Chicken Parmesan Dip turns the Italian flavors you love into a cheesy dip that’s to die for! It’s a great addition to any get-together!
Why We Love Easy Chicken Parmesan Dip
- I love a good layered dip, and this chicken parmesan dip is no exception! My husband’s all-time favorite dinner is chicken parmesan, so I decided to turn dinner into a dip that’s crazy good.
- This creamy, cheese dip is loaded with cheese, chicken, and pasta sauce for a delicious combination of flavors.
- I didn’t want to miss that chicken parm crunch, so this dip gets topped with seasoned bread crumbs to get the full effect in each bite. It’s SO freaking good you guys!!
- Full disclosure – Mike was kind of on a mental trip eating this dip. He said it was really good, but he had to remind himself he wasn’t eating my usual hot wing dip. That’s what happens when you bring one kind of dip to pretty much every party you ever go to. Oh well. Make this dip, and make it soon.
Ingredients You’ll Need to Make Baked Chicken Parmesan Dip
DIP: For this dip base you’ll need cream cheese, mozzarella cheese, parmesan cheese, cooked chicken, marinara sauce (or your favorite tomato-based pasta sauce), and essence seasoning.
Emeril’s Essence seasoning is my secret ingredient for this recipe. You can buy it on Amazon or mix up a batch at home using spice cabinet staples. The seasoning recipe is below (in the recipe card) so you can print it out.
TOPPING: For the crunchy topping, grab some Panko bread crumbs, butter, and dried basil.
FOR SERVING: I like to top this dip with some chopped parsley for color. Cut up a baguette and serve the bread slices as is or toast them for even more crunch. A good sturdy cracker will work great for dipping too.
How to Make Chicken Parmesan DipJump to Recipe
STEP 1 Preheat your oven to 350 degrees F. Mix the cream cheese, mozzarella, and parmesan together in a large mixing bowl. Then add the shredded chicken, pasta sauce, and essence seasoning and mix until that’s well combined.
STEP 2 Spread the chicken mixture into an even layer in a square baking dish. In a medium bowl, mix together the bread crumbs, melted butter, and dried basil until the bread crumbs are moistened. Spread the crumbs all over the dip base.
STEP 3 Bake the dip for 28 minutes or until the cheese is melted and the sides of the dip are bubbling. Then turn your oven to broil and toast the breadcrumbs for 1-2 minutes. (Be sure to keep an eye on things so the top doesn’t burn!)
STEP 4 Remove the dip from the oven and sprinkle some chopped parsley on top. Serve warm with baguette slices or crackers.
Tips & Tricks
- If you don’t have Panko bread crumbs on hand, you can use Italian seasoned bread crumbs. Mix them with the melted butter and skip the dried basil. Or keep the dried basil in if you love it.
- This dip can be made ahead of time and kept in the fridge until you’re ready to bake, Just wait to top with the breadcrumb mixture until you’re ready to bake so that the topping stays nice and crispy.
- I like to cook a couple of chicken breasts beforehand to have on hand for this dip. You could also use half of a rotisserie chicken from the store, but only use the meat… no skin needed.
- You can easily double this recipe for a crowd. Use a whole rotisserie chicken (or 2-3 chicken breasts) and double the other ingredients before baking in a 9×13-inch dish as directed.
Chicken Parmesan Dip Recipe FAQ
What is the difference between chicken parmigiana and chicken parmesan?
They are essentially the same thing. In Italian, “parmigiana” means “parmesan” as in the cheese, but the cheese is named after the city of Parma. Americans took to calling it chicken parmesan instead of chicken parmigiana. Since chicken parmesan is an American dish, both names are considered correct.
How long does chicken parmesan last in the refrigerator?
This chicken parmesan dip will last for up to 5 days in the fridge in an airtight container or covered tightly in plastic wrap. The bread crumbs on top will begin to soften as the dip sits. Warm it up in the microwave and stir in the topping instead of leaving it as its own layer if you like.
Other Recipes You May Like
- Mom’s Famous Buffalo Chicken Dip
- Bacon Jalapeno Corn Dip
- Crock Pot Spinach & Bacon Queso Dip
- Mississippi Sin Dip
- Crock Pot Chicken Queso Dip
- Meat Lover’s Crock Pot Pizza Dip
- Sun-Dried Tomato & Roasted Red Pepper Dip
Chicken Parmesan Dip
- 8 ounces cream cheese at room temperature
- 1 ½ cup mozzarella cheese shredded
- 2 ounces Parmesan cheese shredded
- 1 ½ cups cooked chicken shredded
- ¾ cup marinara sauce (or your favorite pasta sauce)
- ½ tablespoon essence seasoning (see note)
- ¾ cup panko breadcrumbs
- 2 tablespoons butter melted
- ½ teaspoon dried basil
- Fresh parsley chopped, for garnish
- Baguette slices for serving
- Crackers for serving
- Preheat your oven to 350 degrees F.
- In a large mixing bowl mix together the cream cheese, mozzarella, and Parmesan cheese with a spoon until well combined. Add the chicken, spaghetti sauce, and seasoning to the bowl and mix until well combined.
- Transfer the chicken mixture to a square baking dish and spread it into an even layer. Set aside.
- In a medium bowl, stir together the breadcrumbs, melted butter, and basil until the breadcrumbs are moistened. Cover the top of the dip with bread crumbs in an even layer.
- Bake for 28 minutes, or until the cheese is melted and the edges of the dip are bubbling.
- Turn your oven to broil and cook for 1-2 more minutes or until the breadcrumbs are golden brown. (Don't let the bread crumbs burn!)
- Carefully remove the baking dish from the oven. Rest for 5 minutes before sprinkling with chopped parsley and serving with baguette slices or crackers.
- I like to cook a couple of chicken breasts beforehand to have on hand for this dip. You could also use half of a rotisserie chicken from the store, or use a whole chicken and double the other ingredients before baking in a 9×13 inch dish.
- You can buy Emeril’s essence on Amazon or make your own using the recipe below. It’s great on so many things! For a smaller batch, change tablespoons to teaspoons.
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 1/2 tablespoons paprika
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.