Lazy Chicken Parmesan Grilled Cheese
How I Fell in Love with Lazy Chicken Parmesan Grilled Cheese
Okay, so here’s the thing—I adore chicken parmesan, but half the time I don’t have the patience to fuss with the actual breading-and-baking business. One night last summer (the dog ate half a baguette off the counter, long story), I cobbled together this Chicken Parmesan Grilled Cheese out of desperation and, honestly, it was a stroke of pure, slightly frazzled genius. I burned the first one, didn’t panic—dog still tried to eat it. Been making it ever since. Not to wax poetic, but if gooey cheese and crunchy bread could hug you back, this would be the sandwich for the job.
Why You’ll Love This (Or Why My Family Does at Least)
I make this when I’m short on time but still want something that looks (and tastes) like I put in a bit of effort. My family goes absolutely wild for it—something about the combination of crispy bread and all that saucy, cheesy goodness. Plus, it’s ridiculously forgiving; if you mess up, nobody seems to notice because, well, cheese. Also, cleanup is minimal (bless!), which means nobody drags their heels about doing the dishes after.
Stuff You’ll Need (And Some Cheeky Swaps)
- 2 slices sturdy bread (sourdough, ciabatta, even supermarket white in a pinch; my nan only bought Hovis but let’s be real, use what you have)
- 1/2 cup shredded rotisserie chicken (I’ll use leftover grilled chicken if that’s all there is—sometimes it’s deli slices, no judgment)
- 2 thick slices mozzarella (or a big handful shredded; provolone works too—honestly, cheddar isn’t traditional but tastes pretty lush)
- 2 tablespoons marinara sauce (store-bought is fine, though one time I used pizza sauce by accident and it was still good)
- 1 tablespoon grated parmesan (or the stuff in the green can, let’s not lie)
- Butter (a generous shmear for the bread—margarine works in a storm)
- Optional: fresh basil (not mandatory but makes you look fancy), red chili flakes if you’re feeling wild.
Alright, Let’s Make It
- Spread butter right up to the bread’s edges; too little and you miss the crispy magic. Sometimes I go wild and butter one side twice, though that’s probably not recommended by heart doctors!
- On the unbuttered sides, lay one open on your cutting board. Smear with marinara (eyeball it—more sauce is great unless you like things a bit less messy).
- Top with chicken—in little shreds, just scattered around. If it’s cold from the fridge, who cares? It heats up fast in the pan.
- Bury under cheese: mozzarella first, then sprinkle parmesan over that. Toss basil leaves on if you’ve got ‘em. (This is where I sneak a taste. Regret nothing.)
- Assemble the sandwich, then drop the whole thing, buttered side down, into a hot skillet over medium heat. I use my ancient nonstick pan with the wonky handle—my husband says it’s a deathtrap but it hasn’t let me down yet.
- Press gently with a spatula; don’t flatten to a pancake though. Cook about 3-4 mins per side ’til golden and cheese gets that lava-like ooziness. Sometimes the bread goes a tad dark before cheese melts—just turn the heat down; it’ll catch up.
- If worried cheese won’t melt, cover the pan with a lid, or even a plate (I do that more often than I care to admit).
- When you finally cave and flip and it looks weirdly soggy—don’t fret, it crisps up as it rests.
Random Notes That Might Be Useful
- Started using leftover roast chicken once and it was drier, so I just added extra sauce and it honestly balanced out.
- Accidentally bought pre-sliced cheese once (wrong thickness!) but it actually melted smoother, so that’s an option if you’re lazy like me.
- One time I forgot the parmesan and everyone thought it was mozzarella sticks in bread. Not the worst.
What I’ve Tried That (Sometimes) Works
- Swapping ciabatta for sandwich bread: looks rustic, burns faster though.
- Mixing pesto with the marinara (once was enough, a bit overpowering but not a total disaster).
- Mozzarella plus sharp provolone is, um, next-level. Just be aware it’s pretty rich.
- Tried spicy sriracha once—family said “interesting”, which is code for what were you thinking?
Got Any Gear? Or Just Improvise
If you have a cast iron skillet, by all means use it for the best crunch. But I’ve used everything from a frying pan to a dodgy old George Foreman grill. Only got a toaster? Toast the bread and finish in the microwave. (Not ideal but hey, it works in a flatshare!)
How to Store (But You Probably Won’t Need To)
If by some miracle you have leftovers, wrap them in foil and chuck in the fridge. I warm them up in the oven or a dry skillet—it’s way better than microwaving, though honestly, in my house it never lasts more than a day! I think it’s best fresh, but cold isn’t terrible with a bit of extra sauce for dipping.
My Go-To Ways to Serve This
I usually cut it on the diagonal and serve with a big old salad and maybe some sweet potato fries if the mood strikes. Sometimes, we turn it into a lazy night dinner with homemade lemonade (although I suspect my son just spikes his with Sprite, but that’s another story). Actually, once in a blue moon, I’ll serve with tomato soup for dunking—it’s classic for a reason.
What I Wish I’d Known (A.K.A. Pro Tips)
- Don’t rush the cheese-melting step. I once tried cranking the heat to speed things up—big mistake, burnt bread but cold cheese. Ugh.
- If your chicken is mega-saucy, toast the inside of the bread before loading it up (soggy bottoms = my nemesis).
- Actually, letting the sandwich rest a minute before slicing makes a big difference, otherwise the cheese spills out everywhere.
FAQ—You Asked, I Spilled
- “Can I use leftover chicken nuggets?” Oh for sure! Chop them up—it’s even more kid-friendly. I mean, who’s judging?
- “What if I’m lactose intolerant?” So, there are some fantastic vegan mozzarella shreds these days (Violife, anyone?).
- “Is it freezer friendly?” Eh, not really. Bread goes weird—like, chewy in a not-good way. Just eat it fresh.
- “Where do you get good marinara?” I swear by Rao’s, but honestly, even the cheapo store brand tastes great here. Or make your own (Smitten Kitchen has a great fast marinara), but that defeats the ‘lazy’ bit a tad, eh?
- “What breads are best?” Something sturdy if you can; bakery sourdough or, if you’re in the UK, try a bloomer loaf. But if all you’ve got is store-brand stuff, it’ll work.
- “Can I add more cheese?” Is the pope Catholic?
Unsolicited bonus: If you want a deep dive into grilled cheese science (maybe you’re as nerdy as me), Serious Eats’ grilled cheese technique article is pretty eye-opening. Just don’t blame me if you spend half an hour down that rabbit hole.
Alright, I’m off to make another one because writing this made me crave it (again). Let me know if you discover an even lazier version, because I’m always on the hunt. Cheers!
Ingredients
- 8 slices of sandwich bread
- 2 cups cooked shredded chicken
- 1 cup marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 tablespoons unsalted butter, softened
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Instructions
-
1In a bowl, combine the shredded chicken with marinara sauce and Italian seasoning. Season with salt and pepper to taste.
-
2Butter one side of each bread slice. Place 4 slices, buttered side down, on a clean surface.
-
3Spread the chicken mixture evenly over the 4 slices. Sprinkle mozzarella and Parmesan cheese on top of the chicken.
-
4Top with the remaining bread slices, buttered side up.
-
5Heat a large skillet over medium heat. Cook the sandwiches for 3-4 minutes per side until bread is golden brown and cheese is melted.
-
6Slice and serve warm. Enjoy your Lazy Chicken Parmesan Grilled Cheese!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
