If you enjoy chicken parmesan and also like baked dips, then you’ll love them combined into a smoked chicken parmesan dip. It’s straightforward to make and can be baked in your indoor oven or, as I always opt to use an outdoor pellet grill. Unlike your typical chicken Parmesan where the delicious, crispy breading gets soft very fast, this dip is served over crunchy toast. The texture and tastes are possibly even better than a standard chicken parmesan. Serve hot or warm with lots of crispy crostini or other toasted slices of breads.
Instructions for Smoking this Chicken Parmesan Dip
Step 1: Smoke the Chicken
Begin by preheating your pellet grill or gas grill to 375°. While that is heating, butterfly your chicken. If you’re not confident about how to do that, no problem. You can pound your chicken until it reaches an even thickness. The chicken will cook faster and more evenly by doing either of these processes.
Season both sides of the chicken with salt and pepper, along with a sprinkle of cayenne pepper.
Place the chicken breasts on the bottom grill grate once the grill is preheated. Cook about 7-8 minutes on each side. Once the chicken reaches an internal temperature of 165°, remove them from the grill and rest for 5 minutes.
Increase the pellet or gas grill temperature to 450°. This is the temp you’ll smoke your dip. Your grill should be ready when your dip is prepared by increasing the temperature now.
Dice the chicken into small cubes and set aside.
Step 2: Prepare Dip Ingredients
In a medium-sized bowl, combine cream cheese, mozzarella cheese, Monterey Jack cheese, along with a pinch of salt & pepper. Mix everything until well combined.
Add the marinara sauce into the same bowl as the cheese and mix well. Add the diced chicken into the bowl and mix until evenly distributed.
Pour the bowl contents into an oven-safe dish making sure to spread it evenly.
Here is my go-to pan for cooking dips. You can find it on Amazon by clicking on the image.
Step 3: Prepare the Topping
In a bowl, stir the olive oil with breadcrumbs until well combined. Evenly sprinkle the breadcrumb mixture onto the dip ingredients you placed in the oven-safe pan.
Take the remaining topping ingredients, mozzarella, Monterey Jack, Parmigiano-Reggiano cheese, and sprinkle onto the dip to create an even cover. Don’t add the fresh parsley until later.
Step 4: Smoke the Dip
Place the dish either on the lower or upper rack of your pellet grill—smoke for about 20 minutes or until the cheese is browned and bubbly. Remove from the grill and rest for 10 minutes.
Garnish with the fresh chopped parsley.
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Chicken Parmesan Dip
Equipment
- Pellet Grill
- Baking Dish
Ingredients
Chicken
- 2 Chicken breasts butterflied
- 1 pinch Salt & Pepper
- 1 pinch Cayenne pepper
Dip
- 1 Cup Cream cheese
- 8 oz Mozzerella grated
- 8 oz Monterey Jack grated
- 1 oz Parmigiano-Reggiano cheese grated
- 2 Cups Marinara sauce
Topping
- ½ Cup Panko bread crumbs
- 2 tbsp Olive oil
- 2 tbsp Parmigiano-Reggiano cheese grated
- 2 tbsp Mozzerella grated
- 2 tbsp Monterey Jack cheese grated
- 1 tsp fresh Italian parsley chopped
Instructions
Chicken
- Preheat grill to 375°
- Butterfly chicken for a more even cook but this is optional
- Salt & pepper both sides
- Sprinkle cayenne pepper on both sides
- Place on bottom grill grate. Cook about 7-8 minutes per side. Once the chicken reaches an internal temperature of 165°, remove them from the grill and rest 5 minutes
- Increase the grill temperature to 450°. This is the temp you'll smoke your dip. By increasing the temperature now, your grill should be ready once your dip is prepared.
- Dice chicken into small cubes
Dip
- In a bowl, combine cream cheese, mozzarella cheese, Monterey Jack cheese, and a pinch of salt & pepper. Mix until well combined
- Add the marinara sauce into the bowl and mix
- Add the diced chicken into the bowl and mix
- Evenly pour the contents of the bowl into an oven-safe dish
Topping
- In a bowl, combine the olive oil with breadcrumbs. Stir until combined
- Evenly sprinkle the breadcrumbs onto the dip mixture
- Evenly sprinkle the mozzarella, Monterey Jack, and Parmigiano-Reggiano cheese onto the dip
Smoke
- Place the dish onto the lower rack of your pellet grill
- Smoke for 20 minutes, or until the cheese is browned and bubbly
- Remove from pellet grill and rest 10 minutes
- Garnish with the fresh chopped parsley
Notes
Nutrition
If you like this recipe, check out Easy BBQ Chicken Thighs on the Pellet Grill and my breakdown of Heath Riles Competition St. Louis Ribs.
Below is a Pinterest friendly photo…. so you can pin it to your Smoking Food Board!!
