Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

Scale

Cook Mode Prevent your screen from going dark

Melt the butter in a skillet over medium heat.
Add the panko and stir until coated in butter.
Sprinkle in ¼ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ¼ teaspoon Italian seasoning.
Toast the panko, stirring, until golden and fragrant, about 3 minutes.
Transfer toasted breadcrumbs to a bowl and cool.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add the diced onion and half of the 1 teaspoon salt and cook until softened, about 4 minutes.
Add the roughly chopped garlic and cook for 30 seconds until fragrant.
Add the ground chicken to the skillet and break it up with a spoon.
Sprinkle 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, and the remaining salt over the chicken.
Cook until the chicken is lightly browned and no longer pink, about 6 to 8 minutes.
Stir in the marinara sauce and add the basil sprigs, bringing to a simmer.
Mix in half the grated parmesan and remove basil sprigs.
Spread the chicken and sauce into a shallow baking dish or keep in the skillet if ovenproof.
Sprinkle the toasted breadcrumbs evenly over the top.
Top with shredded mozzarella and the remaining parmesan.
Broil or bake at 425°F until cheese is bubbly and golden, about 5 to 7 minutes.
Let rest for 3 minutes, garnish with basil leaves, and serve.

Use a high-quality jarred marinara to save time without sacrificing depth. Toast breadcrumbs in advance and store in a sealed jar for weeks.