These Chicken Parm Burgers take the flavors of classic chicken Parmesan and make them into an easy, juicy burger. Ground chicken is combined with marinara, Parmesan, Italian seasonings, and breadcrumbs, then finished with warm marinara and melted mozzarella for a simple weeknight dinner the whole family will enjoy.
Whether you want a quick weeknight meal, a lighter alternative to beef burgers, or a fun twist on chicken Parmesan, these burgers deliver big Italian flavor with minimal fuss.
Table of Contents
- What Are Chicken Parm Burgers?
- Why You’ll Love This Recipe
- Key Ingredients
- Ingredients & Substitutions
- Variations
- Tips for Best Results
- FAQs
- How to Store Chicken Parm Burgers
- How to Make Chicken Parm Burgers
- Make Ahead Instructions
- What to Serve With Chicken Parm Burgers
- Save This Recipe
- Chicken Parm Burgers Recipe
What Are Chicken Parm Burgers?
Chicken Parm Burgers are inspired by chicken Parmesan but use seasoned ground chicken formed into patties instead of breaded cutlets. The patties stay moist thanks to marinara mixed into the meat, then they’re topped with additional marinara and melted mozzarella and served on toasted buns.
The result is an easy, flavorful sandwich that captures the essence of chicken Parmesan in burger form.
Why You’ll Love This Recipe
- Ready in about 20 minutes
- Uses simple pantry ingredients
- Marinara in the mixture keeps the patties juicy
- Family-friendly and versatile for stovetop or grill
- A great alternative to traditional beef burgers
Key Ingredients
NOTE: This section highlights key ingredients; the full recipe appears in the recipe card below.
Ground chicken
Provides a lean, tender base for the patties.
Marinara sauce
Add some to the meat to lock in moisture and save extra for topping.
Parmesan cheese
Freshly grated Parmesan gives savory depth and authentic flavor.
Breadcrumbs
Help bind the patties and improve texture.
Italian seasoning
A classic herb blend that reinforces the Italian profile.
Fresh mozzarella
Melts over the patties for the signature chicken Parmesan finish.
Toasted buns
Use a sturdy bun or roll to hold sauce and cheese without soaking through.
Ingredients & Substitutions
NOTE: Substitutions listed here are optional; the full recipe card includes exact measurements.
- Ground chicken — swap for lean ground turkey if preferred.
- Marinara sauce — use homemade or a jarred favorite.
- Plain breadcrumbs — panko works well for a lighter texture.
- Parmesan — Pecorino Romano is an acceptable substitute.
- Italian seasoning — you can use a mix of dried basil, oregano, rosemary, and thyme.
- Fresh mozzarella — provolone or sliced mozzarella are good alternatives.
- Buns — brioche, ciabatta, or any sturdy roll will hold up to the sauce.
Variations
- Spicy: Add crushed red pepper to the mixture.
- Grilled: Cook the patties on the grill for a smoky char.
- Sliders: Make smaller patties and serve on slider buns for parties.
- Low-carb: Skip the bun and serve over lettuce or a salad.
- Extra cheesy: Add provolone in addition to mozzarella.
Tips for Best Results
- Mix the meat just until combined to avoid tough patties.
- Use an instant-read thermometer and cook to 165°F for safety.
- Warm the marinara before spooning it on so the cheese melts easily.
- Toast buns to prevent sogginess from the sauce.
- Let patties rest briefly after cooking for juicier results.
FAQs
Yes. You can form the patties up to 24 hours ahead and refrigerate them, or freeze uncooked patties for up to two months.
Cook ground chicken burgers to an internal temperature of 165°F.
Yes. Grill over medium heat about 4–5 minutes per side, until the internal temperature reaches 165°F.
How to Store Chicken Parm Burgers
Cool the patties completely, then store in an airtight container in the refrigerator for up to 3 days. Keep buns separate and assemble just before serving to maintain texture.
Reheat patties gently in a skillet over medium-low heat or in the microwave in short intervals, adding fresh mozzarella if desired.
How to Make Chicken Parm Burgers
This is a step-by-step overview; the full printable recipe is in the recipe card below.
Step 1: Mix the ingredients. In a large bowl combine ground chicken, 1/4 cup marinara, breadcrumbs, Parmesan, Italian seasoning, onion powder, garlic powder, salt, and pepper. Mix until just combined.
Step 2: Form patties. Divide into four equal portions and shape into patties.
Step 3: Cook. Heat 1 tablespoon olive oil in a skillet over medium. Cook the patties 4–5 minutes per side, until they reach 165°F.
Step 4: Warm sauce. While the patties cook, warm the remaining marinara in a small saucepan.
Step 5: Top and melt cheese. Spoon warm marinara over each patty, add a slice of fresh mozzarella, and cover the skillet briefly or finish under the broiler until the cheese melts.
Step 6: Assemble and serve. Serve on toasted buns with extra marinara and optional fresh basil or arugula.
Make Ahead Instructions
These burgers are great for meal prep. Shape patties up to 24 hours ahead and refrigerate, or freeze uncooked patties on a baking sheet until firm, then transfer to a freezer-safe bag for up to two months. Thaw overnight before cooking. Prepare and store marinara separately to reheat when needed.
What to Serve With Chicken Parm Burgers
Great side options include garlic Parmesan fries, air fryer potato wedges, Caesar salad, Italian pasta salad, roasted vegetables, mozzarella sticks, coleslaw, zucchini fries, onion rings, or a fresh fruit salad.
If You Enjoyed Chicken Parm Burgers Recipe
If you enjoyed these burgers, try other chicken sandwiches and Italian-inspired recipes for similar flavors. Options range from creamy pesto pasta to crispy chicken sandwiches and savory stromboli.
Save This Recipe
Save this Chicken Parm Burgers recipe for busy weeknights, cookouts, and family dinners. It’s a reliable, simple option to keep in your recipe rotation.
Chicken Parm Burgers
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Large skillet
- Small saucepan
- Spatula
- Instant-read thermometer
- Knife and cutting board
Ingredients
- 1 pound ground chicken
- ¾ cup marinara sauce, divided
- ⅓ cup plain breadcrumbs
- ¼ cup finely grated Parmesan cheese
- 1½ teaspoons Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper
- 1 tablespoon olive oil
- 4 slices fresh mozzarella
- 4 burger buns or ciabatta rolls, toasted
- Fresh basil or arugula, optional
Instructions
- In a large bowl combine the ground chicken, ¼ cup marinara sauce, breadcrumbs, Parmesan, Italian seasoning, onion powder, garlic powder, salt, and pepper. Mix until just combined—do not overmix.
- Divide the mixture into four equal portions and shape into patties.
- Heat the olive oil in a large skillet over medium heat. Cook the patties 4–5 minutes per side, or until they reach an internal temperature of 165°F.
- While the burgers cook, warm the remaining ½ cup marinara in a small saucepan.
- Spoon warm marinara over each cooked burger and top with a slice of mozzarella. Cover the skillet for a few minutes until the cheese melts, or briefly broil to melt the cheese.
- Serve on toasted buns with extra marinara and fresh basil or arugula if desired.
Notes
Storage
- Refrigerate leftover patties in an airtight container for up to 3 days; store buns separately.
Reheating
- Reheat patties in a skillet over medium-low heat or microwave in short intervals; add fresh mozzarella after reheating if desired.
Freezing
- Freeze uncooked patties on a baking sheet until firm, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight before cooking.
Tips
- Do not overmix the meat.
- Cook to 165°F and warm marinara before topping to help cheese melt.
- Toast buns to prevent sogginess.
Nutrition
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