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Chicken Parmesan Pizza Style ( A New Favorite)

“This chicken parmesan pizza style is a giant golden fried chicken patty topped with tomato sauce and cheese. Drizzled with spicy honey this version of chicken parm will have you wishing you made more.”

My brain’s been travelling weird places lately. Just can’t seem to settle it down but one thing’s for sure… I’ve had this chicken parmesan on the brain. Ordinarily, I’m not a huge chicken parm fan but ever since reading about the chicken parmesan at the new Quality Italian restaurant that opened not far from here, I’ve become obsessed. Even the Cheesecake Company has a version so where have I been? Obviously not travelling to either of those places!

I know summer means I’m supposed to be writing abut fresh veggies and fruits but last week found it a touch chilly around here. OK. Chilly might be an exaggeration, but it seemed like I could turn the oven on, which in my mind meant time to make this chicken parm. Good thing I made it last week because my oven just went on the fritz last night and I’m not holding out high hopes that it will make it back to me. Ach! Just add it to the need money list which seems to be growing by leaps and bounds.

But back to this golden, crispy patty of joy. No it’s not pizza. It’s like WAY BETTER than pizza. Totally hit the comfort spot-this sizzling individual covered with melted gooey cheese was a one person crowd pleaser. I guarantee this will be my next dinner party entree and am sure it will have folks begging for more.

Very simple to make this giant ground chicken patty is seasoned up, placed in a pie pan and frozen. No chicken breasts in this recipe. After this baby is frozen it’s time to pat it with a bit of seasoned flour, brush it with some egg wash and then another dip into some panko crumbs. Make sure it’s well coated because the crust is so good. Fry each patty and set aside until ready to bake. Spread with a bit of sauce, top with cheese and bake for about 10 minutes-assuming it’s at room temperature. Then it’s time to hit the broiler and brown that cheese golden.

While this is going on in your oven that hopefully works, it’s time to make some spicy honey. Believe it. In my humble opinion this sweet elixir puts this dish beyond paradise. Sounds weird but I read that Quality Italian serves there parm with a Calabrian honey. Not having travelled to Calabria recently I decided to make my own version which was as simple as adding Thai chili paste (whose only ingredients were chili, garlic, onions and oil) to a bit of honey. I do believe even Sriracha would work or just some chili flakes. Oh man. One taste knocked me off my rocker.

Chicken parmesan is my new favorite recipe. Don’t miss this one folks. It’s a keeper. Keep the party going and serve this on a bed of pasta or not. I love it on a bed of arugula and for Manservant’s sake I gave him both-pasta and arugula. I can tell you which he left on the plate. And that honey? Drizzle it over the top. Yeah, I know there’s a lot going on in this dish. But a lot better on a plate than in your head. Mangia!

More to Try:
     Summer Tomato Lasagna              Greek Olive Bread (No Yeast)            BBQ Potato Bundles


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Chicken Parmesan Pizza Style

Prep Time 25 MINS
Cook Time 20 MINS
Total Time 45 mins
Yields Yield: 4

This chicken parmesan pizza style is a giant golden fried chicken patty topped with tomato sauce and cheese. Drizzled with spicy honey, this version of chicken parm will have you wishing you made more.


  • 1 lb ground chicken
  • 3 T parmesan cheese
  • 1 t salt
  • 1 t marjoram or oregano (Marjoram is a bit lighter and not as spicy as oregano. Try it for a change!)
  • 1 t garlic powder
  • 1/2 t ground pepper
  • 1/2 c marinara sauce (I used Trader Joe's arrabiata)
  • 3 T parmesan cheese
  • 6 oz fresh mozzarella, sliced
  • Olive oil for frying (about 1/2″ in skillet to cover)
  • Fresh Basil and Tomatoes for garnish (Extra sauce and cheese if you want.)
  • 1/4 c flour seasoned with a touch of the above and 2 T parmesan cheese
  • 1 egg lightly beaten and mixed with 1 T of water
  • 1/2 c panko crumbs
  • 1/2 c honey (you will probably have some left over)
  • 1-2 t spicy chili paste


    1. Line 2 8″ cake or pie pans with plastic wrap.
    2. Mix together ground chicken with seasonings. To test for seasonings, take about 1 t of the mixture and place in microwave or 20 seconds. Feel free to adjust seasonings if needed. Now divide chicken in half and pat each half into prepared pan. Freeze for about 4 hours.
    3. Prepare egg wash and breading. Remove chicken and dust with flour on top, bottom and sides. Brush well with egg wash on top, sides and bottom. Cover on all sides with panko crumbs.
    4. Heat oil in pan until shimmering. Add chicken patties to oil. (I did mine one at a time.) Fry until golden about 5 minutes on each side. Remove and drain.
    5. Preheat oven to 400. While oven is preheating cover each chicken patty with 1/4 c of marinara or to your discretion. I think it is better to add more sauce later. If you add too much now your patty will be soggy. Cover with parmesan. Then cover that with mozzarella.
    6. Place on a baking sheet in oven and bake for about 10 minutes. Cheese should be melted, if not bake a few minutes longer. Remove from oven,
    7. Heat broiler to high. Slide baking sheet under broiler and broil for just a few minutes until cheese is golden and glistening. Garnish with basil and tomatoes. Serve with a pizza cutter.
    8. Feel free to serve over pasta or arugula or both!


