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If you love pizza but you are also trying to hit your protein goals, this pepperoni pizza chicken parm is about to become your new obsession.
It is crispy, cheesy, saucy, and packed with flavor. And the best part? It fits your goals.
We are talking 76 grams of protein for 580 calories.
Why I love this pepperoni pizza chicken parm
I wanted something that gave me that crispy crust, gooey cheese, and pepperoni flavor without the heavy feeling afterward.
Something high protein, filling and that actually supported my goals.
That is how this pepperoni pizza chicken parm came to life.
How To Make Pepperoni Pizza Chicken Parm
This recipe is simple and straightforward. No complicated steps. No fancy ingredients.
Start by crushing your cornflakes until they are fine. I like to use a blender or food processor so they turn into a crispy crumb texture. Mix them with garlic powder, salt, paprika, black pepper, and oregano flakes.
Pound your chicken breasts slightly so they cook evenly. Dip each piece into a mixture of whole egg and egg whites. Then press firmly into the seasoned cornflake crumbs. Repeat the egg wash and crumbs one more time for that extra crispy coating.
Place the coated chicken on a parchment lined air fryer rack and cook at 425 degrees F for about 12 minutes. While that cooks, stir together the strained tomato passata with salt, garlic powder, basil, oregano, and a touch of olive oil in a small saucepan. Let it simmer for about 5 minutes until slightly thickened.
Once the chicken is golden and cooked through, top with sauce, shredded low fat mozzarella, and turkey pepperoni.
Air fry again for about 2 minutes until the cheese melts. For extra crispiness, broil on high for a few minutes until bubbly and golden.
How Long Does It Take + Serving Ideas
From start to finish, this pepperoni pizza chicken parm takes about 25 minutes. It is perfect for busy weeknights or meal prep Sundays.
Serve it with a big green salad for a lighter option. Pair it with roasted veggies or air fried potatoes if you want something more filling. You can even slice it up and serve it over high protein pasta or inside a low carb wrap for a fun twist.
It is flexible and easy to build a balanced plate around.
Why You Will Love This Recipe
- High protein powerhouse with 76 grams of protein per serving
- Crispy and cheesy without deep frying
- Perfect for weight loss and muscle building goals
- Made in the air fryer for easy cleanup
- Meal prep friendly and reheats well
- Family approved and totally satisfying
It feels like a cheat meal, but it is actually working in your favor.
Tips, Swaps, and Fun Variations
For the crispiest chicken, crush the cornflakes very fine and press them firmly onto the chicken. Do not skip the double coating. That is what gives you that thick, crunchy crust.
If you do not have cornflakes, you can use panko breadcrumbs. The texture will be slightly different but still delicious.
Want to switch up the flavor? Try adding red pepper flakes to the sauce for heat. Or use Italian seasoning instead of separate herbs for convenience.
You can also swap turkey pepperoni for regular pepperoni if it fits your macros. Or skip it entirely and add sautéed mushrooms, bell peppers, or olives for a veggie pizza vibe.
If you do not have an air fryer, bake at 425 degrees F for about 18 to 22 minutes, then broil briefly to melt the cheese.
Storage & Meal Prep
Store leftover pepperoni pizza chicken parm in an airtight container in the fridge for up to 4 days.
To reheat, pop it back in the air fryer for a few minutes to bring back the crispiness. You can also use the oven. The microwave works in a pinch, but the coating will be softer.
This recipe is perfect for prepping ahead and portioning out for high protein lunches.
Pepperoni Pizza Chicken Parm
Ingredients
Method
- Crush cornflakes until fine. Mix with garlic powder, salt, paprika, black pepper, and oregano.
- Pound chicken slightly for even thickness.
- Whisk egg and egg whites together in a bowl.
- Dip chicken into egg mixture, then coat in seasoned cornflakes. Repeat for a second coating.
- Place on a parchment lined air fryer rack. Air fry at 425 degrees F for about 12 minutes, until golden and cooked through.
- Meanwhile, combine tomato passata and sauce seasonings in a saucepan. Simmer over medium heat for 5 minutes.
- Top cooked chicken with sauce, mozzarella, and turkey pepperoni.
- Return to air fryer for 2 minutes until cheese melts.
- Optional: Broil on high for 2 to 5 minutes until bubbly and crispy.
Notes
- Double coating the chicken ensures maximum crispiness.
- Bake at 425 degrees F for 18 to 22 minutes if you do not have an air fryer.
- Use freshly shredded mozzarella for better melting.
- Make sure chicken reaches an internal temperature of 165 degrees F.
Nutrition (Per Serving)
Calories: 580 Protein: 76 gGive It a Try
If you have been craving pizza but want something that supports your fitness goals, this pepperoni pizza chicken parm is your answer. It is satisfying, simple, and packed with protein.
Make it once and I promise it will earn a permanent spot in your weekly meal plan.
More High Protein Recipe Ideas
- High Protein Cinnamon Sticks - March 20, 2026
- Strawberry Cheesecake Protein Ice Cream - March 20, 2026
- High Protein Chicken Gyros - March 19, 2026