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You are here: Home / Recipes / 30 Minutes or Less / Chicken Parmesan Muffins

Chicken Parmesan Muffins

April 1, 2019 By Shannah Coe 24 Comments

Chicken Parmesan muffins are an easy way to get all the flavors of the Italian favorite with a lot less time and work. Make these chicken Parmesan muffins for you family and watch them fall in love with every bite.

My husband is an enormous chicken Parmesan fan. He orders it at practically any Italian restaurant we go to. I find the traditional recipe to be a lot of work for an at home meal so I created these chicken Parmesan muffins. These muffins have all the flavor of the original but with a lot less time and effort needed to get them to the table. 

Chicken Parmesan muffins are the perfect weeknight meal that everyone in your family will love!

Chicken Parmesan muffins are the perfect weeknight meal that everyone in your family will love!

What is chicken Parmesan?

Chicken Parmesan (also known as chicken parmigiana) is a dish that consists of a breaded chicken breast covered in tomato sauce and mozzarella, Parmesan, or provolone cheese. Typically, the chicken breast is pounded thin before breading.

For these chicken Parmesan muffins, I use ground chicken in place of chicken breast and the breading is replaced with panko crumbs. All of the ingredients get mixed together and then baked in a muffin tin. 

Chicken Parmesan Muffins

These “muffins” have all the delicious flavors of Chicken Parmesan but with little to no work involved in actually making them. Plus, just like my meatloaf muffins, kids love the little size. Oh, and did I mention they freeze like a dream so you can make a double batch and keep some on hand for later. 

Chicken Parmesan Muffins

Some great ideas to serve with chicken Parmesan muffins:

  • Classic Caesar Salad
  • Cucumber Salad
  • Spaghetti
  • Roasted Broccoli

These muffins are definitely a favorite in our house. My husbands favorite dish is chicken Parmesan but I rarely have time to actually make it so these are a great substitute that I can make even on weeknights.

If you love these chicken Parmesan muffins, be sure to check out these other great twists on Italian classics:

  • Chicken Parmesan Stuffed Zucchini
  • Creamy Chicken Marsala Casserole
  • Turkey and Swiss Lasagna
  • Roasted Asparagus Carbonara

If you make these chicken Parmesan muffins or any other recipe from the blog, I’d love to hear about your experience. Let me know in the comments or snap a photo and tag it #MySuburbanKitchen  on Instagram or Twitter.

Yield: 12 muffins

Chicken Parmesan Muffins

Mini chicken Parmesan muffins are the perfect weeknight meal that everyone in your family will love!

Chicken Parmesan muffins are an easy way to get all the flavors of the Italian favorite with a lot less time and work. Make these chicken Parmesan muffins for you family and watch them fall in love with every bite.

Cook Time 30 minutes
Prep Time 5 minutes
Total Time 35 minutes

Ingredients

  • 1 lb ground chicken
  • 1 egg yolk, lightly beaten
  • 1/3 cup panko breadcrumbs
  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 1 small onion, very finely minced OR grated
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2/3 cup grated Parmesan cheese, divided
  • 4 oz fresh mozzarella, cut into cubes {1/2 cup shredded works too}
  • 1/2 cup marinara sauce

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 12 cup muffin tin with cooking spray or use silicone liners.
  2. In a small pan, heat 1 tsp oil over medium heat. Add onion and garlic and lightly sauté for 1-2 minutes. Allow to cool for 5 minutes.
  3. In a large bowl, mix ground chicken, egg yolk, breadcrumbs, onion mixture, dried herbs, salt, pepper and 1/2 cup grated Parmesan together. Gently mix with hands. {You can use a spoon but, honestly, hands work the best}
  4. Fill each muffin cup about 1/3 full with meat mixture. Place one cube of fresh mozzarella one top of meat mixture in each muffin cup. Then, evenly divide the remaining meat mixture on top of the mozzarella.
  5. Cover the top of each “muffin” with marinara sauce and sprinkle with Parmesan cheese.
  6. Bake in preheated oven for 25-30 minutes or until fully cooked.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Muffin Pan
  • Baking Essentials Silicone Baking Cups, Set of 12 Reusable Cupcake Liners in Four Colors - USE for Muffin, Gelatin, Snacks, Frozen Treats, Ice Cream or Chocolate Shell-lined Dessert Molds, Non-stick (1) by Zaza Kitchen
    Baking Essentials Silicone Baking Cups, Set of 12 Reusable Cupcake Liners in Four Colors - USE for Muffin, Gelatin, Snacks, Frozen Treats, Ice Cream or Chocolate Shell-lined Dessert Molds, Non-stick (1) by Zaza Kitchen
  • Norpro Stainless Steel Grater
    Norpro Stainless Steel Grater
  • Small Skillet

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 432Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 170mgSodium: 979mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 36g
© Shannah Coe
Cuisine: Italian / Category: Main Dishes

 

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Filed Under: 30 Minutes or Less, Appetizers, Cooking, food, Main Dishes, Recipes

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Comments

  1. Jessy @ The Life Jolie says

    February 8, 2016 at 10:09 am

    This is a great idea- my family will love it! Pinning!
    Jessy @ The Life Jolie recently posted…Marinara SauceMy Profile

    Reply
  2. Erin - Suburban Simplicity says

    February 10, 2016 at 6:06 pm

    MMMmm, these look perfect for a weeknight dinner. I like using my muffin tin for more than just muffins, so thanks for this recipe.

