This low carb and keto friendly pizza stuffed chicken breast recipe is a simple and tasty weeknight meal. Ready to serve in about 30 minutes, you need just 5 ingredients and a few minutes of prep. Oven baked and super delicious!
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If you are stuck in a bit of a dinner rut, this super easy pizza stuffed chicken is a great option. Full of flavor and made with simple ingredients, it comes together lickity-spit! It has all of the flavor of pizza, but it's gluten-free, low carb, low calorie, low sugar and it's loaded with protein. What's not to love?!
If you are after more easy weeknight recipe ideas taht come together quickly and easily, be sure to check out my One Pot Creamy Garlic Pasta and Oven Baked Red Pesto Frittata.
Ingredients
You only need a few simple ingredients to make this delicious meal.
- Chicken: Use boneless and skinless chicken breast for this recipe. If you can use organic and air chilled chicken for the best flavor.
- Salt and pepper: To season the chicken.
- Italian seasoning: These dried herbs help to recreate that unmistakeable pizza flavor.
- Pizza sauce: Use your favorite pizza sauce. Marinara will also work well.
- Mozzarella: Use fresh mozzarella to stuff and top the chicken breasts. If you can, get buffalo mozzarella which is nice and creamy.
- Pepperoni: Because it is even a pizza without pepperoni?!
How to make pizza stuffed chicken
Be sure to scroll down for the full recipe!
- Season the chicken breasts (photo 1).
- Cut a pocket in each breast and spread in the pizza sauce (photo 2).
- Fill with mozzarella and pepperoni slices (photo 3).
- Place the chicken breasts in an oven proof dish (photo 4).
- Top with pizza sauce, cheese and pepperoni (photo 5).
- Bake until cooked through.
Recipe Variations
- Use a pizza sauce with reduced added sugar and salt for a healthier dinner.
- Add some of your other favorite pizza toppings like black olives, pineapple.
- Swap the pepperoni for ham, cooked bacon or cooked sausage.
- Cut down on fat by skipping the stuffing and just topping the chicken with the mozzarella and pepperoni
Frequently Asked Questions
This stuffed chicken recipe is super versatile and can easily be served with some of your favorite sides. Keep it low carb by serving it up with some steamed broccoli or beans or a salad. Alternatively it works great with oven baked fries and red cabbage slaw.
It's best to make these chicken breasts when you are ready to cook them and serve them right out of the oven.
If you do have leftovers, they will keep in the fridge for 3 days. You can reheat the breasts in a preheated oven at 200F / 100c for about 20 minutes until warmed all the way through. When reheating, cover the breasts with foil so that the pepperoni doesn't burn.
The best and easiest way to cook the perfect juicy chicken breast is to use an instant read thermometer. When inserted into the thickest part of the breast it should register at 165F. The chicken breast should be an even white color throughout with no pink.
Recipe Notes and Tips
- Chicken is best cooked when it's at room temperature, so take the breasts out of the fridge 30 minutes before you want to cook them.
- When you cut the pocket in the chicken, take care not to cut all the way through so that the sauce can't escape.
- If the chicken won't close back up after stuffing it, use toothpicks to secure in place.
- Let the chicken rest for 5 to 10 minutes before serving to allow the juices to redistribute.
More Easy Chicken Recipes
- How To Make Homemade Chicken Stock
- Buffalo Chicken Lettuce Wraps
- White Bean Chili with Shredded Chicken
- Creamy Tomato and Turmeric Chicken
- Grilled Lemon and Herb Chicken Salad
- Caprese Stuffed Chicken
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Pizza Stuffed Chicken
Ingredients
- 2 boneless, skinless chicken breasts
- salt and pepper
- 1 tablespoon Italian seasoning
- 8 tablespoons pizza sauce
- 1 mozzarella ball cut into slices
- 16 slices pepperoni
Instructions
- Pre heat the oven to 375F / 190c.
- Pat the chicken breasts dry and season with salt, pepper and Italian seasoning.
- Using a sharp knife, cut partially through each breast lengthways to form a pocket.
- Spread 2 tablespoons of pizza sauce on both sides of the pocket of the chicken breasts.
- Place in 3 slices of mozzarella and 4 pepperoni slices in each pocket and close over. If the chicken doesn't stay closed, you can use toothpicks to hold it shut.
- Place the breasts in a oven safe dish.
- Spread 2 tablespoons of sauce over each breast, top with the remaining slices of mozzarella and pepperoni.
- Bake in the oven for 20-25minutes until the chicken is cooked through.
- You can place the breasts under the broiler for a couple of minutes to get the cheese nice and bubbly if you wish.
Notes
- Chicken is best cooked when it's at room temperature, so take the breasts out of the fridge 30 minutes before you want to cook them.
- When you cut the pocket in the chicken, take care not to cut all the way through so that the sauce can't escape.
- If the chicken won't close back up after stuffing it, use toothpicks to secure in place.
- Let the chicken rest for 5 to 10 minutes before serving to allow the juices to redistribute.
Tamara Andersen says
Wow! For such an elegant main dish, these look pretty easy to make! I've got some really nice chicken breasts in my freezer, and I'm thinking these pizza stuffed chicken breasts are calling my name. Thanks for the awesome recipe!