Chicken Parmesan Pizza (Print View)

Crispy chicken topped with tomato sauce, mozzarella, and fresh basil creates an amazing 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 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
15 - 1/4 cup fresh basil leaves, torn
16 - 1 tablespoon olive oil

# How to Make:

01 - Preheat the oven to 425°F and 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.
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 coat thoroughly with the panko mixture, pressing gently to adhere.
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 chicken breast. Top with mozzarella, a sprinkle of Parmesan, and 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 fresh torn basil. Let rest for 2 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • It transforms weeknight chicken into something that feels like a special occasion treat
  • The crispy breading holds up beautifully under hot melted cheese and sauce
  • Each person gets their own perfect portion, no sharing required
02 -
  • Do not skip pounding the chicken thin or the outside will burn before the inside cooks through
  • Let breaded chicken rest on a wire rack for 5 minutes before frying so the coating stays put
  • The sauce goes on after frying, not before, or the breading will turn soggy in the pan
03 -
  • Use a meat thermometer to check for 165°F in the thickest part before adding toppings
  • Pat the chicken completely dry before breading or the coating will slide right off
  • Leftovers reheat surprisingly well in a 350°F oven for 10 minutes, though they rarely last that long

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