There are nights when breading and frying cutlets just is not happening, but the craving for that cozy, saucy, cheesy Chicken Parm refuses to budge. Ground Chicken Parmesan steps in as the low-effort, big-reward answer: all the familiar tomato, garlic, and melted mozzarella comfort, but built in one skillet with ground chicken and a buttery topping instead of a full breading station.
From the first time this version hit the table, it instantly became a regular weeknight move – the kind of dish you throw together while the pasta water comes to a boil, and somehow it still feels like a “real” dinner. The ground chicken soaks up the marinara, the parmesan and mozzarella turn stretchy and golden in spots, and that crunchy, seasoned breadcrumb layer gives you all the “cutlet” vibes without ever turning on the oven.
This Ground Chicken Parmesan is simple enough for a Tuesday but special enough that nobody complains when it shows up again on Friday. It is forgiving, cheesy, reheats nicely, and loves a bed of spaghetti, a bowl of soft polenta, or even a pile of garlicky roast veggies. If you keep ground chicken and a jar of good marinara in the fridge, you are never more than half an hour away from twirly, saucy comfort.
Why you will love this Ground Chicken Parmesan
This Ground Chicken Parmesan recipe keeps all the flavors you expect – tomato, basil, parmesan, and melty mozzarella – but skips pounding, breading, and frying individual pieces of chicken. Instead, the chicken is browned with onion, garlic, and Italian herbs, then simmered in marinara and finished with cheese and a crisp panko topping. The whole thing happens in one pan, making cleanup fast and weeknight-friendly.
The recipe is also surprisingly flexible. You can serve it over spaghetti, tuck it into toasted rolls for a messy sandwich, or spoon it over zucchini noodles for a lighter spin. Leftovers reheat well in a skillet or microwave, and you can easily double the batch in a larger pan if you are feeding a crowd or stocking the freezer.
Ingredients for Ground Chicken Parmesan
To make this Ground Chicken Parmesan recipe, you will need a mix of pantry staples and a few fresh ingredients. Most of the flavor comes from good-quality marinara, plenty of garlic, and a duo of parmesan and mozzarella cheese.
- Ground chicken: lean but not ultra-lean, so it stays juicy while simmering in the sauce.
- Olive oil or neutral oil: for sautéing the aromatics and browning the chicken.
- Yellow onion and fresh garlic: build a sweet, savory base.
- Salt, garlic powder, onion powder, dried oregano, and Italian seasoning: layer flavor into both the breadcrumbs and the chicken mixture.
- Panko breadcrumbs and butter: toasted together for a golden, crunchy topping.
- Marinara sauce: use a flavorful jarred sauce or homemade if you have it on hand.
- Grated parmesan cheese: stirred into the sauce for salty richness.
- Shredded mozzarella cheese: melts into a stretchy, cheesy blanket on top.
- Fresh basil: simmered in the sauce and added at the end for a bright, herbal finish.
- Cooked pasta, such as spaghetti: for serving, or swap in your favorite side.
Step-by-step: how to make it
Start with the crunchy topping so it is ready to go. In a large non-stick skillet over medium-low heat, melt the butter and stir in the panko, a pinch of salt, garlic powder, onion powder, and Italian seasoning. Spread the breadcrumbs into an even layer and let them sit undisturbed for about 30 seconds before stirring; repeat this a couple of times until they are deep golden and fragrant, then scrape them into a bowl and set aside to cool.
In the same skillet, warm a drizzle of oil over medium heat. Add the diced onion, a small pinch of salt, and sauté until softened. Toss in the chopped garlic and cook just until it smells sweet and toasty. Push the onion and garlic to the edges of the pan, add the ground chicken to the center, and season with salt, garlic powder, onion powder, and dried oregano. Cook, breaking the meat into small crumbles, until no pink remains and you see a few browned bits on the bottom of the pan.
Pour in the marinara, add grated parmesan, and tuck in a few sprigs of basil. Stir everything together and let the mixture gently bubble for about 10 minutes so the flavors can mingle and the sauce can thicken slightly. Fish out the basil stems, then scatter the shredded mozzarella over the top, cover the pan, and let the cheese melt until gooey. Right before serving, sprinkle the toasted breadcrumbs over the cheesy surface, reserving some to add to individual bowls if you like extra crunch.
Pro tips for the best Ground Chicken Parmesan
- Do not rush the breadcrumb toasting; leaving them untouched between stirs is what gives you an even golden color and a toasty flavor instead of pale crumbs.
- Break the ground chicken into small pieces as it cooks so every bite catches some sauce, cheese, and breadcrumb topping.
- Choose a marinara you would happily eat on its own, since it acts as the backbone of the sauce in this recipe.
- If you are planning on leftovers, keep some of the toasted breadcrumbs separate and add them only to freshly warmed portions so they stay crisp.
Variations you can try
- Half chicken, half turkey: swap part of the ground chicken for ground turkey if that is what you have on hand.
- Spicy Ground Chicken Parmesan: add crushed red pepper flakes to the skillet with the garlic or use a spicy marinara for extra heat.
