Can I use ground turkey instead of ground chicken parmesan?

Yes! Ground turkey works great and cooks almost the same. The flavor will be slightly different but still delicious.

What pasta goes best with Ground Chicken Parmesan?

Spaghetti is classic, but penne, rigatoni, or shells are amazing because they grab the sauce. You can also serve it over zucchini noodles or spaghetti squash.

How do I store leftovers?

Let it cool, then store in an airtight container in the fridge for 3–4 days . Keep breadcrumbs separate if possible so they stay crunchy.

Absolutely. Freeze the sauce-and-chicken mixture for up to 2–3 months . Thaw in the fridge overnight and reheat on the stove. Add fresh mozzarella and toasted breadcrumbs after reheating for best texture.

How can I make it a little spicy?

Add a pinch of red pepper flakes when you sauté the onions, or stir some into the marinara while it simmers.

Ground Chicken Parmesan: Cheesy, Powerful 30-Min Dinner

Description

Ground Chicken Parmesan is a cozy, one-skillet dinner made with saucy ground chicken, rich marinara, melty mozzarella, and a crunchy parmesan breadcrumb topping. All the comfort of classic chicken parm—without the frying.

Ingredients

Scale

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 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, such as Rao’s)
1 cup grated parmesan cheese
2 sprigs fresh basil
1½–2 cups shredded mozzarella cheese

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Instructions

Toast the breadcrumbs:
In a large non-stick skillet over medium-low heat, melt the butter. Add panko, salt, garlic powder, onion powder, and Italian seasoning. Spread evenly and let toast undisturbed for 30–60 seconds before stirring. Repeat until golden. Remove and set aside.
Cook the aromatics:
In the same skillet, heat oil over medium heat. Add diced onion and ½ teaspoon salt. Sauté for 2 minutes, then add garlic and cook 1 more minute.
Brown the chicken:
Push onions aside. Add ground chicken, remaining ½ teaspoon salt, garlic powder, onion powder, and oregano. Cook 4–5 minutes, breaking it up until fully browned.
Simmer the sauce:
Stir in marinara sauce, grated parmesan, and basil sprigs. Simmer for 10 minutes.
Add cheese:
Remove basil. Sprinkle mozzarella evenly over the top. Cook 2 minutes until melted.
Finish and serve:
Top with toasted breadcrumbs (or add per serving). Serve over spaghetti or pasta of choice. Garnish with extra basil if desired.

Notes

Toast breadcrumbs first for maximum crunch.

Use a high-quality marinara for best flavor.

Breadcrumbs can be added per serving to keep leftovers crunchy.

Great served over pasta, zucchini noodles, or spaghetti squash.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 8 g
Sodium: 980 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 44 g
Cholesterol: 135 mg