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).
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)
