Pepperoni Pizza Chicken Bake (Video)
Try this Pepperoni Pizza Chicken Bake when you need some delicious low-carb comfort food that the whole family is going to love! And of course if pepperoni is not your jam, you can make your version of pizza chicken with any toppings you prefer.
PIN Pepperoni Pizza Chicken Bake to make it later!
This Pepperoni Pizza Chicken Bake is for everyone who’s craving something that tastes like comfort food. And although nothing might be quite as comforting as real pepperoni pizza, this chicken with pizza flavors is completely delicious and definitely scratches that pizza itch with something that’s also very low in carbs.
When the idea of making a recipe for thin pieces of chicken topped with pizza sauce and pepperoni popped into my head, I tested the pizza chicken recipe a couple of times with my nephew Jake to get it just right. The first time we didn’t reduce the pizza sauce and the sauce was too watery. We also tried it with turkey pepperoni, which was fine if that’s what you prefer, but this recipe doesn’t take a lot of pepperoni and the full-fat pepperoni definitely got more crisp.
And every time we tested it we happily gobbled it up, and we absolutely loved this final version which has turned into a hugely popular recipe on the site. But I know there are still probably some readers who haven’t tried it, so I’m featuring this pepperoni pizza chicken recipe for Friday Favorites this week; I hope you’ll put this on your menu soon!
What Ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Rao’s Pizza Sauce (affiliate link)
- large boneless-skinless chicken breasts (at least 8 oz. each)
- Olive Oil (affiliate link)
- Greek Oregano (affiliate link)
- Garlic Powder (affiliate link)
- Mozzarella cheese, sliced
- sliced pepperoni (regular or turkey pepperoni)
What sauce did we use for the Pepperoni Pizza Chicken Bake?
I’ve been pleasantly surprised to find a couple of brands of pizza sauce that are pretty low in carbs, but I use Rao’s Pizza Sauce (affiliate link) which has only 3 carbs in 1/4 cup.
What is Greek Oregano?
Greek Oregano may also just be called oregano; any mediterranean oregano will work but don’t use Mexican oregano for this recipe.
Can you use other toppings for this pizza chicken bake?
You can definitely add other toppings to the pepperoni for this recipe, or even use other pizza toppings if that’s what you prefer.
Want lots more ideas for low-carb pizza?
If you’re really craving pizza, check out my HUGE collection of Low-Carb Pizza Recipes for more pizza or pizza-flavored dishes! Those recipes are almost all Keto and gluten-free as well.
How to Make Pepperoni Pizza Chicken Bake:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Don’t skip the step of simmering the sauce on low until it’s reduced to one cup.
- Trim chicken well, cut each breast in half, and then pound until they’re as thin as you can get with out the chicken shredding apart. (I use a meat mallet (affiliate link) but anything heavy will work.
- Season chicken with oregano-garlic powder mix, and then quickly brown the chicken on both sides. (It won’t be cooked through.)
- Layer the chicken pieces in a glass casserole dish that’s barely big enough to fit the chicken.
- Spread each piece with a generous amount of the reduced sauce.
- Put a thin slice of Mozzarella and few slices of pepperoni on each chicken breast.
- Bake at 400F/200C for 25-30 minutes, or until the cheese is melted and starting to slightly brown.
- Serve hot and wait for compliments.
- If you’re reheating leftovers, I recommend you cover the dish to keep the chicken from drying out.
Make it a Low-Carb Meal:
If you want a side dish this will taste amazing with Cauliflower Rice with Basil, Parmesan, and Pine Nuts, Stir-Fried Spinach with Garlic and Parmesan, Cheesy Zucchini with Garlic and Parsley, Lemon Parmesan Kale Salad, or Sweet and Sour Broccoli Salad. Or make something simple like Air Fryer Roasted Mushrooms.
More Low-Carb Pizza Variations:
- Low-Carb Deconstructed Pizza Casserole
- Sausage and Pepperoni Layered Pizza Bake
- Sausage and Pepperoni Pizza-Stuffed Peppers
- Pepperoni Pizza Keto Crustless Quiche
- Air Fryer Pizza
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Pepperoni Pizza Chicken Bake
Try this low-carb Pepperoni Pizza Chicken Bake when you need some low-carb and gluten-free comfort food!
