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Chicken Parmesan with Pepperoni

This family-friendly Chicken Parmesan with Pepperoni is super satisfying on those cold winter nights by the fire. Make extra because the leftovers are delicious.
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Course: Dinner
Cuisine: Italian
Diet: Gluten Free
Servings: 4
Author: Karen Kelly


  • 3 large chicken breasts pounded to ½ inch thick, cut in half horizontally
  • ½ cup Panko breadcrumbs
  • ½ cup grated parmesan
  • ½ teaspoon garlic powder
  • 2 eggs
  • 1 tablespoon flour
  • 1 cup grape tomatoes or you could use 1 cup of marinara sauce, cut in half
  • ½ cup grated mozzarella cheese
  • ¼ cup grated parmesan cheese
  • ¼ cup pepperoni
  • salt and pepper to taste
  • 2 tablespoon olive oil


  • Preheat oven to 400°.
  • Salt and pepper chicken breasts on both sides.
  • Combine breadcrumbs, ½ cup grated parmesan, garlic powder in a shallow bowl.
  • Put two eggs and 1 tablespoon flour into a shallow bowl and whisk.
  • Heat 2 tablespoon olive oil in a skillet over medium-high heat.
  • Dip chicken pieces in egg mixture letting excess drip off.
  • Dip into flour mixture, shaking extra off and put into hot pan.
  • Do not move, let it brown 2-3 minutes on each side.
  • Remove from heat, top with mozzarella, parmesan, tomatoes and pepperoni.
  • Place in oven for about 7-8 minutes until chicken is done (remember it is thin) and cheese is bubbly.
  • Garnish with parsley. I served mine with fusilli pasta.
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