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  • Chicken Parmesan Casserole With Chorizo
  • Chicken Parmesan Casserole With Chorizo
  • Chicken Parmesan Casserole With Chorizo

Chicken Parmesan Casserole With Chorizo

Food | February 17, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.00 out of 5)
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Looking for a crowd-pleasing weekend dinner that promises few leftovers but tons of praise? This CHICKEN PARMESAN CASSEROLE with CHORIZO recipe wins every time!

This recipe always comes to mind whenever I need a delicious main course for a relaxed get-together with friends or family. I especially love the satisfying flavour of chicken baked in a rich tomato sauce, topped with melted cheese. The addition of the chorizo, along with a few other elements, make this dish a classic in the making.

Here are a few details on what I do to make it so praiseworthy:

1) CHICKEN – I find boneless, skinless chicken thighs wonderfully flavourful, so I use them exclusively in this recipe. If you’re undecided, or if you have someone who only enjoys white meat, substitute half the quantity of meat with boneless, skinless chicken breasts. The chicken breasts need to be sliced in half lengthwise before breading to mirror the thickness of the thighs.

2) TOMATO SAUCE – You’ll find the recipe for our RICH TOMATO SAUCE here. The recipe could not be easier, so I suggest you make it while preparing the breaded chicken and additional ingredients.

3) CHORIZO – I hesitate to suggest that the inclusion of the sausage in this recipe is optional. I promise that using it will add a wondrous, slightly spicy flavour profile that plays perfectly with the chicken, cheeses and sauce. Please give it a try!

4) FRESH BASIL – This is one of those times where the addition of a fresh herb like basil adds a glorious aroma to a dish. Torn basil leaves under the final layer of sauce and crumbs tossed in cheese is brilliant.

5) BREADING – I’m pleased to report that our testing of this recipe using GLUTEN-FREE BREADCRUMBS works. Breading the chicken with these breadcrumbs seals in both the flavour and the juices, while the sprinkling of additional crumbs before baking sends the casserole to table with a slight crunch. Certainly a win-win.

6) LET’S MAKE A MEAL – The recipe is best enjoyed with simple sides, and for that we suggest a bowl of our GARLIC MASHED POTATOES and our SIMPLE SALAD. Don’t forget to serve the casserole with a spoon so guests can add a scoop of that cheesy tomato sauce to their potatoes.

If you’ve watched the video attached to this story, you saw me get all excited when I mention those gluten-free breadcrumbs. Only problem is that I dredged the chicken in flour. Can a recipe be half gluten-free??? LOL!

This CHICKEN PARMESAN CASSEROLE with CHORIZO recipe is comfort food of the highest order. Your next dinner party is just a recipe away!


2 Responses to “Chicken Parmesan Casserole With Chorizo”

  1. […] for other wonderful dishes that go with this PANZANELLA BREAD SALAD? Try our CHICKEN PARMESAN CASSEROLE, our GRILLED WHOLE MARINATED CHICKENor our ASIAN STYLE SALMON. Each and all pair perfectly with […]

  2. […] on hand for things like basic pasta recipes, as well as meatballs, and more impressive dishes like CHICKEN PARMESAN. In a way, making it often inspires us to then make even more delicious food. This MARINARA SAUCE […]


Ingredients & Amounts

  • 1 pound of fresh chorizo, casing and ends removed
  • 2 pounds of boneless, skinless chicken thighs
  • ½ cup of all-purpose flour
  • 4 extra large eggs, beaten
  • 3 cups of gluten-free breadcrumbs
  • 1 tablespoon of dried oregano
  • 1 cup of light extra virgin olive oil for frying
  • 5 cups of rich tomato sauce
  • 12 fresh basil leaves, torn
  • 1 cup of Parmigiano-Reggiano cheese, grated
  • 1 cup of burrata cheese, torn into small pieces


  1. Place rack in centre position of oven and preheat to 400°F.
  2. Heat two tablespoons of extra-virgin olive oil in a large, deep skillet over medium-high heat. Add fresh chorizo, stirring occasionally and breaking up with a spoon, until lightly browned, about four minutes. Transfer cooked chorizo to a paper towel-lined plate. Clean skillet.
  3. Take three wide, shallow bowls and place flour in one and eggs in another, and stir breadcrumbs and oregano into the third. Season the chicken pieces with salt and pepper. Dredge a piece of the chicken in the flour, dip into the eggs, then coat with the breadcrumb/oregano mix. Transfer breaded meat to a plate. Repeat until all of the chicken is breaded.
  4. Return large skillet to stovetop over medium-high heat. Add about ½-inch of oil to the skillet. When the oil is shimmering and hot, fry pieces of chicken in batches. Turn chicken halfway through, frying until golden brown. Transfer cooked chicken to a paper towel-lined plate.
  5. Spoon a thin layer of sauce over the bottom of a 9x13-inch glass casserole dish. Place the chicken on top of the layer of sauce and tuck in pieces of the torn burrata amongst the chicken. Sprinkle with the cooked chorizo, then the torn basil leaves, then ½ cup of Parmigiano-Reggiano cheese. Ladle the remaining tomato sauce over the dish. Mix remaining grated cheese with the remaining breadcrumbs and sprinkle over the casserole dish.
  6. Transfer to oven and bake uncovered until cheese and breadcumbs are golden and sauce is bubbling, about 30 minutes. Allow to cool for 5 minutes before serving.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! I’m not sure why, but Frank came to mind as we prepared this delicious main course. Head to iTunes to download Frank Sinatra – Best of the Best to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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