Chicken Patty Parmesan

There are recipes that feel like home the moment you slice into them — warm, cheesy, and generous with tomato sauce. This Chicken Patty Parmesan is exactly that kind of comfort food: a pan-seared chicken patty tucked into a tangy marinara, finished with bubbling mozzarella and a kiss of parmesan. It’s straightforward to make, adaptable for weeknights or a cozy weekend dinner, and uses familiar pantry ingredients for a result that always hits the spot.

Below you’ll find everything you need to make these golden patties, from the skillet sear to the broiler finish, plus tips for getting a crisp exterior, juicy interior, and perfectly melted cheese. The recipe is written step-by-step so you can follow along easily and get consistent results every time.

Ingredients

• 2 tablespoons olive oil, divided
• 1/2 cup finely diced yellow or sweet onion
• 2 garlic cloves, minced
• 1 pound ground chicken
• 1 large egg, lightly beaten
• 1/4 cup milk
• 1/2 cup dried bread crumbs
• 1/3 cup freshly grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 cups marinara sauce
• 2 tablespoons tomato paste
• 2 tablespoons freshly grated parmesan cheese
• 1 1/2 cups shredded mozzarella cheese

Yield and Timing

Makes 4 generous servings. Active time is about 25–30 minutes with an additional 10 minutes to finish under the broiler, so plan for roughly 40 minutes total from start to finish.

Why this method works

Ground chicken can be lean, so the delicate balance of onion, egg, milk, and bread crumbs ensures the patties stay moist and cohesive. Pan-searing creates a flavorful crust while the brief broiler finish melts the cheese without drying out the meat. A simple marinara enhanced with tomato paste deepens the sauce flavor so the final dish has balance and brightness.

Step-by-step Instructions

1. Prep the aromatics: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until soft and translucent, about 3–4 minutes. Add the minced garlic and cook until fragrant, 30–45 seconds. Remove the skillet from heat and let the mixture cool slightly.
2. Make the patty mixture: In a large bowl combine the ground chicken, lightly beaten egg, milk, dried bread crumbs, 1/3 cup freshly grated parmesan cheese, chopped fresh parsley, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Add the cooled onion and garlic mixture. Use clean hands or a large spoon to gently mix until just combined — overworking the meat can make the patties dense.
3. Form the patties: Divide the mixture into 4 equal portions and shape each into a round patty about 3/4 to 1 inch thick. Place the formed patties on a plate or tray while you prepare to cook so they hold their shape.
4. Sear the patties: Wipe the skillet clean and return it to medium heat. Add the remaining 1 tablespoon olive oil and let it warm until shimmering. Add the chicken patties to the skillet without crowding — cook in batches if necessary. Sear for 4–5 minutes on the first side, until a golden-brown crust forms. Carefully flip and cook the second side for another 3–4 minutes. The patties do not need to be fully cooked through at this stage; they will finish cooking under the broiler.
5. Prepare the sauce: While the patties sear, combine the marinara sauce and tomato paste in a small saucepan over low heat. Stir until smooth and warmed through, which takes about 3–5 minutes. Keep the sauce at a gentle simmer, stirring occasionally.
6. Assemble for the oven: Preheat your oven’s broiler and set an oven rack about 6–8 inches from the heat source. Use a broiler-safe baking dish or a rimmed baking sheet. Spoon a thin layer of the warmed marinara into the bottom of the dish. Arrange the seared patties on top of the sauce in a single layer, spacing them slightly apart. Spoon additional sauce over each patty, then sprinkle each patty with the 2 tablespoons freshly grated parmesan cheese. Finish by evenly distributing the shredded mozzarella over the patties.
7. Broil until bubbly: Place the baking dish under the broiler and broil for 3–5 minutes, watching closely, until the cheese melts and develops light golden spots. Because broiler strengths vary, stay attentive to prevent burning. The internal temperature of the patties should reach 165°F (74°C) when tested with an instant-read thermometer.
8. Rest and serve: Remove the dish from the oven and let the patties rest for 3–4 minutes. This brief rest helps the juices redistribute and makes the patties easier to serve. Garnish with a little extra chopped parsley if you like, then serve hot with your favorite sides: a crisp salad, garlic bread, or over cooked pasta for a classic presentation.

