Gluten Free Chicken Parmesan Pizza Recipe
What is that? Well, basically it is like pizza but instead of a pizza crust, it has a “crust” made with a Parmesan-crusted chicken breast, similar to Chicken Parmesan. But more importantly, it is mouthwateringly delectable!
The “crust” is easy, it is just boneless, skinless chicken breast sliced in half and pounded thin, then coated with a mixture of gluten free panko breadcrumbs and Parmesan, then quickly pan fried. Then it is topped with your favorite marinara sauce, mozzarella cheese, and basil – like a Margherita pizza. At least that’s how I made mine. You can feel free to top it up any way you would normally top a pizza.
One really cool thing about this recipe is it can really stretch a budget – you use only 2 chicken breasts to make 4 servings. And it seems sort of fancy. They can be made in about 20 minutes. And pounding those chicken breasts will release all your tension from the day.
All in all, I call this Gluten Free Chicken Parmesan Pizza recipe a real winner – as in winner, winner chicken dinner!
- 2 boneless skinless chicken breasts
- 2 large eggs
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 cup Kinnikinnick gluten free panko style breadcrumbs
- ¼ cup grated Parmesan cheese plus more for serving
- 1½ teaspoons Italian seasoning divided
- 1 teaspoon garlic powder
- 4 tablespoons olive oil divided
- 2 tablespoons butter or dairy free butter divided
- ½ cup marinara sauce
- 4 ounces fresh mozzarella cheese grated
- 8 basil leaves thinly sliced
Place the chicken breasts on a cutting board, place one hand on top and, with a sharp knife parallel to the cutting board, cut the breasts in half widthwise all the way through to create 2 halves of equal size per breast. Place each of the 4 breast halves between two pieces of plastic wrap and pound them out thinly with a rolling pin.
On a plate, combine the eggs with a large pinch of salt and pepper, and whisk.
On another plate, combine the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper.
Dip the chicken breast halves into the egg first then coat with the breadcrumb mixture, pressing the mixture onto the chicken breasts.
Position the top rack of the oven about 6 inches from the top and preheat the broiler to high. Line a baking sheet with parchment paper or a silicone baking mat.
In a large skillet, heat 2 tablespoons olive oil until hot over medium-high heat. Add 1 tablespoon butter and as soon as it melts, add 2 of the coated chicken breast pieces. Fry them for about 4 minutes per side or until golden brown. Place on the prepared baking pan. Add another 2 tablespoons of oil to the pan, let it heat up, add the remaining tablespoon of butter, let it melt, and cook the next two pieces of chicken the same way.
Spread the marinara sauce over the chicken breasts, top with the mozzarella cheese, and sprinkle the remaining ½ teaspoon Italian seasoning over the top. Place under the broiler for about 2 minutes or until the cheese is melted. Top with the basil and serve.
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