Ingredients
- 1 jar (14 oz) low-sugar pizza sauce, reduced to 1 cup (See note about pizza sauce)
- 4 very large boneless-skinless chicken breasts (at least 8 oz. each)
- 1 T olive oil
- 1 tsp. Greek oregano (sometimes just called oregano)
- 1 tsp. garlic powder
- 6 oz. piece of Mozzarella, sliced about 1/4 inch thick
- 2 oz. sliced pepperoni (regular or turkey pepperoni)
Instructions
- Preheat oven to 400F/200C.
- Put the pizza sauce in a small saucepan and simmer over low heat until it's reduced to one cup, about 20 minutes. Don't skip this step or the dish will be watery.
- While the sauce reduces, trim the chicken breasts and cut each one crosswise to make two same-size pieces. Put chicken pieces one at a time inside a heavy plastic bag and use a meat mallet (affiliate link) (or something heavy) to pound the chicken until it's as thin as you can get it without it shredding apart. (Don't worry if some pieces break apart a little.)
- Mix the Greek Oregano (affiliate link) and garlic powder in a little bowl and then sprinkle both sides of each piece of chicken with the mixture.
- Heat the olive oil over medium-high heat in the largest non-stick frying pan you have (you may have to do this in 2 batches if your pan isn't big enough.) Add the chicken pieces and cook 1-2 minutes on each side, just long enough to brown the chicken but not long enough to cook it through.
- Choose the smallest glass casserole dish you have that will fit all the browned chicken pieces, and lay the chicken in the dish in a single layer. Cut the Mozzarella into slices and cut the slices as needed to make enough pieces to mostly cover the top of each piece of chicken.
- By now the sauce should be nicely reduced, so spread sauce over the top of each chicken breast. (Use it all.) Top each piece with sliced Mozzarella and pepperoni slices, covering the top of each piece of chicken as much as you can.
- Bake uncovered about 25-30 minutes, or until the cheese is melted and starting to brown and the pepperoni is slightly crisped. (Some pieces of pepperoni will slice off the chicken, try not to obsess about that like I did.) Serve hot.
- This was great reheated in the microwave for a few minutes, although you might not have any left!
Notes
Use the lowest-carb pizza sauce you can find or make your own pizza sauce to keep the carbs low for this recipe.
Recipe created by Kalyn.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 221Total Fat: 12gSaturated Fat: 5gUnsaturated Fat: 6gCholesterol: 75mgSodium: 317mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 25g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations. (I'm not sure why the carb count is coming out quite so low on this recipe.)
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Pepperoni Pizza Chicken Bake with full-fat cheese and pepperoni should be great for traditional low-carb and Keto eating plans if you’re careful to choose low-carb pizza sauce (or make your own). You could use skim-milk Mozzarella and turkey pepperoni for the original South Beach Diet or another low-glycemic diet. We definitely liked it best with full-fat pepperoni, but quite a bit of the fat is left in the dish.
Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Danica's Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This chicken bake with the flavors of pepperoni pizza was first posted in 2017 and it’s been hugely popular on the site. It was last updated with more information in 2023.
159 Comments on “Pepperoni Pizza Chicken Bake (Video)”
Love love love this recipe!
So easy and tasty.. Pizza w/o all the calories.
A big hit for the family !
Glad it was a hit with the family!
As a mom of 3 boy athletes I have to find ways to fill them up and keep their energy high! This would also be good to put between 2 slices of toasted garlic bread for an on the go meal for them while I keep it low carb for me!! Can’t wait to try this!
That’s a fun idea, hope. you enjoy!
Looks good and easy to make. It’s like making pizza but the crust is chicken which is healthier and waaay better! We’ll try it this weekend Thank you so much for the recipe.
This is a brilliant idea! I love pizza but I’m doing keto and I thought I’d never be able to eat pizza again! You changed my life! You can buy the thin chicken in the grocery store! Thank you so much for this pizza idea!