Troubleshooting & Tips

• Keeping patties moist: The egg and milk bind the mixture while the bread crumbs absorb liquid and keep the texture tender. If your mixture feels too wet to form patties, add an extra tablespoon or two of bread crumbs. If too dry, add a splash of milk.
• Even browning: Ensure the skillet is hot before you add the oil and patties. Don’t move the patties for the first few minutes of searing — that helps form a nice crust.
• Cooking in batches: If your skillet is crowded, patties will steam instead of sear. Cook in batches and keep the first batch warm in a low oven while you finish the rest.
• Cheese melt: Use freshly shredded mozzarella for the best melt and texture. Pre-shredded cheese sometimes contains anti-caking agents that prevent a super-smooth melt.
• Make-ahead option: You can form the patties and refrigerate them, covered, for up to 24 hours before cooking. Assemble and broil just before serving for best results.

Serving Suggestions

This Chicken Patty Parmesan pairs beautifully with a simple spaghetti tossed in olive oil and garlic, or a crisp green salad dressed with lemon vinaigrette. For a low-carb option, serve over zucchini noodles or roasted spaghetti squash. Garlic bread or a crusty baguette also make excellent companions for mopping up the extra sauce.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place patties in a single layer in an oven-safe dish, cover with foil, and warm in a 350°F oven for 10–15 minutes, or until heated through. To preserve crispness, remove foil for the last 3–4 minutes of reheating or pop under the broiler briefly to re-crisp the cheese topping.

Flavor Variations

• Add a tablespoon of chopped fresh basil to the patty mixture for a bright, herbal lift.
• Stir a teaspoon of smoked paprika into the patties for a subtle smoky note.
• Swap part of the mozzarella for provolone for a buttery, slightly tangy cheese pull.
• Mix in a handful of finely chopped sun-dried tomatoes to the patty mixture for concentrated tomato flavor.

Nutritional Notes

This recipe uses lean ground chicken for a lighter take on a classic comfort dish. The combination of protein, dairy, and breadcrumbs yields a satisfying, well-rounded plate. You can adjust cheese amounts and sides to meet your nutritional goals.

Final thoughts

This Chicken Patty Parmesan is a reliable weeknight winner that brings the best parts of classic chicken parm into an easy-to-make patty form. The steps are straightforward: build flavor with sautéed onions and garlic, gently combine the patty mixture, sear for color, and finish under the broiler for gooey cheese and bubbly sauce. With simple techniques and pantry-friendly ingredients, this dish proves that comfort food can be approachable and delicious any night of the week.

Ready to make it? Gather your ingredients and start with the onion and garlic so the aromatics have time to cool before mixing. Enjoy the golden crust, the bright tomato sauce, and that irresistible layer of melted cheese that pulls you back for another bite.

Chicken Patty Parmesan

A quick and satisfying chicken patty parmesan topped with marinara and melted cheeses.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil divided
• 1/2 cup yellow or sweet onion finely diced
• 2 cloves garlic minced
• 1 pound ground chicken
• 1 large egg lightly beaten
• 1/4 cup milk
• 1/2 cup dried bread crumbs
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup fresh parsley chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 cups marinara sauce
• 2 tablespoons tomato paste
• 2 tablespoons freshly grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese

Equipment

• Rimmed Baking Sheet
• Parchment Paper
• medium nonstick skillet
• Mixing Bowl
• Spoon or spatula

Method

 

1. Preheat the oven to 475°F (245°C) and line a rimmed baking sheet with parchment paper.
2. Heat 1 tablespoon of olive oil in a medium nonstick skillet over medium-high heat; add the finely diced onion and minced garlic and cook 3 to 4 minutes until softened, stirring often to prevent burning. Remove from heat and let cool slightly.
3. In a large mixing bowl combine the ground chicken, beaten egg, milk, bread crumbs, 1/3 cup Parmesan, chopped parsley, Italian seasoning, salt, black pepper, and crushed red pepper flakes.
4. Add the cooked onion and garlic to the bowl and mix until evenly combined.
5. Divide the mixture into 4 equal portions and shape each into an oval patty on the prepared baking sheet. Drizzle the remaining 1 tablespoon of olive oil over the patties.
6. Bake the patties in the preheated oven for 13 to 15 minutes, until the chicken is cooked through.
7. While the patties bake, stir together the marinara sauce and tomato paste in a small bowl until blended.
8. Remove the patties from the oven and spoon the marinara mixture evenly over each patty. Sprinkle 2 tablespoons Parmesan and the shredded mozzarella directly on top of each patty.
9. Return the baking sheet to the oven and bake 4 to 5 minutes more, until the cheese is melted and bubbly.
10. Optionally sprinkle a little extra chopped parsley over the finished patties before serving.

Notes

• Use a rimmed baking sheet to catch any cheese that melts off.
• Finely dice the onion so it mixes evenly into the patties.
• Let cooked onion cool slightly before adding to the meat to avoid cooking the egg.
• Shape patties uniformly so they cook evenly.