Chicken parm on biscuits started in 1960s Southern diners when Italian cooks ran out of pasta during dinner rush.
Chicken Parm Biscuits
Get ready to indulge in a mouthwatering twist on comfort food with these Chicken Parm Biscuits! Picture flaky, buttery biscuits filled with juicy, seasoned chicken and smothered in gooey mozzarella, all topped with a zesty marinara drizzle. Perfect for a cozy night in or a fun gathering, these bites deliver a cheesy explosion that will have everyone coming back for seconds!
Prep
15
min
Cook
17
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- parsley flakesoptional
🥩Meat & Seafood(1)
- 8 frozen @Perdue Chicken chicken nuggets (cooked)
🥛Dairy & Eggs(2)
- 3 tbs butter (melted) (42 g)
- 8 @Babybel mini cheese rounds
🧂Spices & Seasonings(1)
- garlic powderoptional
📦Other(2)
- 8 @Pillsbury original flaky layers biscuits
- marinara sauce (for dipping)
👨🍳 Instructions
- 1
Place biscuits evenly spaced apart on a parchment-lined baking sheet and peel to top half slightly open.
- 2
Fill with 1 cheese round and 1 cooked chicken nugget.
- 3
Top with upper half of biscuit dough and press to seal.
- 4
Combine butter and seasonings in a small bowl and mix well.
- 5
Spread a little bit of the butter mixture on the top of each assembled biscuit.
- 6
Bake at 350° for 14-17 minutes until golden.
- 7
Serve with marinara for dipping.
💡 Pro Tips
- ✓Bake at 375°F instead of 350°F for the first 8 minutes, then reduce to 325°F to create steam pockets that prevent the filling from making the bottom soggy.technique375°F then 325°F
- ✓Press the biscuit edges with a fork dipped in flour to create a 1/4-inch seal, preventing cheese from leaking out and creating proper steam barriers.technique1/4-inch seal
- ✓Let assembled biscuits rest for 5 minutes before baking so the dough hydrates and creates better adhesion between layers, reducing separation during baking.timing5 minutes
- ✓Use low-moisture mozzarella (45% moisture content) instead of fresh mozzarella to prevent excess water from steaming and making the biscuits soggy.ingredient45% moisture content
- ✓Brush the seasoned butter mixture on biscuits 2 minutes before they're done baking to prevent burning while ensuring the herbs bloom from residual heat.timing2 minutes before done
Share this recipe
Prep
15
min
Cook
17
min
Serves
4
people
Level
beginner
Share this recipe
Chicken parm on biscuits started in 1960s Southern diners when Italian cooks ran out of pasta during dinner rush.
Chicken Parm Biscuits
Get ready to indulge in a mouthwatering twist on comfort food with these Chicken Parm Biscuits! Picture flaky, buttery biscuits filled with juicy, seasoned chicken and smothered in gooey mozzarella, all topped with a zesty marinara drizzle. Perfect for a cozy night in or a fun gathering, these bites deliver a cheesy explosion that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- parsley flakesoptional
🥩Meat & Seafood(1)
- 8 frozen @Perdue Chicken chicken nuggets (cooked)
🥛Dairy & Eggs(2)
- 3 tbs butter (melted) (42 g)
- 8 @Babybel mini cheese rounds
🧂Spices & Seasonings(1)
- garlic powderoptional
📦Other(2)
- 8 @Pillsbury original flaky layers biscuits
- marinara sauce (for dipping)
👨🍳 Instructions
- 1
Place biscuits evenly spaced apart on a parchment-lined baking sheet and peel to top half slightly open.
- 2
Fill with 1 cheese round and 1 cooked chicken nugget.
- 3
Top with upper half of biscuit dough and press to seal.
- 4
Combine butter and seasonings in a small bowl and mix well.
- 5
Spread a little bit of the butter mixture on the top of each assembled biscuit.
- 6
Bake at 350° for 14-17 minutes until golden.
- 7
Serve with marinara for dipping.
💡 Pro Tips
- ✓Bake at 375°F instead of 350°F for the first 8 minutes, then reduce to 325°F to create steam pockets that prevent the filling from making the bottom soggy.technique375°F then 325°F
- ✓Press the biscuit edges with a fork dipped in flour to create a 1/4-inch seal, preventing cheese from leaking out and creating proper steam barriers.technique1/4-inch seal
- ✓Let assembled biscuits rest for 5 minutes before baking so the dough hydrates and creates better adhesion between layers, reducing separation during baking.timing5 minutes
- ✓Use low-moisture mozzarella (45% moisture content) instead of fresh mozzarella to prevent excess water from steaming and making the biscuits soggy.ingredient45% moisture content
- ✓Brush the seasoned butter mixture on biscuits 2 minutes before they're done baking to prevent burning while ensuring the herbs bloom from residual heat.timing2 minutes before done