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Chicken Parm Smashed Tacos Recipe

Quick chicken parm tacos made by pressing seasoned ground chicken onto tortillas, coating in panko, pan-cooking until set, then finishing in the oven with tomato sauce and melted cheese.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Dinner, Main Course
Cuisine: American, Italian, Mexican
Keyword: Baked, Chicken, comfort food, quick
Servings: 5 Tacos
Author: Karina Carrel

Ingredients

For Chicken

  • 1 lb ground chicken 500 g
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion
  • 1/2 tsp garlic

Tortilla / Assembly

  • small soft taco size tortillas
  • 1 egg
  • 1 cup panko breadcrumbs
  • olive oil to cook
  • 1/2 cup tomato sauce
  • mozzarella or light mozzarella
  • 1/4 cup fresh grated parmesan
  • fresh basil leaves
  • arugula garnish
  • balsamic glaze garnish
  • parmesan garnish

Instructions

  • Season chicken with Italian seasoning, salt, and pepper.
    Seasoned ground chicken in a bowl with Italian seasoning, salt and spices
  • Divide into 5 portions and press each one directly onto a tortilla, spreading it into a thin, even layer.
    Ground chicken portion placed on small tortilla ready to be spread
    • Take a second to press it all the way to the edges so it cooks evenly.
  • Lightly brush egg wash over the chicken.
    Raw chicken spread evenly over tortilla with egg wash brushed on top
  • Flip and press the chicken side into panko until well coated.
    Tortilla pressed into panko breadcrumbs to coat the chicken layer
    • Press it in firmly so it actually sticks before cooking.

Cooking

  • Heat a pan or griddle with a little olive oil over medium-high heat. Place the tortilla chicken-side down and let it cook until golden and set.
    Chicken smashed taco cooking chicken-side down in a pan
    • Leave it alone until it releases easily, moving it too soon can break the coating.
  • Transfer to a lined baking tray, crispy side facing up.
    Cooked chicken base topped with tomato sauce before baking
  • Spoon a little tomato sauce over each one, keep it light so the base stays firm.
    tomato sauce added on chicken tortilla
  • Add mozzarella on top.
    Mozzarella cheese added over tomato sauce on chicken tortilla
  • Bake at 220°C just until the cheese is melted.
    Baked chicken parm tacos with melted cheese on tray

To Finish

  • Move the tacos to a taco base.
    Chicken parm smashed tacos assembled
  • Finish with arugula.
    Chicken parm smashed tacos assembled with arugula
  • Drizzle with balsamic glaze and shave parmesan over the top and enjoy!
    Chicken parm smashed tacos assembled with arugula and toppings

Notes

Store any leftovers in an airtight container in the fridge for up to 2 days. Keep in mind the base will soften slightly over time due to the sauce.
To reheat, place them in a pan over medium heat or in the oven until warmed through. Avoid the microwave if possible, as it softens the coating.
If you want to prep ahead, you can assemble the chicken on the tortillas and keep them covered in the fridge for a few hours. Cook them fresh when ready to serve for the best texture.
Happy cooking! Xx
If you want an extra crisp base, let them sit in the pan a little longer before transferring to the oven. That initial sear is what holds everything together.