Chicken Parmesan Pizza (Printable Version)
A mouthwatering fusion of classic Chicken Parmesan and beloved pizza, featuring a crispy chicken base topped with tangy tomato sauce, melty mozzarella, and fresh basil.
# 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 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
# Step-by-Step Instructions:
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 for even cooking.
03 - Arrange three shallow bowls: place flour in the first bowl, beaten eggs in the second, and mix panko, Parmesan, oregano, garlic powder, salt, and pepper in the third bowl.
04 - Dredge each chicken breast in flour, shaking off excess. Dip in egg mixture, then 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 cheese, Parmesan cheese, 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 oven and top with fresh torn basil. Let rest for 2 minutes before slicing and serving.
# Tips from hearthlykitchen:
01 -
- Its basically dinner and comfort food rolled into one crispy, cheesy package
- The breading stays surprisingly crunchy even under all that sauce and cheese
02 -
- Thinner chicken pieces work better here because thick cutlets stay raw in the middle while the crust overcooks
- Patting the sauce onto the chicken rather than pouring keeps the breading from getting soggy underneath
03 -
- Crowding the pan drops the oil temperature and makes the breading soggy, so fry in batches if needed
- Low-moisture mozzarella is worth seeking out because fresh mozzarella releases too much water