Chicken Parmesan Pizza (Printable)
Crispy chicken base topped with tomato sauce, mozzarella, and fresh basil for an unforgettable twist on traditional pizza.
# Ingredient List:
→ 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
15 - 1/4 cup fresh basil leaves, torn
16 - 1 tablespoon olive oil
# How to Make:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to an even 1/2-inch thickness for uniform cooking.
03 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and combine panko, 1/2 cup Parmesan, oregano, garlic powder, salt, and pepper in the third.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into egg mixture, then press firmly into panko mixture to coat evenly on all sides.
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 internal temperature reaches 165°F. Transfer to prepared baking sheet.
06 - Spread a thin layer of marinara sauce over each chicken breast. Top evenly with mozzarella, remaining Parmesan, and red pepper flakes if desired.
07 - Drizzle with 1 tablespoon olive oil and bake for 10-12 minutes until cheese is fully melted and bubbly with golden spots.
08 - Remove from oven, scatter fresh basil over the top, and let rest for 2 minutes before slicing and serving.
# Helpful Tips:
01 -
- The crispy chicken base stays crunchy even under all that melted cheese
- It hits two comfort food cravings at once with half the cleanup
- Everyone can customize their own toppings while the chicken bakes
02 -
- Double coating the chicken in panko creates an extra crunchy crust that holds up beautifully under sauce
- Letting the fried chicken rest on the baking sheet for a minute before saucing prevents the coating from getting soggy
- Room temperature chicken breasts pound more evenly than cold ones straight from the refrigerator
03 -
- Pat the chicken completely dry before breading or the coating will not adhere properly
- Use a splatter guard when frying because olive oil pops more than you expect
- Grate your own Parmesan from a wedge instead of using pre-grated cheese for the best melting and flavor