Baked Chicken Parmesan Cupcakes – A Healthy and Fun Spin on The Classic!

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.
close up of chicken parm cupcakes

? 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

  1. Place the chicken breast at the bottom of a medium sized pot. Season with salt and pepper.
  2. Fill the pot with water until the chicken is covered.
  3. 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.
  4. Once cooked through, transfer to a bowl and shred.
chicken parm cupcakes in a muffin tin

? 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

chicken parmesan cupcakes held in a hand

Baked Chicken Parmesan “Cupcakes”

close up of chicken parm cupcakes on white plate
Baked chicken parmesan cupcakes are a fun and healthy spin on the classic Italian dish. The cupcakes have all the flavors of chicken parmesan but are light in calories and perfectly portioned controlled. This is a great lunch or dinner for the whole family!
Ali
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes

Ingredients

  • 24 wonton wrappers
  • 2 cups shredded cooked chicken
  • 1 cup pasta sauce
  • 1/2 cup shredded mozzarella cheese
  • 3 T seasoned breadcrumbs

Instructions

  • 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 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

Video

YouTube video

Pin for Later

Chicken Parm Pin

Author

  • Ali Van Straten

    Ali Van Straten is the founder and journalist of Champagne and Coffee Stains. She is a Peloton expert, certified running coach and certified nutrition coach. Champagne and Coffee Stains provides information and resources on Peloton Interactive, running and recipes.

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5 Comments

  1. Beth Pierce says:

    These look so tasty!! I’m so making these as soon as I can. Thank you!

  2. using wonton papers and making such a bite-sized cupcakes looks exciting. A great idea of using them. Loved the cliks.

  3. What a great recipe. It’s a nice way to use up some shredded chicken, and it’s a lovely appetizer when hosting a party.

  4. Love that it comes together so quickly! What a perfect appetizer that’s loaded with lots of cheesy goodness!

  5. Such a fun appetizer and snack! Can’t wait to make them for guests!

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