All the familiar flavors combine in this easy and delicious pizza chicken recipe to create a starch-free pizza-like experience.
I always have chicken breasts in the fridge or freezer. I use them in recipes like bacon-wrapped chicken breast, grilled chicken breast, and chicken stir-fry. This pizza chicken is especially good. It's perfect for a weeknight dinner because it's ready in 40 minutes. Much like peppers pizza or spaghetti squash boats, it's a wonderful way to enjoy pizza flavors without a starchy crust.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Chicken: I use boneless, skinless chicken breasts.
- To season: Kosher salt, black pepper, garlic powder, and dried oregano. Sometimes, I add a pinch of dried thyme.
- Pizza sauce: It's best to use a brand with no added sugar, such as Rao's.
- Cheese: I use shredded part-skim mozzarella cheese. Sometimes, I use shredded provolone instead of mozzarella. You can also add 2 tablespoons of shredded or grated Parmesan for extra flavor.
- Toppings: Pepperoni, olives, and fresh basil leaves. You can use different toppings, including sautéed mushrooms, caramelized onions, or sliced bell peppers.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Place the chicken breasts in a greased baking dish. Lightly spray them with oil. Sprinkle with the spices and bake for 15 minutes at 450°F.
Remove the baking dish from the oven. Flip the chicken breasts and top them with pizza sauce, cheese, and your favorite toppings.
Return the baking dish to the oven. Bake until the chicken is cooked through and the cheese is melted, about 15 more minutes. Serve immediately.
Recipe Tips
- When picking chicken breasts for this recipe, try to pick ones that weigh no more than 8 ounces each. So, if you buy them in trays, pick the trays that weigh 1 pound rather than those that weigh 1.5 pounds. The latter ones are too big for this recipe.
- The basil is important. It adds amazing flavor and greatly elevates this dish. I would go as far as saying that if you don't have fresh basil on hand, you shouldn't make this recipe.
Recipe FAQs
You can use boneless, skinless chicken thighs in this recipe. However, chicken breast works better when making individual pizza portions. The thighs are small and will make more of a casserole. Chicken thighs will also need to spend less time in the oven - a total of about 20 minutes instead of 30 minutes.
No. There's no need to brown the chicken. Simply bake it in two stages, first without the toppings, and then add the toppings and bake until cooked through.
Bake it uncovered. You want the dish to bake and brown in the hot oven, not to steam.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave at 50% power or enjoy them cold.
Serving Suggestions
Since I bake this pizza chicken in a 450°F oven, I like to serve it with vegetables I can roast in the same oven. So, I often serve it with one of the following:
It's also very good with salad on the side. I like to serve it with arugula salad, cucumber tomato salad, Israeli salad, or tomato salad.
Recipe Card
Pizza Chicken Recipe
Video
Ingredients
- 4 boneless, skinless chicken breasts - 8 ounces each
- Olive oil cooking spray - extra-virgin
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ cup pizza sauce - no added sugar
- 1 cup mozzarella cheese - shredded, part-skim; 4 ounces
- 1 ounce pepperoni - 16 slices
- ¼ cup black olives - sliced
- ¼ cup fresh basil - chopped
Instructions
- Preheat the oven to 450°F. Spray a heat-resistant, rimmed baking dish with olive oil spray. I use a 10 X 7-inch ceramic baking dish similar to this one.
- Place the chicken breasts in the baking dish, flat side up. Lightly spray them with olive oil. Sprinkle them with kosher salt, black pepper, garlic powder, and oregano. Bake for 15 minutes.
- Remove the baking dish from the oven. Flip the chicken breasts. At this point, you can lightly spray them with more oil and sprinkle with a bit more salt and pepper, but it’s optional. Top the chicken evenly with pizza sauce, shredded mozzarella, pepperoni, and olives.
- Return the baking dish to the oven. Bake until the chicken is cooked through (its internal temperature should reach 165ºF) and the cheese is melted, about 15 more minutes. Garnish with chopped basil and serve.
Notes
- When buying chicken breasts, try to pick ones that weigh no more than 8 ounces each. So, if you buy them in trays, pick the trays that weigh 1 pound rather than those that weigh 1.5 pounds. The latter ones are too big for this recipe.
- The basil is important. It adds amazing flavor and greatly elevates this dish. I would go as far as saying that if you don't have fresh basil on hand, you shouldn't make this recipe.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave at 50% power or enjoy them cold.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Jon says
What should I serve with it?
Vered DeLeeuw says
Hey Jon,
Please check the "Serving Suggestions" section in the article above the recipe card.