These crispy chicken parm burgers have changed the dinner game for me! I combined juicy ground chicken burgers with everything I love about chicken Parmesan, and ended up with this tasty 30-minute meal. I mixed Panko breadcrumbs right into the burger patties, pan-fried them in minutes, and finished them with marinara and lots of melty Mozzarella. The result left my whole family asking for more!
Crispy Pan-fried Chicken Burgers with Marinara and Mozzarella
For years, my chicken parm sandwiches have been a game day staple. And I wanted to bring that same flavor and crunch-factor to my weeknight dinner table. Instead of completely dredging these burger patties in breadcrumbs, I mixed Panko directly into the ground chicken mixture (like meatballs!), so every bite would have just the right amount of crispiness.
I really relied on my Italian chicken meatballs for further inspiration here. Once the patties are done pan-frying, I douse them in a jar of marinara and tons of Mozzarella cheese to finish. I’m so obsessed with these chicken parmesan burgers, and my boys immediately asked if we could have them for dinner again!
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Chicken Parmesan Burgers Recipe
Crispy chicken Parmesan burgers made with ground chicken, Panko breadcrumbs, marinara, and melty mozzarella. Ready in 30 minutes!
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Serves 4 burgers
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In a large bowl, whisk together the Parmesan, Panko, basil, egg, salt, onion powder, Italian seasoning, garlic powder, and pepper until combined.
⅓ cup grated Parmesan cheese, ½ cup Panko breadcrumbs, 2 tablespoons chopped fresh basil, 1 large egg, 1¼ teaspoons kosher salt, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper
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Add in the ground chicken and mix until the seasonings are evenly incorporated.
1 pound ground chicken
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Form the mixture into four even patties.
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Heat the olive oil in a large skillet over medium heat. Once hot, add in the patties and cook until the underside is browned, about 4 minutes.
1 tablespoon olive oil
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Flip the patties and add the marinara to the skillet.
1½ cups marinara sauce
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Top each patty with 1 ounce of the cheese.
4 ounces shredded mozzarella cheese
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Cover and cook until the cheese is melted and the burgers are cooked through.
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To your bottom bun, add a dollop of the marinara sauce from the pan.
4 hamburger buns
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Top with a patty, fresh basil, and the top bun.
fresh basil
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Serve immediately.
**Ground turkey works 1:1 with the same cook time.
***Low-moisture shredded mozzarella gives the classic stretchy, melty finish. Provolone or Italian blend cheese also work.
Becky’s Top Tips:
- Don’t overmix the chicken. Mix just until combined to keep the patties juicy, not dense.
- Press the mixture into one large disk, score into quarters, then shape for evenly sized patties.
- Chill the patties for 10-15 minutes before cooking to help them hold their shape better.
- Press a shallow indent in the center of each patty before cooking to prevent them from puffing up.
- Use a nonstick or well-seasoned skillet. Ground chicken is lean and more likely to stick.
- Cook covered after flipping. Trapping steam helps the chicken cook through and melts the cheese perfectly.
- Too much marinara will make the buns soggy. A spoonful is plenty.
- Chicken burgers are cooked through at 165°F in the center.
- Let rest for 5 minutes before digging in to seal in the juices.
- Toasting the buns before assembly helps prevent them from turning soggy.
Alternative Cooking Methods:
- Air Fryer: Preheat to 375°F. Air fry the patties for 10-12 minutes, flipping halfway. Spoon warm marinara over the patties, add mozzarella, and air fry 1-2 minutes more until melted and cooked through (165°F).
- Grill: Preheat to medium heat and oil the grates well. Grill patties for 4-5 minutes per side until cooked through. Add marinara and mozzarella during the last 1-2 minutes, close the lid, and let the cheese melt before serving.
Make-Ahead: Form the patties and refrigerate, covered, for up to 24 hours, or freeze raw patties for up to 3 months and thaw overnight in the fridge before cooking.
Storage:Â Store cooked chicken burger patties in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.Â
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Nutrition Facts
Chicken Parmesan Burgers Recipe
Amount Per Serving (1 burger)
Calories 593
Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 10g63%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 17g
Cholesterol 174mg58%
Sodium 1835mg80%
Potassium 1005mg29%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 7g8%
Protein 37g74%
Vitamin A 791IU16%
Vitamin C 7mg8%
Calcium 331mg33%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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Add More Panko!
Not all ground chicken is the same–some brands are much wetter than others. If your mixture feels really soft or sticky when you go to shape the burger patties, sprinkle in 1-2 extra teaspoons of Panko before forming them. It’s a tiny tweak, but it helps the burgers hold together and cook up juicy instead of gummy.
How to Make Chicken Parm Burgers in a Skillet Step by Step
Prep: Gather the list of ingredients for this crispy chicken burger recipe. Grate the Parmesan, shred the mozzarella, and chop the fresh basil so it’s ready to go. Having everything prepped makes the burgers come together fast once you start cooking.
Mix the Breadcrumbs: In a large bowl, whisk together ⅓ cup of grated Parmesan cheese, ½ cup of Panko breadcrumbs, 2 tablespoons of chopped fresh basil, 1 large egg, 1¼ teaspoons of kosher salt, 1 teaspoon of onion powder, 1 teaspoon of Italian seasoning, ½ teaspoon of garlic powder, and ¼ teaspoon of ground black pepper until evenly combined. This seasoned breadcrumb mixture adds crispiness to every bite!
Mix the Ground Chicken: Add 1 pound of ground chicken to the bowl of breadcrumbs, and gently mix until just combined. Stop as soon as everything looks evenly mixed; overmixing can make the patties tough.
Shape the Burger Patties: Form the mixture into four even patties. An easy trick is to press the mixture into one large disk, score it into quarters, then shape each piece. Lightly press a shallow indent into the center of each patty to help them cook evenly without puffing up.
Cook the Patties: Heat 1 tablespoon of olive oil in a large nonstick or well-seasoned skillet, set over medium heat. Once hot, add the chicken patties and cook for about 4 minutes; or until the bottoms are nicely browned and release easily from the pan.
Melt the Cheese: Flip the patties, and spoon 1½ cups of marinara sauce around and on top of them. Then top each patty with 1 ounce of shredded mozzarella cheese (4 ounces total). Cover the skillet and cook until the cheese is melted and the burgers are cooked through. Covering the pan helps trap heat so the chicken stays juicy and the cheese melts evenly.
Assemble the Burgers: Toast the burger buns for a few minutes to help them hold up under the sauce. Spoon a small dollop of the marinara sauce from the pan onto each bottom bun; then add a mozzarella-coated chicken patty; add fresh basil if you like; and finish with the top bun.
Serve: Serve chicken parm burgers right away, while they’re hot and the cheese is melty. Fries, veggies, or Caesar salad all make great sides!
How to Store, Freeze, and Reheat
Let chicken Parmesan burger patties cool, and store in an airtight container or resealable bag. I recommend separating each patty with a layer of parchment, or wrapping each one in aluminum foil.
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Fridge: Keep in the refrigerator for up to 3 days.
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Freezer: Keep in the freezer for up to 3 months. Thaw in the fridge before reheating.
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Reheat: Reheat burger patties in a skillet set over medium heat. Or reheat them in a 350℉ oven or air fryer. Assemble with fresh buns to serve.
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