I love chicken Parmesan, and I love hot, baked dips, so it was only a matter of time before I did a hot chicken Parmesan dip. I would make this again even if it were hard to do, but luckily it's super easy. Unlike actual chicken Parmesan where that crispy breading gets soggy super fast, this goes over crunchy toast so the textural experience is probably even better. Serve hot, warm, or room temperature, with lots of crispy crostini.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
8 hrs 10 mins
total:
9 hrs
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.

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  • Preheat the oven to 450 degrees F (230 degrees C).

  • Season chicken with salt, pepper, and cayenne.

  • Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken.

  • Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.

  • Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.

  • Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.

  • Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.

  • Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.

Chef's Notes:

While breasts are the classic cut to use for chicken Parmesan, this would also work beautifully with skinless, boneless thighs, or you can pick up a rotisserie chicken and pull the meat off it.

You can use cream cheese instead of ricotta, if you like.

Nutrition Facts

378 calories; protein 26.7g; carbohydrates 12.8g; fat 24.7g; cholesterol 74.1mg; sodium 635.2mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2020
Funny story, I thought I had chicken breasts, but I didn’t and with one hour til the party I was in trouble. I found a box of dinosaur chicken nuggets, air fried them, and cubed them as a substitute. The breaded chicken parts made this recipe that much better!!! Read More
(9)

Most helpful critical review

Rating: 2 stars
03/02/2020
Found it heavy and not really a true representative of what this is. Will try actual Chicken Parmesan to get a real good dish. Followed recipe as close as I could. Read More
(1)
14 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/11/2020
Funny story, I thought I had chicken breasts, but I didn’t and with one hour til the party I was in trouble. I found a box of dinosaur chicken nuggets, air fried them, and cubed them as a substitute. The breaded chicken parts made this recipe that much better!!! Read More
(9)
Rating: 5 stars
01/04/2020
Oh, wow. I saw the video while hungry, and IMMEDIATELY went to the store. This was absolutely amazing! We didn't just use crostini for ours; because my family ate this as a meal, we used sandwich rolls, and it was DELICIOUS. Instead of cooking our own chicken, I got some chilled rotisserie chicken breasts from the store. Since we didn't have pan drippings from fresh-cooked chicken, I didn't drain the ricotta, and it worked very well. I think I used too much chicken, though, so I ended up having to add another 1/2 cup of sauce. Please make this. You won't be disappointed. Read More
(6)
Rating: 5 stars
01/12/2020
So good! This would be great party food. I followed the recipe as written and don't think I would change anything. I used a loaf of french bread for Crostini from this site. We had this for dinner with a salad. Even my 4 yr old devoured it! Read More
(2)
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Rating: 5 stars
01/15/2020
Great dip for when company comes over for dinner Read More
(1)
Rating: 5 stars
01/17/2020
This is REALLY tasty...the whole family loved it and relatively easy. Enjoy. Read More
(1)
Rating: 2 stars
03/02/2020
Found it heavy and not really a true representative of what this is. Will try actual Chicken Parmesan to get a real good dish. Followed recipe as close as I could. Read More
(1)
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Rating: 2 stars
05/26/2020
I think I added too much ricotta cheese. Not sure, but it was tasteless. I couldn't taste anything but salt and cheese. Read More
Rating: 5 stars
06/07/2020
This is a rare recipe that I did not alter. It is delicious! My friends all loved it. I sliced homemade baguettes to serve on which was great as well. Very easy and it does impress! Read More
Rating: 5 stars
02/29/2020
I followed Chef’s recipe to the letter since this was my 1st attempt. I served it with French bread since that’s what I had on hand and boy, it was the hit of the party! Everyone loved it and my husband declared this to be the best appetizer ever. This is my new go-to recipe for parties and pot-lucks. Thank you Chef John! Read More
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