5-Ingredient Keto Pizza Chicken is an easy, satisfying low-carb meal that layers marinara, melty cheese, and pepperoni inside juicy chicken breasts for a pizza-flavored dinner with minimal fuss. If you like quick keto-friendly chicken bakes, try my take on a similar keto bacon ranch chicken bake for another fuss-free weeknight option.
Why make this 5-Ingredient Keto Pizza Chicken
This 5-Ingredient Keto Pizza Chicken is perfect when you want classic pizza flavors without the carbs, long prep time, or lots of dirty dishes. It’s designed around pantry-friendly, keto-compliant staples, and it turns ordinary chicken into a flavorful, family-pleasing main in under 40 minutes. Because the filling cooks inside the chicken, the breast stays moist and everything finishes with a bubbly, golden top — no separate sauce-simmering or rolling required.
Beyond speed and simplicity, this recipe is adaptable. Use turkey pepperoni if you avoid pork, swap cheeses to stretch your supply, or add a handful of spinach or Italian herbs for extra nutrition and flavor. It’s also a great candidate for meal prep: cook once, then reheat single portions for quick lunches or dinners later in the week.
How to make 5-Ingredient Keto Pizza Chicken
This section walks through the method step by step so you can get reliably good results even if you’re new to stuffing chicken.
- Gather your ingredients and preheat the oven to 400°F. Having everything measured and nearby makes the process faster and keeps the chicken handling time short.
- Prepare the chicken: using a sharp knife, carefully cut a deep pocket into each chicken breast without cutting all the way through. The pocket should be wide enough to hold the filling but leave the sides intact to contain it.
- Stuff the chicken: spoon roughly 1 tablespoon of sugar-free marinara into each pocket, then add a layer of shredded mozzarella and a few slices of pepperoni (or turkey pepperoni if you prefer). Save the remaining sauce and cheese for topping.
- Secure the pocket edges with toothpicks if needed. This helps keep the filling inside while searing and baking.
- Sear the breasts: heat an oven-safe skillet over medium-high and lightly grease it. Sear each stuffed breast 2–3 minutes per side until golden brown — this step builds flavor and helps seal juices.
- Top and bake: spoon the remaining marinara over the seared chicken, sprinkle leftover mozzarella and all the grated Parmesan on top, then transfer the skillet to the 400°F oven.
- Bake for 15–18 minutes, or until the chicken reads 165°F on an instant-read thermometer and the cheese is melted and bubbly.
- Remove toothpicks, allow the chicken to rest for 2–3 minutes, and serve hot.
Ingredients
- 4 large boneless, skinless chicken breasts
- 3/4 cup shredded mozzarella cheese
- 1/4 cup sliced pepperoni, approximately 16 slices
- 1/2 cup sugar-free marinara sauce
- 1/4 cup grated Parmesan cheese
Ingredient notes: If you prefer not to use pork-based pepperoni, substitute turkey pepperoni or thinly sliced smoked turkey; mushrooms or sliced roasted red peppers also work well and keep the dish keto-friendly. Choose a sugar-free marinara with low added sugars and modest sodium. For the cheeses, part-skim mozzarella will lower fat slightly, while whole-milk cheeses give a richer, more decadent finish.
Directions
Preheat your oven to 400°F.
Using a sharp knife, carefully cut a deep pocket into each chicken breast, being careful not to slice all the way through.
Spoon about 1 tablespoon marinara sauce into each pocket, followed by a layer of shredded mozzarella and a few slices of pepperoni. Reserve remaining sauce and cheese for topping.
Secure the edges of the chicken breasts with toothpicks if necessary.
Heat a large oven-safe skillet over medium-high heat. Lightly grease with oil if desired.
Sear the stuffed chicken breasts for 2 to 3 minutes per side, until golden brown.
Spoon remaining marinara sauce over the chicken, sprinkle with leftover mozzarella and all the Parmesan.
Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the chicken is cooked through with an internal temperature of 165°F and the cheese is melted and bubbly.
Remove toothpicks, let rest for 2 to 3 minutes, and serve hot.
Pro Tips for Success 5-Ingredient Keto Pizza Chicken
- Use a sharp, thin-bladed knife for the pocket. A dull knife makes it harder to control the cut and can tear the meat, causing filling to leak.
