Chicken Cakes Parmigiana
Transform your weeknight dinner routine with these indulgent Chicken Cakes Parmigiana—a delightful twist on the classic Italian-American favorite. Crafted from tender ground chicken, aromatic Parmesan, and seasoned breadcrumbs, these crispy golden patties are layered with vibrant marinara sauce and ooey-gooey melted mozzarella for an irresistible burst of flavor. Pan-fried to perfection and finished in the oven, this dish blends the best of textures: crunchy on the outside, juicy on the inside, and topped with cheesy decadence. Ready in under an hour and perfect for pairing with spaghetti, a crisp salad, or warm garlic bread, this recipe is a comforting crowd-pleaser. Garnish with fresh basil for a fragrant, elegant finish, and bring a touch of Italian-style magic to your dining table tonight!
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Recipe Information
Ingredients
- 1 lb Ground chicken
- 1.5 cups Breadcrumbs
- 0.5 cups Parmesan cheese, grated
- 2 cloves Garlic, minced
- 0.25 cups Onion, finely diced
- 2 Eggs
- 1 tsp Dried Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Mozzarella cheese, shredded
- 1.5 cups Marinara sauce
- 3 tbsp Olive oil
- 6 Fresh basil leaves (optional for garnish)
Instructions
In a large mixing bowl, combine the ground chicken, 0.5 cups of breadcrumbs, grated Parmesan cheese, minced garlic, diced onion, 1 egg, Italian seasoning, salt, and black pepper. Mix until well combined.
Form the mixture into small patties, about 3 inches in diameter, and set them on a tray or plate.
Prepare a breading station by placing the remaining breadcrumbs in one shallow bowl and whisking the other egg in a separate bowl.
Dip each chicken cake into the egg mixture, then coat it evenly in the breadcrumbs.
Heat olive oil in a large skillet over medium heat. Pan-fry the chicken cakes for about 3 minutes on each side, or until golden brown. Work in batches if necessary and transfer to a paper towel-lined plate to drain excess oil.
Preheat your oven to 375°F (190°C).
Place the fried chicken cakes in a baking dish. Spoon marinara sauce over each cake and sprinkle an even layer of shredded mozzarella on top.
Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly and the chicken cakes are cooked through (internal temperature of 165°F/74°C).
Remove from the oven and garnish with fresh basil leaves if desired.
Serve warm with a side of spaghetti, salad, or garlic bread for a complete meal!
Nutrition Facts
Calories |
2437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 7179 mg | 312% | |
| Total Carbohydrate | 147.8 g | 54% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 22.5 g | ||
| Protein | 168.7 g | 337% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1528 mg | 118% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2860 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
