Have you ever been stuck in that impossible dinner dilemma—craving the crispy, cheesy goodness of chicken parm but also really wanting pizza? Well, stop scrolling because chicken parm pizza is about to change your life! This genius mashup combines everything you love about both dishes into one incredible meal that's perfect for busy weeknights or weekend gatherings.
Why You'll Love This Chicken Parm Pizza
Let me tell you why this chicken parm pizza recipe has become my family's most-requested dinner. After spending years hunting down the best versions (yes, I've made special trips to try the chicken parm pizza at Cheesecake Factory and driven out to Long Island just to sample a highly-recommended pie), I've perfected this homemade version that rivals anything you'd find in a restaurant.
What makes it special? It's incredibly versatile! When my college kid comes home, I make it calorie-conscious with lighter cheese and thinner crust. For game days, I go full indulgence with extra cheese and thicker crust. And don't even get me started on the reddit thread where I discovered the garlic butter crust variation—absolute game changer!
The beauty of making chicken parm pizza at home is that you don't need to search "chicken parm pizza near me" when the craving strikes. Plus, you can customize it exactly how you like it. Trust me, once you master this recipe, you'll be the new favorite dinner host in your friend group!
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Ingredients
This Quality Italian-inspired chicken parm pizza style recipe serves 4-6 people and comes together with simple ingredients you probably already have!
For the Crispy Chicken:
- Boneless, skinless chicken breasts
- Italian breadcrumbs
- Grated parmesan cheese
- Eggs, beaten
- Flour
- Italian seasoning
- Garlic powder
- Salt and pepper to taste
- Olive oil for frying
For the Pizza Base:
- Prepared pizza dough (store-bought or homemade)
- Marinara sauce
- Shredded mozzarella cheese
- Grated parmesan cheese
- Fresh basil leaves
- Red pepper flakes (optional)
See recipe card for quantities.
How to Make Chicken Parm Pizza
If you've been searching for that perfect chicken parm pizza recipe that rivals what you'd find in NYC or even the Cheesecake Factory version, you're in luck! This method breaks down the process into manageable steps that anyone can follow.
Prep the Chicken (15 minutes)
- Slice chicken breasts horizontally and place between plastic wrap.
- Pound chicken to ¼-inch thickness with a meat mallet or heavy pan.
- Mix breadcrumbs, parmesan, and seasonings on a plate.
- Set up your breading station: flour on one plate, beaten eggs in a bowl, and breadcrumb mixture on another plate.
- Dredge each chicken piece first in flour, then egg, then coat thoroughly with breadcrumb mixture.
Cook the Chicken (10 minutes)
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Test the oil by dropping in a few breadcrumbs – it's ready when they sizzle.
- Place chicken cutlets in the hot oil without overcrowding (work in batches if needed).
- Cook for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer to a paper towel-lined plate and let rest for 5 minutes.
- Slice the chicken into strips or bite-sized pieces.
Prepare the Pizza (5 minutes)
- Preheat your oven to 475°F with a pizza stone inside (if you have one).
- Roll out your dough on a floured surface to your desired thickness – thin crust works great for this style!
- Transfer dough to a parchment paper-lined pizza peel or inverted baking sheet.
- Spread marinara sauce evenly across the dough, leaving a small border for the crust.
- Sprinkle half the mozzarella cheese over the sauce.
Assemble & Bake (15 minutes)
- Arrange the crispy chicken pieces evenly over the cheese layer.
- Top with remaining mozzarella and parmesan cheese.
- Slide the pizza onto the preheated stone or baking sheet in the oven.
- Bake for 12-15 minutes until the crust is golden and cheese is bubbly.
- Remove from oven and let cool for 2-3 minutes.
- Garnish with fresh basil leaves and red pepper flakes if desired.
- Slice into 8 pieces and serve immediately.
