This 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 inside 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!
Pizza Stuffed Chicken Bake
I just love how simple this cheesy 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 chicken and pepperoni recipe in your pantry and fridge, so dinner will be ready in no time!
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How to Store and Reheat
To save leftover pepperoni baked chicken, transfer it to an airtight container, or cover the cooled baking dish with foil or plastic wrap. Store it in the refrigerator for up to 3 days. Reheat in a 350°F oven until fully warmed through.
How to Freeze
Store this pizza stuffed chicken 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
- Use boneless, skinless chicken breast for this recipe. Medium-to-large breasts with a little bit of thickness to them are best for stuffing.
- Use regular slices of pepperoni to stuff the chicken. Mini pepperonis will work too, you’ll just need more of them!
- This recipe calls for both slices and shredded mozzarella. I recommend buying a block so you can cut thick slices to stuff, and freshly-shred the rest of the block to top it.
- When butterflying the chicken breasts for stuffing, be careful not to slice all the way through. It should remain attached on one side.
- I’ve had luck with preparing this dish 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 pizza chicken bake 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
- ½ teaspoon kosher salt about ½ teaspoon each
- ½ teaspoon ground black pepper
- 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 freshly shredded mozzarella cheese
- ⅛ cup freshly grated parmesan cheese
Equipment
- 9×13-inch Baking Dish
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, ½ teaspoon kosher salt, 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 freshly 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 freshly shredded mozzarella cheese, ⅛ cup freshly grated parmesan cheese
- Bake for 25 minutes, or until the internal temperature of the chicken reaches 165°F.
Notes
How to Make Chicken Pepperoni Step by Step
Season the Chicken: Preheat your oven to 400ºF, and spray a large baking dish with nonstick spray. Add ½ tablespoon of olive oil, 2 teaspoons of garlic powder, 2 teaspoons of Italian seasoning, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper to a small bowl, and combine. 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. Fully coat all 4 chicken breasts in the seasoning mixture.
Stuff the Chicken: Pour 12 ounces of marinara sauce into the bottom of the baking dish and spread into a thin layer. Take one chicken breast and open it 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 it in the baking dish. Repeat with all four chicken breasts.
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.
Bake and Serve: 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 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!