Quick enough for a weeknight dinner, this recipe combines the best parts of pizza and makes it into a low carb meal. This chicken is great served with a side salad or broccoli. Pizza Baked Chicken is also gluten free and full of flavor-- thin cut chicken breasts, pizza sauce, spices, toppings, and cheese. If you aren’t concerned about the whole thing being low carb, garlic bread would complete the meal!
I had the idea for this “recipe” in my head for a while before I actually made it. I had made my Pizza Stuffed Mushrooms and I still had a lot of pizza sauce left over that I wanted to find a use for! It almost seems silly to even call this a recipe because it’s that easy to prepare. Very few ingredients and no measuring involved!
You could easily adjust the toppings and number of chicken breasts to suit the needs of your family. The recipe as it stands yields four servings (four chicken breasts) which is great even for the two of us in our house. Leftovers are always welcome! Although you could definitely make this into a recipe for stuffed chicken breasts, I wanted to keep things simple. Making this a layered bake takes very little prep time and next to no mess! I find that the chicken cooks more quickly and it’s easier to tell when it’s done than with a stuffed chicken breast.
Pizza Chicken Ingredients
Chicken: I used thin cut chicken breasts. They cook up easily without drying out. You could also use boneless, skinless chicken thighs!
Tomato Sauce: Pre-made pizza sauce in a glass jar works perfectly!
Cheese: I used finely shredded mozzarella. However, I think that fresh mozzarella (like buffalo mozzarella) would really elevate this dish! I think I will try that next time!
Pepperoni: I used Applegate pepperoni (the ingredients are pretty clean, as far as pepperoni goes.) Feel free to use your favorite.
Seasoning: Italian seasoning or straight oregano both work great.
Optional (but delicious!): Add your favorite toppings and veggies. I love mushrooms and onions, but peppers, olives, even jalapeños would be great. Just make sure that you cut the veggies thinly, because the chicken doesn’t cook very long and you don’t want crunchy onions! OR, feel free to pre cook the veggies.
Super easy, right? One pan, only a few ingredients, and lots of delicious flavor!
How do I make this....?
Low carb: You’re already there! (Just make sure your pizza sauce isn’t too high in sugar).
Dairy Free: Leave off the cheese…. Or use your favorite cheese substitute (this one has good reviews!)
For more people: Simply use more chicken breasts. One breast=one serving. If you keep things in a single layer and use a bigger dish, the cooking time shouldn’t change much.
Want some more dinner inspiration? Look no further!
- Mexican Style Baked Chicken
- Sheet Pan Honey Mustard Chicken Thighs
- 20 Cloves Chicken
- Stuffed Poblano Peppers
Pizza Baked Chicken
- 4 thin cut chicken breasts
- 1 14 oz. can pizza sauce
- ½ tsp. Italian seasoning
- 1 cup Mozzarella cheese
- 12-16 pepperoni slices
- 4 oz. cremini mushrooms thinly sliced
- Preheat oven to 375 degrees.
- In an oven safe dish, lay chicken breasts down in a single layer.
- Divide pizza sauce evenly and spread over the top of each chicken breast.
- Sprinkle Italian seasoning on top.
- Add mushrooms (or any of your favorite pizza toppings).
- Divide cheese evenly over top.
- Add 3-4 pepperoni on each piece of chicken.
- Bake for 20-25 minutes, until chicken is cooked through and cheese is melted and bubbly.