Ingredients
For the Chicken Mixture
- 2 cups (300 g) cooked chicken breast, shredded or finely diced
- 1 cup (100 g) shredded mozzarella cheese
- ½ cup (50 g) shredded cheddar cheese
- 2 large eggs
- ½ cup (60 g) breadcrumbs
- ¼ cup (60 g) mayonnaise
- 2 tbsp finely chopped fresh parsley
- 2 green onions, finely sliced
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp salt, or to taste
- ¼ tsp freshly ground black pepper
For the Crispy Topping
- ½ cup (50 g) panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- 1 tbsp melted butter
- ½ tsp paprika
- Cooking spray or olive oil, for greasing the muffin tin
Optional for Serving
- Extra shredded mozzarella cheese
- Fresh chopped parsley
- Garlic dipping sauce or ranch dressing
- Sweet chili sauce
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with cooking spray or olive oil to prevent sticking and help the edges become golden and crispy. Be thorough, getting into the corners and up the sides of each cup. A nonstick tin works best, and silicone molds or paper liners can also be used, although direct contact with the metal gives the crispiest edges.
Place the cooked, shredded chicken in a large mixing bowl. Make sure the chicken is well-drained and not overly moist, as excess moisture can prevent the muffin cups from crisping properly. If your chicken seems wet, blot it with paper towels before measuring. If you are shredding a whole rotisserie chicken, remove the skin and any large pieces of fat.
Add the mozzarella, cheddar, eggs, breadcrumbs, mayonnaise, parsley, green onions, garlic powder, paprika, onion powder, salt, and black pepper to the bowl. Stir thoroughly until everything is evenly combined and the mixture holds together. Use a sturdy spoon, a spatula, or clean hands. The mixture should be thick and slightly sticky, similar to a meatball mixture. If it feels too wet, add another tablespoon of breadcrumbs. If it feels too dry, add a teaspoon of mayonnaise.
Divide the chicken mixture evenly among the 12 muffin cups. A large cookie scoop or a ¼ cup measure helps with consistent portions. Press it firmly into each cup, shaping the mixture into compact little nests with slightly raised edges. This helps create a crisp exterior while keeping the centers tender. Pressing firmly is important, because loosely packed mixture can crumble when you remove the cups from the pan.
In a small bowl, combine the panko breadcrumbs, grated Parmesan, melted butter, and paprika. Mix until the breadcrumbs are lightly coated, creating a flavorful topping that turns beautifully golden in the oven. The panko should look slightly damp but not soggy, like coarse, buttery sand.
Sprinkle the breadcrumb mixture over each chicken cup. If desired, add a little extra mozzarella for an even cheesier finish with delicious melted cheese on top. Gently press the topping so it adheres to the surface.
Bake for 20 to 25 minutes, or until the edges are crispy and golden brown, the cheese is bubbling, and the centers are fully cooked. If needed, broil for an additional 1 to 2 minutes, watching carefully to prevent burning. Since the chicken is already cooked, you are mainly looking for a hot center and a golden, crunchy crust. The internal temperature should reach 165°F (74°C) to be safe.
Remove the muffin tin from the oven and allow the chicken cups to rest for 5 minutes. This helps them firm up, making them easier to remove without breaking.
Carefully loosen each cup with a small spatula or butter knife. Run the knife around the edge, then lift gently from underneath. Transfer to a serving plate and sprinkle with fresh parsley and a little extra Parmesan if desired.
Serve these crispy, cheesy chicken muffin cups warm with garlic sauce, ranch dressing, or sweet chili sauce. Enjoy the crunchy golden edges, tender chicken filling, and gooey melted cheese in every bite! 🧀🍗✨