Classic chicken parmigiana meets smash tacos and it’s very much a match made in heaven. Think juicy parmesan ground chicken, crispy tortillas, rich marinara, and melty mozzarella, all in one gorgeous handheld bite.
Chicken Parmigiana Smash Tacos, at a Glance
⏰ Total time: 25 minutes
🍽 Servings: 4
🛒 Key Ingredients: Ground chicken, mini tortilla, parmesan, mozzarella, marinara sauce, basil
🧠 Skill level: Easy
🔥 Cooking Method: Pan-fried
💪 Protein: 37g per serving
🥗 Perfect For: Weeknight dinners, casual entertaining or dinner parties, cozy nights in, taco Tuesday
💕 Why You’ll Love: Everything you love about a classic chicken parmigiana, in a fun, endlessly delicious new form.
The chicken parm shortcut I’m very into
If you go to any pub in Australia, I guarantee chicken parmigiana (or chicken parm, or chicken ‘schnitty’ 😅) will be on the menu. It’s not something I grew up with in New Zealand, but I can’t deny how delicious and appealing it is.
The classic is essentially panko crumbed chicken, topped with a rich tomato sauce, and lots of melty mozzarella. While it’s great, it can be a bit of a faff to make at home.
But these lovely chicken parm smash tacos? They take a fraction of the time, and you still get all those gorgeous flavors, with the handheld, easy-eating bonus that tacos bring.
Parmesan is mixed right into the ground chicken for maximum flavor, the tortilla provides the classic crispy element, and then everything is topped with marinara, mozzarella, and fresh basil. It’s very chicken parm, very smash taco, and very much the kind of thing I want to eat straight from the pan…
They’re brilliant served as an easy dinner with a simple rocket salad, or pile them onto a platter for a fun weekend lunch, or casual snack over drinks.
As ever, thank you so much for being a member of Dished by Kate Plus. I hope you love these cheesy tacos as much as I do 💕
How to avoid soggy tacos
These chicken parm tacos are definitely quite juicy – and can become soggy quickly.
To mitigate this, I recommend using a marinara or pizza sauce that’s quite thick and not watery. Try not to add too much of the sauce – a thin layer is best.
Fresh mozzarella is also more watery than pre-shredded, so keep that in mind too!
Love smash tacos? Try these recipes next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
Cheesy Chicken Parmigiana Smash Tacos
Ingredients
Method
- Mix the chicken topping. Add the ground chicken to a mixing bowl, along with 1 tablespoon dried oregano, the crushed garlic, ¼ cup grated parmesan, ½ teaspoon salt, and a very good grind of black pepper. Mix well to combine.
- Press the chicken onto your tortillas. Scoop up a heaped tablespoon of the chicken mixture and press it onto a mini tortilla. Use the back of your spoon to smooth it into a thin, even layer, going right to the edges of the tortilla. Repeat with the remaining chicken mixture and tortillas.
- Cook the smash tacos. Set a large frying pan or skillet over high heat, then add a drizzle of olive oil. Place a topped taco, chicken side down, into the pan. Use a flat spatula or fish slice to really ‘smash’ the taco into the pan – this helps the chicken stick to the tortilla and cook quickly. Cook for about four minutes. Depending on the size of your pan, you should be able to cook a few tacos at once.
- Add the sauce and cheese. Flip the taco over (the chicken should be nicely golden). Spoon a couple of spoonfuls of your marinara or pizza sauce onto the chicken, smoothing it all over. Add a little mozzarella, then cover the pan with a lid (use a wooden board or plate if you don’t have a lid), then leave it for a minute or two, just until the cheese melts.
- Garnish and serve. Remove the tacos from the pan, then sprinkle with extra parmesan, fresh basil, a drizzle of pesto if you’re using it, and a good grind of black pepper. Serve while lovely and hot, and when the cheese is nice and melty.
