Chicken Parm Pizza (Pizza of the Month, June 2022)

Last updated: June 5th, 2024

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Our chicken parm pizza recipe transforms the classic Italian pasta dinner into your favorite handheld treat for the ultimate homemade pizza night!

Chicken parm pizza on a serving dish

We’re just about halfway through 2022, which means it’s time to share another Pizza of the Month! It can be challenging to come up with topping ideas for our homemade pizzas, especially when we want to create something totally new each month. So for our sixth new pizza recipe of the year, we took inspiration from a classic Italian dinner that I’m a huge fan of: chicken parmesan.

This flavorful chicken parm pizza is topped with classic pizza sauce, mozzarella and parmesan cheese, and crispy Italian breaded chicken cutlets. I learned how to make this delicious chicken from my mom – she used to make this recipe all the time, and it’s the perfect base for chicken parmesan! Since it’s so easy to prepare, it was a no-brainer to cook up a batch for our chicken parm pizza.

Perfect for a Friday night dinner, this homemade chicken parmesan pizza is great for movie nights or casual date nights. It’s a classic Italian fork-and-knife dinner transformed into your favorite handheld treat – what more could you ask for?

A large pizza with crispy chicken and cheese on a serving tray

Chicken Parm Pizza Toppings

The toppings for our chicken parm pizza are surprisingly simple! This recipe is really not much different from a classic cheese pizza, with the addition of some crispy breaded chicken. Here’s what we put on our chicken parmesan pizza:

  • Our homemade pizza sauce, a simple marinara-inspired tomato sauce
  • A blend of shredded mozzarella and parmesan cheese
  • Crispy breaded chicken cutlets, sliced into thin strips
  • More shredded parmesan cheese (sprinkled on top of the chicken)
  • Coarse sea salt, for finishing

We layer all these ingredients on top of Roman-style pizza dough, a recipe from our beloved Mastering Pizza cookbook. This recipe takes 24 hours to ferment in the fridge, so we prepare the dough the night before we want to make pizza. If you’re not up for making your own dough at home, this recipe works just as well with store-bought pizza dough! We love using dough from Whole Foods when we opt for store-bought because it’s so flavorful and crisps nicely in the oven.

A cheesy chicken parm pizza

How To Make Chicken Parm Pizza

Our chicken parmesan pizza recipe isn’t complicated and won’t take long to prepare. Here are a few helpful tips to ensure everything goes smoothly:

  1. The very first thing you should do is take the pizza dough out of the refrigerator and allow it to rest at room temperature – this will help make it easier to stretch when it’s time to assemble the pizza.
  2. Next, prepare the breaded chicken. Make sure you use enough vegetable oil to form a thin layer on the bottom of the baking sheet, since you want the chicken to cook in the oil. This is how you’ll get it nice and crispy.
  3. Pound the chicken with a meat tenderizer to make each piece the same thickness, so they cook at the same rate. Here’s a trick: put a piece of parchment paper on top of the chicken before pounding, and you won’t have to wash your meat tenderizer (unless it’s particularly juicy and seeps through the parchment paper).
  4. You can prepare the other toppings while the chicken bakes! For the sauce, you can either make a fresh batch following our recipe here, or defrost some from the freezer, which is what we typically do (we like to prep a large batch of sauce and portion it out into our Souper Cubes for easy pizza nights). For the cheese, add mozzarella and parmesan to a small bowl and toss with your hands to mix.
  5. When topping the pizza, don’t be afraid to get the sauce and cheese close to the edge of the crust. You only need to leave about a quarter to a half-inch of space around the edge, since the crust will puff up a bit during baking.
  6. Adding an extra sprinkle of shredded parmesan on top of the chicken gives this pizza an extra chicken parm-y flavor! And definitely don’t skip the finishing salt. It brightens everything up just a touch for an explosion of delicious flavor.
A slice of chicken parm pizza

To be completely honest, we were pleasantly surprised by how much this pizza tasted like chicken parm! It’s got the ooey-gooey cheese, crispy breadcrumbs, and flavorful sauce you hope for in a classic chicken parmesan. Thrown on top of a crispy crust, you’ll forget you ever needed the pasta.

Try the recipe for yourself and experience a classic Italian chicken parm dinner in the form of pizza!