- Vegetable-loaded: stir in a handful of baby spinach, diced bell peppers, or finely chopped zucchini during the simmering step.
- Low-carb: skip the pasta and serve the Ground Chicken Parmesan over roasted cauliflower or sautéed zucchini ribbons.
- Sandwich style: pile the mixture into toasted hoagie rolls, top with extra mozzarella, and briefly broil until bubbly.
Troubleshooting and quick fixes
- If the mixture seems too loose, let it simmer uncovered for a few extra minutes to reduce, or stir in a tablespoon of extra parmesan.
- If the skillet looks dry before adding marinara, splash in a bit of water or broth and scrape up the brown bits so nothing burns.
- If the cheese is not melting, cover the pan with a lid or a sheet of foil for a couple of minutes to trap the heat.
- If the breadcrumbs darken too quickly, lower the heat and keep them moving so they toast instead of scorch.
Easy substitutions
This Ground Chicken Parmesan recipe is very forgiving when you need to make swaps. You can use ground turkey or even ground pork instead of chicken, adjusting the salt slightly if your meat is more or less seasoned.
- Cheese: use provolone or an Italian blend in place of some of the mozzarella, keeping the parmesan for flavor.
- Breadcrumbs: regular dry breadcrumbs work in place of panko; just watch the pan closely as they can brown faster.
- Herbs: dried basil or Italian seasoning can stand in for fresh basil if that is what you have.
- Gluten-free: use gluten-free panko and serve over gluten-free pasta or polenta.
Storage and serving ideas
Let leftover Ground Chicken Parmesan cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days. Reheat gently in a covered skillet over low heat or in the microwave, adding a splash of water if the sauce has thickened too much.
For longer storage, freeze portions in freezer-safe containers for up to 3 months and thaw overnight in the fridge before reheating. Serve the warm mixture over freshly cooked spaghetti, spoon it onto toasted bread, or tuck it next to a green salad and roasted vegetables for a balanced plate.
FAQs about Ground Chicken Parmesan
Can I make Ground Chicken Parmesan ahead of time?
Yes, you can cook the saucy ground chicken mixture a day or two in advance and refrigerate it, then gently reheat it and add the mozzarella and toasted breadcrumbs right before serving so the topping stays fresh and crisp.
What kind of pan works best?
A wide non-stick or enameled skillet works well for Ground Chicken Parmesan because it gives the chicken room to brown and holds the sauce without sticking, but a well-seasoned cast-iron pan also does the job if that is what you have.
Can I use homemade marinara sauce?
Homemade marinara is a great choice here; just taste and adjust the salt and herbs in the Ground Chicken Parmesan mixture, since homemade sauces can vary more than jarred versions.
Is this recipe kid-friendly?
Ground Chicken Parmesan tends to be very kid-friendly because it is mild, cheesy, and easy to eat, and you can leave out any spicy elements to keep it gentle for sensitive palates.
What can I serve with it besides pasta?
If you want something different from pasta, try spooning Ground Chicken Parmesan over creamy polenta, mashed potatoes, or roasted spaghetti squash, or simply add crusty bread for scooping up the sauce.
Can I lighten this recipe up?
To make a lighter version, use part-skim mozzarella, reduce the amount of breadcrumb topping, and serve your Ground Chicken Parmesan over zucchini noodles or steamed vegetables instead of regular pasta.
How do I keep the breadcrumbs crunchy?
For the crunchiest topping, store the toasted breadcrumbs separately if you are not serving everything right away, then sprinkle them over hot Ground Chicken Parmesan just before eating so they keep their texture.
Ground Chicken Parmesan Skillet
Ingredients
Method
- Toast the breadcrumbs: In a large non-stick skillet over medium-low heat, melt the butter. Stir in the panko, salt, garlic powder, onion powder, and Italian seasoning. Spread the crumbs into an even layer and let them cook, undisturbed, for 30 to 60 seconds at a time, stirring in between, until deeply golden and fragrant. Transfer the toasted breadcrumbs to a bowl and set aside.
- Cook the aromatics and chicken: In the same skillet, add the olive oil and warm over medium heat. Add the diced onion and a pinch of salt and cook until softened. Stir in the chopped garlic and cook just until fragrant. Push the onion and garlic to the edges of the pan, add the ground chicken to the center, and season with about 1 teaspoon of the salt, the garlic powder, onion powder, and dried oregano. Cook, breaking the meat into small crumbles, until no pink remains and lightly browned bits form on the bottom of the skillet.
- Simmer with sauce and cheese: Pour the marinara sauce into the skillet and stir in the grated parmesan and basil sprigs. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the flavors meld and the mixture thickens slightly. Remove and discard the basil sprigs, taste, and adjust salt if needed.
- Finish and serve: Sprinkle the shredded mozzarella evenly over the surface of the skillet, reduce the heat to low, and cover the pan until the cheese is melted and gooey. Top with a generous handful of the toasted breadcrumbs, keeping some aside for individual servings. Spoon the Ground Chicken Parmesan over hot spaghetti or your favorite pasta and garnish with extra basil and more breadcrumbs to taste.
