Tomato Parmesan Chicken


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Love Chicken Parmesan? This oh-so-easy Tomato Parmesan Chicken gives you all of the flavor with none of the effort. Not only does it whip up in just minutes, it can be frozen ahead for busy weeknights. Better yet, you can choose between the oven or slow-cooker for even more flexibility. Did I mention that it is DELICIOUS? My family gave it rave reviews and yours will too!

My family loves Italian-style food, especially Chicken Parmesan. And while I love making them happy, what I don’t love is the time, effort, and mess involved in making the traditional breaded-then-fried-then-baked version. Not. Gonna. Happen. Because, as you probably already know by now, I much prefer simple meals that whip up fast and can be frozen ahead as part of a freezer cooking day.


Freezer meals are fast, easy, and a great way to get a hot, delicious meal on the table on weeknights when cooking isn’t number one on your massive to-do list. Get started and see just how easy freezer cooking can be!

Luckily this yummy and SUPER easy Tomato Parmesan Chicken gives us the best of both worlds. It’s the flavor my family loves with the convenience that I crave! And let me tell you, this recipe is a home run. No one will ever know you didn’t slave for hours! As always, you can use any type of chicken but my family much prefers the boneless, skinless chicken thighs, which are a darker, juicier meat and also tend to be cheaper than the boneless skinless breasts.

To see the full 10 Meals in an Hour Plan that this recipe is a part of, go HERE.


Tomato Parmesan Chicken ingredients.

Here is what you need:

1 24 oz jar tomato/spaghetti sauce (like Ragu) (NOTE: the picture shows 2 jars but I only used 1)
2 15oz  cans tomatoes, drained
1-1/2 cups shredded Parmesan cheese
1 cup mozzarella, shredded (optional)
1 tablespoon Italian seasoning
4 cloves of garlic, pressed or minced
1/3 cup fresh parsley
3-4 lbs skinless, boneless chicken breasts or thighs, rinsed and dried.
Use a garlic press to mince garlic cloves. 

Step 1: Press or mince garlic and chop parsley.

In a large bowl, combine seasonings, cheese, tomatoes, and parsley.

Step 2: Combine tomato sauce, tomatoes, Parmesan cheese, seasoning, parsley and garlic.

For a freezer friendly meal, divide the mixture into two gallon-sized freezer bags.

Step 3: OPTIONAL: If making as part of a freezer cooking day, remember to label your 2 gallon size freezer bags then divide chicken into 2 bags. Pour sauce over chicken.

Pour mixture over chicken in a casserole dish and cover with shredded cheese.

Step 4: Thaw if frozen. Pour contents of bag into casserole dish, then sprinkle with shredded mozzarella cheese (optional) and bake, covered, at 425 degrees for approx for 35-45 minutes (time may vary based on size of chicken–be sure to check before eating!) Alternatively, you can cook in crock-pot for 4-6 hours on low or 2-3 hours on high (but we HIGHLY recommend using the oven–it gives it a much better flavor and texture!)

Bake until cheese is golden brown and melted and chicken is cooked.


Easy Tomato Parmesan Chicken

This super flavorful chicken recipe can't get much easier. Prep time is 5 minutes and it cooks in the oven in just 30 minutes!
Course Main Course
Cuisine Italian
Keyword Easy Tomato Parmesan Chicken
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 people


  • 1 24 oz. jar tomato/spaghetti sauce such as Ragu
  • 2 15 oz. cans diced tomatoes drained
  • 1 1/2 cups shredded Parmesan cheese
  • 1 cup mozzarella shredded (optional)
  • 1 tablespoon Italian seasoning
  • 4 cloves of garlic pressed or minced
  • 1/3 cup fresh parsley
  • 3-4 lbs skinless boneless chicken


  1. Press or mince garlic and chop parsley.
  2. Combine tomato sauce, tomatoes, Parmesan cheese, seasoning, parsley and garlic.
  3. OPTIONAL: If making as part of a freezer cooking day, remember to label your 2 gallon size freezer bags then divide chicken into 2 bags. Pour sauce over chicken.
  4. Thaw if frozen. Pour contents of bag into casserole dish, then sprinkle with shredded mozzarella cheese (optional) and bake, covered, at 425 degrees for approx for 35-45 minutes (time may vary based on size of chicken--be sure to check before eating!) 

