I think this is one of the best pizzas I’ve made in a long time.
Even after holiday feasting I find myself craving Italian — and nothing satisfies like Chicken Parmesan. Turning it into a french bread pizza gives you all the flavor with far less effort. A simple tomato sauce perked up with fresh herbs tastes like it’s been simmering all day, yet comes together in minutes. When food that takes under 30 minutes tastes like hours of work, you know you’ve won.
This recipe is perfect for busy weeknights, a casual dinner with friends, or a late-night snack. It’s quick, comforting, and easy to scale for family or leftovers.
What makes this dish special is the combination of crisp breaded chicken, bright herbed tomato sauce, and melty fresh mozzarella on a toasted baguette. The steps are straightforward: reduce the sauce with fresh herbs, bread and fry bite-sized chicken, toast the baguette, assemble with sauce and cheese, then broil until bubbly.
30 Minute Chicken Parmesan French Bread Pizza
10 mins
20 mins
30 mins
ingredients
- 2 cups tomato sauce (I used Prego Traditional)
- 1 Tbsp fresh oregano leaves chopped
- 1 Tbsp fresh thyme leaves chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 large skinless boneless chicken breast
- 2 eggs lightly beaten
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
- 1/4 cup olive oil
- 1 French baguette cut in half lengthwise
- 1 8 oz ball of fresh mozzarella cut into thin rounds
instructions
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In a medium saucepan over medium-high heat, combine the tomato sauce, chopped oregano and thyme, salt, and pepper. Bring to a boil, then reduce heat to medium, cover, and simmer until the sauce reduces by about half, about 10 minutes. Stir occasionally and keep warm over low heat.
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Pound the chicken breast to an even thickness of about 1/4”–1/2”. Cut into long strips, then into roughly 1” pieces. Set aside.
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Heat the olive oil in a medium skillet over medium-high heat until shimmering.
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Prepare three shallow bowls: flour, beaten eggs, and breadcrumbs. Dredge each chicken piece in flour, then egg, then breadcrumbs, shaking off excess before adding to the hot oil.
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Fry the breaded chicken in batches of 5–6 pieces until golden and cooked through, about 1 minute per side. Transfer to a paper-towel-lined plate to drain.
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Preheat your broiler to high. Place the baguette halves cut-side up on a baking sheet and toast under the broiler about 45 seconds, until lightly browned. Remove to assemble.
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Spread a generous layer of the reduced tomato sauce on each baguette half. Distribute the fried chicken pieces evenly and top with fresh mozzarella slices. Return to the broiler and melt the cheese, watching closely—about 45 seconds.
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Remove from the oven, slice each baguette half into serving pieces (about 4–5 per half), and serve immediately while hot.
Pizza & Flatbreads