This Easy Stuffed Pizza Chicken Bake recipe has all the flavors of a pepperoni pizza stuffed inside of a chicken breast. It's family-friendly, low-carb, and delicious! Plus, the ingredients can easily be adapted to your favorite pizza toppings, too.
Why you’ll love this Stuffed Pizza Chicken Recipe!
- Easy and Delicious: Pizza and chicken come together so quickly and easily! This dish is big on pizza flavor.
- Easily Adaptable: Let everyone add their favorite pizza topping to their chicken. Makin this recipe so adaptable. It's a dish the whole family will love!
When it comes to pizza my family are pepperoni lovers over here. They don't like all the veggies and other stuff (Even though I do). So this dish was created with them in mind.
While we can't eat pizza every day of the week we do love the flavors. This pizza stuffed chicken is the perfect solution to those pizza cravings.
This dish comes together in minutes making it the perfect weeknight meal.
Gooey, cheesy, and delicious stuffed pizza chicken will have them running to the table.
Ingredients
How to Make Stuffed Pizza Chicken Bake:
✱ Be sure to see the recipe card below for exact ingredients and instructions!
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Step 1 | Prepare Chicken and Season
First, make sure chicken pieces are about the same size and thickness. If not pound them out to be about the same thickness.
Pour olive oil into a bowl along with spices and make a paste to rub into the outsides of the chicken breast.
Step 2 | Slice and Stuff Chicken
Slice chicken breast down the center being careful not to cut all the way through. Like you are butterflying the chicken breast.
Place 3 slices of mozzarella (you can also sprinkle shredded mozzarella if that is what you have on hand). Add in pepperoni then close the chicken breast.
Add half of the marinara sauce into the pan and then place pizza stuffed chicken breasts on top.
Step 3 | Top and Bake
Pour or spoon the remaining marinara sauce over the chicken.
Then, top with shredded mozzarella (you can also use sliced cheese)and parmesan cheeses. Next, add pepperoni slices (or any toppings you like) on top and bake.
Variations and Substitutions:
Frequently Asked Questions:
If you use a low sugar marinara sauce this would work for a keto or low carb option. You also could really cut back on the sauce if you wanted or use a keto pizza sauce and top the chicken.
This goes wonderfully with a nice green salad and garlic bread. You can even try it with my Cheesy Green Chile Bread. My family also loves for me to serve it over pasta.
Storage and Reheating
Storage:
Cover with foil or plastic wrap or place in an air-tight container and store in the refrigerator for 4 to 5 days.
Reheat:
To reheat individual servings, place desired amount on a microwave-safe dish and reheat. Start with 1 minute. Then add 30-second intervals until heated to your liking.
Freeze:
I would recommend freezing this after baking. We never seem to have enough leftovers to get to this stage.
It's really so easy to throw together. To save time you can always make the chicken in advance to keep it even easier.
Cover tightly with plastic wrap and foil and place in the freezer for up to 2 months. When you are ready to use it, remove it from the freezer and place it in the refrigerator overnight to thaw. Bake for 20 minutes or until warmed through.
Tips
- When butterflying the chicken breast, be careful not to slice all the way through.
- Choose your favorite jarred marinara or pizza sauce for this recipe.
- Be sure to bake in an oven-proof dish or skillet!
- Cook times will vary based on chicken thickness and size. Make sure the internal temperature is 165°.
- You can prep this dish ahead and keep it covered in the refrigerator until ready to bake.
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Stuffed Pizza Chicken Bake
Ingredients
- 1 ½ to 2 pounds chicken breast, boneless, skinless
- 1 Tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon oregano, dried
- 1 teaspoon basil, dried
- 24 ounces marinara sauce
- 4 ounces mozzarella, thick sliced or to taste
- ¼ cup parmesan cheese
- 6 ounces pepperoni slices, or to taste
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°. Spray a baking dish or use a preseasoned cast iron skillet.
- Cut each chicken breast in half but not all the way through, butterfly style.
- In a medium bowl place in olive oil, salt, pepper, garlic powder, oregano, and basil and mix to make a paste. Rub into the outsides of each chicken breast.
- Pour one-half of the marinara into the bottom of the baking dish.
- Take each chicken breast and fill it with mozzarella, and 4 or 5 pepperoni slices. Then close the chicken breast and place in baking dish on top of marinara sauce.
- Spoon remaining marinara over the chicken. Then top with shredded cheese, grated parmesan cheese, and pepperonis.
- Bake for 25 - 30 minutes or until the internal temperature on the chicken reads 165°.
✱ Nikki's Tips
- When butterflying the chicken breast, be careful not to slice all the way through.
- Choose your favorite jarred marinara or pizza sauce for this recipe.
- Be sure to bake in an oven-proof dish or skillet.
- Cook times will vary based on chicken thickness and size. Make sure the internal temperature is 165°.
- You can prep this dish ahead, keep it covered in the refrigerator until ready to bake.
Melanie Salava says
My husband loved this and called it a keeper! Very yummy!
Nikki Lee says
Thank you Melanie! I am glad it is hubby approved!