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    Home » Recipes » Valentine's Day

    Chicken Parmesan Hearts

    Published: Jan 21, '11 · Modified: Aug 29, '23 · By: Beth Klosterboer · This post may contain affiliate links.

    Jump to Recipe

    Celebrate Valentine's Day with a special meal. Your sweetheart will fall in love with these Chicken Parmesan Hearts. Each heart-shaped panko bread crumb-crusted chicken breast is topped with mozzarella cheese and marinara sauce.

    chicken parmesan hearts served with fresh mozzarella cheese and marinara sauce

    We love Italian food, so I decided to make Chicken Parmesan Hearts for our Valentine's Day dinner.

    Chicken Parmesan was one of the first things that I learned to cook, and it is still one of my favorite meals. The crunchy Parmesan coating on a moist tender chicken breast smothered in melted mozzarella cheese and marinara sauce is perfection on a plate, to me. 

    Traditional chicken parmesan is fried and it isn't the most heart-healthy meal, so I have found a way to create a crispy coating and moist juicy chicken without frying.

    chicken parmesan hearts

    Ingredients:

    chicken breasts - Use boneless skinless chicken breasts.
    buttermilk  - keep the chicken moist and tender, I use a trick that is oftentimes used when frying chicken.  I allow the chicken breasts to soak in buttermilk for a while and I am sure that even if the chicken is cooked a bit too long, it will remain moist.
    olive oil 
    Panko breadcrumbs - I use a small amount of olive oil to crisp up Panko breadcrumbs (Japanese-style crispy breadcrumbs) before adding them to freshly grated Parmigiana-Reggiano cheese (the very best Parmesan cheese).
    salt and pepper
    freshly grated Parmesan cheese
    mozzarella cheese - To top the chicken, you can use sliced mozzarella from the deli or slice your own fresh mozzarella. 
    marinara sauce - Use your favorite marinara (spaghetti) sauce or make your favorite recipe.  For a simple weeknight recipe, I will opt for using my favorite jar of Prego Traditional Italian Sauce.

    Note: You don't need to coat the chicken in flour and egg, because the breading adheres to the buttermilk-soaked chicken easily.

    Supplies

    2 heart-shaped cookie cutters (One larger than the other - size will depend on the size of your chicken breasts)
    1 baking sheet
    1 metal cooling rack
    tin foil (optional, but always makes clean up easier)

    Instructions

    I used chicken breasts that were about 6 ounces and were a nice even thickness.  If your chicken is very thick on one end, you may want to pound it to a more even thickness, so the chicken cooks more evenly.

    cutting boneless skinless chicken breasts into hearts for Valentine's Day dinner

    • Lay the chicken breast on a cutting board.
    • Press a large heart-shaped cookie cutter into the breast.
    • Use kitchen shears or a knife cut through the chicken breast, cutting around the heart shape.
    • Reserve excess chicken.
    soak chicken breasts in buttermilk
    • Season chicken breasts with salt and pepper and set in a shallow dish.
    • Pour buttermilk over the chicken.
      • You can press together your chicken scraps into a flat oval and soak them in the buttermilk as well (then proceed with the recipe using the scraps.)
    • Cover the dish in plastic wrap and refrigerate for 30-45 minutes.
    • Remove and flip the chicken breasts over.
    • Return to refrigerator for 30 more minutes.
    • The buttermilk will work to denature the proteins in the chicken which will make it more tender.
    • You can leave the chicken soaking in the buttermilk for up to 3 hours, but be aware that if it is in the buttermilk for too long, the chicken will become mushy.
    toast panko bread crumbs and olive oil to create a crispy coating for chicken parmesan

    • While the chicken is marinating, prepare the crunchy Parmesan coating.
    • Pour panko bread crumbs into a cold skillet.
    • Add olive oil and toss to coat.
    • Place over medium-low heat. Stir often until the bread crumbs become golden brown.
    • Do not leave the crumbs unattended.
    • They will burn easily, if not stirred often.
    • Remove toasted crumbs from the heat and pour into a shallow bowl.
    • Allow to cool.
    • Stir in grated Parmesan cheese.
    • Set aside.
    bake chicken on a cooling rack sprayed with baking spray for a crispy crust

