5.0 from 9 votes
Parmesan-Crusted Chicken Muffins
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 Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 muffins
Calories: 182 kcal
Course:
Main Course
Cuisine:
Italian , American
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
- ⅛ 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.
- Add half of the grated Parmesan, the toasted pine nuts, parsley, garlic, salt, basil, oregano, and pepper, and mix to combine.
- Add the beaten egg and ground chicken and use your hands to gently mix everything together.
- 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.
- 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.
Cup of Yum
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 Information
Serving
1muffin
Calories
182kcal
(9%)
Carbohydrates
4g
(1%)
Protein
16g
(32%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
79mg
(26%)
Sodium
507mg
(21%)
Potassium
368mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
293IU
(6%)
Vitamin C
3mg
(3%)
Calcium
134mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8muffins
Amount Per Serving
Calories 182
% Daily Value*
| Serving | 1muffin | |
| Calories | 182kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 507mg | 21% |
| Potassium | 368mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 293IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 134mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.