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5 from 1 vote

Chicken Parm Pizza

Our chicken parm pizza recipe transforms the classic Italian pasta dinner into your favorite handheld treat for the ultimate homemade pizza night!
Servings 6 slices
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


Crispy Chicken Cutlets

  • 2 to 3 tablespoons vegetable oil
  • pound chicken tenderloins raw
  • 1 egg
  • 1 tablespoon milk
  • ½ cup Italian seasoned breadcrumbs

Chicken Parm Pizza

  • 250 grams pizza dough Roman-style
  • ½ cup pizza sauce
  • cups shredded mozzarella cheese
  • ½ cup shredded parmesan cheese
  • 2 tablespoons shredded parmesan cheese for finishing
  • Pinch coarse sea salt for finishing


Crispy Chicken Cutlets

  • Preheat the oven to 425 degrees and pour about 2 to 3 tablespoons vegetable oil in a small baking sheet, just enough to form a thin layer on the bottom of the pan. (If your pizza dough is refrigerated, put it on the counter now so it has time to warm up.)
  • Pound the chicken using a meat tenderizer until it has an even thickness.
  • Whisk egg and milk in a shallow dish and set aside. Add Italian breadcrumbs to a separate shallow dish and set aside.
  • Add chicken to the egg wash and coat thoroughly, then transfer to breadcrumbs and coat well. Gently shake off any excess breadcrumbs before transferring chicken to the oiled baking sheet.
  • Bake chicken until evenly crisped and cooked through, about 18 to 20 minutes, flipping halfway.
  • Transfer cooked chicken to a cutting board and let cool for at least 2 minutes before slicing into thin strips. Set aside.

Chicken Parm Pizza

  • Preheat the oven to 550 degrees.
  • Lightly flour a 14-inch pizza pan and your hands. Working on the pan, stretch the pizza dough into a large circle roughly the size of the pan, gently pushing and pulling from the center outwards.
  • Evenly spread the pizza sauce onto the dough, leaving about a quarter-inch of space around the edge for the crust.
  • In a small bowl, combine shredded mozzarella and 1/2 cup shredded parmesan cheese. Gently toss with your hands, then sprinkle over the pizza.
  • Top the pizza with the sliced chicken cutlets, then sprinkle the remaining 2 tablespoons shredded parmesan cheese over the chicken. Sprinkle a pinch of finishing salt over the pizza.
  • Bake for 7 to 9 minutes, or until crust is crisped and cheese is bubbly and golden brown.
  • Let pizza cool for at least 2 minutes before transferring to a large cutting board. Slice and serve immediately.


Pizza dough: We made Marc Vetri’s Roman-style pizza dough this time – get the Mastering Pizza cookbook here for the recipe! For an easy alternative, you can use store-bought pizza dough.
Pizza sauce: We use our own recipe for pizza sauce – it’s so delicious and super easy. We recommend trying the recipe here since it gives this pizza the perfect chicken parm flavor.
Pounding the chicken: Here’s a trick for pounding chicken – put it on a cutting board, then lay a sheet of parchment paper on top of the chicken. This way you won’t get raw chicken all over your meat tenderizer (unless the chicken is super juicy and gets the parchment paper wet). If you don’t have a tenderizer, a skillet actually works great for this! This step is to make sure the chicken has a consistent thickness so it cooks evenly.
Baking the pizza: Bake the pizza on the middle rack of your oven! This will help it cook evenly. If you’re making more than one pizza, simply rotate the pizzas halfway through cooking (switch the one on the top rack to the bottom rack, and vice versa). Pizza can also be finicky and cooks at different rates depending on the hydration level of your dough, your oven’s actual temperature, and other factors. We recommend keeping an eye on your pizza as it cooks and using visual cues to tell when it’s done – use our time estimates as a rough guide.
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Author: Nicole
Calories: 266kcal
Course: Dinner, Main, Main Course
Cuisine: American, Italian
Keyword: breadcrumbs, chicken tenders, mozzarella, parmesan, pizza dough, pizza sauce


Calories: 266kcal | Carbohydrates: 29g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 739mg | Potassium: 228mg | Fiber: 2g | Sugar: 5g | Vitamin A: 255IU | Vitamin C: 3mg | Calcium: 176mg | Iron: 2mg

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5 from 1 vote (1 rating without comment)

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