Baked chicken parmesan cupcakes is a fun spin on the classic dish! These “cupcakes” are loaded with all the flavor of chicken parm but are perfectly portioned controlled and low on calories. They’re the perfect dish to prep ahead for a quick and easy lunch or dinner that the whole family will love.

close up of chicken parm cupcakes on white plate

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I love “cupcake” meals because they’re an easy portion controlled meal that I can jus grab and go (and my toddler thinks it’s so fun to have cupcakes for dinner). These baked chicken parmesan cupcakes are a delicious spin on the traditional high calorie dish. Pair with a side salad and you have an easy and quick healthy dinner!

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baked chicken parmesan in a muffin tin after baking

? INGREDIENTS

24 wonton wrappers (usually found in the produce section of the grocery store)
2 cups cooked shredded chicken
1 cup pasta sauce
1/2 cup shredded mozzarella cheese
3 T seasoned breadcrumbs

? EQUIPMENT

zoomed in image of a plate of chicken parmesan cupcakes

? HOW TO MAKE CUPCAKES

Preheat an oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray.
In each of the muffin tin cups, gently press 1 wonton wrapper in each cup.
In a medium mixing bowl, mix together the shredded chicken and pasta sauce until well combined.
Evenly spoon half the chicken and pasta mixture into each of the cups. Sprinkle half the cheese evenly on top of the chicken mixture.
Place another wonton wrapper in each of the cups and repeat with the remaining chicken mixture and cheese.
Sprinkle the breadcrumbs evenly on top of each cup.
Place in the oven for 15 minutes or until golden browned on the edges. Wait 5 minutes before serving

? RECIPE TIPS AND VARIATIONS

Pasta sauce can be swapped out evenly for store bought or homemade sauce.
Add in different seasoning to change the flavor of the chicken parmesan. My favorites to add are Italian seasoning, garlic powder, onion powder and basil.
If you’re planning to serve this as a main dish, I recommend pairing it with a side salad.

? HOW TO MAKE SHREDDED CHICKEN

My favorite method of making shredded chicken is using the Instant Pot method. If you don’t have an Instant Pot, you can also make on the stove top easily

Place the chicken breast at the bottom of a medium sized pot. Season with salt and pepper.
Fill the pot with water until the chicken is covered.
Bring the pot to a boil. Once boiling, bring down to a simmer for about 12-14 minutes or when the chicken reaches an internal temperature of 165 degrees F. If using a thinner chicken breast the cook time will decrease.
Once cooked through, transfer to a bowl and shred.

? STORING THE “CUPCAKES”

The cupcakes should be stored in an airtight container for up to 5 days. To reheat, simply put in the microwave for 1 minute – 1 1/2 minutes.

I do not recommend freezing the baked chicken parmesan cupcakes.

? RELATED RECIPES

Turkey Pepperoni Pizza “Cupcakes”

Chicken Taco “Cupcakes”

Chicken Sausage Egg Muffins

Loaded Chicken Burrito “Cupcakes”

Apple Cinnamon Baked Oatmeal Muffins

Pineapple Coconut “Pina Colada” Baked Oatmeal Muffins