- Pat the chicken dry before stuffing and searing. Moisture on the surface prevents good browning and can cause splatter.
- Don’t overfill the pockets. Keeping the filling to about 1–2 tablespoons per breast helps them stay sealed and cook evenly.
- Use an oven-safe skillet for the sear-to-bake method. If you don’t have one, sear in a regular skillet, then transfer breasts to a rimmed baking sheet.
- Check doneness with an instant-read thermometer rather than guesswork; 165°F is safe and ensures juicy results.
- Rest briefly after baking. A 2–3 minute rest allows juices to redistribute so the chicken stays tender when cut.
Flavor Variations 5-Ingredient Keto Pizza Chicken
- Italian Herb Boost: Add 1/2 teaspoon each of dried oregano and basil to the marinara before spooning it into the pockets. Finish with a sprinkle of chopped fresh basil after baking for a bright, fresh note.
- Spicy Pepperoni: Toss a pinch of crushed red pepper into the cheese before stuffing, and use spicy turkey pepperoni for a heat-forward pizza chicken.
- Veggie-Loaded: Add a layer of sautéed chopped spinach and diced mushrooms inside the pocket along with the cheese for extra veggies and texture.
- Caprese Twist: Swap pepperoni for thinly sliced cherry tomatoes and fresh basil, and use fresh mozzarella for a caprese-style chicken. Drizzle with a little balsamic reduction before serving.
- Mediterranean: Replace marinara with a low-carb tomato-olive tapenade, add crumbled feta instead of mozzarella, and garnish with oregano and lemon zest.
Serving Suggestions 5-Ingredient Keto Pizza Chicken
This chicken works well as the main event with light keto-friendly sides. Try serving with a crisp green salad tossed in vinaigrette to balance the richness of the cheese. Roasted or steamed low-carb vegetables — broccoli, asparagus, or zucchini noodles — make great companions. For a heartier plate, pair it with cauliflower mash or a simple garlic butter sautéed spinach.
For family-style dinners, slice the chicken and arrange on a platter with extra warmed marinara for dipping. Kids often love the pizza flavors, so consider serving with a few crunchy carrot sticks or cucumber slices to add color and playfulness to the plate.
If you’re bringing this to a potluck, keep the chicken warm in a shallow baking dish and cover with foil — done this way, it stays moist and the cheese remains inviting.
Storage and Freezing Instructions 5-Ingredient Keto Pizza Chicken
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cooling the chicken to room temperature before sealing helps prevent condensation and sogginess.
- Reheating: Reheat gently in a 350°F oven for about 10–12 minutes, or until warmed through. Microwaving is faster but can lead to rubbery chicken or overly melted cheese; if using a microwave, cover loosely and heat in short intervals.
- Freezing: To freeze, wrap individual cooked breasts tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen cooked chicken is best when used within 2–3 months.
- Thawing and reheating from frozen: Thaw overnight in the refrigerator, then reheat in a 350°F oven until internal temperature reaches 165°F. If reheating directly from frozen, bake at 350°F but expect longer cook times and check with a thermometer.
Nutrition Facts (Per Serving)
Estimated values, 1 serving = 1 stuffed chicken breast (recipe yields 4 servings)
- Calories: 434 kcal
- Protein: 63 g
- Carbs: 2.5 g
- Fat: 17 g
- Fiber: 0.5 g
- Sodium: 980 mg
Nutrition notes: This meal is high in protein and low in carbs, fitting well into a keto plan. Sodium can be fairly high depending on the pepperoni and marinara brand; choose lower-sodium options and rinse pepperoni briefly if you’re watching salt intake.
FAQ About 5-Ingredient Keto Pizza Chicken
Is 5-Ingredient Keto Pizza Chicken truly keto-friendly?
Yes — the recipe is built to be low in digestible carbohydrates by using chicken, cheese, pepperoni, and sugar-free marinara. Net carbs per serving are very low (roughly 2–3 g), making it suitable for most ketogenic meal plans. Pay attention to the marinara label and choose a sugar-free version to avoid hidden sugars that could raise the carb count.
Can I use frozen chicken breasts for this recipe?
