Creamy Garlic Parmesan Chicken Melt

Filling

1. 1

   Melt the butter in a skillet over medium heat.

   Kitchen notes · Added by ReelsMeals: Butter is fully melted and bubbling. Use medium heat to avoid browning the butter.

2. 2

   Add the onion and cook for 4–5 minutes until soft and lightly golden.

   Kitchen notes · Added by ReelsMeals: Onion is translucent and edges are lightly golden. Stir occasionally for even cooking.

3. 3

   Add the garlic and cook for 30 seconds.

   Kitchen notes · Added by ReelsMeals: Garlic is fragrant. Do not let garlic brown.

4. 4

   Add the shredded rotisserie chicken, garlic powder, black pepper, paprika and chili flakes; stir and cook for 2 minutes to coat the chicken.

   Kitchen notes · Added by ReelsMeals: Chicken is evenly coated with spices. Stir to combine thoroughly.

5. 5

   Lower the heat and add the cream cheese and heavy cream, stirring until smooth and combined.

   Kitchen notes · Added by ReelsMeals: Cream cheese is fully melted and mixture is smooth. Stir continuously to prevent sticking.

6. 6

   Fold in the Parmesan cheese; if the mixture is too thick, add heavy cream a teaspoon at a time.

   Kitchen notes · Added by ReelsMeals: Parmesan is incorporated and mixture is thick but spoonable. Add cream a teaspoon at a time if too thick.

7. 7

   Stir in the green onion and parsley, then season with salt to taste.

Assembly

8. 8

   Butter the outside of each bread slice.

9. 9

   On the inside of each slice, layer mozzarella, a generous amount of the creamy chicken mixture, more mozzarella, and top with the second slice of bread.

10. 10

    Cook the sandwiches over medium‑low heat for about 3–4 minutes per side until the bread is deeply golden and the cheese has melted; cover briefly if needed to melt the center, then uncover to keep the crust crisp.

11. 11

    Let each sandwich rest for about a minute before slicing and serve.