Chicken Parmigiana Pie
Indulge in the ultimate comfort food fusion with this Chicken Parmigiana Pie—a delightful twist on the classic Italian-American favorite. Layers of crispy, golden-breaded chicken breasts are nestled within a flaky puff pastry crust, complemented by rich marinara sauce, gooey melted mozzarella, and fresh basil leaves. Each bite delivers a perfect balance of textures and flavors, enhanced by a parmesan-infused breadcrumb coating and buttery pastry. This hearty dish is baked to golden perfection, making it an ideal centerpiece for a cozy family dinner or an impressive addition to any gathering. Ready in just over an hour, this Chicken Parmigiana Pie is a flavorful showstopper you’ll want to savor again and again.
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 4 tablespoons Olive oil
- 1.5 cups Marinara sauce
- 1.5 cups Mozzarella cheese, shredded
- 5 pieces Fresh basil leaves
- 1 sheet Puff pastry sheet
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Butter (for greasing)
Instructions
Preheat your oven to 375°F (190°C) and lightly butter a pie dish.
Pound the chicken breasts to an even thickness (about 1/2 inch). Season them with salt, black pepper, and garlic powder.
Set up a breading station with three shallow bowls. Fill the first bowl with flour, the second with beaten eggs, and the third with breadcrumbs mixed with grated Parmesan cheese.
Dredge each chicken breast in flour, dip it into the beaten eggs, and coat it with the breadcrumb-Parmesan mixture. Press gently to ensure the coating sticks.
Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 3-4 minutes on each side until golden brown and cooked through. Set them aside on a plate lined with paper towels.
Roll out the puff pastry sheet on a lightly floured surface to fit your pie dish, ensuring there’s enough overhang to seal. Gently press it into the prepared dish.
Spread 1/2 cup of marinara sauce over the base of the puff pastry. Place one cooked chicken breast on top, then layer with 1/2 cup of mozzarella and a few fresh basil leaves. Repeat the layers with the second chicken breast, 1/2 cup marinara, another 1/2 cup mozzarella, and basil leaves.
Finish with the remaining marinara and mozzarella on top.
Fold the overhanging puff pastry over the filling, leaving some of the center exposed for ventilation. Pinch edges to seal, and cut small slits into the pastry to allow steam to escape.
Bake the pie in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and flaky.
Let the pie rest for 5 minutes before slicing. Garnish with fresh basil leaves and serve warm.
Nutrition Facts
Calories |
4267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.3 g | 323% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 7942 mg | 345% | |
| Total Carbohydrate | 274.1 g | 100% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 22.7 g | ||
| Protein | 216.1 g | 432% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1869 mg | 144% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1521 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
