This oven baked 5-ingredients chicken parmesan bubble up is one of those weeknight dinners that truly comes together in a flash. My sister actually made a version of this for us on a busy school night, and I couldn’t believe how quickly it went from grocery bag to bubbling in the oven. It has all the cozy flavors of chicken parmesan—tender chicken, tangy marinara, melty mozzarella, and golden biscuits standing in for the breading—without any of the fuss of breading and frying. Everything bakes together in one dish, so it’s perfect for nights when you want something comforting and family-friendly with minimal prep and cleanup.
Serve this chicken parmesan bubble up straight from the baking dish with a simple green salad or steamed broccoli to balance the richness. Garlic bread isn’t necessary since the biscuits are already built in, but a side of roasted vegetables or a quick Caesar salad rounds out the meal nicely. A sprinkle of extra Parmesan and some chopped fresh basil or parsley on top right before serving makes it feel a little special, even on a hectic weeknight. If you like, offer red pepper flakes at the table for anyone who wants a little heat.
Oven Baked 5-Ingredients Chicken Parmesan Bubble UpServings: 6
Ingredients
1 lb boneless, skinless chicken breast, cut into small bite-size pieces
1 (16 oz) can refrigerated buttermilk biscuit dough
2 cups shredded mozzarella cheese
1 (24 oz) jar marinara or pasta sauce
1/2 cup grated Parmesan cheese
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin swipe of oil so nothing sticks.
Open the can of biscuit dough and separate the biscuits. Using kitchen scissors or a knife, cut each biscuit into 4 small pieces. This helps them bake through and gives you lots of little golden pockets in the finished dish.
Spread the cut biscuit pieces evenly in the bottom of the prepared baking dish, making as even a layer as possible. It’s okay if there are small gaps; they will puff up as they bake.
Scatter the raw chicken pieces evenly over the biscuit pieces. Try to spread them out so each scoop later gets a bit of chicken. There’s no need to pre-cook the chicken; it will cook through in the sauce.
Pour the jar of marinara sauce evenly over the chicken and biscuits. Use the back of a spoon to gently nudge the sauce into the corners and in between some of the biscuit pieces so everything gets a good coating.
Sprinkle the grated Parmesan cheese evenly over the sauced mixture. This adds that classic chicken parm flavor and helps the top get nicely browned.
Cover the baking dish tightly with foil and bake for 25 minutes. This helps the biscuits steam and the chicken start to cook through without the top drying out.
After 25 minutes, carefully remove the foil and check that the biscuits around the edges are puffing up. Sprinkle the shredded mozzarella cheese evenly over the top.
Return the uncovered dish to the oven and bake for another 15–20 minutes, or until the cheese is melted and bubbly, the biscuits are golden on top, and the chicken is cooked through (no longer pink in the center). If you peek and the center still looks doughy, give it an extra 5 minutes.
Once baked, let the dish rest on the counter for about 5–10 minutes. This helps the sauce thicken slightly and makes it easier to scoop. Serve warm, scooping down to get biscuits, chicken, sauce, and cheese in every serving.
Variations & Tips
For picky eaters, you can keep the sauce and cheese mild and skip any chunky marinara with big pieces of tomato or onion; a smoother sauce tends to go over better with kids. If your family loves extra cheese, add another 1/2 cup of mozzarella on top during the last 5 minutes of baking. To sneak in some veggies without adding more ingredients, choose a marinara that already has vegetables blended in. If you prefer dark meat, boneless, skinless chicken thighs work well and stay very tender; just cut them the same size as the breast pieces. For a little kick, use a spicy marinara or sprinkle red pepper flakes over your own portion at the table. You can also assemble the dish earlier in the day (up through adding the Parmesan), cover, and refrigerate; when ready to bake, let it sit on the counter for 15–20 minutes while the oven preheats, then continue as directed, adding a few extra minutes of bake time if it’s still very cold. If you’re cooking for a smaller household, bake it in two smaller dishes and freeze one after baking; reheat covered in the oven until warmed through for an easy future meal.