So glad you like it. Some stores don’t have those thin chicken cutlets, but if your store carries them that’s a great option!
Made this tonight and it was excellent! I didn’t spend the time reducing the Rao’s more than half, so it wasn’t as thick, but what a great entree. It’s the kind of thing that’s good enough to eat as intended for someone watching carbs, but with some extra sauce and cooked spaghetti it would be a great dinner that would include those not watching carbs. It just tasted that good. Thanks for a great chicken recipe!
Oh good, so glad you enjoyed it! And I am always happy when people can figure out how to make my recipes work for a family-friendly dinner!
Try the 90 second microwave bread recipe
1 egg
1 T milk
1 T coconut flour
1 T almond flour
1/4 t baking powder
Combine ingredients…add to a coffee mug or small round cereal bowl (for hamburger buns) microwave 90 seconds. Slice and toast
Thanks for sharing Shirley. However that comment is from 2019, so sadly she will probably not see it.
This is delicious! It was easy to prepare. At first, I didn’t like all the different pans, but it’s worth it
Glad you enjoyed it!
This is the first recipe I have seen from you. I made it tonight for hubby, daughter and my two grandsons. It was a huge hit! Even the baby loved it! It was easy and didn’t require any weird ingredients! Putting this in my meal rotation for sure!
Oh fun, and how great that it was a hit with the whole family! So glad you enjoyed it!
Delicious! One of our go-tos
So glad you have enjoyed it!
It was great! We’re on low carb and this is about to become a permanent in our meal rotations. We added chili flakes (depending person eating it,) and some ranch on the side since we like ranch on our pizza too.
Hey Izzy, so fun hearing from you! Glad to hear you and Josh enjoyed the recipe; hope you are doing well!
We loved this!
So glad to hear you liked it!
Can you cook this in the crockpot?
I’d like to take for a work potluck.
I wish I could say yes, but I can’t really imagine how this is going to work in a crockpot. Let me know how it works out if you do try it.
Thank you for the recipe and the tip on reducing the sauce. When the moisture in the sauce simmers away, and the chicken is pounded thin and browned, it really does prevent the dish from being watery and soggy.
So glad that worked for you!
This is a huge hit at my house!!!! Used turkey pepperoni with italian seasoning! Delicious!
So glad you are enjoying it Debbie!
This will surely satisfy my appetite! Thanks for sharing this low carb pepperoni pizza chicken bake recipe!
This looks so good! I can’t wait to try this on the weekend. Thanks a lot for sharing this recipe!
When you cut the breast in half do you mean sideways or right down middle, I’m guessing sideways so it would be thinner but thought I’d ask to make sure
I pounded the chicken, so I cut it down the middle to make two smaller pieces, but I think your idea of cutting into two thinner slices is a good one too! Either way will work; you want pieces that are quite thin.
Could you use chicken thighs instead?
It may work with boneless, skinless chicken thighs, but I think they will need a lot more trimming to give a good result. I haven’t tried it that way.
Ive done it with thighs. It’s delicious! I actually only had thr oven at 350 ffor 30 min and then I broiled for 2 minutes to crisp and brown the cheese.
Allison, thanks for sharing that!
I recommend Google. I don’t have a recipe like that.
Great pizza recipe, looks delicious and healthy. Thanks for posting.
Some of the people in my family don’t like tomato sauce so I did one pan according to your recipe and another where I swapped basil pesto instead. Both were awesome. Definitely making again
So glad you enjoyed. Very creative to use pesto on one version.
Thanks so much Mark! I appreciate the support!
I love the idea of using chicken as the base! I have a similar pizza recipe that is to die for.
So glad you like it!
Hello! I’m going to make this tonight…curious if I could use a small jar of :”pizza Quick” sauce instead of reducing the pizza sauce? It’s Ragu as well. Looks delicious…my kids gave me the thumbs up!
Correction…making tomorrow~
I’m sorry that I can’t really say, because I’ve never used that type of sauce. The reducing is to remove the excess liquid in the sauce. Without doing it the finished dish will likely be watery in the bottom.
