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parmesan crusted chicken muffins in a muffin tin.
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5 from 1 vote

Parmesan-Crusted Chicken Muffins

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These Parmesan-crusted chicken muffins are quick and easy and meant to remind you of chicken Parmigiana. Serve them with a simple marinara sauce and a green salad, and you've got dinner. Or take them for lunch as a high protein snack.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 8 muffins
Calories: 182kcal

Ingredients

  • ½ cup panko or other dried breadcrumbs
  • 2 tablespoons milk
  • ½ cup (57 grams or 2 ounces) Parmesan grated and divided in half
  • ¼ cup pine nuts toasted
  • ¼ cup fresh parsley, coarsely chopped
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • teaspoon ground black pepper
  • 1 egg, lightly beaten
  • 1 pound ground chicken
  • ½ cup (57 grams or 2 ounces) Mozzarella fresh or low-moisture, shredded or chopped
  • marinara tomato sauce for serving

Instructions

  • Preheat the oven to 425°F.
  • In a medium to large bowl, combine the panko and milk and let soak while you prepare the other ingredients.
    ½ cup panko or other dried breadcrumbs, 2 tablespoons milk
  • Add half of the grated Parmesan, the toasted pine nuts, parsley, garlic, salt, basil, oregano, and pepper, and mix to combine.
    ¼ cup pine nuts, ¼ cup fresh parsley, coarsely chopped, 2 cloves garlic, 1 teaspoon salt, ½ teaspoon dried basil, ¼ teaspoon dried oregano, ⅛ teaspoon ground black pepper, ½ cup (57 grams or 2 ounces) Parmesan
  • Add the beaten egg and ground chicken and use your hands to gently mix everything together.
    1 egg, lightly beaten, 1 pound ground chicken
  • Use a medium cookie scoop or spoon to add about 2 tablespoons of the chicken muffin mixture to the bottom of eight muffin cups. Sprinkle the mozzarella on top, and then top with the remaining chicken mixture.
    ½ cup (57 grams or 2 ounces) Mozzarella
  • Sprinkle the remaining Parmesan on top of the chicken muffins.
  • Bake for about 18 to 22 minutes, until the muffins have reached an internal temperature of 165°F and the tops of the muffins are beginning to brown. You can broil for a minute if the muffins are done but the muffins not yet lightly browned.
  • Serve immediately with the tomato sauce.
    marinara tomato sauce

Notes

You can use either fresh mozzarella or pre-shredded, low moisture cheese.
Feel free to sub in a tablespoon of chopped fresh basil instead of dried.
These chicken muffins can be frozen once cooled and will keep in the freezer for 3 to 6 months.

Nutrition

Serving: 1muffin | Calories: 182kcal | Carbohydrates: 4g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 507mg | Potassium: 368mg | Fiber: 1g | Sugar: 1g | Vitamin A: 293IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 1mg