You can, but thaw them thoroughly before stuffing and searing. Working with partially frozen breasts makes it difficult to create a pocket and increases the risk of uneven cooking. Thawed chicken also sears better, producing the golden crust that adds both flavor and texture.
What if my chicken pockets leak during baking?
Leaking often happens when pockets are overfilled or the meat has been cut too thin. Don’t overstuff; aim for about 1 tablespoon of sauce and a modest amount of cheese. You can secure pockets with toothpicks, which should be removed before serving. If a small amount of filling escapes, it won’t ruin the dish — it can caramelize a bit and add flavor to the pan.
Can I make this ahead of time and bake later?
Yes. Prepare the stuffed chicken breasts and keep them covered in the refrigerator for up to 24 hours before searing and baking. For best texture, sear just before baking; however, you can fully cook them and reheat later as described in the storage section. If refrigerating raw stuffed chicken, cover tightly to prevent drying or flavor transfer.
Are there good vegetarian options to mimic this recipe?
Absolutely. Replace chicken breasts with large, firm portobello mushrooms or thick slices of eggplant. Use a plant-based pepperoni or roasted red peppers and add extra cheese or a dairy-free alternative. Adjust cooking times: mushrooms and eggplant will require less oven time than a chicken breast, and you can finish under the broiler briefly to brown the cheese.
My family doesn’t like spicy pepperoni — what are mild options?
Use turkey pepperoni, mild smoked turkey slices, or even thin slices of cooked chicken sausage for a milder protein. You can also omit the meat entirely and use extras of your favorite mild-tasting vegetables, like sautéed bell pepper or zucchini, along with the cheese and marinara.
Can I make this recipe lower in sodium?
Yes. Look for low-sodium or no-salt-added marinara, choose low-sodium pepperoni (or rinsed deli-style turkey pepperoni), and use lower-sodium cheeses where possible. Reducing the amount of processed meat and adding fresh herbs and lemon zest can boost flavor without added salt.
How do I prevent dried-out chicken when baking stuffed breasts?
Seared breasts lock in juices, so don’t skip the quick sear. Also, avoid overbaking: use an instant-read thermometer and remove the chicken once it reaches 165°F. Let the chicken rest briefly before cutting to keep juices from running out. If breasts are very large (over 8 ounces), consider slightly longer baking time but check internal temperature rather than relying solely on time.
Final Thoughts
This 5-Ingredient Keto Pizza Chicken gives you the joy of pizza in a low-carb package and requires very little hands-on time. It’s flexible enough to suit picky eaters, crowd-pleasing enough for family dinners, and simple enough for busy weeknights. Try the flavor variations to keep the dish fresh throughout the month, and remember the key steps — make a neat pocket, don’t overfill, sear, then bake — for reliable, delicious results every time.
Print
5-Ingredient Keto Pizza Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Keto
Description
An easy, satisfying low-carb meal that layers marinara, melty cheese, and pepperoni inside juicy chicken breasts for a pizza-flavored dinner with minimal fuss.
Ingredients
- 4 large boneless, skinless chicken breasts
- 3/4 cup shredded mozzarella cheese
- 1/4 cup sliced pepperoni (approximately 16 slices)
- 1/2 cup sugar-free marinara sauce
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F.
- Using a sharp knife, carefully cut a deep pocket into each chicken breast, being careful not to slice all the way through.
- Spoon about 1 tablespoon marinara sauce into each pocket, followed by a layer of shredded mozzarella and a few slices of pepperoni. Reserve remaining sauce and cheese for topping.
- Secure the edges of the chicken breasts with toothpicks if necessary.
- Heat a large oven-safe skillet over medium-high heat. Lightly grease with oil if desired.
- Sear the stuffed chicken breasts for 2 to 3 minutes per side, until golden brown.
- Spoon remaining marinara sauce over the chicken, sprinkle with leftover mozzarella and all the Parmesan.
- Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the chicken is cooked through with an internal temperature of 165°F and the cheese is melted and bubbly.
- Remove toothpicks, let rest for 2 to 3 minutes, and serve hot.
Notes
Pat the chicken dry before stuffing and searing. Don’t overfill the pockets to ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 434
- Sugar: 2g
- Sodium: 980mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2.5g
- Fiber: 0.5g
- Protein: 63g
- Cholesterol: 100mg
