Cheesy Pizza Stuffed Chicken Breast Recipe + Video
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Pizza Stuffed Chicken is loaded with cheese and pepperoni to satisfy your pizza cravings. Make Italian stuffed chicken breasts for dinner tonight! If you’re craving pizza flavors, this needs to be on your dinner table tonight! It’s the perfect easy weeknight dinner for the whole family to enjoy.
This recipe is a great way to enjoy tender chicken breast and pizza. It’s a yummy low carb recipe as well because there’s no pizza crust to have to worry about!
The great thing about making this easy recipe is that you’re getting the flavors of the cheesy pepperoni pizza with the added protein of the boneless chicken breast.
Easy chicken dinners like this are great options because they use simple ingredients loaded with flavor.
The first time that you make this, the flavors of pizza will shock the entire family! You might not even miss the pizza crust!
This weeknight meal is our new favorite way to make pizza on a busy weeknight because it’s so easy peasy and delicious.
Don’t forget that you can add some of your other favorite toppings as well like sliced green peppers, extra veggies, Italian sausage, more shredded mozzarella, and even Canadian bacon! Such an easy dinner!
Table of Contents
Pizza Stuffed Chicken
Pizza stuffed chicken breast 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!
In fact, finding unique twists to regular ol’ pizza night is always a fun adventure.
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!
Ingredient Notes and Substitutions
- 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 the cheese stuffed chicken breasts 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 cheese (or smoked mozzarella) is my favorite for this pizza stuffed chicken recipe, but even white cheddar would work.
For something fancier, try a mix of gruyere, romano, and provolone. Don’t forget to add some parmesan cheese, too! - 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.
Italian Stuffed Chicken Breasts 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 of pizza stuffed chicken (or any chicken!) 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.
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.
- (Optional) If some parts of the meat are thicker than others, use a meat mallet or rolling pin to pound the chicken to an even thickness.
This ensures that every part will cook evenly.
Pizza Stuffed Chicken Breast FAQ
Absolutely! Bell peppers, mushrooms, onions, and olives would all be tasty options.
You’ll want to cook your veggies first (except for the olives) before adding them to the butterflied chicken breast.
Also, be sure to not overstuff, or all of your fillings will slide out into the baking dish!
There are two tricks when making cheese stuffed chicken breast. First, slice far enough into the meat so all of your filling ingredients fit.
Next, use shredded cheese instead of slices so it melts faster and more evenly.
Using a meat thermometer is key to checking the internal temperature of the chicken. Insert the top of the thermometer into the center of the chicken meat, and the reading should be at least 165 degrees.
Absolutely. You can literally use all your favorite pizza toppings, from pepperoni slices to extra pizza sauce. I like to add black olives and diced red peppers in my little pocket, but it’s totally up to you. When I say the sky’s the limit, it is!
Serving Suggestions
While best served over pasta, Italian 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.
Storing and Reheating Leftover Cheese Stuffed Chicken Breast
Allow the meat to cool, then transfer it to an airtight container. Refrigerate for up to 4 days.
Reheat in the oven until the cheese is melty and the meat is warmed through.
Enjoy!
With love, from our simple kitchen to yours.
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Cheesy Pizza Stuffed Chicken Breast Recipe + Video
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
- 3.5 ounce package pepperoni slices
- 2 1/2 cups shredded mozzarella cheese, about 10 ounces, 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.
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2018, updated and republished March 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Was awesome had to cook longer didn't mind that. Got to eat some of the crispy pepperoni.
would be good if you added nutritional facts too 🙂
Anyone ever used Alfredo sauce instead of marinara?
I would like to try the gruyere, romano and provolone cheese combination. Anyone have an idea of the amount/ratio of each?
Thank you for sharing this delightful recipe. I can hardly wait to try it.
This was a hit with the family!
Delicious! On me if our family favs!
Cooked this and it was good and easy, cooking time was more than what recipe called for 30 minutes top👍