Chicken Parmesan Pizza (Printable Version)

Crispy chicken base with tomato sauce, mozzarella, and basil. A delicious twist on traditional pizza night.

# What You'll Need:

→ For the Chicken Base

01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
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 Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place chicken breasts between plastic wrap and pound to 1/2-inch thickness for even cooking.
03 - Arrange three shallow bowls: flour in the first, beaten eggs in the second, and panko mixed with Parmesan, oregano, garlic powder, salt, and pepper in the third.
04 - Dredge each chicken breast in flour, dip in egg, and press firmly into the panko mixture to coat completely.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken for 3-4 minutes per side until golden brown and cooked through. Transfer to prepared baking sheet.
06 - Spread marinara sauce evenly over each chicken breast. Top with mozzarella, Parmesan, and red pepper flakes if desired.
07 - Drizzle with olive oil and bake for 10-12 minutes until cheese is melted and bubbly.
08 - Remove from oven, top with fresh basil, and let rest for 2 minutes before slicing.

# Expert Tips:

01 -
  • The crispy chicken becomes an edible crust that holds up beautifully under all that cheese
  • You get the satisfaction of Chicken Parmesan without spending hours at the stove
  • The first time you slide that golden bubbling chicken out of the oven, your kitchen will smell like an Italian grandmother moved in
02 -
  • Pound your chicken evenly or you will end up with dry thin sections and undercooked thick spots
  • Let your fried chicken rest on the baking sheet for a minute before adding sauce so the coating crisps up properly
  • A thin layer of sauce is crucial because too much moisture will make your crispy crust soggy in the oven
03 -
  • Use low moisture mozzarella to avoid a soggy topping situation
  • Let the fried chicken rest for a minute before saucing so the breading sets
  • Room temperature chicken will fry more evenly than cold straight from the fridge

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