Description
A delightful twist on classic Italian chicken parmesan, this recipe uses ground chicken for a lighter yet savory dish topped with gooey cheese and crispy panko.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 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
Instructions
- In a skillet over medium heat, melt the butter. Add panko breadcrumbs, salt, garlic powder, onion powder, and Italian seasoning; toast for 5-7 minutes until golden brown.
- In the same skillet, heat oil. Add diced onion and cook until soft (3-4 minutes), then add chopped garlic and half the teaspoon of salt; cook for another minute.
- In a large bowl, combine ground chicken, remaining salt, garlic powder, onion powder, and oregano. Mix until well combined and form into patties.
- Brown chicken patties in the skillet for about 5 minutes on each side.
- Pour marinara sauce over cooked chicken, sprinkle with parmesan and mozzarella cheese, cover, and let simmer for about 10 minutes until cheese is bubbly.
- Garnish with fresh basil before serving.
Notes
For a spicy version, add red pepper flakes to the marinara. Use gluten-free breadcrumbs for a gluten-free dish.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg