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A homemade Chicken Parm Pizza with a golden-brown crust, crispy breaded chicken pieces, gooey melted mozzarella, and rich marinara sauce. A slice is being pulled, stretching the cheese. Fresh basil leaves add a pop of color, and the pizza sits on a rustic wooden board with a cozy, warm background.

Chicken Parm Pizza

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A crispy, cheesy fusion of two classics—chicken parm pizza—this dish is perfect for family dinners, game nights, or special gatherings. With a golden-brown breaded chicken base, savory marinara sauce, and gooey mozzarella, it’s a restaurant-quality meal you can make at home!
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 5
Course: dinner, Main Course
Cuisine: American, Italian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Chicken:
  • 1 pound Boneless - skinless chicken breasts Sliced and pounded thin
  • 1 cup Italian breadcrumbs - Can substitute with panko for extra crispiness
  • ½ cup Parmesan cheese - Grated
  • 2 Eggs - Beaten
  • ¼ cup Flour - For dredging
  • 1 teaspoon Italian seasoning - Optional
  • ½ teaspoon Garlic powder - Optional
  • Salt & pepper - To taste
  • Olive oil - For frying
For the Pizza Base:
  • 1 Pizza dough - Store-bought or homemade
  • 1½ cups Marinara sauce - Homemade or store-bought
  • 2 cups Mozzarella cheese - Shredded
  • ½ cup Parmesan cheese - Grated
  • Fresh basil leaves - For garnish
  • Red pepper flakes - Optional, for spice

Equipment

  • Meat mallet or heavy skillet (For pounding chicken evenly)
  • Shallow dishes (For flour, egg, and breadcrumb stations)
  • Large skillet (For frying chicken cutlets)
  • Pizza stone or baking sheet (Helps achieve a crispy crust)
  • Rolling pin (For rolling out pizza dough)
  • Parchment paper (Prevents sticking and makes transfer easier)
  • Pizza Cutter (For slicing the pizza)

Method
 

  1. Slice chicken breasts horizontally and pound to ¼-inch thickness.
  2. Mix breadcrumbs, parmesan, Italian seasoning, and garlic powder in a dish.
  3. Set up breading station: flour in one dish, beaten eggs in another, and breadcrumb mixture in a third.
  4. Dredge chicken in flour, dip in egg, then coat with breadcrumbs.
  5. Heat olive oil in a large skillet over medium heat.
  6. Test oil with breadcrumbs—if they sizzle, it's ready.
  7. Fry chicken cutlets in batches, cooking 3-4 minutes per side until golden brown and internal temp reaches 165°F.
  8. Transfer to a paper towel-lined plate and let rest for 5 minutes.
  9. Slice into strips or bite-sized pieces.
  10. Preheat oven to 475°F with a pizza stone inside.
  11. Roll out pizza dough on a floured surface to desired thickness.
  12. Transfer to parchment-lined pizza peel or inverted baking sheet.
  13. Spread marinara sauce evenly, leaving a small crust border.
  14. Sprinkle half of the mozzarella cheese over the sauce.
  15. Arrange crispy chicken pieces evenly over cheese layer.
  16. Top with remaining mozzarella and parmesan cheese.
  17. Slide pizza onto the preheated stone or baking sheet.
  18. Bake for 12-15 minutes until the crust is golden and cheese is bubbly.
  19. Remove from oven and let cool for 2-3 minutes.
  20. Garnish with fresh basil and red pepper flakes, then slice and serve.

Nutrition

Serving: 1sliceCalories: 480kcalCarbohydrates: 45gProtein: 32gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 920mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 4mgCalcium: 350mgIron: 2.8mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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