Classic-Swap Chicken Parm Smashed Tacos

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 1 1/4 lb boneless skinless chicken thighs
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp olive oil
• 8 small flour tortillas
• 1 cup marinara sauce
• 1 1/2 cups shredded low-moisture mozzarella
• 1/3 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves
• 2 Tbsp hot honey

Instructions

1. 1Preheat a large cast-iron skillet or griddle over medium-high heat. Pat the chicken thighs dry and season both sides evenly with Italian seasoning, garlic powder, salt, and black pepper.
2. 2Add half the olive oil to the hot skillet. Sear the chicken thighs 5 to 6 minutes per side until deeply golden and the internal temperature reaches 165°F. Transfer to a cutting board and rest 3 minutes.
3. 3While the chicken rests, warm the marinara sauce in a small saucepan over low heat until gently bubbling, then keep warm.
4. 4Chop the rested chicken into bite-size pieces. Wipe the skillet clean if needed and return it to medium heat with the remaining olive oil.
5. 5Place two tortillas in the skillet. Immediately top each with a portion of chopped chicken, a spoonful of warm marinara, a generous handful of mozzarella, and a sprinkle of Parmesan.
6. 6Using a sturdy spatula or burger press, firmly smash each loaded tortilla flat so the cheese melts into the tortilla and the edges crisp. Cook 2 to 3 minutes until the bottoms are golden and the cheese is bubbling.
7. 7Carefully flip each smashed taco and cook 1 more minute so the top side lightly toasts. Repeat with remaining tortillas and filling in batches.
8. 8Transfer the smashed tacos to a platter. Drizzle lightly with hot honey and tear fresh basil leaves over the top.
9. 9Serve immediately while the cheese is stretchy and the tortilla edges stay shatter-crisp for the classic chicken-parm flavor in viral taco form.