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Chicken Parmesan Pizza - No Dough


No crust on these pizzas! The chicken patty is the crispy "crust" that gets topped with mozzarella, parmesan and romano cheeses and fresh basil.

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  • 1 lb. ground chicken
  • 4 T. parmesan cheese
  • 4 T. romano cheese
  • 1 t. salt
  • 1 1/2 t. Italian seasoning
  • 3/4 t. garlic powder
  • 3/4 t. onion powder
  • 3 eggs
  • 1/4 c. flour
  • 3/4 c. Italian seasoned bread crumbs
  • 1/4 c. panko
  • 1/2 c. olive oil
  • 1 c. shredded mozzarella
  • 1/2 c. marinara sauce
  • Fresh basil leaves for garnish



Step 1

Line 2 8" cake pans with plastic wrap.
In a medium bowl mix the chicken with 1 t. Italian seasoning, 1 t. salt and ½ t. each of the garlic and onion powders.
Divide the chicken in half and press into the bottom of each cake pan.
Cover with plastic wrap and freeze for 4 hours.
Preheat the oven to 400 degrees.
In a large shallow bowl, beat the eggs.
Place the flour in a large shallow dish and on another plate combine the bread crumbs (both), 2 T. each of the parmesan and romano cheeses and the remaining Italian seasoning, garlic and onion powders.
Coat the frozen chicken in the flour, then the egg and then the breadcrumb mixture.
Repeat with the other chicken round.
Heat ¼ c. olive oil in a large skillet over medium-high heat.
Cook 1 chicken round for 2 minutes on each side until golden brown and transfer to a paper towel lined plate.
Repeat with the other chicken round.
Place about ¼ c. of marinara sauce on each chicken pizza, leaving a 1" border.
Add the remaining 2 T. of each cheese to each of the chicken pizzas.
Top each pizza with ½ c. of mozzarella cheese.
Place each pizza on a baking sheet on top of a wire cooking rack.
Bake in the oven for 15 minutes.
Top with fresh basil.
Slice into pizza shape wedges and serve.

You could also shape these into 4 rounds instead of 2 so that it's more of a personal "pizza". Instead of an 8" circle just form the patties into 4" circles.

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