    • Preheat your oven to 475 degrees.
    • Line a baking sheet with aluminum foil.
    • Lay a metal cooling rack over pan and spray with olive oil cooking spray.
    • Remove chicken breast hearts from the refrigerator.
    • Pick up a chicken breast and allow the excess buttermilk to drip off.
    • Lay chicken in the crunchy Parmesan coating.
    • Press the coating onto the chicken.
    • Pick up the chicken and allow excess coating to fall off before setting it on the prepared baking sheet.
    • Spray chicken breasts with olive oil cooking spray.
    • Bake for 20 minutes.

    Note: Using a cooling rack will allow for a nice crispy crust. If you bake it directly on a baking sheet, flip the chicken midway through cooking.

    cut mozzarella cheese using a heart-shaped cookie cutter
    • Meanwhile, prepare your cheese-shaped hearts.
      • I used thick slices of fresh mozzarella and thought it tasted great, but deli-sliced mozzarella will work well also.
    • Cut cheese using a heart-shaped cookie cutter that is smaller than the cutter used for the chicken.
      • You can also just sprinkle on shredded cheese if you prefer.
    • Once the chicken has baked for 20 minutes, remove it from the oven and place a slice of cheese on top of each chicken breast.
    • Return to oven and heat for about 5 minutes until the cheese is melted, and the chicken registers 165 degrees on an instant-read thermometer.
    heart-shaped chicken parmesan
    • Heat your marinara sauce on the stove or in the microwave until it reaches the desired temperature for serving.
    • Pour some hot marinara sauce on a dinner plate and top with the heart-shaped chicken Parmesan.
    • If you want, you may drizzle some sauce over the chicken breast and add some decorative drops of sauce.
    • I poured some sauce into a squeeze bottle and piped it out onto the plate. Serve hot.
    • Serve these festive Chicken Parmesan Hearts with Salads Topped with Tomato Hearts for a wonderful healthy dinner.
    • If you feel you need a more substantial meal, boil some pasta, top it with spaghetti sauce, and serve alongside your chicken.  Just make sure you leave room for dessert.

    Recipe

    If you are looking for other treats or gifts to make for Valentine's Day,
    you might like these other recipes too.

    chicken parmesan hearts
    Print
    Chicken Parmesan Hearts
    Prep Time
    30 mins
    Cook Time
    25 mins
     

    Heart-shaped panko-crusted chicken breasts topped with mozzarella cheese and marinara sauce.

    Course: Dinner
    Cuisine: Italian
    Keyword: baked chicken, chicken parmesan recipe, Valentine's day recipe
    Servings: 2
    Author: Beth Klosterboer
    Ingredients
    • 2 boneless skinless chicken breasts
    • ½ cup buttermilk
    • 1 teaspoon olive oil
    • ½ cup Panko breadcrumbs
    • salt and pepper
    • 3 tablespoons  freshly grated Parmesan cheese
    • olive oil cooking spray
    • 2 thick slices mozzarella cheese
    • ½ cup marinara sauce
    Instructions
    1. Lay the chicken breast on a cutting board.
    2. Press a large heart-shaped cookie cutter into the breast.
    3. Use kitchen shears or a knife cut though the chicken breast, cutting around the heart shape.
    4. Reserve excess chicken.
    5. Season chicken breasts with salt and pepper and set in a shallow dish.
    6. Pour buttermilk over chicken.
    7. Cover the dish in plastic wrap and refrigerate for 30-45 minutes.
    8. Remove and flip chicken breasts over.
    9. Return to refrigerator for 30 more minutes.
    10. Pour panko bread crumbs into a cold skillet.
    11. Add olive oil and toss to coat.
    12. Place over medium-low heat. Stir often until the bread crumbs become golden brown.
    13. Remove toasted crumbs from the heat and pour into a shallow bowl.
    14. Allow to cool.
    15. Stir in grated Parmesan cheese.
    16. Set aside.
    17. Preheat your oven to 475 degrees.
    18. Line a baking sheet with aluminum foil.
    19. Lay a metal cooling rack over pan and spray with olive oil cooking spray.
    20. Remove chicken breast hearts from the refrigerator.
    21. Pick up a chicken breast and allow the excess buttermilk to drip off.
    22. Lay chicken in the crunchy Parmesan coating.
    23. Press the coating onto the chicken.
    24. Pick up the chicken and allow excess coating to fall off before setting it on the prepared baking sheet.
    25. Spray chicken breasts with olive oil cooking spray.
    26. Bake for 20 minutes.
    27. Meanwhile, prepare your cheese shaped hearts.
    28. Cut cheese using a heart-shaped cookie cutter that is smaller than the cutter used for the chicken. You can also just sprinkle on shredded cheese if you prefer.

