Stuffed Pizza Chicken

Why You’ll Love This Recipe

This recipe is perfect for when you’re craving pizza but want something a little lighter or more filling. It’s easy to make, family-friendly, and totally customizable with your favorite pizza toppings. With its melty cheese, savory tomato sauce, and bold Italian flavors, it’s everything you love about pizza—stuffed inside juicy chicken breasts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Olive oil
• Salt and pepper
• Italian seasoning
• Garlic powder
• Mozzarella cheese (shredded or fresh)
• Pepperoni slices or turkey pepperoni
• Marinara or pizza sauce
• Grated Parmesan cheese
• Fresh basil or parsley (optional for garnish)
• Optional toppings: black olives, sautéed mushrooms, chopped bell peppers

Directions

1. Preheat oven to 375°F (190°C).
2. Slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
3. Season chicken on both sides with salt, pepper, garlic powder, and Italian seasoning.
4. Stuff each chicken breast with a few slices of pepperoni and a generous amount of mozzarella cheese.
5. Secure openings with toothpicks if needed.
6. In an oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken for 3–4 minutes per side until golden.
7. Spoon marinara or pizza sauce over each piece of chicken. Top with more mozzarella and a sprinkle of Parmesan.
8. Transfer skillet to the oven and bake for 20–25 minutes, or until chicken is cooked through (165°F internal temperature).
9. Let rest for 5 minutes. Garnish with fresh basil or parsley and serve hot.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Meat lover’s version: Add crumbled cooked sausage or bacon to the filling.
• Veggie pizza twist: Stuff with sautéed mushrooms, spinach, or bell peppers.
• Spicy kick: Use spicy pepperoni and add red pepper flakes to the sauce.
• Cheese overload: Use a mix of mozzarella, provolone, and cheddar for maximum melt.
• Breaded version: Coat chicken in seasoned breadcrumbs before baking for a crispy crust.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F until warmed through, or microwave in short intervals.
To freeze, cool completely, wrap tightly, and store for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Chicken breasts are best for stuffing due to their size, but large boneless thighs can be rolled around the filling.

Can I use store-bought pizza sauce?

Yes, any marinara or pizza sauce will work well.

How do I prevent the cheese from leaking out?

Don’t overfill the chicken, and use toothpicks to seal the opening securely.

Can I make this recipe ahead of time?

Yes, stuff and sear the chicken ahead, then bake just before serving.

What kind of cheese melts best?

Mozzarella is the classic choice for stretch and melt, but provolone or Monterey Jack work great too.

Can I grill the stuffed chicken?

Yes, but it’s best to secure well with toothpicks and grill over indirect heat to prevent burning.

Is this dish keto-friendly?

Yes, as long as you use sugar-free marinara and skip any breaded options.

Can I skip searing the chicken?

Yes, you can go straight to baking, but searing adds extra flavor and color.

What sides go well with pizza chicken?

Serve with a green salad, roasted vegetables, garlic bread, or zucchini noodles.

How do I know when the chicken is done?

Use a meat thermometer—the internal temperature should reach 165°F.

Conclusion

Stuffed Pizza Chicken brings the cheesy, saucy, pepperoni-filled goodness of pizza into a wholesome, protein-packed meal. It’s simple to make, fun to customize, and guaranteed to satisfy your cravings without needing takeout. Whether you’re feeding picky eaters or just switching up your dinner routine, this flavorful recipe is a sure hit.

Stuffed Pizza Chicken

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Stuffed Pizza Chicken is a flavorful, low-carb dish that combines the best of pizza and baked chicken. Juicy chicken breasts are filled with mozzarella and pepperoni, then topped with marinara and more cheese for a satisfying, family-friendly dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baked
• Cuisine: Italian-American

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 cup shredded mozzarella cheese (plus extra for topping)
• 16 pepperoni slices or turkey pepperoni
• 1 cup marinara or pizza sauce
• 1/4 cup grated Parmesan cheese
• Fresh basil or parsley, for garnish (optional)
• Optional toppings: black olives, sautéed mushrooms, chopped bell peppers

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Instructions

1. Preheat oven to 375°F (190°C).
2. Cut a pocket into the side of each chicken breast without cutting all the way through.
3. Season both sides of the chicken with salt, pepper, garlic powder, and Italian seasoning.
4. Stuff each breast with 4 slices of pepperoni and 1/4 cup mozzarella cheese. Secure with toothpicks if necessary.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown.
6. Spoon marinara sauce over each chicken breast, then top with more mozzarella and a sprinkle of Parmesan.
7. Transfer skillet to oven and bake for 20–25 minutes, until internal temperature reaches 165°F.
8. Remove from oven and let rest for 5 minutes. Garnish with basil or parsley before serving.

Notes

• Use sugar-free marinara for a keto-friendly version.
• Do not overstuff the chicken to prevent filling from leaking out.
• Make ahead by stuffing and searing the chicken, then baking when ready to serve.
• Use a mix of cheeses like provolone or cheddar for added flavor.

Nutrition

• Serving Size: 1 stuffed chicken breast
• Calories: 420
• Sugar: 4g
• Sodium: 890mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 44g
• Cholesterol: 130mg