Pizza Parmesan Chicken
Pizza Parmesan Chicken features tender, juicy chicken breasts coated in crunchy seasoned breadcrumbs and topped with tomatoes, marinara sauce, pepperoni, and mozzarella cheese. It's your classic chicken parmesan with a pizza twist!
Servings: 4 people
Ingredients
- 4 boneless, skinless chicken breasts (6 ounces each)
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 cup flour
- 1 cup panko-breadcrumbs
- 1 tablespoon dried Italian seasoning
- 1/2 cup grated Parmesan cheese , plus more for garnish
- 1 teaspoon pepper
- 1/4 teaspoon coarse salt
- 1 pint cherry tomatoes (12 ounces)
- 1 tablespoon olive oil
- 3/4 cup marinara sauce
- 1 & 1/2 cups shredded mozzarella cheese
- 16 slices pepperoni
- small fresh basil leaves , for garnish
Instructions
- Preheat oven to 425 degrees F. Spray a 10x17 casserole dish with nonstick spray; set aside.
- Using a meat mallet or rolling pin, pound each chicken breast to a little more than 3/4-inch at the thickest part. (Make sure your fillets are all the same thickness to ensure even cooking.)
- Set up 3 shallow bowls. 1st bowl: Whisk together egg and lemon juice. 2nd bowl: Add the flour. 3rd bowl: Stir together bread crumbs, Italian seasoning, Parmesan, pepper, and salt.
- Dip each chicken breast in the egg mixture on both sides, then dredge in the flour shaking off any excess. Dip again in the egg, then press in the bread crumbs to coat.
- Transfer chicken in a single layer to the prepared casserole dish.
- Scatter the cherry tomatoes in between the chicken pieces and drizzle with olive oil and sprinkle of salt and pepper.
- Bake for 18 minutes, then top each chicken breast with 2 tablespoons marinara sauce, 1/4 cup mozzarella, and 4 pepperoni slices.
- Bake another 5 minutes or until the internal temperature reaches 165F.
- Serve with a sprinkle of more Parmesan and basil leaves.
Video
Notes
Make sure your fillets are all the same thickness to ensure even cooking. Chicken breasts can vary in size between 5 and 10 ounces, so the cooking time can vary. For this recipe, pound each breast out to a little more than 3/4-inch at the thickest part.
Omit the pepperoni. For a more classic parmesan chicken recipe, you can simply omit the pepperoni from the recipe, if preferred.
Proper storage. Details for storing leftovers is included in the article.
Nutrition
Calories: 265kcal | Carbohydrates: 9g | Protein: 17g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 984mg | Potassium: 482mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1092IU | Vitamin C: 30mg | Calcium: 465mg | Iron: 2mg