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Ground Chicken Parmesan Recipe

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4.1 from 4 reviews

This Ground Chicken Parmesan recipe offers a delicious and lighter twist on the classic Italian favorite, combining tender ground chicken simmered in a rich marinara sauce with melted mozzarella, grated parmesan, and crispy toasted panko breadcrumbs. Ready in just 30 minutes, it’s an easy one-pan meal perfect for weeknight dinners, served over your choice of pasta and garnished with fresh basil.

Ingredients

Toasted Breadcrumbs

  • 1 tablespoon unsalted butter
  • 1 cup panko breadcrumbs
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon Italian seasoning

Ground Chicken Parmesan

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 teaspoon salt, divided
  • 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 cheese
  • 2 sprigs fresh basil
  • 1½ to 2 cups shredded mozzarella cheese

Instructions

  1. Toast the Breadcrumbs: In a large non-stick skillet over medium-low heat, melt the butter. Add the panko breadcrumbs along with salt, garlic powder, onion powder, and Italian seasoning. Spread the breadcrumbs evenly and let them toast undisturbed for 30 seconds to 1 minute. Stir and repeat this toasting 2 to 3 times until the breadcrumbs become golden brown. Set aside.
  2. Sauté Onion and Garlic: In the same skillet, heat the olive oil over medium heat. Add the diced onion and half of the salt (½ teaspoon), sautéing for 2 minutes until softened. Add the chopped garlic and cook for an additional minute until fragrant.
  3. Brown the Ground Chicken: Push the onion and garlic to the side of the skillet to create space in the center. Add the ground chicken, remaining salt, garlic powder, onion powder, and dried oregano. Cook for 4 to 5 minutes, breaking up the chicken into small pieces and browning evenly.
  4. Simmer with Sauce and Cheese: Pour in the entire jar of marinara sauce, then add the grated parmesan cheese and basil sprigs. Stir gently to combine and let simmer for 10 minutes to meld flavors.
  5. Finish with Mozzarella and Breadcrumbs: Remove and discard the basil sprigs. Sprinkle the shredded mozzarella cheese evenly over the chicken mixture, cover, and cook for 2 more minutes until the cheese melts. Top with toasted breadcrumbs or add breadcrumbs to individual servings. Serve hot over spaghetti or your favorite pasta and garnish with extra fresh basil if desired.

Notes

  • For a crispier texture, you can broil the finished dish for 1-2 minutes after adding the breadcrumbs and mozzarella cheese—watch closely to avoid burning.
  • This recipe pairs well with gluten-free pasta if you want a gluten-free option but note the panko breadcrumbs contain gluten.
  • Using high-quality marinara sauce like Rao’s elevates the flavor significantly, but any tomato-based pasta sauce works.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • To reduce fat, use part-skim mozzarella and cut back slightly on the butter used for toasting breadcrumbs.

Find it online: https://yumntasty.com/ground-chicken-parmesan-recipe/