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Cheese/ Chicken/ Hearty Dinners

Pizza Chicken Parmesan

July 14, 2023 (Last Updated: July 15, 2023) by Chris Collins

When pizza meets chicken parmesan delicious things happen!

Chicken parmesan and pizza are honestly two of my favourite comfort foods. So you can imagine how excited I am to share this fusion with you today! Follow me…

close up shot of pizza chicken parmesan on small white plate with rocket salad

Homemade Pizza Sauce

Typically you’d use marinara sauce for a classic chicken parmesan, but today we’re going to be using pizza sauce.

The recipe is an adaption of my Rustic Pizza Sauce. It’s an awesome recipe (if I do say so myself) because it’s got a deep rich flavour that really brings out the best in pizza, or in this case, pizza chicken.

The depth of flavour comes from a solid combination of ingredients that are gently simmered over the space of around 40 minutes. The relatively long simmering time gives a chance for the flavours to marry together. It also reduces and thickens the sauce, which in turn condenses and deepens the flavour of the sauce.

Can I make the sauce ahead of time?

Yep! Pizza sauce is so perfect to make ahead of time. Just allow it to completely cool and tightly store in the fridge until needed.

Process shots: fry onion & garlic (photo 1), fry tomato puree (photo 2), add tinned tomatoes, herbs & seasoning (photo 3), simmer until thick (photo 4).

4 step by step photos showing how to make pizza sauce

Preparing Chicken Parmesan

For the chicken itself, we’re going to be using 4 relatively small chicken breasts, of which we’re going to pound. Pounding the chicken is necessary for a couple of reasons:

  • Thickness – Pounding the chicken to even thickness is important to ensure it cooks through at an even rate.
  • Tenderness – Pounding the chicken will help tenderise the meat.

How do I pound the chicken?

I typically use a rolling pin, but you can use a mallet or even a heavy pan! Whilst you can rest parchment paper over the chicken, I prefer to use cling film so you can see how thin the chicken is getting.

Chicken Parmesan Breading

To coat the chicken we’re going to be using a combination of parmesan and Panko breadcrumbs. The Panko will ensure the chicken turns extra crispy, whilst the parmesan adds heaps of flavour and also adds to the crispiness.

Process shots: lay cling film over chicken (photo 1), pound (photo 2), coat in flour (photo 3), coat in egg (photo 4), coat in breadcrumbs and parmesan (photo 5).

5 step by step photos showing how to prepare chicken parmesan

Pizza Chicken Parmesan

To cook the chicken we’re going to be frying it, then once the toppings are on we’re going to pop it under the grill.

Chicken Pizza Toppings

  • Mozzarella – This is essential, so don’t sub a different cheese. I like to freshly grate my own, but pre-shredded will work just fine.
  • Peperami – I use this mainly because you can get really small slices, but if you can find mini pepperoni you could use that instead.
  • Peppers – Any colour, I like green!
  • Olives – Pitted and thinly sliced.

Process shots: add chicken to hot oil (photo 1), fry both sides (photo 2), add to wire rack (photo 3), add pizza sauce (photo 4), add cheese (photo 5), add toppings then grill (photo 6).

6 step by step photos showing how to make chicken parmesan

Pizza Chicken Parmesan FAQ

Can I bake the chicken instead of frying it?

Yes – I recommend following my Baked Chicken Parmesan for the baking method and just use the pizza sauce and toppings from this recipe.

Can I use different toppings?

Yep! Just make sure they’re finely diced and cook any raw meats. If you want to add a lot of veg, consider frying it first to get rid of the moisture, otherwise it’ll leak out water and turn the chicken soggy. In general I recommend just a few toppings, no need to go overboard (use pics and video here for reference).

Can I make this ahead of time?

I don’t recommend making the whole thing ahead of time, but as discussed you can certainly make the sauce ahead of time.

close up shot of pizza chicken parmesan fresh out the oven on wire rack

Serving Pizza Chicken Parmesan

These are pretty hearty so I typically just serve with a simple side salad and maybe some Wedges or Fries. You could also add Garlic Bread if you fancy!

Alrighty, let’s tuck into the full recipe for this pizza chicken parmesan shall we?!

overhead shot of pizza parmesan on small white plate with rocket salad

How to make Pizza Chicken Parmesan (Full Recipe & Video)

close up shot of pizza chicken parmesan on small white plate with rocket salad

Pizza Chicken Parmesan

When pizza meets chicken parmesan delicious things happen!
5 from 1 vote
Print Pin Rate
Servings (click & slide): 4
Course: Dinner / Main Course
Cuisine: American / Italian
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Calories per serving: 631kcal
Cost per serving: £3 / $4

Equipment:

  • Medium Sized Pot & Wooden Spoon (for pizza sauce)
  • Cling Film & Rolling Pin (for pounding chicken)
  • 3 Large Shallow Dishes (for dredging chicken)
  • Small Bowl (for chicken seasoning)
  • Large Heavy-Based Pan & Tongs (for frying chicken)
  • Large Tray & Wire Rack (for resting chicken)
  • Box Grater (for onion/garlic)
  • Sharp Knife & Chopping Board