First a confession. It drives me crazy when I see recipe reviews where the person changed every ingredient (“I didn’t have any eggs so I used peanuts”) and wonders why it didn’t work. But … my husband is doing low carb right now and I needed pizza so… anyway, I added our other favorite toppings to this recipe and it was great!! On half of the chicken breasts I added sautéed mushrooms, sliced jalapeños, and diced green bell peppers (under the cheese). I added bacon crumbles on top of all of them. It was amazing. Served it with a big salad and we have enough for another meal (just the two of us). Great recipe!!
So glad you enjoyed it! I know what you mean about switching ingredients. But I don’t mind at all when people adjust the recipe to their own preferences and it comes out great!
Made this tonight.
Thanks so much for sharing! Delicious!!!
So glad you enjoyed it!
I will definitely be making this recipe again! Everyone loved it! Even those who are not doing low carb. Before everyone was done eating they were already telling me to make sure that I make this again! I pretty much stuck to the recipe, the only thing Is that I used shredded mozzarella instead of slices because that’s what I had on hand and it came out beautifully.
So happy to hear it was a hit with everyone!
Tried this last night and didn’t disappoint, super yummy!
So glad you liked it!
Sorry but I wouldn’t want to guess. You could check the info in Yummly, knowing that they may not be calculating at the lowest possible carbs for pizza sauce.
Thanks for sharing! Does it keep very well til the next day?
It’s best freshly made but not bad refrigerated for a day and reheated in the microwave the next day.
Trying this tonight!! Im always looking for low carb/healthier alternatives to some favorite foods. I bet this will be a hit! Ill be adding mushrooms and olives also. And some pasta on the side for my son…who is 3..and obviously not watching his carbs lol
Hope you and the son will both enjoy Heather!
Wow Deb. Why do you think it’s her responsibility to make sure you are staying within your carb count? The woman has taken the time to share her recipe. If you can’t take responsibility for your own diet, then stroll on by.
Kaelyn, you didn’t owe her an explanation.
Now, on a better note, I’ve made this at least 3 times for my family and we love it. Thanks for sharing!!
Thanks for the vote of confidence Daphne, so glad you have enjoyed the recipe!
I am sorry you feel that way, I guess you will just have to find recipes somewhere else.
Here is a little more background for you. In September 2017 I switched my site to WordPress from a less technologically-complex blogging platform. (Yes, I should have done it years earlier, but that ship has sailed.) I knew there would be some things that wouldn’t transfer over, but I didn’t know that EVERY SINGLE POST would required editing. And I was switching so I could use the WordPress Recipe Plug-In to format my recipes, which also requires inputting information by hand on every post. I have been working since then (with three paid assistants) to edit recipes and put them into the recipe plug-in and we have about 30% of the recipes done. So there is absolutely no way I can calculate and add nutritional information to over 2,000 recipes on top of this.
And I get comments every day from people who love my site and enjoy the recipes. So not to be disrespectful back to you, but obviously some people don’t mind calculating it or don’t need that information. I know that many of my readers use Yummly to see the nutritional information, which isn’t always accurate because it doesn’t recognize some ingredients, but much of the time the Yummly information is pretty close. I just checked and this recipe does have nutritional info in Yummly.
And that’s a moot point anyway, because I simply CAN NOT do it at this time. Sorry you are unable to understand that.
Can you use shredded cheese instead?
Probably, but it might fall off and stick to the bottom of the dish a lot more than slices of cheese.
Do you think I could use marinara sauce and still reduce it down?
I think so, but it might not taste quite as much like pizza. I might add oregano. Also if you care about carbs, look for the lowest carb sauce you can find.
Helping my sister ease into the habit of cooking for diabetic needs, and we started with this one. It turned out great!
Notes:
-we didn’t read far enough down the page while prepping so we assumed the cheese would need to be shredded, rather than just sliced, but this didn’t seem to change much.
-we found it a little heavy on the oregano for our taste, and will likely just season one side next time we make it.
-Added a layer of fresh spinach on top of the tomato sauce on half of ours and it was a great modification
Glad you liked it and that you’re already figuring how to make it work better for your own taste!
I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.
I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe. Thanks for understanding.
I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.
