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Low Carb Pizza Stuffed Chicken Breasts - A Flavor-Packed Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6–8 ounces each)
  • 1 cup shredded mozzarella cheese
  • 12–16 slices mini pepperoni or regular pepperoni, chopped
  • 1/2 cup no-sugar-added marinara sauce
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sliced black olives (optional)
  • 1/4 cup diced bell peppers (optional)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Prep the oven: Preheat to 400°F (200°C). Lightly grease a baking dish or line with parchment.
  2. Make the pocket: Place a chicken breast on a cutting board. With your hand flat on top, carefully slice a pocket into the thickest side, stopping about 1/2 inch from the edges. Repeat for all pieces.
  3. Season the chicken: In a small bowl, mix Italian seasoning, garlic powder, onion powder, salt, and pepper. Pat chicken dry and sprinkle seasoning on both sides and inside each pocket.
  4. Stuff the filling: Spoon about 1 tablespoon marinara inside each pocket. Add mozzarella, pepperoni, and any optional olives or peppers. Don’t overfill; you want to be able to close the pocket.
  5. Secure: Use toothpicks to hold the opening closed so the filling stays put during cooking.
  6. Sear for flavor: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until lightly golden.
  7. Add sauce and cheese: Transfer seared chicken to the baking dish if not using an oven-safe pan. Spoon remaining marinara over the top. Sprinkle with Parmesan and a little extra mozzarella if you like. Add red pepper flakes for heat.
  8. Bake: Cook for 15–20 minutes, or until the thickest part reaches 165°F (74°C). Cheese should be melted and bubbly.
  9. Rest and garnish: Let rest 5 minutes. Remove toothpicks, garnish with fresh basil or parsley, and serve warm.