    0.0 rating

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  1. Reply
    Chris Scheuer
    August 1, 2017 at 1:06 am

    Wow, sounds amazing! And so unique. Bravo!

  2. Reply
    Kitchen Riffs
    August 1, 2017 at 2:33 am

    I haven't had chicken parm in ages. And never made like this! Really creative, tasty too, I'll bet. Winner winner, chicken dinner! 🙂

    • Reply
      Abbe Odenwalder
      August 1, 2017 at 3:04 am

      I had never made it like this either and was very happy with the results. The honey on top is awesome!

  3. Reply
    Angie Schneider
    August 1, 2017 at 5:53 am

    Crusty chicken as the pizza base…what a fantastic idea! And I love that spicy honey!!

  4. Reply
    Tricia Buice
    August 1, 2017 at 11:02 am

    Goodness Abbe – I cannot wait to give this a try. So creative and brilliant! I LOVE it!!! Thanks for the wonderful recipe and I'm sure it's way better than any restaurant version. Good one 🙂

  5. Reply
    Liz Berg
    August 1, 2017 at 2:39 pm

    And here I thought this was going to be a traditional pizza! But these patties are much more fun!!! Sorry about the demise of your oven. Ugh.

  6. Reply
    Cheri Savory Spoon
    August 1, 2017 at 6:18 pm

    Love every little detail about this chicken Parm pizza, the addition of honey sounds magical!!!!

  7. Reply
    August 2, 2017 at 2:47 am

    Waaait, this looks amazing. Cheesey italian chicken AND pizza is a dream come true!

    • Reply
      Abbe Odenwalder
      August 8, 2017 at 7:50 pm

      Well, not really pizza. Just chicken in pizza form.And a very good form it is!

  8. Reply
    HWC Magazine
    August 2, 2017 at 1:36 pm

    What a fun way to celebrate the summer tomato season. The boys would certainly love this recipe.

  9. Reply
    August 2, 2017 at 1:57 pm

    I love cheese and this look delicious !!!

  10. Reply
    SavoringTime in the Kitchen
    August 2, 2017 at 8:22 pm

    Different and delicious! I love this, Abbe, and can't wait to put some in my mouth 🙂

  11. Reply
    Kelsie | the itsy-bitsy kitchen
    August 3, 2017 at 12:00 am

    Oh heck yes! Abbe, this looks amazing. All that melty cheese and spicy honey drizzled over the top? All I can say is yes please!

  12. Reply
    Kim (Life in the Van)
    August 3, 2017 at 10:22 am

    This is so unique and looks crazy delicious!

  13. Reply
    August 4, 2017 at 3:14 am

    I can't wait to try this! It sounds amazing. I've always loved Chicken Parmesan and love the Pizza twist!

  14. Reply
    Lynn Vining
    August 4, 2017 at 7:47 pm

    I bet my family would go crazy over this! It sounds and looks amazing!

  15. Reply
    justine fontinell
    August 5, 2017 at 1:38 am

    My fave Italian place has a giant chicken nugget parmigiana and its THE BEST. This looks fab!

  16. Reply
    Canning and Cooking at Home
    August 5, 2017 at 1:00 pm

    Cannot wait to make this!! Looks so TASTY!

  17. Reply
    Bacon Fatte
    August 5, 2017 at 10:24 pm

    I think this would be an instant family favorite in our house… Looks wonderful, Abbe!!

  18. Reply
    Sharon D
    August 6, 2017 at 12:32 pm

    Omg …this is brilliant, Abbe! I am never going back to that bready pizza base again. At least for now, I'm convinced I won't…lol

  19. Reply
    August 8, 2017 at 2:30 am

    Normally, I'm not a fan of thick crust pizza, but this one obviously requires it. Your pictures are crazy beautiful and making me very, very hungry. Pinned!

    • Reply
      Abbe Odenwalder
      August 8, 2017 at 7:48 pm

      Keep in mind…there is no crust on this pizza….just chicken! And it is so good!

  20. Reply
    January 25, 2018 at 7:23 pm

    Been looking for a way like pizza shops make them buzzing I've found this i will be trying this asap will have bechamel sauce on top of mine with cheese. So you can fry them payties from frozen?

    • Reply
      Abbe Odenwalder
      January 27, 2018 at 3:54 am

      let me know how it works with the bechamel. Sounds yummy. You freeze the chicken patties so they hold their shape when you fry them! Always freeze them first so you will have a crispy crust.

  21. Reply
    February 20, 2018 at 2:09 pm

    Would cooking the chicken then putting the sauce and cheese on in the broiler be better, you think?

    • Reply
      Abbe Odenwalder
      February 24, 2018 at 3:09 am

      The chicken is cooked by frying. I like to bake the sauce and cheese together after the chicken is cooked in the oven.Since I sometimes keep the chicken warm, rather than baking it right away I do like to place it in the oven first to make sure that it is warmed through. Also, depending on how frozen the chicken patties are before frying, determines if the patties are cooked through before they turn golden. Placing them in the oven is one way to make sure they are sufficiently cooked through. However I always brown it under the broiler.

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