Chicken Parmesan Texas Toast is a streamlined take on the Italian classic, using seasoned ground chicken spread on frozen Texas toast and pan-fried until golden. It's topped with marinara and melted mozzarella for a satisfying, cheesy meal that comes together in under 20 minutes.
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In a large bowl, combine the ground chicken, Parmesan cheese, salt, pepper, garlic powder, and Italian seasoning. Add crushed red pepper flakes if your seasoning doesn't contain them.
Spread a thin, even layer of the chicken mixture over the top of each slice of frozen Texas toast, going all the way to the edges.
Heat olive oil in a large skillet over medium-high heat. Place the toast chicken-side down in the pan.
Press down gently and cook undisturbed for 4-5 minutes, until the chicken is crusty and golden brown.
Reduce the heat to low. Top each piece with a spoonful of marinara sauce and a sprinkle of shredded mozzarella cheese.
Cover the skillet and turn off the heat. Let it sit for 1-2 minutes, allowing the residual heat to melt the cheese.
Serve immediately while hot and cheesy.
Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 8–10 minutes until warmed through; pan-frying may dry out the toast.
Yes. Use thick-cut white or sourdough bread, lightly toast it first to prevent sogginess, then top and pan-fry or broil until the cheese melts.
No. Spread the seasoned raw ground chicken directly onto the toast and cook it in the pan; it will cook through as the toast browns.
Yes. Assemble on a baking sheet and bake at 400°F for 12–15 minutes until the chicken is cooked through and cheese is melted.
The internal temperature should reach 165°F at the thickest point, or the chicken should show no pink when broken apart.
Yes. Assemble the topped toast on a baking sheet, cover, and refrigerate for up to 4 hours, then pan-fry or bake when ready.
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