I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe. Thanks for understanding.
Do you think this would work preparing ahead to the point of going in the oven? I want to try this but I always meal prep on the weekend for the week ahead.
I haven’t tried it so I can’t say for sure. But I think it might work to be in the fridge for a day or two. You’d have to let it come to room temperature when you cook it though, so that might defeat the purpose of preparing ahead. Love to hear how it works if you try it.
Sauted mushrooms, pepper and onion strips added to it plus turkey pepperoni.
Oh, I forgot I sprinkled black olives too. In the oven now, can’t wait for dinner.
Hope you enjoy!
This was amazing everyone in my house loved it
So glad to hear that. Sorry for the slow reply. For some reason I’m not getting notified of comments the last two days.
Oooh, thanks for the ideas! I’m always looking for ways to sneak vegetables into my husband. He’s worse than the kids ever were!
Hope you enjoy Amy!
This was a huge hit in our house! Even with my three teenage boys who aren’t doing low carb with us loved it. I made them garlic bread to go with it but would even make them pasta next time as a filler. That way they wouldn’t eat so much of the dish. 😂😂 I even doubled the recipe. Love the idea of black olives. I bet mushrooms would be amazing too.
So glad you enjoyed it and especially glad to hear it was a hit with the teens!
We just had this for dinner and we loved it! It definitely satisfied that pizza craving. I like this better than any of the Keto crust recipes.
Thanks, so happy to hear you liked it!
I am confused? You had to scroll past the recipe to write this comment. Where there is some large text in green is where the recipe starts.
I made this last night and it was a hit! I used thighs instead of breast because my husband doesn’t like chicken breasts. It was delicious!
So glad you enjoyed it! I like the idea of using thighs!
OMG. This looks and sounds delish! What do you serve it with? Just a salad, or a gluten free pasta? Thanks!
Any kind of green salad or green vegetable would be great if you want this be low-carb.
Here is the calorie count from Yummly, which may or may not be accurate. I’m not able to calculate nutritional information for the recipes for several reason, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I can do at this time.
This was delicious! Some things I did differently were I sliced the chicken breasts in half lengthwise so they were 1/2 the original thickness. I found I didn’t need to use the Mallet on them then. I also used a garlic salt blend as well as fresh grated parmesan and the oregano. I added in cooked bacon crumbles over the partially cooked chicken before adding the sauce (Mrs. RAO’S homemade pizza sauce 13 oz. but only 12 carbs in whole jar). I then added mushrooms and waited to put the cheese on until it had cooked a full 20 minutes. It was scrumptious.
I love how you adapted it. Sounds like I need to look for that pizza sauce too! Glad you enjoyed!
I don't calculate nutritional information for a variety of reasons but if you look after the recipe where it says "Nutritional Information" there are two links for ways you can get it.
Can I use Alfredo sauce? It has significantly less carbs?
To me it seems like using alfredo would make it a completely different dish, but I can't imagine why it wouldn't be good. I'd love to hear how it turns out!
This look amazing! I have been craving pizza so going to cook this tonight.
Crystal, glad to hear you enjoyed it!
I was very intrigued when I saw the absolutely gorgeous photo you used for the pizza and had to read. We make homemade pizza at home all the time, even though I make my own crust and it is not a low-carb recipe but always thoroughly enjoy other people's thoughts on recipes because I always seem to learn something new from other people's take on a recipe.it was a nice surprise to see that you experimented with the sauce because we are constantly experimenting trying to get everything right and the sauce is one of the harder things to get right because (like you said) it is always usually on the thin side.Thanks for the tip!
Thanks Mistie,
I don't know if you'd need to simmer the sauce if you used it on pizza with bread dough, but for this recipe the sauce is not going to absorb into the chicken!
This has become a staple in our keto household. I use Rao's Pizza Sauce and don't bother with browning it first (just cook it a little longer) and we love it.
So glad you've been enjoying it!
I am cooking this tomorrow sounds nice . What could i serve it with ?
Pick a healthy vegetable and enter it into the search bar and you will find lots of ideas.
