20 Minute Chicken Parmesan Sloppy Joes

If chicken parm sounds good but breading, frying, and dirtying half the kitchen doesn't, these chicken parmesan sloppy joes are exactly the shortcut you need! They're saucy, cheesy, packed with ground chicken and grated zucchini, and ready in under 20 minutes.

This is my kind of comfort food as a dietitian because we're not taking away the cheesy, saucy parts everyone actually wants. We're making dinner work a little harder with ground chicken, zucchini cooked into the filling, and just one skillet to clean! It tastes like chicken parm met sloppy joe night, and I'm very much on board with that.

If easy chicken dinners are regularly saving your week too, try my BLT chicken pasta salad, BBQ chicken walking tacos, or chicken parm gnocchi skillet next.

Why You'll Love This Recipe

• Ready in under 20 minutes: Dinner goes from skillet to table fast enough for the nights when everyone is already asking what we're eating.
• One-skillet dinner: The chicken, zucchini, and sauce all cook in the same pan, which means less cleanup after dinner.
• Produce built right in: Grated zucchini melts into the filling and adds another vegetable without changing the cozy chicken parm feel.
• Family-friendly flavor: Marinara, Parmesan, and melty mozzarella make this familiar enough for the whole table while still feeling more fun than another basic chicken dinner.

If you're a sandwich lover like me, try my crockpot french dip sandwiches for another easy dinner!

Chicken Parm Sloppy Joes Ingredients

We're keeping the ingredient list simple, with easy shortcuts and plenty of cheesy, saucy chicken parm flavor.

• Ground chicken: Ground chicken cooks quickly and takes on the marinara and Italian seasoning really well, but avoid cooking it much past done so it stays tender.
• Yellow onion: Finely dice the onion so it softens quickly and blends into the filling instead of leaving big crunchy pieces behind.
• Zucchini: Grate the zucchini fairly fine so it cooks right into the ground chicken, and give especially watery zucchini a light squeeze before adding it to the skillet.
• Marinara sauce: Choose a marinara you already love since it does a lot of the flavor work here, and a thicker sauce will hold up better on the buns.
• Italian seasoning: This gives you basil, oregano, and those classic Italian-inspired flavors without needing several different spice jars.
• Parmesan cheese: Grated Parmesan gets stirred directly into the filling for a salty, savory layer of chicken parmesan flavor.
• Mozzarella or provolone cheese: Mozzarella gives you the classic mild, melty finish, while provolone adds a little more savory flavor.
• Brioche buns: Soft brioche buns are sturdy enough for the saucy filling, and lightly toasting them keeps them from getting soggy quite as quickly.

See the recipe card below for the full list of ingredients and measurements.

Substitutions & Variations

This high protein sloppy joes recipe is easy to make your own!

• Ground turkey makes an easy swap when you don't have chicken and keeps the same quick-cooking, saucy texture.
• If you want classic chicken parm flavor, using mozzarella cheese gives you that mild, stretchy melt everyone expects.
• For a little more savory flavor, swapping in provolone cheese gives the sandwiches a slightly sharper finish while still melting beautifully.
• If your family likes some heat, adding crushed red pepper flakes to the chicken mixture gives the marinara a gentle spicy kick.
• For an extra cozy touch, toasting the buns with garlic butter brings in that garlic-bread flavor that works so well with chicken parmesan.
• If you miss the crunchy breading from traditional chicken parm, adding toasted panko on top gives you that crispy element without breading and frying the chicken.
• When summer herbs are plentiful, finishing the sandwiches with fresh basil adds a fresh pop of flavor against the rich marinara and cheese.

How to Make Sloppy Joes with Ground Chicken

Everything comes together quickly in one skillet, so have the buns and cheese ready before you start!

Step 1: Heat a large skillet over medium heat with olive oil and add the diced yellow onion. Cook for 2 to 3 minutes, stirring occasionally, until it starts to soften.

Step 2: Add the ground chicken and cook for 4 to 5 minutes, breaking it into small crumbles as it cooks.

Step 3: Stir in the grated zucchini and Italian seasoning. Cook for another 2 to 3 minutes, stirring occasionally, until the zucchini softens and the chicken cooks through.

Step 4: Pour in the marinara sauce and stir everything together. Let the mixture simmer uncovered for 2 to 3 minutes until the sauce thickens enough to stay piled on a bun.

Step 5: Stir in the grated Parmesan cheese, then taste and season with salt and black pepper as needed.

Step 6: Lightly toast the brioche buns while the filling finishes cooking.

Step 7: Spoon the chicken mixture onto the bottom half of each bun and top with mozzarella or provolone cheese.

Step 8: Let the hot filling melt the cheese, or place the open sandwiches under the broiler for 1 to 2 minutes until the cheese melts, then add the top buns and serve.

Tips for Best Cheesy Chicken Sloppy Joes

Sloppy joes are pretty forgiving, but a few small tips will keep them extra delicious!

• Ground chicken can dry out quickly, so avoiding overcooking the chicken before adding the marinara keeps the filling much more tender.
• The zucchini disappears into the chicken much more easily when grating the zucchini finely instead of leaving long, thick shreds.
• If your zucchini releases a lot of water after grating, gently squeezing out excess moisture helps keep the filling thick without drying the zucchini completely.
• Saucy sandwiches need a little protection, so toasting the brioche buns helps the bread hold up longer once you add the filling.
• For the best texture, assembling the sandwiches right before serving keeps the toasted buns from sitting underneath the marinara for too long.

Storage

The filling stores well, making leftovers easy for lunch or dinner.

• Refrigerator: Store the chicken filling separately in an airtight container in the refrigerator for up to 3 to 4 days. Keep the buns and sliced cheese separate and assemble each sandwich fresh for the best texture.
• Freezer: Freeze the cooled chicken mixture on its own in a freezer-safe container for up to 2 to 3 months, leaving the buns and sliced cheese out until serving. Thaw frozen filling overnight in the refrigerator before reheating so it warms evenly without overcooking the chicken.
• Reheating: Reheat a single serving in the microwave in 30-second intervals, stirring between each interval until hot. Warm a larger batch in a skillet over medium-low heat and stir in a splash of marinara or water if the sauce has thickened too much.