Recipe Notes

You can cook in crock-pot for 4-6 hours on low or 2-3 hours on high (but we HIGHLY recommend using the oven--it gives it a much better flavor and texture!)

Tomato Parmesan Chicken | Chicken Recipe | Easy Tomato Parmesan Chicken | Freezer Meals | 10 Meals in an Hour

This post was written on behalf of Frigidaire®. All opinions are mine.  Frigidaire® has been designed to help families make the most of their time and space with high-performing, easy-to-use appliances with time-saving features. Their 2-in-1 Upright Freezer or Refrigerator offers simple organization and better storage with the flip of a switch. 



  1. September 3 at 09:20PM

    This looks amazing! I am not much of a cook but I definitely want to try this recipe!

  2. September 3 at 11:52PM

    Just to clarify, you divide the chicken and sauce into 2 meals? This definitely looks yummy and I’m adding it to my freezer cooking board so I can try it soon!

    • Ruth Soukup
      January 24 at 06:59AM

      Yes, it gets divided into two meals that serve 4 each.

  3. Janet
    September 4 at 09:04AM

    Looks yummy but what size are the cans of tomatoes and the jar of tomato sauce?

    • Ruth Soukup
      January 24 at 07:01AM

      The tomatoes are the standard 15oz size, while the jar of tomato sauce is the standard 24 oz size.

  4. September 4 at 01:16PM

    YUMMY! This is an amazing and easy dinner! Thanks!

  5. September 5 at 02:20AM

    This looks soo yummm and easy!! Will try for sure!

  6. Renee
    September 5 at 07:27PM

    This definitely makes 2 to 3 separate batches depending on how much chicken you use. I use 1 lb of chicken breasts & have enough sauce leftover for 2 more times.

    • M.M.M.
      November 10 at 08:59PM

      The recipe calls for 3-4 pounds of chicken so that you can make two batches. That’s why you had so much sauce left over with one pound of chicken.

  7. Christine Tsitso
    September 8 at 06:39AM

    Do you always cook from a slow cooker? I usually do, if I’m strap for time plus I love the smell when you open the door.! I switch from slow cooker to the oven. It depends on my day. Do you post recipes about anything, my family loves chicken and I started to buy ground turkey. Do you use it? My family loves when I make stuffed peppers with them. If you have recipes for chicken or ground turkey please can you share? Can I why don’t like chicken breast, is it too hard to cut of why? I never had chicken thighs going to look! I make homemade white chicken chili and my turkey chili! I will be starting those 2 recipes real soon! Well take care! Have a positive day!
    My name is Christine

  8. Anonymous
    October 1 at 08:41AM

    I’m so confused!
    – Tomato sauce (what’s called for in the recipe) and spaghetti sauce (what’s showing in the picture) are completely different things. Which do I use?
    – Two cans of spaghetti sauce are shown in the picture – do I use one jar or two?
    – Serves 8?! How?
    – Remember to label bags and divide into bags – how many bags?
    – If I’m dividing and freezing to save later, do I just divide the 1 c. of mozzarella into the same number of bags I’ve divided into?
    Made this last night and it was WAY too watery when cooked covered. I’ll try again uncovered next time. I’m really excited about the simplicity of this recipe, but the instructions leave a lot open. Please reply with help.

    • Anonymous
      January 12 at 07:10AM

      These directions ARE confusing. I’ve been cooking and following recipes for 30 years!!

    • Ruth Soukup
      January 24 at 07:15AM

      I’m so sorry for the confusion. I’ve clarified the ingredients and the sizes. The tomato/spaghetti sauce I use is a 24oz jar of Ragu. I only used one jar, even though 2 are shown in the picture. It should make two servings of 4 if you are separating the chicken into 2 bags (1 1/2-2 pounds of chicken per bag.) The mozzarella, if adding, should not be added until you are ready to cook it. I have clarified the instructions so hopefully you won’t have any more trouble!

  9. Gina
    October 1 at 04:10PM

    I just made this last week & it is delicious! Thank you! 🙂

  10. Debbie
    October 19 at 12:46PM

    Making this for Sunday lunch. After baking 30 minutes chicken is raw. Didn’t think 30 minutes could be right!

    • Cami
      November 7 at 10:15PM

      Me too! Maybe 45 or 50 min????

