Pizza Stuffed Chicken Breast + Video

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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!

titled collage for pizza stuffed chicken recipe

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.
butterflied chicken breast uncooked on cutting board

How To Butterfly Chicken Breasts

    1. 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.
    2. 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.
seasoning poultry with salt and pepper

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.
making stuffed chicken breasts with cheese and pepperoni

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.

pizza stuffed chicken covered in tomato sauce

Enjoy!

With love from our simple kitchen to yours. 

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stuffed chicken breast in a casserole dish

RECIPE VIDEO

Watch the video to see how easy it is to make pizza stuffed chicken breast!

pizza stuffed chicken breast

Pizza Stuffed Chicken Breast + Video

Donna Elick
This stuffed chicken breast is loaded with cheese and pepperoni to satisfy your pizza cravings. Make this one pan recipe for dinner tonight!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main
Cuisine American
Method Oven
Servings 6

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

Serving: 1 | Calories: 379cal | Carbohydrates: 7g | Protein: 39g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 125mg | Sodium: 1363mg | Sugar: 4g | Fiber: 2g | Calcium: 262mg | Iron: 2mg

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.

Tried this recipe?Let us know how it was!
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titled collage for pizza stuffed chicken breast recipe

Originally published March 2018, updated and republished August 2021

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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.

40 Comments

  1. 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!

  2. That’s what I found too. It took a solid 40 minutes for the chicken to be cooked. Other than that it was awesome.

  3. It 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.

    1. I 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.

  4. Yes I topped with sausage and pepperoni I pulled sauce out of freezer had it in there so sliced it up and topped it!

    1. The 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.

  5. Would 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.

  6. Made this dish, def would recommend baking longer then time given on here. 40-50 min depending on thickness of breasts

  7. I 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.

  8. It 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

  9. Everytime 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?

  10. My 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.

  11. Anyone try putting fresh mushrooms in it? And if so did it make it runny and how did mushrooms cook?

  12. Does 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.

  13. Joe 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.

  14. I'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.

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