Chicken parmigiana bake

The classic pub grub in the form of a tray bake.

  • 50 mins cooking
  • Serves 4
  • Print
All the flavours of chicken parmigiana in a simple tray bake. Layer chicken and vegetables with tomato sauce and top with torn sourdough then bake.


  • 3 cups (750ml) tomato pasta sauce
  • 2 tablespoons tomato paste
  • 600 grams chicken breast fillets, quartered lengthways
  • 1 bunch broccolini (175g), each cut into thirds on the diagonal
  • 200 grams yellow patty-pan squash, sliced thinly
  • 220 grams bocconcini, sliced
  • 3 cups (200g) coarsely torn sourdough bread
  • 3 teaspoons fennel seeds, toasted, ground coarsely
  • 2 tablespoons extra virgin olive oil
  • ½ cup (40g) freshly grated parmesan


  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Lightly grease a 2-litre (10-cup) rectangular ovenproof dish. Combine pasta sauce and tomato paste; spoon a third of the sauce mixture over base of dish. Place half the chicken on the sauce; top with broccolini, half the squash and half the bocconcini. Repeat with remaining sauce mixture, chicken, squash and bocconcini.
  • 3
    Combine bread, fennel seeds, oil and parmesan in a small bowl, season to taste; sprinkle over chicken mixture.
  • 4
    Bake for 30 minutes or until top is browned lightly and chicken is cooked through. Serve immediately, sprinkled with small fresh flat-leaf parsley leaves, if you like.


You can use 2 thinly sliced medium zucchini instead the patty-pan squash, if you prefer.

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