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Pepperoni Pizza Stuffed Chicken Bake

Pepperoni pizza stuffed chicken bake in a white 9x13 dish with golden melted mozzarella and bubbling marinara sauce
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All the bold, cheesy, saucy flavors of a classic pepperoni pizza stuffed inside juicy butterflied chicken breasts – seasoned with garlic and Italian herbs, layered with thick-cut mozzarella, pepperoni, and marinara, then baked until golden and bubbly. A low-carb, high-protein family dinner ready in just 40 minutes.

Ingredients

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  • 4 boneless, skinless chicken breasts (medium-to-large with some thickness for stuffing)
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning (plus more for topping if desired)
  • 24 oz marinara sauce (1 jar – your favorite brand or pizza sauce)
  • 4 slices thick-cut mozzarella cheese (cut from a block)
  • 30 slices pepperoni, divided (20 for stuffing, 10 for topping)
  • 1 cup freshly shredded mozzarella cheese
  • 1/8 cup freshly grated Parmesan cheese, divided

Instructions

  1. Preheat oven to 400 degrees F. Spray a large 9×13-inch baking dish with nonstick cooking spray.
  2. In a small bowl, whisk together olive oil, salt, pepper, garlic powder, and Italian seasoning until combined.
  3. Butterfly each chicken breast by cutting horizontally about two-thirds of the way through – do not cut all the way through. The breast should open flat like a book and stay attached on one side.
  4. Rub the seasoning mixture evenly over all 4 chicken breasts, coating both outside and inside surfaces.
  5. Open each butterflied breast. Place one thick mozzarella slice inside, layer with 5 pepperoni slices, add a generous spoonful of marinara, and sprinkle with a little Parmesan.
  6. Fold each breast closed over the filling and secure with toothpicks. Remove all toothpicks before serving.
  7. Pour half the marinara into the bottom of the prepared baking dish and spread into an even layer.
  8. Arrange the 4 stuffed chicken breasts directly on top of the marinara base.
  9. Spoon the remaining marinara evenly over the top of each breast to fully cover.
  10. Top with shredded mozzarella, remaining 10 pepperoni slices, remaining Parmesan, and an extra pinch of Italian seasoning if desired.
  11. Bake uncovered for 25 minutes, or until internal temperature reaches 165 degrees F, cheese is melted and golden, and sauce is bubbling. For crispier pepperoni, broil for the final 2 to 3 minutes.
  12. Remove all toothpicks before serving. Serve immediately.

Notes

  • Cut only two-thirds of the way through when butterflying – cutting all the way through causes filling to spill out during baking.
  • Always remove all toothpicks before plating and serving.
  • Use a block of mozzarella and shred fresh – pre-shredded cheese contains anti-caking agents that reduce meltability.
  • Medium-to-large chicken breasts with real thickness are essential – thin cutlets do not hold the filling.
  • Bake time may vary based on breast thickness – always confirm 165 degrees F with an instant-read thermometer.
  • Sodium note: This recipe is high in sodium at 1,689mg per serving. Using a low-sodium marinara and reducing pepperoni quantity can help manage this significantly.
  • Make-ahead: Assemble through Step 10, cover tightly, and refrigerate up to 24 hours. Let sit at room temperature while oven preheats, then bake as directed.

Nutrition

Find it online: https://www.benefitiany.com/pepperoni-pizza-stuffed-chicken/