Chicken Parmesan Pizza Dish (Printable version)
Crispy chicken layered with tomato sauce, mozzarella, Parmesan, and fresh basil for an irresistible dish.
# What you 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:
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: 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, shake off excess, dip in egg, then press firmly into the panko mixture to coat thoroughly.
05 - Heat 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 the prepared baking sheet.
06 - Spread a thin layer of marinara sauce over each chicken breast. Top evenly with mozzarella, a sprinkle of Parmesan, and red pepper flakes if desired.
07 - Drizzle with olive oil and bake for 10-12 minutes until cheese is melted, bubbly, and beginning to brown slightly.
08 - Remove from the oven, top with fresh torn basil, and let rest for 2 minutes before slicing and serving.
# Expert Advice:
01 -
- The crunch from the panko stays crispy even under all that sauce and cheese
- Its faster than making separate chicken parm and pizza but feels just as special
02 -
- Dont skip pounding the chicken thin or youll end up with undercooked centers before the coating browns
- Letting the chicken rest for 2 minutes after baking keeps the cheese from sliding right off when you cut it
03 -
- Double coating the chicken in the panko mixture creates an extra thick and crispy crust
- Warming your marinara sauce slightly before spreading helps it meld into the toppings better