Chicken Parmesan Pizza (Printable)

Crispy breaded chicken topped with tomato sauce, melted cheese, and fresh basil creates a delicious twist on traditional pizza.

# 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
15 - 1/4 cup fresh basil leaves, torn
16 - 1 tablespoon olive oil

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place chicken between plastic wrap sheets 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 mixture, then press firmly into panko mixture to coat completely.
05 - Heat olive oil in large skillet over medium-high heat. Fry chicken 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to prepared baking sheet.
06 - Spread thin layer of marinara sauce over each chicken breast. Top with mozzarella, Parmesan, and red pepper flakes if desired.
07 - Drizzle with olive oil and bake 10-12 minutes until cheese is melted and bubbly.
08 - Remove from oven, top with fresh basil leaves, and let rest 2 minutes before slicing.

# Expert Tips:

01 -
  • The crispy panko crust stays crunchy even under all that melted cheese
  • Its basically dinner and comfort food wrapped into one glorious hybrid
02 -
  • Dont skip the frying step or the crust will be disappointingly soft
  • Let the chicken rest for those 2 minutes or all the cheese will slide right off when you slice it
03 -
  • Double-coating the chicken in the panko mixture gives you that extra-crunchy exterior that makes people ask for your secret
  • Let your pounded chicken rest for 5 minutes before breading so it's not too cold when it hits the hot oil

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