    29. Once the chicken has baked for 20 minutes, remove it from the oven and place a slice of cheese on top of each chicken breast.
    30. Return to oven and heat for about 5 minutes until the cheese is melted, and the chicken registers 165 degrees on an instant-read thermometer.
    31. Heat your marinara sauce on the stove or in the microwave until it reaches the desired temperature for serving.
    32. Pour some hot marinara sauce on a dinner plate and top with the heart-shaped chicken Parmesan.
    • Author
    • Recent Posts
    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Jackson Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
    Latest posts by Beth Klosterboer (see all)
    • Mini Peanut Butter Cheesecakes - June 20, 2023
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    1. Brenda Smith

      January 08, 2018 at 8:57 pm

      I'll be preparing this meal on this weekend with my children as well as for our Valentine's Day meal. Have anyone tried this dish with shrimp?

      Reply
      • Beth

        January 09, 2018 at 9:06 am

        I have never tired shrimp parmesan but I bet it would be good if you use fried shrimp. You could set two large shrimp together to form a heart. Have fun!

        Reply
    2. Sharon Thomason

      November 08, 2013 at 12:53 pm

      Very good idea and so pretty.

      Reply
    3. Sharon Thomason

      November 08, 2013 at 12:53 pm

      Very good idea and so pretty.

      Reply
    4. Anonymous

      February 20, 2013 at 2:44 am

      You are so clever. I thought I had seen all of your work, but I guess I haven't. Trish Butler

      Reply
    5. Sharon Ross

      January 14, 2013 at 9:01 pm

      Just came across your blog from a picture of your super cute Nutter Butter Puppies (Googling for a Peanut Dog) After spending a while looking at your amazing and cute foods I loved finding your Valentines Ideas. This year we'll have a new family addition (Gosh I hope she wouldn't be 3 weeks late!) So finding good recipes that are simple and tasty while being adorable is exactly what I needed. Thank you so much for this year's Valentine's dinner idea!

      Reply
      • Beth Jackson Klosterboer

        January 14, 2013 at 9:10 pm

        Hi Sharon, I'm so glad you found Hungry Happenings and like my recipes and edible craft projects. I'm always here to help if you have any questions or problems while working on one of my projects, so don't hesitate to ask.

        Also congrats on your new family member. What an exciting time for you! Have a wonderful Valentine's Day.

        Reply
    6. Anonymous

      February 07, 2012 at 10:45 pm

      LOVE this idea cant wait to try it:]

      Reply
    7. Monica

      January 29, 2012 at 12:42 am

      This is such a wonderful idea! I might have to make this for Valentine's this year. Thanks for sharing 🙂

      Reply
    8. Frazzled Mom of Five

      January 20, 2012 at 8:35 pm

      Oh my stars these look to beautiful to eat! Who ever would have thought of cutting the raw chicken into a shape- too dern cute!
      ~Jen @ hutchinsonherd.blogspot.com

      Reply

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    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

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    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

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