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Ground Chicken Parmesan Recipe
John

Ground Chicken Parmesan Skillet

This easy Ground Chicken Parmesan skillet brings all the saucy, cheesy comfort of classic Chicken Parm into a faster one-pan dinner, with seasoned ground chicken simmered in marinara and finished with melted mozzarella and a crunchy breadcrumb topping.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the toasted breadcrumbs
  • 1 tablespoon unsalted butter
  • 1 cup panko breadcrumbs
  • 0.25 teaspoon fine sea salt
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon Italian seasoning
For the Ground Chicken Parmesan
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, roughly chopped
  • 1.5 teaspoons fine sea salt divided
  • 2 pounds ground chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 770 mL marinara sauce about 1 large jar
  • 1 cup grated parmesan cheese
  • 2 sprigs fresh basil plus extra for serving
  • 1.5 cups shredded mozzarella cheese
  • Cooked spaghetti or pasta of choice, for serving

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

For the crispiest topping, store extra toasted breadcrumbs in a small airtight container in the fridge and sprinkle them over freshly warmed portions just before serving. You can also double the recipe in a larger skillet and freeze half for another night.