5-Ingredient Keto Pizza Chicken (Print)

Juicy chicken breasts filled with classic pizza flavors, cooked perfectly in a skillet for a quick low-carb meal.

# Ingredients:

→ Chicken

01 - 4 large boneless, skinless chicken breasts

→ Filling

02 - 3/4 cup shredded mozzarella cheese
03 - 1/4 cup sliced pepperoni, approximately 16 slices
04 - 1/2 cup sugar-free marinara sauce

→ Topping

05 - 1/4 cup grated Parmesan cheese

# Directions:

01 - Preheat oven to 400°F
02 - Using a sharp knife, carefully cut a deep pocket into each chicken breast, being careful not to slice all the way through
03 - Spoon approximately 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
04 - Secure the edges of the chicken breasts with toothpicks if necessary
05 - 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
06 - Spoon remaining marinara sauce over the chicken, sprinkle with leftover mozzarella and all the Parmesan
07 - Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly
08 - Remove toothpicks, let rest for 2 to 3 minutes, and serve hot

# Expert Tips:

01 -
  • It tastes like pizza night but actually fits your macros, so you can stop feeling guilty about dinner.
  • The whole thing comes together in under 40 minutes, making it perfect for those nights when you're hungry and impatient.
  • Each bite is juicy, cheesy, and loaded with flavor—there's something deeply satisfying about cutting into that stuffed pocket and finding all that gooey goodness inside.
02 -
  • Don't skip the searing step—that golden crust is what keeps the outside from being bland and boring, plus it helps seal in the juices.
  • Check your marinara sauce label obsessively; more than one brand that claims to be low-carb actually hides sugar, and it ruins the whole keto aspect.
  • If your chicken is really thick, it's worth taking 30 seconds to gently pound it to a more even thickness; otherwise the thin parts dry out while you're waiting for the thick parts to cook through.
03 -
  • If you're worried about the chicken drying out, use a meat thermometer and pull it out the second it hits 165°F—those last few minutes make a huge difference.
  • The leftovers are fantastic chopped up and tossed into a salad the next day, or even eaten cold if you're into that texture.
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