Chicken Parmesan Pizza (Print Version)

A delicious fusion of classic Chicken Parmesan and beloved pizza, featuring a crispy chicken base with tangy tomato sauce, melty mozzarella, and fresh basil.

# What You Need:

→ For the Chicken Base

01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon dried oregano
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/4 cup olive oil (for frying)

→ For the Pizza Toppings

11 - 1 cup marinara or pizza sauce
12 - 1 1/2 cups shredded mozzarella cheese
13 - 1/4 cup grated Parmesan cheese
14 - 1/2 teaspoon crushed red pepper flakes (optional)
15 - 1/4 cup fresh basil leaves, torn
16 - 1 tablespoon olive oil

# How to Prepare:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness using a meat mallet or rolling pin.
03 - Prepare three shallow bowls: place flour in the first bowl, beaten eggs in the second bowl, and mix panko breadcrumbs, grated Parmesan cheese, dried oregano, garlic powder, salt, and black pepper in the third bowl.
04 - Dredge each chicken breast in flour, dip in beaten eggs, then coat thoroughly with the panko-Parmesan mixture.
05 - Heat 1/4 cup olive oil in a large skillet over medium-high heat. Fry chicken breasts for 3-4 minutes per side until golden brown and cooked through. Transfer to the prepared baking sheet.
06 - Spread a thin layer of marinara sauce over each fried chicken breast. Top with shredded mozzarella cheese, a sprinkle of grated Parmesan cheese, and crushed red pepper flakes if desired.
07 - Drizzle with 1 tablespoon olive oil and bake for 10-12 minutes, until cheese is melted and bubbly.
08 - Remove from the oven and top with torn fresh basil leaves. Let rest for 2 minutes before slicing and serving.

# Expert Advice:

01 -
  • The contrast between the crunchy panko crust and the melty mozzarella is honestly addictive
  • It transforms weeknight dinner into something that feels like a treat from an Italian restaurant
  • The recipe is forgiving enough for beginners but impressive enough for company
02 -
  • Do not skip pounding the chicken thin or it will not cook through before the coating burns
  • Let the breaded chicken sit for 5 minutes before frying so the coating adheres better
  • Avoid overcrowding the pan when frying or the oil temperature will drop
03 -
  • Use low-moisture mozzarella to prevent a soggy crust
  • Room temperature chicken cooks more evenly than cold straight from the fridge

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