This was FANTASTIC! Here's how I did it…. Pounded chicken, placed in greased pan added a bunch of seasonings like pepper, parm. truffle rub, salt pepper, layered with moz/parm cheese, added spaghetti sauce, onions, mushrooms, tomatoes then a bit more cheese. Baked at 400 for 25 mins then covered with foil for about 10 mins on the counter. WE ALL L O V E D it, thank you!!!
So glad you all enjoyed it!
Oh now I see what happened. My link says "You can make your own sauce and omit the sugar." Of course there's some sugar in the tomato sauce and paste, but all tomatoes have some natural sugar. Here's a sauce from Atkins that is probably about as low in carbs as it can get; I think I will change my links to this one. Sorry about the confusion.
Yes, I must not have noticed that they added sugar to their sauce, so sorry about that. The one I used is pretty low in sugar per serving; I would probably just buy it. But I'll look and see if I can find a make-your-own sauce that's better. I wonder if they changed it, that is usually not something I'd miss!
I guess I am confused about how reducing could make the sauce thinner? How long did you cook it. Did you start with 14 oz. sauce and cook until you only had 8 oz? That would have to make the sauce thicker.
We're trying to reduce carbs at our house, but we love pizza. Hubby really wanted me to try this recipe. I followed the recipe the first time, and we liked it. But I wanted a "faster, easier, fewer pans dirtied" recipe. So the second time, I skipped the pre-browning in the skillet. I used chicken tenders and didn't bother to pound them out. I just put them in a single layer in the baking dish, then sprinkled with kosher salt and cracked black pepper (we thought the chicken needed more seasoning) and topped with pasta sauce rather than pizza sauce. (I also skipped the step of reducing the sauce.) I baked it uncovered at 350F for about 20 minutes, removed the pan, and spooned most of the liquid from the pan. Then I added the mozzarella and pepperoni slices; increased the temperature to 400F and baked for 25 minutes longer. Husband loved it! As I said, we liked the original recipe, but a one pan dinner without messing up the cooktop by pre-browing the chicken worked much better for me.
Glad you liked it, and glad you were able to adapt it to a version that fits your preferences better too!
Kalyn you are a genius! I've been searching for a paleo pizza crust that tastes good for a long time… just use meat! Brilliant!! I'm thinking a huge turkey breast pounded out would make a cool whole pizza too…. what do you think?
So glad you like it! Turkey might work, but be careful to not make it too thin, or it will dry out in the oven. I might use more sauce for turkey!
Ok thanks for the advice 🙂
Hi, Kalyn! Love your site and enjoy your delicious low-carb recipes. I'm making this tonight; it's been on my menu "wish list", but I just can't seem to get past your amazing "Very Greek Grilled Chicken"! By now this is a family favorite. We don't eat very much beef or pork, mostly chicken, and the low carb options are tricky since some of my family are what I'd call "choosy" (aka picky!). This sounds like a winner and I can't wait to try it. Thank you, Kalyn!
Thanks; hope you enjoy!
Kalyn, I made this last night, and all I can say is DELICIOUS!!! My whole family loved this dish, and I had dinner on the table in 45 minutes from start to finish. All I added to the menu was a tossed salad, and everyone was happy! This is in my "keeper" file for sure! Thanks so much!
Thanks Juli, so glad everyone liked it!
Do you think this would work using shredded mozzarella?
Okay great, thanks so much!
It will work, but probably not as well. I used sliced mozzarella so it would stay together more on top of the chicken. I think the shredded mozzarella will run down to the bottom of the dish a lot more. But it will probably still tasty!
I'm making this for the 2nd time tonight. We use turkey pepperoni. It is a keeper. Thanks!
Melissa, so glad you are enjoying it!
I wonder a bit about how sitting in the fridge will affect the flavor of the chicken. Possibly this Deconstructed Pizza Casserole would be better for making ahead and cooking later. But I don't know for sure, would love to hear how it works for either one if you try it.
Is it possible to use thighs for this??
I Haven't made it that way, but I'm guessing it would work. I worry a bit about the difference in thickness, even if the thighs are cut open and spread out there are some thinner parts. I would Love to hear how it works if you try it.
