Chicken Parmesan Sloppy Joes have all the flavors of your favorite Chicken Parmesan dish in just 20 minutes and it’s totally kid friendly!
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.
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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.
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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!
- 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.