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Chicken Parmesan Cups

Crispy, cheesy Chicken Parmesan Cups filled with tender shredded chicken, rich tomato sauce, and gooey mozzarella, perfect for sharing and family gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Appetizer, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the chicken mixture
  • 500 g cooked, shredded chicken breast
  • 100 g breadcrumbs
  • 150 g grated Parmesan cheese
  • 2 pieces eggs, lightly beaten
  • 200 g tomato sauce
For the toppings
  • 150 g grated mozzarella cheese
  • Fresh herbs (basil or oregano), to taste
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F).
  2. In a large bowl, combine the shredded chicken, breadcrumbs, Parmesan cheese, and beaten eggs. Season with salt and pepper, then mix until everything is evenly coated.
  3. Lightly grease a muffin tin and take a scoop of the chicken mixture to press into the base and up the sides of each muffin cup to create a cup shape.
Baking
  1. Bake the muffin tin in the oven for about 15-20 minutes or until the cups are golden and crispy.
  2. Remove the muffin tin and add a spoonful of tomato sauce to each cup, then top with shredded mozzarella and sprinkle fresh herbs.
  3. Return the muffin tin to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
Serving
  1. Let the cups cool for a few minutes before carefully removing them from the muffin tin. Serve warm.

Notes

For a lighter option, consider using ground turkey or chicken. Store leftovers in an airtight container; they can be refrigerated for up to three days or frozen for up to two months. To reheat, place in the oven at 175°C (350°F) for about 10-15 minutes.