Ground Chicken Parmesan
Ground Chicken Parmesan uses seasoned ground chicken patties instead of cutlets, baked until golden and topped with marinara and mozzarella for a faster, equally satisfying version of the classic.
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Ground Chicken Parmesan uses seasoned ground chicken patties instead of cutlets, baked until golden and topped with marinara and mozzarella for a faster, equally satisfying version of the classic.
Delivery in as fast as one hour.*
Prices vary by store
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Preheat your oven to 400°F (200°C).
In a large bowl, combine the ground chicken, eggs, 1/2 cup breadcrumbs, milk, 1/4 cup Parmesan cheese, garlic powder, onion powder, dried parsley, salt, and pepper.
Mix with your hands until just combined. Do not overmix.
In a separate shallow dish, combine the panko breadcrumbs, Italian breadcrumbs, and the remaining 1/4 cup of Parmesan cheese. Season with a little more salt, pepper, and garlic powder if desired.
Divide the chicken mixture into four equal portions and form them into patties.
Press each patty into the breadcrumb mixture, ensuring both sides are fully coated.
Place the breaded patties on a parchment-lined baking sheet and drizzle with olive oil.
Bake for 20-25 minutes, or until the patties are golden brown and cooked through.
Remove from the oven and spoon marinara sauce over each patty.
Top each with slices of fresh mozzarella cheese.
Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly. You can also broil for 1-2 minutes for extra browning.
Garnish with fresh parsley and serve immediately.
Store cooled patties in an airtight container for up to 4 days in the refrigerator. Reheat in a 350°F oven for 12–15 minutes until heated through.
Yes. Ground turkey works well and produces a similar texture; you may need to add 1 extra tablespoon of milk to the mixture as turkey is leaner.
Mix gently and chill the mixture for 15–20 minutes before shaping. The eggs and breadcrumbs bind the patties; don't overmix or they'll become dense.
Yes. Shape patties, refrigerate on a baking sheet for up to 8 hours, then bake directly from cold (add 2–3 minutes to baking time).
Bake until golden on top and an instant-read thermometer inserted into the center reaches 165°F (74°C).
Yes. Cool completely, wrap individually, and freeze for up to 3 months. Reheat in a 350°F oven for 12–15 minutes.
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