If you’re looking for a quick and satisfying dinner that delivers all the flavors of classic chicken Parmesan without the extra fuss, these Chicken Parmesan Patties are the perfect solution.
Made with seasoned ground chicken, savory Parmesan cheese, and a crispy breadcrumb coating, these oven-baked patties come out golden brown on the outside while staying juicy and tender on the inside.
Whether served on their own, layered into a sandwich, or topped with gooey melted mozzarella and marinara sauce, these crispy chicken patties are a family-friendly meal that’s easy enough for busy weeknights.
With minimal prep and no frying required, they offer a lighter take on a beloved Italian-American favorite.
Prep Time: 10 minutes
Cook Time: 15 minutes
Freeze Time: 10 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 1 pound ground chicken
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup seasoned breadcrumbs (regular, panko, or a combination)
- Olive oil cooking spray
- 3/4 cup shredded mozzarella cheese
- Marinara sauce, for serving
Directions
- In a large mixing bowl, combine the ground chicken, garlic powder, kosher salt, black pepper, and grated Parmesan cheese. Mix until evenly incorporated.
- Divide the mixture into 4 equal portions and roll each into a large ball. Place the chicken balls in the freezer for 10 minutes to help them firm up for shaping.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray or a thin layer of oil.
- Place the flour in a shallow dish. Coat each chicken ball in flour, then flatten into an oval-shaped patty about 1/2-inch thick. Arrange the patties on the prepared baking sheet.
- Brush the tops of the patties with beaten egg. Sprinkle approximately 1 1/2 tablespoons of breadcrumbs over each patty and gently press them into the surface. Spray lightly with olive oil cooking spray.
- Carefully flip the patties over and repeat the process on the second side with egg, breadcrumbs, and cooking spray. Make sure both sides are evenly coated for maximum crispness.
- Bake for 8 minutes. Remove the baking sheet from the oven, flip the patties, and lightly spray again with olive oil.
- Return to the oven and bake for an additional 6 to 8 minutes, or until the patties are golden brown, crispy, and cooked through. For extra color and crunch, switch the oven to broil for the final minute.
- If desired, top each patty with shredded mozzarella cheese and return to the oven for about 1 minute, or until the cheese is melted and bubbly.
- Serve immediately with warm marinara sauce spooned over the top or on the side for dipping.
Chef’s Notes
- Ground chicken can be sticky to work with; chilling the mixture briefly makes shaping much easier.
- Panko breadcrumbs provide extra crunch, while traditional seasoned breadcrumbs offer a finer texture. A combination of both gives excellent results.
- These patties can be served over pasta, tucked into toasted sandwich rolls, or sliced and added to salads.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in an air fryer or oven to maintain crispness.
- For added flavor, stir a teaspoon of Italian seasoning into the chicken mixture before shaping.