This stuffed chicken breast is loaded with cheese and pepperoni to satisfy your pizza cravings. Make this one pan recipe for dinner tonight!
Pizza stuffed chicken is one of those meals that you will want to add to your weeknight menu. It includes all of your favorite fixings, minus the dough!
This Meat Lovers Dip is a fun twist on the typical party food. Plus, you can easily swap out ingredients based on what you have on hand or what flavors you are craving.
Want something more unique? Try my Lemon Herb Margherita Pizza. Tender garlic and herb dough is topped with marinara, mozzarella, basil, and a sprinkle of citrus zest.
Or, serve up a warm bread bowl filled with this delicious soup. It tastes just like your favorite pepperoni pie!
Stuffed Chicken Breast - Ingredient Notes
- Chicken - I like to use larger sized breasts since they are easier to butterfly and stuff. Keep in mind that the thicker they are, the longer they will take to cook.
- Garlic - If you don’t have fresh garlic on hand, substitute 1 teaspoon of garlic powder per breast.
- Pepperoni - Feel free to replace this with salami or your favorite sliced sausage.
- Cheese - Mozzarella is my favorite for this recipe, but even white cheddar would work. For something fancier, try a mix of gruyere, romano, and provolone.
- Marinara - Choose your favorite brand or make a batch of my 5-minute marinara.
- Italian seasoning - This is optional, but it makes a big difference to the overall taste.
How To Butterfly Chicken Breasts
- Place the meat on a cutting board, lightly pressing down on the top with the palm of your hand. Slice in half lengthwise, starting on one side and stopping before you cut all the way through.
- Next, open up each piece so it lays flat and resembles butterfly wings. This allows you to easily layer the toppings and fold the meat back up before baking.
Helpful Tips and Tricks
- Don’t use cold poultry. Allow the meat to warm on the counter for a bit since it will become tough if it goes into the oven cold.
- Make sure it’s cooked through. The internal temperature should reach 165°F and the juices should run clear when sliced.
- Shred cheese by hand. Bagged shreds contain an additive that gives them a waxy texture and prevents them from melting properly. Always use fresh for the best flavor and texture.
Serving Suggestions
While best served over pasta, this stuffed chicken breast is delicious on its own as well. If you prefer a side, it pairs well with a simple side salad or seasoned steamed vegetables.
While best served over pasta, this stuffed chicken breast is delicious on its own as well. If you prefer a side, it pairs well with a simple side salad or seasoned steamed vegetables.
What You Will Need For This Recipe
- Baking Dish - I find a square pan works best, but any shape will work as long as everything fits.
- Quality Knives - If you only make one kitchen investment, it should be good quality knives. They cut down on prep time and are important for safety as well.
- Cheese Grater - Freshly shredded cheese melts better, and it tastes better too!.
- Italian Seasoning - Delicious in this meal, and a nice addition to your spice cabinet.
Enjoy!
With love from our simple kitchen to yours.
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MORE CHICKEN RECIPES
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Easy Chicken Pot Pie Skillet Recipe
Slow Cooker Chicken and Rice
Chicken Madeira Cheesecake Factory
Chicken Enchilada Casserole
Pizza Stuffed Chicken Recipe Video
To see us make this from start to finish, watch the video at the top of this post.Yield: 6
Pizza Stuffed Chicken Breast
This stuffed chicken breast is loaded with cheese and pepperoni to satisfy your pizza cravings. Make this one pan recipe for dinner tonight!
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Ingredients
- 3 chicken breasts, about 1lb each
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon cracked black pepper, to taste
- 3 teaspoons minced garlic
- 1 package pepperoni slices
- 2 1/2 cups (about 10 ounces) shredded mozzarella cheese, divided
- 2 1/2 cups marinara sauce
- Italian seasoning, to taste
Instructions
- Preheat oven to 400°F.
- Butterfly the chicken breasts and season with salt and pepper, inside and out.
- Open each chicken breast, and add 1 teaspoon of minced garlic to each one. Spread it evenly.
- Add about 5-6 pepperoni slices to each butterflied chicken breast on top of the garlic.
- Add about 1/4 cup of shredded mozzarella cheese to each chicken breast.
- Close the chicken over tightly, and transfer the chicken breasts to a lightly greased baking dish.
- Pour the marinara over top of the chicken and into the dish.
- Sprinkle the remaining mozzarella cheese, followed by the Italian seasoning, over the chicken.
- Top the dish with the remaining pepperoni slices.
- Bake uncovered for 20-25 minutes or until chicken is tender and fully cooked.
- You can also broil the top layer, for the last 5 minutes of baking. Watch it closely to not burn it.
