Description
This Pepperoni Pizza Stuffed Chicken Bake is a delicious, family-friendly dinner that combines the flavors of classic pepperoni pizza with tender, juicy chicken breasts. Each chicken breast is butterflied and stuffed with mozzarella, pepperoni, marinara sauce, and Parmesan cheese, then baked to perfection with a cheesy marinara topping. Ready in just 40 minutes, it’s a comforting meal perfect for pizza lovers looking for a protein-packed twist.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- ½ tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning, plus extra for topping
Pizza Stuffing and Sauce
- 24 ounces marinara sauce (1 jar)
- 4 slices thick-cut mozzarella cheese
- 30 slices pepperoni
- 1 cup freshly shredded mozzarella cheese
- â…› cup freshly grated Parmesan cheese
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly spray a large baking dish with nonstick cooking spray to prevent sticking and make cleanup easier.
- Season Chicken: In a small bowl, whisk together olive oil, kosher salt, ground black pepper, garlic powder, and Italian seasoning. Butterfly each chicken breast by slicing horizontally about two-thirds of the way through, creating a pocket. Rub the seasoning mixture all over the outside and inside of the chicken breasts for full flavor.
- Layer in Baking Dish: Spread half of the marinara sauce evenly on the bottom of the prepared baking dish to create a flavorful base for the stuffed chicken.
- Stuff Chicken: Open each butterflied chicken breast carefully. Place one slice of thick-cut mozzarella cheese inside, then layer five slices of pepperoni on top. Add a spoonful of marinara sauce and sprinkle with a bit of grated Parmesan cheese. Fold the chicken breast closed and, if needed, secure with toothpicks to keep the filling inside. Place each stuffed chicken breast into the baking dish on top of the sauce.
- Top with Sauce and Cheese: Cover the stuffed chicken breasts with the remaining marinara sauce. Sprinkle the shredded mozzarella cheese evenly over the top, then add any remaining pepperoni slices and the rest of the Parmesan cheese. For extra flavor, you can sprinkle a little more Italian seasoning over the top.
- Bake: Bake the dish in the preheated oven for about 25 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). The cheese should be melted and bubbly, and the sauce hot and flavorful.
Notes
- Make sure to butterfly the chicken breasts carefully to avoid cutting all the way through.
- Use toothpicks to secure the chicken breasts so the filling doesn’t leak out while baking.
- For a lower-fat version, use part-skim mozzarella cheese or reduce the amount of cheese used.
- This dish pairs well with a simple green salad or steamed vegetables.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
