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Easy Chicken Parmesan Dip Recipe

Easy Chicken Parmesan Dip

This hot and bubbly chicken Parmesan dip is made with cooked shredded chicken, marinara, cream cheese, mozzarella, and Parmesan. It is an easy 35- to 40-minute appetizer for parties, game days, holidays, or casual family snacking.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cooked shredded chicken
  • 8 ounces Cream cheese, softened
  • 1 cup Marinara or pizza sauce, divided
  • 1 cup Shredded mozzarella cheese
  • 1/2 cup Finely grated Parmesan cheese
  • 1/2 cup Sour cream, optional
Seasonings
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
Optional Topping
  • 1/4 cup Extra shredded mozzarella
  • 2 tablespoons Grated Parmesan
  • 1/4 cup Italian-seasoned breadcrumbs or panko
Garnish
  • 2 tablespoons Chopped fresh parsley or basil

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and lightly grease an 8 x 8-inch baking dish or a similar 1 1/2-quart dish.
  2. In a mixing bowl, stir together the softened cream cheese, sour cream if using, Italian seasoning, garlic powder, salt, and black pepper until smooth.
  3. Fold in the shredded chicken, 1/2 cup marinara, 1 cup mozzarella, and 1/2 cup Parmesan until the mixture is evenly combined.
  4. Spread the chicken mixture into the prepared baking dish, then spoon the remaining 1/2 cup marinara over the surface.
  5. Sprinkle on the optional extra mozzarella, Parmesan, and Italian-seasoned breadcrumbs or panko.
  6. Bake uncovered for 20 to 25 minutes, until the dip is hot in the center and bubbling around the edges. Broil for 1 to 2 minutes at the end if you prefer a more browned cheese topping.
  7. Let the dip rest for about 5 minutes, garnish with chopped parsley or basil, and serve hot with sturdy dippers.

Notes

Soften the cream cheese fully, use low-moisture mozzarella, and drain excess liquid from the chicken or marinara. Avoid overbaking so the dip remains creamy. Refrigerate leftovers and reheat gently until hot.