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…
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).
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).
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).
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.
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?!
How to make Pizza Chicken Parmesan (Full Recipe & Video)
Pizza Chicken Parmesan
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
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 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!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
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.
Thanks so much for the review, Lorraine! C.