Pizza Stuffed Chicken Breast Recipe
Pizza Stuffed Chicken Breast combines the juicy, tender texture of baked chicken with the bold, cheesy flavors of pizza. This dish features chicken breasts stuffed with marinara sauce, mozzarella, and pepperoni (or other toppings), then baked to perfection. It’s a low-carb, high-protein meal that satisfies pizza cravings in a healthier way!
Recipe Details
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 4
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp red pepper flakes (optional for spice)
1 tbsp olive oil
For the Stuffing:
½ cup marinara sauce
1 cup shredded mozzarella cheese
12-16 slices of pepperoni (or turkey pepperoni for a leaner option)
¼ cup grated Parmesan cheese
2 tbsp chopped fresh basil (or 1 tsp dried basil)
For Topping:
¼ cup additional marinara sauce
½ cup shredded mozzarella cheese
1 tbsp grated Parmesan
Extra pepperoni slices (optional)
Instructions
Step 1: Preheat Oven & Prepare Chicken (5 minutes)
1. Preheat oven to 400°F (200°C).
2. Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to slice all the way through.
3. Season both sides of the chicken with salt, pepper, garlic powder, Italian seasoning, and red pepper flakes.
Step 2: Stuff the Chicken (5 minutes)
1. Spread 1-2 tbsp marinara sauce inside each chicken pocket.
2. Stuff with shredded mozzarella, pepperoni slices, and Parmesan cheese.
3. Add chopped basil for extra flavor.
4. Secure the opening with toothpicks to keep the filling inside.
Step 3: Sear the Chicken (5 minutes, optional but recommended)
1. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
2. Sear the stuffed chicken for 2 minutes per side until golden brown. (This step locks in moisture and adds flavor.)
Step 4: Bake the Chicken (25 minutes)
1. Transfer the skillet to the oven, or place chicken in a greased baking dish.
2. Spread extra marinara sauce on top of each chicken breast.
3. Sprinkle shredded mozzarella, Parmesan, and extra pepperoni slices on top.
4. Bake for 20-25 minutes, or until chicken reaches 165°F (75°C) internally.
Step 5: Serve & Enjoy (5 minutes)
1. Let the chicken rest for 5 minutes before removing toothpicks.
2. Garnish with extra basil and serve with a side salad, roasted veggies, or garlic bread!
Notes & Tips
Customize the Fillings: Try adding black olives, mushrooms, bell peppers, or even spinach for extra flavor.
Make it Spicier: Use spicy pepperoni, add extra red pepper flakes, or drizzle with hot honey.
Dairy-Free Option: Use dairy-free cheese alternatives.
Storage & Reheating: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for 10 minutes.
Frequently Asked Questions
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, but they may require a longer cooking time. Boneless thighs work best.
Q: How do I prevent the cheese from leaking out?
A: Make sure to secure the opening with toothpicks and avoid overfilling.
Q: Can I make this in the air fryer?
A: Yes! Cook at 375°F (190°C) for 18-20 minutes, flipping halfway.
Q: What sides go well with this?
A: Great options include roasted vegetables, Caesar salad, garlic bread, or zucchini noodles.
Nutritional Information
Calories: 380
Protein: 45g
Carbohydrates: 5g
Fat: 18g
Fiber: 1g
Sodium:600mg
This dish is low-carb, keto-friendly, and packed with protein, making it a great healthy dinner option!