Save to Pinterest One weeknight, standing in front of my open fridge with a tired mind and hungry stomach, I spotted chicken breasts, marinara sauce, and a handful of pepperoni slices. That's when it hit me: why not skip the crust and bake all the pizza flavors right into the chicken itself? Twenty minutes later, my kitchen smelled like a pizzeria, and I'd discovered something that would become my go-to keto dinner when life gets hectic.
I made this for my sister during one of those spontaneous Sunday dinners when she texted asking if I had anything simple ready. Watching her take that first bite and then immediately ask for the recipe while the cheese was still stretching from her fork told me everything I needed to know: this dish had staying power.
Ingredients
- Boneless, skinless chicken breasts: Four breasts give you enough substance for four hearty servings, and they cook evenly when you pat them dry first so the seasoning actually sticks.
- Olive oil: Just a tablespoon is enough for a quick sear that locks in moisture before the oven takes over.
- Salt and black pepper: Don't skip seasoning the chicken directly, it makes a bigger difference than you'd think.
- Sugar-free marinara sauce: Check your label because some brands sneak in hidden sugars, and that defeats the whole keto purpose.
- Shredded mozzarella cheese: Buy it already shredded if you want, though freshly shredded melts more smoothly in my experience.
- Pepperoni slices: Those classic deli-style rounds get crispy and flavor-forward when they bake, so don't use the thin stuff.
- Dried Italian seasoning: A half teaspoon is subtle but adds complexity that keeps this from tasting one-dimensional.
- Crushed red pepper flakes: Optional, but I add them almost every time for a gentle warmth that builds as you eat.
- Grated Parmesan cheese: The final topping that gets slightly nutty and brown under the oven's heat.
- Fresh basil or parsley: A handful of this at the end feels like you actually tried, even though you barely did.
Instructions
- Get your oven ready:
- Preheat to 400°F and lightly grease a 9x13-inch baking dish while your oven warms up. This takes less than a minute but saves you from a stuck-on mess later.
- Prepare the chicken:
- Pat those breasts completely dry with paper towels, then season generously on both sides with salt and pepper. Dry chicken sears better and absorbs seasoning instead of steaming it off.
- Get that golden sear:
- Heat olive oil in a large skillet over medium-high heat until it shimmers, then lay in the chicken breasts. Sear for 2 to 3 minutes per side until they're light golden on the outside, they absolutely do not need to be cooked through since the oven will finish the job.
- Arrange in the baking dish:
- Transfer the seared chicken to your prepared dish, leaving a little space between each piece so heat circulates. This only takes 30 seconds but it matters.
- Layer on the sauce:
- Spoon the marinara evenly over each chicken breast, making sure to cover them completely but not drown them. The sauce will bubble up around the edges as everything bakes.
- Add the cheese:
- Sprinkle the shredded mozzarella generously over the sauce-covered chicken, then layer your pepperoni slices on top. The cheese acts as a barrier that keeps the pepperoni from drying out completely.
- Season the top:
- Sprinkle Italian seasoning, red pepper flakes if you're using them, and Parmesan cheese across everything. This final layer of flavor is what makes people think you worked harder than you actually did.
- Bake until it's perfect:
- Slide the whole dish into your 400°F oven for 20 to 25 minutes, checking around the 20-minute mark. You're looking for the chicken to hit 165°F internally and the cheese to be bubbling at the edges and turning golden on top.
- Let it rest:
- Pull the dish out and let it sit for about 5 minutes, it lets everything settle slightly and the cheese firm up just enough to serve cleanly. Finish with fresh basil or parsley if you have it on hand.
Save to Pinterest 
Save to Pinterest My mom made this for a family dinner recently and my dad, who usually criticizes my keto experiments, asked for seconds without even commenting on the lack of carbs. Sometimes the best recipes are the ones that don't announce themselves as healthy, they just taste good enough that it doesn't matter.
Why This Works as Keto Comfort Food
Most pizza-inspired meals fall apart on keto because we're so used to building them on bread, so we get confused without that foundation. This recipe flips that by making the chicken itself the star and letting all the traditional pizza flavors sit on top of it like toppings should. You get the melted cheese, the pepperoni, the marinara, all the sensory experiences your brain associates with pizza night, except now it fits into a low-carb lifestyle without any compromise on taste or satisfaction.
Making It Your Own
The foundation of this recipe is solid, but it's also flexible enough to move around with whatever you have in your kitchen. I've added sautéed mushrooms before baking, thrown in sliced bell peppers, scattered olives across the top, even experimented with a layer of ricotta cheese mixed with an egg to add richness. Each variation feels like a different dinner even though you're following the same basic steps, which means you can make this weekly without it feeling stale.
Storage and Leftovers
This bake keeps beautifully in the fridge for up to three days, which means you can make it Sunday and eat off it until Tuesday if your week gets chaotic. Reheat gently in a 350°F oven for about 10 minutes so the cheese doesn't weep everywhere, or pop individual portions in the microwave if you're short on time. The flavors actually deepen slightly overnight, so day-two leftovers might be even better than the first night.
- Store covered in an airtight container to prevent the cheese from drying out or absorbing fridge smells.
- If you're freezing it, do so right after it cools completely, and thaw overnight in the fridge before reheating.
- Add fresh basil only right before eating, never store it with the cooked dish or it turns dark and bitter.
Save to Pinterest 
Save to Pinterest This recipe proves that eating keto doesn't mean giving up the flavors that make you feel happy. It's straightforward enough for a random Tuesday, impressive enough for when someone drops by, and honest enough that you'll want to make it again.
Answers to Recipe Questions
- → Can I use chicken thighs instead of breasts?
Chicken thighs work beautifully and often stay juicier through the baking process. Adjust cooking time to 25-30 minutes, ensuring internal temperature reaches 165°F. Thighs also add more fat, which can be beneficial for keto macros.
- → What marinara sauce is best for keto?
Look for sugar-free marinara with no added sweeteners or high-fructose corn syrup. Brands like Rao's, Yo Momma's, or Primal Kitchen offer excellent low-carb options. Always check labels - the best choices contain only tomatoes, herbs, and olive oil.
- → Can I make this ahead of time?
Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to baking time since it will be cold. Leftovers reheat beautifully in the microwave or at 350°F for 15 minutes.
- → How do I prevent the chicken from drying out?
Searing the chicken before baking creates a seal that locks in moisture. Don't overcook - use a meat thermometer and remove at 165°F. Letting the dish rest for 5 minutes before serving allows juices to redistribute throughout the meat.
- → What vegetables can I add to this bake?
Sautéed mushrooms, bell peppers, olives, or spinach layer well under the cheese. Just cook excess moisture out of vegetables first so the casserole doesn't become watery. These additions increase fiber and nutrients while keeping carbs low.
- → Is there a dairy-free option?
Use dairy-free mozzarella shreds made from nuts or tapioca, and nutritional yeast or vegan Parmesan. The texture and melt will differ slightly, but you'll still get a savory, cheesy flavor profile over the pepperoni and sauce.