Glad you liked the recipe. I just follow carb-conscious eating but don't calculate things, so I don't know whether it would be right or not; I think those things are pretty hard to calculate accurately.
If you look immediately after the recipe where it says "Nutritional Information" there's a link where you can copy and paste the recipe and it will calculate it. Or if you're a member of Yummly, just use the YUM button at the top to save the recipe and it will give you the nutritional info.
Where did you purchase your pepperoni? I want to purchase delicious pepperoni.
I just got pepperoni at my regular grocery store. I think I used Hormel brand.
Making this tonight! Thinking of adding Spinach to the bottom of the pan to lay the chicken on and add Bell Peppers to the top. 🙂
That sounds good to me Doreane! I might pre-cook the peppers so the dish doesn't get watery.
I find it hard to recommend menu combinations because everyone likes different things, but I'd love this with a roasted green vegetable like green beans or broccoli. You could cook it in the same oven.
Any ideas for sides other than a salad or spaghetti?
For those whose diet includes some fresh fruit, our meal included a fresh fruit salad.
It says in the recipe you can make your own pizza sauce if you want less sugar. And if you use the sauce I did, the sauce still has 18 carbs after it's reduced, divided by 6 or 8 servings, that is 2.5 or 3 carbs per serving for the sauce. Not much else has carbs except a little in the cheese so I still feel this is low-carb.
Delicious recipe, will make again soon! Thank you!
So glad you liked it; thanks for letting me know!
Finally got around to making this!! Didn't have the recipe pulled up, so I was improvising. Was cooking just for me, so I used 2 large and one small chicken breasts, which I didn't cut up. Used a packet of pizza sauce I had left from a pizza crust kit I didn't use before expiration of the crust.
Always looking to add more veggies, so I put browned chicken in the baking dish, topped with a smidge of the cheese (to work as "glue,") and then put a layer of spinach/creminis/garlic that had been cooked in a non-stick pan. Then layered reduced sauce, remainder of mozz, pepperoni and a sprinkle of parm.
It had been a bad week at work (I didn't get to eat this until almost 10 that night!), and this was the perfect comfort food. Served it with some spaghetti squash that I had previously cooked in the slow cooker… took half a squash and simmered it with a cup of low sugar marinara while the chicken was in the oven.
Eating round one of the leftovers while I type this, and it is sooooooo good.
Thanks, Kalyn! This one is definitely a keeper!!
Thanks CJ, so glad you enjoyed it! Love hearing how you improvised.
This. Is. So. Awesome!
Thank you! So glad you like it.
Such a great idea! And looks so tasty!
Thanks, glad you like it!
Thank you for the idea! Can't wait to try this out. How were the leftovers?
The leftovers were great.
What a great idea Kalyn – I don't think anyone would miss the crust!
Thanks Jeanette!
What a fun idea! Really, who needs pizza crust with so many great flavors going on in this dish?
Thanks Lydia. My favorite part is the cheese and the pepperoni, so I'm good with this.
Looks amazing Kalyn, I can't wait to try it!
HAPPY NEW YEAR K!
Thanks Mike, so glad you like it! And Happy New Year to you too.
This reminds me of the chicken do-dads Dominos has been doing. I've been curious why they don't have a classic pizza option… Love this recipe/idea! Can't wait to make at home!
CJ, haven't seen that from Dominos, but I'm sure there are endless variations of this idea. Hope you enjoy!
This recipe will be terrific for the thin sliced chicken breasts that I sometimes buy, Kalyn! Thank you. 🙂
Shirley
Thanks; hope you enjoy!
What a brilliant solution to the no-carb pizza dilemma! Thanks so much, Kalyn & Jake.
So glad you like it!
As a confirmed carb lover, I can tell I wouldn't even miss them in this meal!
Thanks Pam; I will take that as a real vote of confidence!
Honestly (we are doing low carbs first three months of year) this was INSANELY delicious and we'll make it every ten days for the foreseeable future.. I'm going to add black olives under cheese next time for more pizza goodness… added you on Pinterest.. great stuff!
Thanks Greg; so glad you liked it. Love the idea of adding olives!