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Baked Chicken Parmesan Dip

Rated as 5 out of 5 Stars
69k

"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."
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Ingredients

9 h servings 364
Original recipe yields 10 servings

Directions

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  1. Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.
  2. Preheat the oven to 450 degrees F (230 degrees C).
  3. Season chicken with salt, pepper, and cayenne.
  4. 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.
  5. 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.
  6. Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.
  7. Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.
  8. Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.
  9. Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.

Footnotes

  • 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


Per Serving: 364 calories; 24.6 9.1 26.1 74 609 Full nutrition

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Reviews

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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 substi...

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 sandwic...

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 ...

Great dip for when company comes over for dinner

This is REALLY tasty...the whole family loved it and relatively easy. Enjoy.