Chicken Parm Chili

Chicken Parm Chili
4.8 from 5 ratings
Jason Goldstein of Chop Happy created this one-pot meal for nights when he's craving chicken parmesan, but doesn't want to go through the hassle of making it.
Prep Time
Cook Time
Chicken Parm Chili
Total time: 30 minutes
  • 4 tablespoon extra virgin olive oil
  • 2 pound ground chicken
  • 1 onion, chopped
  • 4 cloves of garlic, sliced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon oregano
  • 15 ounce cannellini beans
  • 1 handful of fresh basil, chopped
  • 1 handful of fresh parsley, chopped
  • 28 ounce chopped tomatoes (canned)
  • 3 cup chicken broth
  • 1/4 cup parmesan, grated plus the rind
  • 2 tablespoon ricotta cheese
  • 1 cup shredded mozzarella
  • salt and pepper to taste
  1. Heat 3 tablespoons of olive oil in a Dutch oven or soup pot over medium high heat.
  2. Add onion and garlic, cook until translucent.
  3. Push aside onions and garlic and add oregano and red pepper flakes with another dash of olive oil.
  4. Toast the spices until fragrant.
  5. Then mix with onions and garlic.
  6. Add salt, pepper and chicken to the pot to brown.
  7. Then add beans, broth, tomatoes, Parmesan rind, and half of your fresh herbs.
  8. Season with salt and pepper. Simmer for 20 minutes, stirring occasionally.
  9. Ladle into bowls and garnish with Parmesan, mozzarella, herbs, and big dollops of ricotta.