Chicken Parm Pizza – Easy Cheesecake Factory  Copycat

This Chicken Parm Pizza recipe is exactly what it sounds like — crispy chicken crust, marinara sauce, and lots of melted mozzarella. It’s bold, fun to make, and kinda perfect when you’re too tired to make real decisions but still want something good. Also… no dough needed, so that’s a win.

Quick Summary

• Prep time: 20 mins
• Cook time: 15 mins
• Flavor: crunchy, cheesy, tomato-y
• Great for: dinner resets, random cravings, late-night experiments

Why I Like This Recipe

Had zero plans. Just vibes. Found some chicken, a half-used jar of sauce, and decided to see what would happen if I made pizza with meat as the crust. It’s weird. But weird works. And this one? It really works.

Ingredients

• 1 lb chicken breasts (or ground chicken)
• 1 tbsp Italian seasoning
• 1 tsp onion powder
• tsp garlic powder
• 1 tsp salt
• 2 eggs
• 1 cup all-purpose flour
• 1 cup Italian-style breadcrumbs
• 3 tbsp grated Parmesan cheese
• 1 cup marinara or pizza sauce
• 2 cups fresh mozzarella (not bagged)
• Vegetable or canola oil (for frying)
• Fresh basil (optional but great)

How To Make Chicken Parm Pizza 

1. Blend the chicken: Rough chop your chicken, toss it in a food processor with onion powder, garlic powder, half the Italian seasoning, a basil leaf, and salt. Blend till it’s sticky and paste-like. Yes, it’s weird. That’s normal.
2. Shape + freeze the crusts: Line two cake pans with plastic wrap. Divide the mixture and press into crust shapes. Cover and freeze flat for at least 4 hours (I left mine overnight).
3. Set up breading: Three bowls — flour, beaten eggs + rest of the seasoning, and then breadcrumbs + 1 tbsp Parmesan. Dip each frozen crust through all three. Press gently so it holds.
4. Fry the crusts: In a pan, heat about ½ inch of oil to 350°F. Fry each crust 3–4 minutes per side until golden and crispy. Drain on paper towels.
5. Assemble and bake: Put the crusts on a baking sheet. Add marinara, fresh mozzarella, and the rest of the Parmesan. Bake at 400°F for 10 mins — cheese should be bubbly and lightly browned.
6. Top and serve: Garnish with torn basil, slice it up, and serve like a pizza.

Tips for Success

• Freeze the crusts completely — don’t skip that or it’ll fall apart.
• Press your breadcrumb coating on well, especially around the edges.
• Use fresh mozzarella, not pre-shredded — way better melt.
• Let the fried crusts cool slightly before baking so they stay crisp.

Storage and Reheating

• Fridge: Let leftovers cool fully, then store slices in an airtight container for 2–3 days.
• Freezer: Wrap individual slices in plastic wrap and store in a freezer bag. Good for up to 2 months.
• Reheat: Air fryer or oven is best (350°F for 5 mins). Microwaving? Fine in emergencies, but won’t stay crispy.

Frequently Asked Questions

• Can I skip the freezing step?
  Nope. Tried that. It fell apart in the oil. Freeze it all the way through.
• Can I use store-bought ground chicken?
  Yeah, totally fine. You might need a little extra seasoning though.
• What if I don’t have a food processor?
  Chop the chicken super small and mix by hand. It won’t be as smooth but still works.
• Is this low-carb?
  Kinda? Depends on your breadcrumb and sauce choices.
• Can I bake it instead of frying?
  You can try, but it won’t be as crispy. Still edible. Just different texture.

Common Mistakes and How to Dodge Them

• Not freezing long enough: Soft crust = disaster. You need it firm enough to coat and fry. Freeze flat overnight if you can.
• Thin chicken base: If you press the chicken mixture too thin, it breaks during frying. Aim for about ½-inch thick.
• Using bagged shredded mozzarella: It doesn’t melt the same. It’s coated in stuff that keeps it from clumping, but that also means less gooey-ness.
• Skipping the flour step when breading: That first coat of flour helps the egg stick. Without it, the breadcrumbs won’t hold.
• Overheating your oil: Too hot and it burns fast, too cool and it gets soggy. 350°F is the sweet spot — test it first with a breadcrumb.

Nutrition Facts (Per Serving)

• Calories: 520 kcal
• Total Fat: 27g
• Saturated Fat: 11g
• Cholesterol: 135mg
• Sodium: 810mg
• Potassium: 620mg
• Total Carbohydrate: 22g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 42g

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