This easy pizza chicken bake recipe has all of the flavors of a pepperoni pizza stuffed inside chicken breasts for a low-carb family meal! I stuff pepperonis and mozzarella right in the chicken, top it with more cheese, then bake it in loads of marinara sauce. It’s made with just a handful of ingredients, it’s quick enough for weeknight dinners, and the kids love this pizza-inspired chicken dish as much as I do!
I just love how simple this pizza chicken bake is to make. It only takes about 15 minutes to prep and then into the oven it goes! I would bet that you already have most of the ingredients for this pizza stuffed chicken breast in your pantry and fridge. Dinner will be ready in no time!
What’s in this Pizza Chicken Bake recipe?
Inspired by a classic pepperoni pizza, this stuffed chicken recipe just calls for marinara, pepperonis, Italian seasoning, and lots of mozzarella.
- Chicken: Use boneless, skinless chicken breast for this recipe. Medium-to-large breasts with a little bit of thickness to them are best for stuffing.
- Pepperonis: Use regular slices of pepperoni to stuff the chicken. Mini pepperonis will work too, you’ll just need more of them!
- Mozzarella: This recipe calls for both slices and shredded mozz. I recommend buying a block so you can cut thick slices to stuff, and freshly-shred the rest of the block to top it.
- Parmesan: You’ll also need grated parmesan.
- Marinara: Use your favorite jar of marinara or pizza sauce.
- Seasonings: Season the chicken with a mix of Italian seasoning, garlic powder, salt and pepper.
Variations To Try
Want a creamier pizza baked chicken? Use a block of softened cream cheese to stuff the chicken breasts–either in addition to the pepperoni and mozzarella, or instead of. Since the chicken breasts are baked in marinara sauce, pepperonis, and mozzarella, you’ll still get all the pizza flavors, but with a cream cheese stuffing!
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How to Store and Reheat
To save leftover pizza chicken bake, transfer it to an airtight container, or cover the cooled baking dish with foil or plastic wrap. Store it in the refrigerator for 3-4 days.
Reheat in a 350°F oven until fully heated through.
How to Freeze
Store this pepperoni chicken recipe in a freezer-safe container, or place stuffed chicken breasts in a resealable bag. Freeze for up to 3 months. Defrost in the fridge overnight before reheating.
Notes and Tips
- When butterflying the chicken breasts for stuffing, be careful not slice to all the way through. It should remain attached on one side.
- I’ve had luck with preparing this pizza baked chicken a few hours ahead of time. Just prep the dish as instructed up until baking, then cover and refrigerate it. When ready to eat, just pop it in a preheated oven.
- I love to serve this pepperoni stuffed chicken breast with garlic bread or garlic knots to make it feel like pizza night!
Top Reader Review
“This was a huge hit with the kids! They’ve actually had me make it twice this week.” – Stephanie
Pepperoni Pizza Stuffed Chicken Bake Recipe
Ingredients
- 4 boneless skinless chicken breasts
- ½ tablespoon olive oil
- salt and pepper to taste about 1/2 teaspoon each
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 24 ounces marinara sauce 1 jar
- 4 slices thick-cut mozzarella cheese
- 30 slices pepperoni
- 1 cup shredded mozzarella cheese
- ⅛ cup grated parmesan cheese
Instructions
- Preheat oven to 400ºF. Spray a large baking dish with nonstick spray.
- Add olive oil, salt, pepper, garlic powder, and Italian seasoning to a bowl, and whisk to combine.½ tablespoon olive oil, salt and pepper to taste, 2 teaspoons garlic powder, 2 teaspoons Italian seasoning
- Butterfly each chicken breast: cut ⅔ way through horizontally, but do not cut all the way through.4 boneless skinless chicken breasts
- Evenly distribute the seasoning mix between the 4 chicken breasts, and rub to fully coat both sides.