    • M.M.M.
      November 10 at 09:03PM

      In her description she mentioned that she likes to use chicken thighs. If you use a chicken breast it will take probably 55 minutes I’d guess.

      • Debbie
        November 10 at 10:02PM

        I used chicken thighs but time was still wrong. It was delicious but definitely needs to cook longer!

  11. Darrell
    November 23 at 07:32PM

    You stated lable the bag Im lost help with that part

    • Ruth Soukup
      January 24 at 07:07AM

      You only need to label the bag if you are making it as part of a freezer cooking day!

  12. Elizabeth
    November 28 at 01:07PM

    I made this recipe for my husband and kids. I made the first meal in the slow cooker–I thought it gave the chicken a real stringy, mealy texture. None of us liked it that much. In the oven didn’t have that much more flavor. We ended up sprinkling it with italian breadcrumbs and more mozzarella and putting it under the broiler to save it. But wasn’t a huge fan. Wouldn’t make again.

    • Ruth Soukup
      January 24 at 07:23AM

      We’re not huge fans of chicken in the slow cooker either Elizabeth–I highly recommend the oven version, but some readers really, really want slow cooker options! So sorry you were disappointed!

  13. Tammy
    January 14 at 06:52PM

    Do you have updated cooking directions for this recipe? Covered at 425 degrees F for 25-30 min wasn’t nearly enough. The chicken was raw. I was using fresh chicken tenderloin strips and thighs from fresh, not frozen. And it came out very watery. 1 or 2 bags for freezing? I want to like this recipe, but it needs some clarifications. Thanks!

    • Ruth Soukup
      January 24 at 07:21AM

      Hi Tammy, I’m so sorry for the confusion! I have updated the recipe so that hopefully it is much more clear for you and everyone else! 🙂

  14. January 24 at 03:13PM

    Thank you so much for updating this Ruth. I love your freezer cooking recipes and so does my family!!!!!

  15. Erin
    February 6 at 06:22PM

    This is cooking now and I can’t wait to taste it. The only thing I am bummed about is I only realized just now that this was supposed to be divided into two as a freeze and eat later recipe. I crammed all the chicken and sauce into one little baking dish. Hopefully it will taste just as good, but might need more time?

    • Erin
      February 6 at 06:59PM

      Update- 40 minutes was not enough, but that is probably because i put too much chicken in one little pan. Going to keep it in the oven until cooked through. Other than that it looks good.

  16. Erin
    February 6 at 07:44PM

    Ok- Final update. Sauce and cheese mixture was EXCELLENT. Chicken tasted rubbery and I ended up having to cook it for over an hour. Again- it was my mistake for not reading the entire recipe through…this should have been split in two. Also would have tasted great with bow tie pasta as seen in the picture, but it was nowhere in the recipe. I am going to make this again because the sauce was that tasty. Next time I will use the correct proportion of chicken and will serve it like the photo over some bow tie pasta.

  17. Jessica
    February 8 at 03:23PM

    What are thee calories on this please?

  18. Sue Martin
    July 19 at 06:00PM

    ive been making a version of this chicken dish for years . I find recipes to be merely guidelines and suggestions. Thank you for sharing this with us. I’m sorry so many were what I find as disrespectful . Ladies if you didn’t like DONT make it again. But don’t be so mean to this lady who took time from her day to share.

    Now let me say when I make this I bread and brown the chicken first then add my other ingredients which are much like the recipe here. This seems o thicken the tomatoes and sauce helping it stick to the pasta. As for amounts of pasta and chicken it depends on how many I’m feeding. And BTW I rarely have leftovers to freeze.

  19. Taylor
    October 10 at 10:15PM

    I made this tonight, and it was delicious! I used homemade tomato sauce and chicken breasts, and when cooked for 45 minutes, it was perfectly juicy. I actually made 150% of the recipe so we could eat dinner tonight and still have two freezer meals. Thanks for posting recipes that meet my meal criteria: freezer friendly, healthy, inexpensive, normal ingredients, and quick to prepare.

  20. tanya
    March 14 at 12:49PM

    how long can you freeze food items with out them going bad? please advise.
    i love your recipes

  21. Russ
    March 19 at 04:58PM

    I made this last night and the flavors were very good but the sauce was too watery, even after being cooked uncovered. I froze half, and when I make that, I think I’ll remove the chicken pieces and cook down the sauce a bit. Loved the mozzarella on top–not optional for me!

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