Keto Pepperoni Pizza Chicken Bake (Print Version)

A low-carb twist on pizza flavors featuring seasoned chicken, marinara, mozzarella, and pepperoni baked until bubbly and golden.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Sauce & Cheese

05 - 3/4 cup sugar-free marinara sauce
06 - 1 1/2 cups shredded mozzarella cheese

→ Toppings

07 - 20 slices pepperoni
08 - 1/2 teaspoon dried Italian seasoning
09 - 1/4 teaspoon crushed red pepper flakes
10 - 2 tablespoons grated Parmesan cheese

→ Garnish

11 - 2 tablespoons chopped fresh basil or parsley

# How-To Steps:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - Pat chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until lightly golden. Chicken does not need to be cooked through at this stage.
04 - Transfer seared chicken breasts to the prepared baking dish, arranging them in a single layer.
05 - Spoon marinara sauce evenly over each chicken breast, distributing it uniformly across all pieces.
06 - Sprinkle shredded mozzarella cheese over the sauce-covered chicken in an even layer.
07 - Arrange pepperoni slices over the mozzarella cheese layer.
08 - Sprinkle Italian seasoning, red pepper flakes, and Parmesan cheese over the entire dish.
09 - Bake uncovered for 20 to 25 minutes until chicken reaches an internal temperature of 165°F and cheese is bubbly and golden brown.
10 - Remove from oven and let rest for 5 minutes. Garnish with fresh basil or parsley if desired and serve hot.

# Expert Hints:

01 -
  • It delivers that melted cheese and pepperoni satisfaction without derailing your carb goals, so you never feel deprived.
  • From stovetop to table in forty minutes means weeknight dinner stress just disappears.
  • The seared chicken stays juicy while the oven does the heavy lifting, leaving you free to breathe for once.
02 -
  • The searing step seems optional but it's not, because that golden crust on the chicken keeps it juicy inside while everything else cooks together.
  • Don't skip the resting period because those five minutes let the cheese set just enough that it won't slide off your fork, and the chicken stays moist instead of drying out.
03 -
  • Buy whole mozzarella and shred it yourself because pre-shredded cheese has anticaking agents that prevent that beautiful, creamy melt you're after.
  • If your oven runs hot, tent the dish loosely with foil for the first 15 minutes to keep the cheese from browning before the chicken cooks through.
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