- Pour half of the marinara into the bottom of the baking dish and spread into a thin layer.24 ounces marinara sauce
- Take one chicken breast and open to expose the inside of the butterfly cut.
- Place a slice of mozzarella inside each chicken breast, then top with 5 slices of pepperoni. Add a spoonful of marinara and then top with a sprinkle of grated parmesan. Close the chicken breast (secure with toothpicks if needed) and lay in baking dish. Repeat with all four chicken breasts.24 ounces marinara sauce, 4 slices thick-cut mozzarella cheese, 30 slices pepperoni, ⅛ cup grated parmesan cheese
- Top the chicken breasts with the rest of the marinara and use a spoon to make sure the breasts are fully covered. This will make sure the chicken is super moist and doesn’t dry out.24 ounces marinara sauce
- Top the marinara with the shredded mozzarella, remaining pepperoni, and remaining grated parm. Sprinkle with more Italian seasoning if desired.30 slices pepperoni, 1 cup shredded mozzarella cheese, ⅛ cup grated parmesan cheese
- Bake for 25 minutes, or until the internal temperature of the chicken reaches 165°F.
- Enjoy!
Notes
How to Make Pizza Stuffed Chicken Bake Step by Step
Combine the Seasonings: Preheat oven to 400ºF, and spray a large baking dish with nonstick spray. Next, add ½ tablespoon of olive oil, 2 teaspoons of garlic powder, 2 teaspoons of Italian seasoning, and salt and pepper (to taste) to a small bowl, and combine.
Butterfly the Chicken: Use a paring knife or Chef’s knife to carefully butterfly 4 boneless, skinless chicken breasts. Cut ⅔ of the way through horizontally, but do not cut all the way through.
Season the Chicken: Fully coat all 4 chicken breasts in the seasoning mixture.
Pour the Marinara: Pour 12 ounces (half of a 24 ounce jar) of the marinara sauce into the bottom of a baking dish, and spread into a thin layer. It should coat the entire bottom of the dish.
Stuff the Chicken: Work with one chicken breast at a time, or line up all 4 on a clean work space (if you have room). Open each piece of chicken, using a knife to slightly open the hinge of the butterfly cut if needed.
Add the Cheese: Place a thick-cut slice of mozzarella (or as much as needed) inside chicken breast.
Add the Pepperonis: On top of the mozzarella, place 4-5 slices of pepperoni.
Add the Marinara: Add a spoonful of marinara sauce on top of the pepperonis, and spread to even it out. Then top with a sprinkle of grated parmesan.
Secure the Stuffed Chicken Breasts: Close the pizza stuffed chicken breasts, and secure with toothpicks if needed. Lay them all in the baking dish, directly in the sauce.
Top with Marinara: Top the chicken breasts with the rest of the marinara from the jar (about 12 ounces), and use a spoon to make sure the breasts are all fully covered. This will help keep them all moist and juicy while baking in the oven.
Add the Cheese and Pepperonis: On top of the marinara, add 1 cup of shredded mozzarella cheese, the remaining pepperonis, and the rest of the grated parmesan cheese. Sprinkle with more Italian seasoning if desired.
Bake: Bake the pizza stuffed chicken for 25 minutes, or until the internal temperature of the chicken reaches 165°F.
I want to know what size breast because mine are really big like 12 oz.each ?
That will work!
This looked so good and I decided to try it. Twice even. I was so disappointed. It had no flavor at all. I even let the chicken marinade over night.
I am sorry this didn’t work for you, Vicky!
How long will this keep in the fridge after making! And does it reheat well?
4 days!
Just made this for dinner tonight. It was delicious. It’s definitely a “keeper”. The chicken was so moist!
We’re so happy to hear that!
Ok so I bought thin sliced breasts and couldn’t stuff them. I doubled the seasoning ingredients except for the Italian seasoning—personal preference—put in a plastic bag with the chicken and shook it around. Followed the rest of the directions and this was awesome. Like chicken parm with pepperoni but with no breading and not fried. Yummo!