    Reply
  3. Maria says

    February 11, 2016 at 9:50 pm

    I love this recipe. I’m a big fan of muffin recipes partly because I have a two year old and we’re always on the go. We have a bunch of sweet muffins we eat for breakfasts, but this might come in handy for our lunch outtings. I love that you use ground chicken and just deconstructed the chicken parm idea! Such genius. Thanks so much for sharing this, Shannah! Glad I found you on ladies collective today!

    Reply
  4. Morgan @ Morgan Manages Mommyhood says

    February 13, 2016 at 12:05 pm

    Oh man, these look awesome! I totally need to try them. My toddler would LOVE these!
    Morgan @ Morgan Manages Mommyhood recently posted…How to Cure a Smelly Sink DrainMy Profile

    Reply
  5. Karly says

    February 15, 2016 at 2:46 pm

    These look so yummy! Thanks for linking up with What’s Cookin’ Wednesday!
    Karly recently posted…Healthy Chocolate Banana MuffinsMy Profile

    Reply
  6. frugal hausfrau says

    February 16, 2016 at 9:14 pm

    Boy, do these look fun! One of the problems I have with thinks like chicken loaf (or salmon) is by the time a larger loaf is done in the center, the outside is dry and crusty – this solves all that! They look delish…Thanks for bringing this by Throwback Thursday!

    Mollie
    frugal hausfrau recently posted…Shrimp & Grits with a Cajun GastriqueMy Profile

    Reply
  7. Jennifer Dawn says

    February 17, 2016 at 2:33 pm

    These look wonderful. And what a terrific idea to do a TBT series. I’m featuring these at our weekly link party! http://www.thelifeofjenniferdawn.com/2016/02/bite-sized-recipes-for-desserts-and.html
    Jennifer Dawn recently posted…Bite-sized Desserts and Appetizers & Weekly Link PartyMy Profile

    Reply
  8. Elizabeth Bartos says

    July 11, 2017 at 11:48 am

    Would this work with processed leftover chicken?

    Reply
    • Shannah Coe says

      July 12, 2017 at 10:51 am

      Do you mean leftover chicken that you chop in the food processor? I have never tried that but I certainly think it would work! You wouldn’t need to cook them as long though since your chicken is already cooked.

      Reply
  9. Kathy Wright says

    July 11, 2017 at 12:19 pm

    I really want to try this recipe. Are you using the mini muffin tin or the regular sized muffin tin? The picture looks mini. I would love to serve these as an appetizer next time I have company.

    Reply
    • Shannah Coe says

      July 12, 2017 at 10:50 am

      Hi – I use a regular muffin tin usually. You could totally use a mini muffin tin and just reduce the cooking time though. They would make great appetizers.

      Reply
  10. Anne Odom says

    May 8, 2018 at 10:15 am

    How do these freeze? Has anyone tried making a large batch for the freezer?

    Reply
    • Shannah Coe says

      May 8, 2018 at 3:52 pm

      Hi! I have frozen them before and they do great. I have frozen them in muffin tins and also frozen them in silicone cups in the muffin tin and, once frozen, transferred out of the muffin pan to ziploc bags.

      Reply
  11. Olivia Garcia says

    April 7, 2019 at 6:14 am

    Looking very delicious.

    Reply
  12. Michael Simmons says

    April 11, 2019 at 12:42 pm

    Hello, Shannah! I make a variation of this with “Meatball Muffins” as we call them and once they’re in the muffin pan, I freeze and then put the frozen muffins into a gallon Ziploc. I’ve baked them frozen just by putting them into a muffin tin and baking at a lower temp for about 35-40 minutes. Can’t wait to try this recipe!!
    Michael Simmons recently posted…No Crumbs, No Problem: Substitute for BreadcrumbsMy Profile

    Reply
  13. Lucas says

    January 27, 2020 at 6:45 pm

    What a good idea! Thank you for sharing!

    Reply
  14. Alisha Ross says

    January 30, 2020 at 12:56 am

    “I always not only drain my meat, but rinse it with hot water. This will get all of the grease off. Then I leave it sitting in the collander over couple of paper towels for a few minutes to get as much water off as it can. Then I will bag or freeze it.

    And we always do salt, pepper, and garlic in all of our ground beef recipes.”
    Alisha Ross recently posted…7Bit Casino Review – Is it fair of not?My Profile

    Reply
  15. Rose Martine says

    February 11, 2020 at 4:48 am

    I’d love to try to recreate some of their recipes! They look delicious!
    Rose Martine recently posted…Bit-Z Exchange ReviewMy Profile

    Reply
  16. Hannah Flack says

    June 15, 2020 at 1:00 am

    Just wanted to say thanks for this recipe. I enjoy the firecracker chicken and having just attempted this for the first time, I have to say it tastes 99% the same! Would have never been able to figure out how to make it myself!

    Reply

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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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