Why Make This Recipe
Ground Chicken Parmesan is a delicious and easy-to-make dish that brings a comforting Italian flavor to your table. This recipe combines juicy ground chicken with rich marinara sauce and gooey cheese, making it a family favorite. It’s perfect for a weeknight dinner or a special occasion, and it can be served with pasta, rice, or even a big side salad.
How to Make Ground Chicken Parmesan
Ingredients:
- 1 tablespoon butter (unsalted)
- 1 cup panko breadcrumbs
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon Italian seasoning
- 1 tablespoon oil
- 1 small onion (diced)
- 1 teaspoon salt (divided in half)
- 4 cloves garlic (roughly chopped)
- 2 pounds ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 770 mL marinara sauce (1 jar Rao’s)
- 1 cup grated parmesan
- 2 sprigs basil
- 1½ to 2 cups shredded mozzarella cheese
Directions:
-
For the Toasted Breadcrumbs:
- In a skillet, melt the butter over medium heat.
- Add the panko breadcrumbs, ¼ teaspoon salt, garlic powder, onion powder, and Italian seasoning.
- Toast the breadcrumbs for about 4-5 minutes until they are golden and crunchy. Stir often to prevent burning. Set them aside.
-
For the Ground Chicken Parmesan:
- In the same skillet, heat the oil over medium heat and add the diced onion. Sauté for about 3-4 minutes until the onion becomes soft.
- Add the chopped garlic and cook for an additional minute.
- In a large bowl, combine the ground chicken, ½ teaspoon salt, garlic powder, onion powder, and oregano. Mix well.
- Form the mixture into patties and cook them in the skillet until they are browned and cooked through, about 5-6 minutes per side.
- Once the chicken is cooked, pour in the marinara sauce and let it simmer for about 10 minutes on low heat.
- Preheat your oven to 375°F (190°C).
- Transfer the chicken and sauce to a baking dish. Sprinkle the grated parmesan and shredded mozzarella cheese on top.
- Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh basil.
How to Serve Ground Chicken Parmesan
Serve your Ground Chicken Parmesan hot, directly from the oven. Pair it with pasta, garlic bread, or a simple green salad to complete the meal. It also makes a great filling for sandwiches or wraps.
How to Store Ground Chicken Parmesan
To store leftover Ground Chicken Parmesan, let it cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, freeze it for up to 3 months. Reheat in the oven or microwave before serving.
Tips to Make Ground Chicken Parmesan
- Ensure the ground chicken is cooked all the way through to avoid any food safety issues.
- Feel free to mix in other spices or herbs that you love for extra flavor.
- For a lighter option, you can use ground turkey instead of chicken.
- If you like a crispier topping, broil the dish for the last few minutes of cooking.
Variation
You can customize this recipe by adding spinach or sautéed mushrooms into the ground chicken mixture. This adds nutrition and enhances the flavors.
FAQs
Can I use chicken breasts instead of ground chicken?
Yes, you can chop cooked chicken breasts or use shredded chicken, but the cooking time may vary.
What sauce can I use if I don’t have marinara?
You can use any tomato sauce, homemade tomato sauce, or even a spicy arrabbiata sauce for a different flavor profile.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce in advance and store them in the fridge. Just bake them right before serving.
Ground Chicken Parmesan
Ingredients
Toasted Breadcrumbs
- 1 tablespoon butter (unsalted)
- 1 cup panko breadcrumbs
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon Italian seasoning
Ground Chicken Parmesan
- 1 tablespoon oil
- 1 small onion (diced)
- 1 teaspoon salt (divided in half) Use ½ teaspoon for the mixture.
- 4 cloves garlic (roughly chopped)
- 2 pounds ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 770 mL marinara sauce (1 jar Rao's)
- 1 cup grated parmesan
- 2 sprigs basil For garnish.
- 1½ to 2 cups shredded mozzarella cheese
Instructions
Toasting Breadcrumbs
- In a skillet, melt the butter over medium heat.
- Add the panko breadcrumbs, ¼ teaspoon salt, garlic powder, onion powder, and Italian seasoning.
- Toast the breadcrumbs for about 4-5 minutes until golden and crunchy, stirring often to prevent burning. Set aside.
Cooking Ground Chicken
- In the same skillet, heat the oil over medium heat and add the diced onion. Sauté for about 3-4 minutes until the onion becomes soft.
- Add the chopped garlic and cook for an additional minute.
- In a large bowl, combine the ground chicken, ½ teaspoon salt, garlic powder, onion powder, and oregano. Mix well.
- Form the mixture into patties and cook them in the skillet until browned and cooked through, about 5-6 minutes per side.
- Once the chicken is cooked, pour in the marinara sauce and let it simmer for about 10 minutes on low heat.
- Preheat your oven to 375°F (190°C).
- Transfer the chicken and sauce to a baking dish. Sprinkle the grated parmesan and shredded mozzarella cheese on top.
- Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh basil.