Ingredients (check list):

Pizza Sauce

  • 1 tbsp Olive Oil
  • 1/2 small White Onion, grated
  • 1 - 2 cloves of Garlic, finely grated or finely diced
  • 1 tbsp Tomato Puree (tomato paste in US)
  • 1x 400g/14oz can of Plum Tomatoes, roughly chopped in the can with a knife
  • 1/2 tsp EACH: Sugar, Dried Oregano, Dried Basil
  • 1/4 tsp EACH: Salt, or to taste
  • 1/4 tsp Chilli Flakes, or to taste (optional)
  • 1/8 tsp Black Pepper, or to taste

Chicken Parmesan

  • 4x 5oz/150g Chicken Breasts
  • 50g / 1/3 cup Flour
  • 2 Eggs, beaten
  • 75g / 1 1/4 cups Panko Breadcrumbs
  • 50g / 2/3 cup freshly grated Parmesan
  • 1 tsp EACH: Salt, Garlic Powder, Oregano
  • 1/2 tsp Black Pepper
  • 240ml / 1 cup Vegetable or Sunflower Oil

Topping

  • 200g / 7oz freshly grated Mozzarella
  • sliced Peperami, or pepperoni
  • finely diced Green Pepper, or colour of choice
  • sliced Black Olives

Instructions:

  • Add 1 tbsp oil to a medium-sized pot over low-medium heat. Add the grated onion & garlic and fry until they just begin to take on colour. Add in the tomato puree and fry for a couple of mins.
  • Pour in the tomatoes and swill out the can with a splash of water. Stir in the oregano, basil, sugar, chilli flakes, salt & pepper and bring to a simmer. Immediately reduce heat to low and simmer with the lid on (slanted to allow some steam to escape) for 30-40mins, or until thick and no longer watery, stirring occasionally.
  • Meanwhile, one by one lay cling film over the chicken breasts and pound them to even thickness (don't pound so thin they start breaking apart).
  • In a small bowl combine 1 tsp garlic powder, oregano & salt with 1/2 tsp black pepper.
  • Line up 3 bowls - the first with flour and half the chicken seasoning stirred in, the 2nd with 2 beaten eggs and the 3rd with Panko, parmesan and the rest of the seasoning. Coat the chicken in the flour, then egg and finish with a coating of the parmesan Panko. Ensure the chicken is thoroughly coated at each stage, especially in the Panko.
  • Add 1 cup of oil to a large heavy-based pan over medium heat (or enough to cover just over halfway up the chicken). You want the oil around 350F/180C -drop a few crumbs in to test if they rapidly bubble. Carefully place chicken in 2 breasts at a time and fry for 3-5mins on each side, or until golden on the outside and white through the centre. Place on a wire rack above a tray and repeat with the second two breasts.
  • Top the chicken with pizza sauce, then mozzarella, followed with peperami, pepper and olives. Place under the grill until the cheese is golden and bubbly. Serve up and enjoy!

Quick 1 min demo!

Notes:

a) Pizza Sauce - This is an adaption of my Rustic Pizza Sauce. You can make this ahead of time, just allow to cool and tightly store in the fridge for 3-4 days. You can use store-bought, so long as it's nice and thick. If it's watery you'll need to simmer and thicken it up otherwise it'll make the chicken soggy. For reference, the above recipe makes around 1 heaped cup / 300g.
b) Toppings - You can use your favourite pizza toppings! Just make sure they're finely diced and cook any raw meats. If you want to add a lot of veg, consider frying it first to get rid of the moisture, otherwise it'll leak out water and turn the chicken soggy. In general I recommend just a few toppings, no need to go over board (use pics and video here for reference). 
c) Baking - If you want to bake the chicken instead of fry you can. I recommend following my Baked Chicken Parmesan Recipe.
d) Serving - Here I've just served with a simple side salad, but you could add some Garlic Bread and Wedges if you'd like!

Your Private Notes:

Nutrition:

Nutrition Facts
Pizza Chicken Parmesan
Amount Per Serving
Calories 631 Calories from Fat 294
% Daily Value*
Fat 32.63g50%
Saturated Fat 11.301g57%
Trans Fat 0.125g
Polyunsaturated Fat 2.748g
Monounsaturated Fat 15.871g
Cholesterol 218mg73%
Sodium 218mg9%
Potassium 775mg22%
Carbohydrates 28.34g9%
Fiber 3.4g14%
Sugar 5.16g6%
Protein 54.99g110%
Vitamin A 1097IU22%
Vitamin C 14.5mg18%
Calcium 464mg46%
Iron 4.24mg24%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

 

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2 Comments

  • Reply
    Lorraine
    July 22, 2023 at 9:56 am

    5 stars
    This was so delicious. A bit of work I must say, but it was worth it. I used pepperoni and diced it up very small. No peppers as the kids won’t eat them.

    • Reply
      Chris Collins
      July 24, 2023 at 10:47 am

      Thanks so much for the review, Lorraine! C.

    5 KNOCKOUT

    DINNERS

    YOU'LL NEVER STOP MAKING!

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