Chicken Parm Smash Tacos
Tyler actually found the inspiration for these chicken parm smash tacos online and immediately sent it to me saying we had to try them. I wasn’t totally convinced at first. Chicken parm… in taco form? But I’m glad he pushed for it because these turned out so good.
I was honestly surprised by two things — how easy they were and how much they actually tasted like chicken parm. All the classic flavors are there: savory chicken, marinara, creamy cheese, basil, parmesan… but it’s about 10 times easier than making traditional chicken parmesan.
The idea is simple. You press seasoned ground chicken right onto a small flour tortilla and cook it chicken-side down in a hot pan. The chicken gets golden and crispy while the tortilla toasts on the other side. It’s quick, a little messy in the best way, and works perfectly.
When they come out of the pan I spoon on some warm marinara, tear up some burrata, add fresh basil, and finish with freshly grated parmesan. The burrata gets a little melty with the warm sauce and it’s honestly kind of perfect.
Now I’m fully on board with this whole smash taco situation. I kind of want to make a whole series of them — next on the list is a chicken Caesar salad smash taco and a vodka sauce pesto version. But these chicken parm ones are definitely going into the regular rotation.
Why Smash Tacos Work So Well
Smash tacos are basically the best of two things: the crispy edges you get from smash burgers and the handheld convenience of tacos. Because the meat is pressed thin onto the tortilla, it cooks quickly and gets those really nice golden edges.
The tortilla also toasts while the chicken cooks, so you end up with a crispy outside and juicy chicken all in one bite.
Tips for the Best Chicken Parm Smash Tacos
A few small things make these even better:
Spread the chicken thin.
A thin layer cooks faster and gets crispier.
Use a Stainless Steel Pan for the Best Crisp
One thing that really helps these smash tacos turn out their best is cooking them in a stainless steel pan. It might seem like a small detail, but it makes a big difference in getting that golden, crispy crust on the chicken. I’ve linked the ones I use and love there!
Cook chicken-side down first.
This is what gives you that golden crust.
Use warm marinara.
It helps melt the burrata slightly and makes everything come together.
Don’t skip the fresh basil and parmesan.
Those two things really bring the classic chicken parm flavor.
Chicken Parm Smash Tacos
Ingredients
- 1 lb ground chicken
- 1 tsp italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- neutral oil for frying
- 4 small flour tortillas
- 1 cup marinara sauce warmed
- 1 ball burrata cheese
- fresh basil leaves
- freshly grated parmesan cheese for topping
Instructions
- Season the chicken: In a bowl, mix the ground chicken with Italian seasoning, salt, and pepper until just combined.
- Prepare the tortillas: Spread a thin, even layer of the chicken mixture directly onto one side of each tortilla, pressing it down so it sticks well.
- Cook the smash tacos: Heat a skillet over medium-high heat with a neutral frying oil. Place the tortillas chicken-side down in the pan. Cook for about 3–4 minutes until the chicken is golden brown and cooked through.
- Flip and crisp the tortilla: Flip the taco and cook another 1–2 minutes until the tortilla is lightly toasted.
- Add toppings: Remove from the pan and top with warm marinara, torn burrata, fresh basil, and freshly grated parmesan.
- Serve immediately: These are best eaten hot while the tortilla is crispy and the burrata is creamy.
Notes
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- If you like heat, add red pepper flakes or a drizzle of hot honey.
- These cook best in a cast iron or stainless steel skillet for maximum crisp.