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Ground Chicken Parmesan Recipe

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4 from 87 reviews

This Ground Chicken Parmesan recipe offers a lighter twist on the classic Italian favorite by using ground chicken instead of traditional breaded chicken cutlets. Featuring savory sautéed onions and garlic, seasoned ground chicken simmered in rich marinara sauce, melted mozzarella, and a crispy toasted panko breadcrumb topping, it’s a comforting and delicious meal perfect for any night of the week. Serve it over pasta and garnish with fresh basil for a satisfying and flavorful dish.

Ingredients

For the 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

For the Ground Chicken Parmesan

  • 1 tablespoon oil (olive oil recommended)
  • 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 of Rao’s recommended)
  • 1 cup grated parmesan cheese
  • 2 sprigs fresh basil
  • 1½ to 2 cups shredded mozzarella cheese

Instructions

  1. Prepare Toasted Breadcrumbs: In a large non-stick skillet over medium-low heat, melt the butter. Add panko breadcrumbs, salt, garlic powder, onion powder, and Italian seasoning. Spread breadcrumbs in an even layer and leave undisturbed for 30 seconds to 1 minute before stirring. Repeat stirring every 30 seconds to 1 minute 2 to 3 times until breadcrumbs are golden and toasted. Remove from heat and set aside.
  2. Sauté Onions and Garlic: In the same skillet, heat olive oil over medium heat. Add diced onion and half (½) of the salt. Sauté for 2 minutes until softened, then add chopped garlic and cook for another minute until fragrant.
  3. Brown the Ground Chicken: Push onions and garlic to the side of the skillet to make room. Add ground chicken, remaining salt (½ teaspoon), garlic powder, onion powder, and dried oregano. Brown the chicken, breaking it into small pieces with a spatula, for 4 to 5 minutes until cooked through and lightly browned.
  4. Simmer with Sauce and Cheese: Pour in the entire jar of marinara sauce and add grated parmesan cheese and basil sprigs. Stir to combine all ingredients and let simmer gently for 10 minutes to allow flavors to meld and sauce to thicken.
  5. Finish with Mozzarella and Breadcrumbs: Remove basil sprigs and discard. Sprinkle shredded mozzarella cheese evenly over the skillet. Cover and cook for 2 minutes or until the mozzarella melts. Top with toasted breadcrumbs just before serving or add them individually on plates. Serve over your favorite pasta like spaghetti and garnish with extra fresh basil if desired.

Notes

  • Use fresh basil for the best aroma and flavor; remove before serving to avoid overpowering the dish.
  • To make this recipe gluten-free, substitute regular panko breadcrumbs with gluten-free panko or crushed gluten-free crackers.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
  • Feel free to add red pepper flakes for a spicy kick during the simmering stage.
  • Serve with a side of garlic bread or a fresh green salad for a complete meal.

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