5-Ingredient Keto Pizza Chicken

My husband came home one evening asking if we could do pizza night without the usual guilt that follows keto dinners. That's when it clicked—why not stuff the pizza inside the chicken itself? The first attempt was messy, cheese leaked everywhere, but when we cut into that golden-brown breast and saw the melted mozzarella and pepperoni peeking through, we both knew we'd stumbled onto something special. Now it's become our weeknight shortcut to feeling like we're indulging without the carb crash.

I made this for my sister's keto challenge dinner party, and watching everyone's faces light up when they realized it was chicken—not some low-carb imposter—was worth every second of prep work. She asked for the recipe three times that night, and now her family eats this more often than I do.

Ingredients

• Boneless, skinless chicken breasts (4 large): Look for breasts that are roughly the same thickness so they cook evenly; if one is dramatically thicker, gently pound it out with a meat mallet to level the playing field.
• Shredded mozzarella cheese (3/4 cup): Use whole milk mozzarella if you can find it—the flavor is noticeably richer, and it melts into those golden pools you're after.
• Sliced pepperoni (about 16 slices): Quality matters here since pepperoni is doing the heavy lifting flavor-wise; check the label to make sure there's no hidden sugar lurking in the curing process.
• Sugar-free marinara sauce (1/2 cup): This is non-negotiable for keto; regular marinara can sneak in 3-4g of sugar per serving, which derails the whole point.
• Grated Parmesan cheese (1/4 cup): Freshly grated tastes infinitely better than the pre-grated stuff, which contains anti-caking agents that make the cheese grainy.

Instructions

Get your oven and skillet ready:

Preheat the oven to 400°F and let it fully come to temperature while you work on the chicken. Having everything ready means you won't stand there holding hot chicken waiting for the oven to catch up.

Create the pocket:

Lay each chicken breast flat on your cutting board and hold it gently with one hand. With a sharp knife angled parallel to the board, carefully slice horizontally into the thickest part of the breast, going about three-quarters of the way through—you want a pocket, not two separate pieces. The knife should feel like it's gliding through butter, not forcing through tough fibers.

Stuff with confidence:

Spoon about 1 tablespoon of marinara into each pocket first—it acts as a barrier so the cheese doesn't directly touch the raw chicken and slide out. Layer in roughly 3 tablespoons mozzarella, then 4 slices of pepperoni per breast, and remember you're saving some cheese for topping later.

Secure if needed:

If your pocket feels like it wants to burst open, slide a toothpick through the opening to hold it closed. Sometimes it's not necessary, but it's better to be safe than watching your filling leak onto the pan.

Get that golden sear:

Heat your oven-safe skillet over medium-high heat for a full minute—you want it hot enough that the chicken immediately sizzles when it hits the pan. Sear each side for 2-3 minutes until the exterior is golden and the crust helps seal in the juices.

Top and finish:

Spoon the remaining marinara over each chicken breast, scatter the leftover mozzarella on top, and finish with the Parmesan. Transfer the whole skillet to the oven and bake for 15-18 minutes until the internal temperature hits 165°F and the cheese is bubbling at the edges.

Rest and serve:

Remove the toothpicks and let the chicken rest for 2-3 minutes—this allows the juices to redistribute so every bite stays moist. Serve straight from the skillet if you want to look impressive, or transfer to plates for a slightly more refined presentation.

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There was a moment last spring when my daughter, who usually refuses anything remotely healthy, asked for seconds without me having to convince her. That's when I realized this recipe had crossed over from being "diet food" to just being food she actually wanted to eat.

Why an Oven-Safe Skillet Changes Everything

The beauty of using an oven-safe skillet is that you're not transferring the chicken midway through cooking, which means less chance of your filling escaping or the exterior cooling down. Plus, serving straight from the skillet keeps everything hot and makes cleanup feel like less of a chore. If you don't have an oven-safe skillet, you can sear in a regular skillet and transfer to a baking dish, but you'll lose some of that beautiful browning on the bottom.

The Low-Carb Marinara Question

Most store-bought marinara sauce has added sugar to balance the acidity of tomatoes, which is fine for regular cooking but throws off your keto macros instantly. I started reading labels obsessively after one dinner where I thought I was staying under 5g carbs but actually hit 12g. Now I either buy sauce labeled specifically for keto or make a quick one by heating crushed tomatoes with olive oil, garlic, salt, and Italian seasoning for five minutes.

Variations That Actually Work

The pepperoni-and-mozzarella combo is iconic, but this recipe structure is forgiving enough to play with. I've made versions with sun-dried tomatoes and fresh basil, another time with ricotta mixed into the mozzarella for extra creaminess, and once with sliced olives when pepperoni was somehow out of stock. Each version felt different enough to keep things interesting without requiring you to learn a whole new technique.

• Try mixing a tablespoon of cream cheese into the mozzarella for a richer, almost buttery filling.
• Finely chop fresh herbs like basil or oregano and sprinkle them between the layers for a brighter taste.
• If you're not doing strict keto, a thin layer of pesto before the cheese adds complexity without much effort.

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This recipe proved to me that eating well doesn't have to feel like deprivation—it just means getting creative with the things you actually love. Make this for yourself on a random Thursday, and I promise you'll feel a little less like you're "dieting" and a lot more like you're just eating dinner.

Recipe Questions & Answers

→ How do I prepare the chicken breasts for stuffing?

Use a sharp knife to cut a deep pocket in each breast without cutting through the other side. This creates space for the filling.

→ What is the best way to seal the chicken to keep the filling inside?

Secure the edges of the chicken with toothpicks if needed to prevent the filling from spilling out during cooking.

→ Can this dish be made vegetarian?

Yes, substitute pepperoni with sliced mushrooms or olives to keep it flavorful and meat-free.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the cheese inside is melted and bubbly.

→ What sides pair well with this chicken dish?

Consider serving with a simple green salad or roasted vegetables to complement the flavors and keep it low-carb.