Baked Chicken Parmesan

Add a review

Dietary: Clean Eating, Gluten-Free, Peanut-Free, Tree-Nut Free, Whole Grain

Bring some gooey, cheesy and delicious italian food to your dinner table!

Prep: 10 min
Total Time: 55 min
Yield: 6-8 servings


  • 1 8oz.pkg. Hodgson Mill Gluten Free Brown Rice Penne
  • 1 Tbsp. olive oil
  • 3 cloves garlic, or 3 tsp. of minced
  • 1/2 cup onion, chopped
  • 1 tsp basil, dried
  • 1 tsp oregano
  • 1/4-1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 6 oz can tomato sauce
  • 14 oz.can diced tomatoes
  • 2 cups chicken broth, divided
  • 1/2 cup Parmesan cheese, grated, divided
  • 1 chicken breast, cut into 4-5 pieces
  • 1 cup mozzarella cheese, shredded


  • In a small pan, cook chicken pieces in 1 cup of chicken broth, until done. Shred and set aside. (Reserve the chicken broth)
  • Preheat oven to 375°F. Grease an 8x8- inch baking dish.
  • In a large skillet, sauté onion, garlic, basil, oregano, and red pepper flakes in olive oil over medium-high heat for about 3 minutes or until onion is tender.
  • Add tomatoes, tomato sauce, and 1 cup chicken broth to skillet stir to combine. Pour pasta into sauce and bring mixture to a boil.
  • Cover skillet and cook pasta for 9 minutes, reducing heat so the sauce is only simmering. Stir pasta a few times as it cooks to keep it from sticking to bottom of the skillet.
  • When the pasta is finished cooking, stir in 3/4 of the parmesan cheese and shredded chicken.
  • Add some of the chicken broth you saved from cooking the chicken if the mixture seems dry.
  • Pour into prepared baking dish. Sprinkle mozzarella cheese and remaining parmesan cheese over the top of the dish.
  • Bake for 15-20 minutes or until cheese is melted and lightly brown on top.