Pizza chicken

The crispy breaded chicken in this Pizza Chicken is baked with mozzarella cheese, your favourite pizza toppings, and marinara sauce. This entertaining supper will taste delicious and be of restaurant standard.

Serve this along with garlic bread and cheese.Good things happen when pizza and chicken parmesan combine.  Although it may not seem like much, piling on your favourite pizza toppings to this dish makes it incredibly excellent.

Considering a low-carb diet? In this dish, omit the breading and simply season/sear basic chicken while following the instructions.

Ingredients

• 2 large boneless skinless chicken breasts
• ¼ cup vegetable oil, can sub canola or olive oil

Breading Station 1:

• ½ cup flour
• 1 ½ teaspoons seasoned salt
• ¼ teaspoon pepper
• Breading Station 2:
• 2 eggs, whisked until airy and frothy
• 1 teaspoon garlic powder

Breading Station 3:

• 1 ¼ cup breadcrumbs, plain or Italian
• ¼ cup Parmesan cheese, shredded

Sauces/Toppings

• 24 oz. marinara sauce
• 1 cup mozzarella cheese
• 3 Tablespoons Parmesan, grated
• Pizza toppings of choice, see notes for suggestions
• Fresh parsley and red pepper flakes, to garnish

Instructions

• Oven should be heated to 450 degrees.
• For the breading station, combine ½ cup flour, 1.5 teaspoon seasoning salt, and ¼ teaspoon pepper. 1. For the station, whisk together 2 eggs and 1 teaspoon of garlic powder. 2.
• For the station, combine 1 ¼ cups of breadcrumbs and 1 ¼ cups of Parmesan cheese. 3. Make the Chicken Breaded:
• Chicken should be cut into a few thinner slices. If necessary, pound the chicken with a meat tenderizer; the chicken will expand more when cooked. Slices should be ½ inch thick. Thoroughly pat dry.
• Dip in the flour mixture, then shake off the extra. Dip briefly in the egg mixture and let any excess drop off the bowl's edge. Transfer to breading mixture, then completely coat.

Cooking the Chicken:

• Oil in a skillet is heated to 350 degrees by using a medium heat setting. Use a third as much oil to coat the chicken. The best pan is a cast iron skillet.
• 2 pieces of chicken should be fried at once, with space between them to guarantee crisp edges.
• Fry until golden brown, about 4 minutes per side. 
• To remove and transport to a cooling rack, use kitchen tongs. Continue until all of the chicken is done.

Make a baking dish.

• In a baking dish that can go in the oven, pour 80% of the marinara sauce on the bottom. Add the chicken on top and drizzle the leftover sauce over it. Add mozzarella to the top, then the pizza toppings, and finally the Parmesan.

Bake

• Check it after 10 minutes and bake for approximately 13 minutes. Delete once

Notes

• 350° is the ideal temperature for the oil.
• To prevent the chicken from sitting in the oil and becoming soggy, give the oil ample time to heat up before adding the chicken. Additionally, this prevents the breading from coming loose.
• During cooking, you can slightly increase or decrease the heat.
• Don't overcrowd the pan; fry in batches and give each piece of chicken room to breathe.
• Skillets made of cast iron provide excellent heat conduction for a crispy, golden finish.

More expert advice

• To get the cheese's greatest flavour and most melted texture, shred or grate it.
• The best mozzarella for pizza is low moisture/whole milk. My favoured brand is Dragone.
• Make sure the vegetables or raw sausage/beef you add are somewhat tiny so they can cook all the way through.
• You can omit the breading and season the chicken before cooking with 2 teaspoons of Italian seasoning and salt/pepper for a low-carb or lower-calorie alternative. For 4-5 minutes on each side, saute the food in 3 Tbsp. olive oil until a golden crust has formed.

Storage:

• Place in an airtight container and either freeze for up to three months or refrigerate for up to three days. This freezes nicely! 
• Reheat at 350° for 15-20 minutes if frozen or 25-30 minutes if thawed in a covered, lightly greased casserole dish.

Tools for this recipe

• Effectively conducts heat when used to cook chicken for a crispy, golden finish.
• Cooling Racks: For extra crispy chicken, these racks allow for air circulation underneath the chicken after frying while also allowing excess oil to drip off.
• I used the same Le Creuset skillet for 90% of my recipes, including this one. Although expensive, it is oven safe and has excellent heat conductivity. The quality is excellent, and the size is ideal.
• Meat Tenderizer - You won't even need to chew the chicken after using this equipment to make it more tender!
• Kitchen tongs help handling the chicken when frying and turning individual mushroom slices while they cook much simpler.