Chicken Parmesan Calzone

If you’ve ever stood in front of the oven trying to decide between pizza and chicken parm and ended up eating cold cereal, this is the compromise your future self will thank you for — handheld, cheesy, and gloriously not fussy.

Why This Recipe Is Awesome

Because it marries the best parts of two classics without making you stage a kitchen production. You get the crunchy, herby crumb of chicken parm tucked inside a golden calzone pocket that keeps the mozzarella melty and the sauce where it belongs — inside, not dripping all over your lap. It’s the kind of recipe that looks impressive when guests arrive and feels satisfyingly lazy when they don’t. Plus: everything bakes together, so fewer pans, fewer decisions, and more time to contemplate whether you deserve a second calzone.

Ingredients You’ll Need

• 1 pound pizza dough (store-bought or homemade — both are acceptable life choices)
• 2 boneless, skinless chicken breasts (or 3 small cutlets)
• Salt and black pepper (use more than you think)
• 1/2 cup all-purpose flour (for dredging)
• 1 large egg, beaten (for breading)
• 3/4 cup breadcrumbs (Italian-style or plain with a pinch of herbs)
• 1/3 cup grated Parmesan cheese (salty and awesome)
• 1 tsp dried oregano or Italian seasoning
• 1/2 tsp garlic powder (optional, but don’t skip the garlic vibes)
• 2–3 tbsp olive oil or vegetable oil (for frying)
• 1 cup marinara sauce (thicker is better; drain excess if it’s runny)
• 8 oz fresh mozzarella, sliced or torn (or shredded — your call)
• Fresh basil leaves or 1 tsp dried basil (for brightness)
• 1 egg beaten with 1 tbsp water (egg wash for that shiny crust)
• Semolina or cornmeal for dusting the pan (keeps the bottom crisp)
• Optional: red pepper flakes, fresh parsley, or a squeeze of lemon after baking

Step-by-Step Instructions

1. Step 1

   Pound the chicken to about 1/2 inch thickness so it cooks fast and evenly; salt and pepper both sides. Set up a dredge station: flour, beaten egg, and a breadcrumb mix with Parmesan, oregano, and garlic powder. Quickly pan-fry the cutlets in a couple of tablespoons of oil over medium-high heat until golden on each side and just cooked through (about 3–4 minutes per side); they’ll finish in the oven, so don’t let them get leather-hard.

2. Step 2

   Preheat your oven to 425°F (220°C) and dust a baking sheet with semolina or cornmeal. Roll or stretch the dough into rough circles, spread a thin layer of marinara on one half, add mozzarella, sliced chicken, basil, and a bit more sauce, fold the dough over and crimp the edges; brush with egg wash and slash the top for steam. Bake 18–22 minutes until the calzone is deep golden and the cheese is happily molten; let rest 5 minutes, then cut and savor like you earned it.

Common Mistakes to Avoid

Overfilling. You’re not stuffing a suitcase for a week; too much sauce or cheese leads to a soggy, sad calzone. Skipping the egg wash — it’s not optional if you want that glossy, photo-worthy crust. Cutting into it immediately — molten cheese is not a myth, it will burn your mouth and ruin your confidence. Using watery sauce straight from the jar — strain or simmer it down so it doesn’t turn the dough into a swamp.

Alternatives & Substitutions

If you’re short on time, swap the homemade-breaded chicken for thinly sliced rotisserie chicken or leftover cutlets — still delicious and zero points for effort saved. Gluten-free dough or cauliflower crust work fine; adjust bake time and be gentler when folding. Want less frying? Lightly oil and bake the breaded chicken on a sheet for 10–15 minutes before assembling. Use provolone or fontina instead of mozzarella for a nuttier melt, and if you’re dairy-averse, try a plant-based mozzarella and skip the Parmesan in the crumbs. Personally, I love a tiny smear of pesto under the cheese for a basil bomb, but that’s just me trying to be fancy without extra work.

FAQ

Can I use store-bought cooked chicken or leftover chicken?

Absolutely. Shredded rotisserie chicken or sliced leftover cutlets are perfect shortcuts. Just warm them slightly so they don’t cool the calzone filling and make sure they’re seasoned — bland chicken ruins mood more than anything.

How do I keep the bottom from getting soggy?

Preheat your baking sheet or use a pizza stone if you have one; dusting with semolina helps, too. Don’t slather too much sauce directly on the dough; a thin smear keeps things moist but not wet. Also, let the calzone rest a few minutes after baking before slicing.

Can I make these ahead or freeze them?

Yes. Assemble calzones and freeze them unbaked on a tray until solid, then wrap and store. Bake from frozen at 425°F, adding about 8–12 minutes to the bake time — no thawing necessary. For fully made-ahead dinners, bake, cool, refrigerate, and reheat in a 375°F oven until warmed through.

Final Thoughts

This Chicken Parmesan Calzone is the kind of cunning dinner that feels like effort but behaves like convenience. It’s tweakable, portable, and reliably crowd-pleasing — which makes it perfect for weeknights, casual dinner parties, or when you want something impressive but refuse to break a sweat. Make one, then make another with something ridiculous inside just to prove how versatile it is. If you accidentally fall in love with calzones, it’s fine — blame the cheese.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.