Originally published March 2018, updated and republished August 2021
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So great recipe but now way it cooks in 25 min. When I pulled it out at 30 min and cut into it the breasts were still raw in the middle so I threw it in another 20 minutes. Other than that great!
ReplyDeleteSo it cooks for 55 minutes?
DeleteI would imaging the cooking time would depend on the size and thickness of the breasts you are cooking.
DeleteI have made this twice and also have to cook it for 55 minutes.
DeleteThat’s what I found too. It took a solid 40 minutes for the chicken to be cooked. Other than that it was awesome.
ReplyDeleteIt makes me so hungry looking at these pictures. I am making it tonight and can't wait. Thanks for the hint to bake it longer. I thought that was a short time to cook a chicken breast through.
ReplyDeleteI was wanting to know if you could use sausage instead of pepperoni or just cheese for a cheese version?
ReplyDeleteI was thinking the same thing. I'd slice the mushrooms thin. Saute them for about 2 minutes before I put them inside the chicken. If I was going to put a little Italian sausage in there I cook that also before I put it in the chicken. It wouldn't take much.
DeleteI would like my son cook this for supper, he asked me mom what do you want for supper !
ReplyDeleteYes I topped with sausage and pepperoni I pulled sauce out of freezer had it in there so sliced it up and topped it!
ReplyDeleteAnyone know what the Carb's are on this?
ReplyDeleteThe meat has none, so it'll come down to what cheese and sauce you use, and how much of it. Also, obviously, if you serve it over pasta or on its own.
DeleteThe only thing that would have carbs would be the marinara, I was wondering the same thing!
ReplyDeleteWould I be able to freeze this? Before or after baking? I'll be having surgery next month and I want to prep our meals ahead of time.
ReplyDeleteMade this dish, def would recommend baking longer then time given on here. 40-50 min depending on thickness of breasts
ReplyDeletehow many caleries?? any idea per breast???
ReplyDeleteI made this in the slow cooker on low for about 5 hours. It was so flavorful and tender!
ReplyDeleteThat is wonderful! So glad you loved it.
DeleteI made this tonight. It does take 40 min. to cook medium size breasts. I used a thermometer so it would be 165. My boyfriend made the comment how good it was, done right and not dry. Will definitely make it again.
ReplyDeleteHow does 3 chicken breasts yield 6 servings?
ReplyDeleteBecause the recipe calls for 3-1 pound chicken breasts. The is enough to feed at lest 6 people. Enjoy!
DeleteIt came out amazing very easy but I agree must cook it longer than 25 minutes maybe 35 to 45 depending on your oven but very filling my fiance loved it
ReplyDeleteEverytime I read one of these awesome recipes, I look and I look and I look for the video, but I never see it. What am I missing here?
ReplyDeleteMy son loves the look of this recipe but asked if it would work with hamburger instead (he isn’t a chicken fan). Definitely going to give this a try, substituting ground beef for chicken and layering two flattened patties instead of folding over.
ReplyDeleteSimple recipe. Very tasty. The whole family loves it. Added pesto to one. Delish!
ReplyDeleteWhere do I get Italian seasoning please
ReplyDeleteAny grocery store in the spice aisle should have it
DeleteDelicious but 1 hour cooking is needed. Childrens really love it! Next time I will put it on pasta.
ReplyDeleteAnyone try putting fresh mushrooms in it? And if so did it make it runny and how did mushrooms cook?
ReplyDeleteMushrooms, sounds good, maybe saute them first.
DeleteDoes not need additional salt -- pepperoni supplies more than enough. I put a layer oc chopped zucchini, mushrooms and onions underneath the chicken. Instant vehhie dish, and a very tasty one, too. This was a big hit.
ReplyDeleteYou can serve this over SPAGHETTI SQUASH instead of traditional pasta for less calories.
ReplyDeleteJoe K did this and I agree 20-25 is not enough I did 45 and could have done more will try cooking longer or maybe cook without sauce and then add sauce and finish cooking.
ReplyDeleteI've made this twice. It is delicious. It did take at least 50 minutes each time. I wonder if the Chicken breasts in the recipe were pounded to tenderize and make an equal thickness all the way across each breast. That would probably help it cook faster.
ReplyDeleteWas awesome had to cook longer didn't mind that. Got to eat some of the crispy pepperoni.
ReplyDeletewould be good if you added nutritional facts too :)
ReplyDeleteAnyone ever used Alfredo sauce instead of marinara?
ReplyDeleteI would like to try the gruyere, romano and provolone cheese combination. Anyone have an idea of the amount/ratio of each?
ReplyDeleteThank you for sharing this delightful recipe. I can hardly wait to try it.
ReplyDelete