Substitutions
Whether you're dealing with dietary restrictions, ingredient shortages, or just want to put your own spin on this Quality Italian-inspired chicken parm pizza, here are some tested substitutions that work beautifully:
Protein Options
- Turkey cutlets: A leaner alternative to chicken with similar texture and flavor
- Eggplant slices: Classic vegetarian substitute that still provides that satisfying "parm" experience
- Cauliflower steaks: Low-carb and plant-based option that holds up well to breading
- Plant-based chicken: Many brands now make convincing chicken alternatives that work great in this recipe
Breadcrumb Alternatives
- Gluten-free breadcrumbs: Available in most grocery stores for celiac or gluten-sensitive diets
- Crushed pork rinds: Zero-carb option that creates an incredibly crispy coating
- Almond flour + parmesan mix: Lower-carb alternative with excellent flavor
- Panko breadcrumbs: For an extra-crispy chicken that stands up to the sauce
Variations
One reason chicken parm pizza has become so popular from NYC to Long Island and beyond is its versatility. Here are some creative variations to try once you've mastered the basic recipe:
Chicken Parm Pizza Flatbread
For a lighter, quicker version, use store-bought naan or flatbread as your base. Top with a thin layer of sauce, chopped chicken parm pieces, and cheese, then broil for 2-3 minutes. Perfect for a quick lunch or appetizer!
Low-Carb Chicken Parm Crust Pizza
Create a completely different experience by making the chicken itself the crust! Pound chicken very thin, cook until almost done, then top with sauce and cheese and finish in the oven. This keto-friendly option is wildly popular on reddit cooking threads.
Chicken Parm Pizza Rolls
Transform the concept into a party-friendly finger food by rolling up small pieces of chicken, sauce, and cheese in pizza dough. Slice into pinwheels and bake until golden. These disappear fast at gatherings!
Spicy Chicken Parm Pizza
Add heat with calabrian chilies, spicy sopressata, or hot honey. This variation has been popping up on menus across NYC and adds an exciting kick to the traditional flavors.
Equipment
- Meat mallet or heavy skillet - For pounding chicken to even thickness
- 3 shallow dishes - For your flour, egg, and breadcrumb stations
- Large skillet - For frying the chicken cutlets
- Pizza stone or baking sheet - For achieving that perfect crispy crust
- Rolling pin - For evenly rolling out your pizza dough
- Parchment paper - Prevents sticking and makes transfer easier
- Pizza cutter - For those perfect slices
Storage
One of the most common questions I get about this chicken parm pizza recipe is "Can I make it ahead?" or "How do I save leftovers?" Here's everything you need to know about keeping your pizza fresh and delicious:
Refrigerating Leftovers
- Cool completely before storing to prevent soggy crust
- Separate slices with parchment paper to prevent sticking
- Store in airtight containers in the refrigerator for up to 3 days
- Pro tip: Store any leftover chicken separate from assembled pizza for best texture
Freezing Options
- Freeze uncooked chicken cutlets (breaded but not fried) for up to 3 months
- Assemble and freeze unbaked pizza for quick future meals
- Freeze cooked pizza slices individually wrapped for up to 2 months
- Label everything with date and contents for easy identification
What to Serve With Chicken Parm Pizza
Transform your chicken parm pizza from a simple meal into a complete dining experience with these perfect pairings!
Side Dishes
- Garlic Knots: These bread bites complement the Italian flavors perfectly (link to garlic knots recipe)
- Caesar Salad: The crisp, cool lettuce balances the rich, warm pizza (link to Caesar salad recipe)
- Antipasto Platter: Start with Italian meats, cheeses, and marinated vegetables for an authentic experience (link to antipasto platter guide)
- Roasted Broccoli: Add some greens with simple oven-roasted broccoli with garlic and lemon (link to roasted vegetable recipe)
Beverages
- Italian Red Wine: A medium-bodied Chianti or Sangiovese pairs beautifully with the tomato and cheese flavors
- Craft Beer: Try an amber ale or Italian lager to complement the savory chicken
- Sparkling Water: A refreshing San Pellegrino with lemon keeps it light and authentic
- Berry Lemonade: For a family-friendly option, a sweet-tart berry lemonade cuts through the richness (link to homemade lemonade recipe)
Top Tip
For the most authentic Quality Italian chicken parm pizza experience, arrange your chicken pieces to fully cover the pizza base with minimal gaps. This creates the illusion of a solid "chicken crust" just like the restaurant's famous version. Slightly overlapping the pieces ensures complete coverage and gives that impressive presentation when sliced into wedges.
The key to exceptional chicken parm pizza lies in the contrast between crispy and tender textures. To maintain the crispiness of your chicken even after adding sauce and cheese, try this pro technique: after frying the chicken pieces, place them on a wire rack (not paper towels) for 5 minutes, then finish them in a 400°F oven for 5 minutes before adding them to your pizza. This extra step creates a sturdier crust that stands up to the sauce without getting soggy.
