This cheesy and savory baked chicken is a healthy and low carb dinner the whole family can enjoy. It's naturally low carb and gluten free, yet tastes like cheesy comfort food! You won't even miss the crust.
Prep Time10 minutesmins
Cook Time25 minutesmins
Course: Main Course
Keyword: chicken breasts, easy dinner ideas, family meals, low carb
Preheat oven to 400°F and grease a 9x13 baking dish.
Add 1 tablespoon of olive oil to a large skillet and heat on medium high. Season both sides of the chicken breasts with salt, pepper, garlic powder, and half of the Italian seasoning (about 1 tablespoon).
Brown chicken breasts for 3-4 minutes per side. *Note- The chicken may not cook through in this time. That's ok! It will finish cooking in the oven*
Add the browned chicken breasts into your prepared baking dish and spread pizza sauce evenly over the top. Add any remaining sauce to the bottom of the dish around the chicken.
Sprinkle the remaining 1 tablespoon of Italian seasoning over top of the sauce, cover each chicken breast with a slice of mozzarella cheese, and evenly top with pepperoni.
Bake for 25-30 minutes or until the chicken is cooked through and the cheese is bubbly and slightly browned.
Remove from oven and let cool slightly before serving.
Notes
Are you looking for side dish ideas? You could serve this chicken with a side of buttered noodles or fettuccine alfredo for big appetites and picky eaters. A side of garlic bread and Caesar salad is also a nice option!
Customize this chicken every time you make it with your family's favorite pizza toppings such as sausage, mushrooms, bell peppers, olives, jalapeños, onions, chopped garlic, parmesan, etc. Anything goes!
Use as little or as much pizza sauce as you like. I always measure with my heart on this recipe. You can't possibly have too much sauce, right?
Browning the chicken is optional but it helps the chicken cook quicker, preventing the toppings from burning in the oven. It also eliminates the watery mess you sometimes get with baked chicken.
Store leftovers in the refrigerator for 2-3 days. This recipe can also be frozen for up to 3 months. Make sure to omit the cheese until you are ready to eat it. Dairy generally does not freeze well.