Chicken Parmesan Sloppy Joes

by Sabrina Snyder

Published on Last updated

19 Comments

5 from 9 votes
4 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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Chicken Parmesan Sloppy Joes have all the flavors of your favorite Chicken Parmesan dish in just 20 minutes and it’s totally kid friendly!

These sloppy joes are not your classic Ultimate Sloppy Joes but they are a delicious sloppy take on classic Chicken Parmesan and I can promise you they’re DELICIOUS!

Chicken Parmesan Sloppy Joes Chicken Parmesan Sloppy Joes

Another Monday another Sloppy Joes Recipe! We’ve started using much more ground meat since experimenting with all these easy sloppy joes recipes and we decided to make a concerted effort to use more white meat in our recipes.

So of course one of the first things I did was search the site and scroll through all the chicken recipes. Well, lo and behold chicken parm was one of the most popular recipes on the site! In fact even the Chicken Parmesan Casserole I made with the secret crunchy ingredient is in the top 50 on the site.

So of course we started testing recipes. I needed the creamy parmesan to stay chunkier instead of disappearing into the mixture.

I needed a crispy rich crunch and while the bun was a fine enough “breading” the toasted panko was by far the taste testers favorite option.

Last but not least the Parmesan cheese was a no brainer, we LOVE shaved parmesan in our house. The end result? We have made this recipe 1x a month since we first tested it almost six months ago. It’s a verified hit.

Chicken Parmesan Sloppy Joes

In most of my sloppy joes recipes I try to hide vegetables in the recipe so I feel like a better parent (my working mom guilt is real).

Hidden Sloppy Joes Vegetables:

  • red bell pepper, chopped finely
  • red onions, chopped finely
  • zucchini, chopped finely
  • canned diced tomatoes, water drained

WHAT GOES GOOD WITH Chicken Parmesan SLOPPY JOES FOR A SIDE DISH?

These Chicken Parmesan Sloppy Joes are perfect served with a caesar salad and steamed broccoli and carrots.

Chicken Parm Sloppy Joes

TIPS FOR MAKING THESE chicken parmesan SLOPPY JOES:

  • Make sure your ingredients are ready ahead of time, don’t let the pan scorch.
  • Toast the panko while the chicken mixture is reducing.
  • Stop cooking when its just slightly too wet still, it will thicken as it sits for a couple minutes.
  • If you want to meal prep just leave the sauce extra saucy before shutting off the heat. You may need a bit of water when reheating.
  • Add the mozzarella chunks at the very end of cooking and don’t stir because the cheese will mix into the mixture too much.

Are you going to join us and enjoy this recipe on Wednesday? Remember if you make this dish this Wednesday, we’ll be having the same dinner.

I’d love to know how it turns out for you so if you do make the recipe pretty please come back and leave a comment letting me know how you enjoyed them.

We put a ton of effort into recipe testing almost 40 Sloppy Joes for this weekly series!

Ground Chicken Chicken Parmesan

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Dinner, then Dessert

Chicken Parmesan Sloppy Joes

Chicken Parmesan Sloppy Joes have all the flavors of your favorite Chicken Parmesan dish in just 20 minutes and it's totally kid friendly!
Yield 4 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sandwich
Cuisine American
Author Sabrina Snyder
Chicken Parmesan Sloppy Joes Sandwich
PrintRate

Ingredients
 

  • 1 tablespoon canola oil
  • 1 1/2 pounds ground chicken
  • 1 yellow onion diced
  • 1 1/2 cups tomato sauce
  • 1/4 cup tomato paste
  • 1 tablespoon Italian seasoning
  • 1 cup mozzarella chunks
  • 1/2 cup Parmesan cheese shaved
  • 1 cup panko
  • 2 tablespoons olive oil
  • parsley for garnish
  • 4 brioche buns toasted

Instructions

  • Add the canola oil, chicken and onions to a large skillet on medium high heat breaking it apart but leaving some chunks about the size of a raspberry or small grape (don't crush the heck out of it, the larger crumbles will help give the sandwich stability).
  • Cook until well browned (5-6 minutes), then add in the tomato sauce, tomato paste, and Italian seasoning and continue cooking until the sauce starts to evaporate and the mixture becomes "sloppy" (about 5-6 minutes).
  • In a smaller skillet add the olive oil on medium high heat then add in the panko stirring until it starts to toast (about 1-2 minutes) then remove from the pan into a bowl to stop the cooking.
  • When the sauce is reduced top with mozzarella chunks.
  • Toast the buns then spoon over the chicken and cheese mixture, top with parmesan cheese and toasted panko.

Nutrition

Calories: 612kcal | Carbohydrates: 42g | Protein: 42g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 154mg | Sodium: 1230mg | Potassium: 1526mg | Fiber: 5g | Sugar: 10g | Vitamin A: 765IU | Vitamin C: 12mg | Calcium: 273mg | Iron: 5.9mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. This was delicious–everyone loved it. Sabrina, I appreciate the care you take–the recipe was well-written and easy. I liked the blog post, because it gave good context which in turn made me add the bread crumbs–that took it up a notch! We ate it open-faced.

    Reply

  4. Thanks for this recipe. My boss and coworker loved it. I only had a pound of ground chicken so I cut back on the tomato paste. It was delicious!!!! Im making it again next week for another coworker to try.

    Reply

  6. I’m drooling over here, Sabrina!! Everything about this is screaming my name and I can’t wait to try it (:

    Reply