Grandmama's Magic Touch
Long before chicken parm pizza became trendy in NYC or a viral sensation on reddit, my Italian grandmother was creating her own version in her Long Island kitchen. Her secret? A touch of butter in the marinara sauce and a sprinkle of breadcrumbs between the sauce and cheese layers.
"The butter adds richness without changing the flavor profile," she'd explain while I watched her make Sunday dinner. When I asked about the breadcrumbs, she'd wink and say, "That's how we keep the calories down while adding texture—we use less cheese but don't lose the flavor."
What I wouldn't give to taste her Quality Italian-style chicken parm pizza just once more. Every time I make this recipe and add her two simple tricks, the aroma takes me right back to her kitchen.
FAQ
What goes on chicken parm pizza?
Traditional chicken parm pizza includes breaded and fried chicken cutlets, marinara sauce, mozzarella cheese, and parmesan cheese on a pizza crust. Common additions include fresh basil, oregano, garlic, and sometimes ricotta cheese. Quality Italian's famous version in NYC uses a giant chicken cutlet as the base instead of pizza dough.
Why is it called chicken parm if it's made with mozzarella?
The "parm" in chicken parm refers to Parmigiano-Reggiano (parmesan) cheese, which is used in the dish alongside mozzarella. While mozzarella provides the stretchy, melty texture, the parmesan adds the distinctive savory flavor that defines the dish. The name comes from the preparation style (alla parmigiana), not just the cheese alone.
What is parm on pizza?
"Parm" on pizza typically refers to grated Parmigiano-Reggiano cheese, which adds a sharp, nutty flavor. On chicken parm pizza specifically, it's a key component of both the chicken coating and the topping. Some pizzerias sprinkle it on top before baking, while others add it fresh after baking for more pronounced flavor.
What is the difference between chicken parmigiana and chicken parmesan?
There's no difference—they're the same dish with different names! "Chicken parmigiana" is the traditional Italian name (pollo alla parmigiana), while "chicken parmesan" or "chicken parm" is the shortened American version. Both refer to breaded chicken cutlets topped with tomato sauce and cheese, then baked until melty and delicious.
Chicken Parm Pizza That Never Lets You Down!
Now that you have all the secrets to making an incredible chicken parm pizza at home, it's time to get in the kitchen and create some magic! This fusion dish brings together the best of both worlds—the satisfying crunch and flavor of chicken parmesan with the beloved format of pizza.
Don't forget to check out our other inspired favorites like Chicken Rollatini , Crab Cake Benedict, and Tim Walz Hot Dish Recipe
Did you try this chicken parm pizza recipe? I'd love to see how yours turned out! Drop a comment below, share your photos, or tell us about your own special twist on this dish. And if you loved it as much as we do, share it with friends who appreciate good food!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chicken Parm Pizza
Chicken Parm Pizza
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)
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
Instructions
- Slice chicken breasts horizontally and pound to ¼-inch thickness.
- Mix breadcrumbs, parmesan, Italian seasoning, and garlic powder in a dish.
- Set up breading station: flour in one dish, beaten eggs in another, and breadcrumb mixture in a third.
- Dredge chicken in flour, dip in egg, then coat with breadcrumbs.
- Heat olive oil in a large skillet over medium heat.
- Test oil with breadcrumbs—if they sizzle, it's ready.
- Fry chicken cutlets in batches, cooking 3-4 minutes per side until golden brown and internal temp reaches 165°F.
- Transfer to a paper towel-lined plate and let rest for 5 minutes.
- Slice into strips or bite-sized pieces.
- Preheat oven to 475°F with a pizza stone inside.
- Roll out pizza dough on a floured surface to desired thickness.
- Transfer to parchment-lined pizza peel or inverted baking sheet.
- Spread marinara sauce evenly, leaving a small crust border.
- Sprinkle half of the mozzarella cheese over the sauce.
- Arrange crispy chicken pieces evenly over cheese layer.
- Top with remaining mozzarella and parmesan cheese.
- Slide pizza onto the preheated stone or baking sheet.
- Bake for 12-15 minutes until the crust is golden and cheese is bubbly.
- Remove from oven and let cool for 2-3 minutes.
- Garnish with fresh basil and red pepper flakes, then slice and serve.
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