Go Back

Chicken Patty Parmesan


For the chicken patties:

  • 2 pounds ground chicken
  • salt & pepper to taste
  • 3/4 cup Italian seasoned breadcrumbs
  • 1/3 cup milk
  • 1 egg
  • 1 cup finely grated┬áParmigiano-Reggiano cheese
  • 3 large garlic cloves minced
  • 1/2 cup fresh parsley leaves chopped
  • pinch of red pepper flakes
  • olive oil to drizzle
  • For the sauce: you can also use your favorite store-bought
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 small yellow or white onion minced
  • 3 large cloves garlic minced
  • 1/2 cup chicken broth
  • 6 oz can tomato paste
  • 1 28 oz can of Italian crushed tomatoes
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano

To serve:

  • 2 cups shredded mozzarella cheese
  • 3/4 cup fresh parmesan cheese
  • chopped parsley for garnish


  • Preheat your oven to 500 degrees. Like 2 baking sheets with parchment paper.
  • Place the chicken in a large bowl. Make a well in the center of the meat & fill with the breadcrumbs. Moisten them with the milk and add the remaining ingredients, except for the olive oil. Form into 8 large but thin patties & place on the baking sheets. Drizzle each patty with a little olive oil.
  • Place them in the oven & cook for 15 minutes.
  • Meanwhile, make your sauce... (if making homemade).
  • Combine the butter & olive oil in a deep skillet or sauce pan. Add the onions & season with salt and pepper. Cook the onions until they are soft and translucent. Add the minced garlic and cook, while stirring, for another minute. Add the tomato paste & chicken broth and bring to a light boil. Add the tomatoes to the sauce and season with red pepper flakes and oregano. Reduce heat and simmer to thicken a bit.

To serve:

  • Top the chicken patties with marinara sauce. Sprinkle the patties evenly with the mozzarella & parmesan cheese. Put back into the oven to melt the cheese.
  • Garnish with fresh parsley, if desired.