Be sure to serve this with Garlic Bread with Cheese!
Pizza Chicken
When Chicken Parmesan meets Pizza, good things happen. It doesn’t sound like a big deal, but loading this meal up with your favorite pizza toppings is seriously tasty, (and also pretty fun). 😉 Looking to go low carb? Skip the breading in this recipe and just season/sear plain chicken and proceed as outlined! Scroll down to see how to make this, read through my PRO tips, storage information, and tons of pizza topping options!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Slice the chicken into 2-3 thinner slices and pat dry. Prepare 3 breading stations and dredge chicken in flour mixture, then egg mixture, then breadcrumb mixture. Fry in oil over medium heat for about 4 minutes per side until golden brown and crispy, do this in batches. Set aside on a cooling rack until all chicken is cooked. Add 80% of the marinara sauce onto the bottom of an oven-safe baking dish. Add the chicken and spoon remaining sauce over the top of each.
Add mozzarella cheese, pizza toppings, and Parmesan cheese. Bake at 450 for 13 minutes or so, until cheese is melted and toppings are cooked. Remove and serve! See below for suggestions on what to serve this with.
Pizza Topping Ideas
Meats: Pepperoni, Sausage, Ground Beef, Ham, Buffalo Chicken, Grilled Chicken. Other: Mushrooms, Olives, Peppers, Onions, Pineapple, Feta, Pesto, Caramelized Onions, Sundried Tomatoes.
What To Serve With Pizza Chicken
Buttered Noodles, Alfredo Pasta, or Creamy Spinach Pasta Creamy Tomato Pasta or Garlic Parmesan Pasta (both one pot recipes!) Garlic Bread with Cheese
Pro Tips For Extra Crispy Chicken
The oil temperature should be 350°. Ensure the oil has enough time to heat up before adding the chicken so ensure it doesn’t sit in the oil and get soggy. This also ensures that the breading doesn’t fall off. Adjust heat up or down slightly as needed during cooking. Don’t overcrowd the pan, fry in batches and leave space around each piece of chicken. Cast Iron Skillets conduct heat really well for a crispy, golden finish.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does freeze well! Reheat in a covered & lightly greased casserole dish at 350° for 15-20 minutes if thawed, or 25-30 minutes if frozen. (You can also microwave leftovers.)
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Cast Iron Skillet– Conducts heat really well for frying up the chicken for a crispy, golden finish. Cooling Racks– Allows for air circulation underneath the chicken after frying while also letting excess oil drip off, for extra crispy chicken. This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great. Meat Tenderizer – Using this tool really does make the chicken more tender, you’ll barely have to chew it! Kitchen Tongs– makes it easy to handle the chicken when frying and even easier to flip individual mushroom slices as they cook.
