt. Toss again. Wipe down the sides of the casserole dish to prevent the edges from burning.
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Cover and bake for 30 minutes.
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While the quinoa is cooking, prepare the chicken. Combine flour, shredded Parmesan, garlic powder and black pepper in a medium-sized bowl. Then, crack one egg into a separate bowl and beat it.
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Drain the chicken from the eggs. Let any excess eggs drip off the chicken breasts.
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Dip chicken in 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 need to add more flour or cheese to the bowl.
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After 30 minutes, remove the dish from the oven and stir the quinoa mixture. Place the chicken on top of the quinoa and cover. Bake for an additional 20 minutes.
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Uncover the baking dish and bake for an additional 10-15 minutes, otherwise the chicken will be golden brown and the internal temperature of the chicken will be 165ºF.
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Remove from the oven and let the casserole rest for 5 minutes before serving.
- This recipe was updated in October 2024. Original recipe (Here) omits precooking all the vegetables in the pan. Feel free to skip that step if you want fewer recipes. We recommend pre-cooking the vegetables as it adds a lot of flavor and depth to the recipe.
- Cooking time may vary depending on 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 light- For a dinner that will feed the whole family? Bake this protein-packed (and veggie-packed!) Chicken Parmesan Quinoa in just 60 minutes!)
Calories: 552 kilo calorie, Carbohydrates: 46 Yes, Protein: 57 Yes, thick: 15 Yes, Fiber: 7 Yes, Sugar: 9 Yes
Nutrition information is calculated automatically, so it should be used as an estimate only.
Photography: The photos in this post are by Erin from The Wooden Skillet.
