Keto Pepperoni Pizza Chicken Bake (Printable version)

A cheesy low-carb casserole combining seasoned chicken with marinara, mozzarella, and pepperoni for a satisfying pizza-inspired meal.

# What you need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 1.5 lbs
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Sauce & Cheese

05 - 3/4 cup sugar-free marinara sauce
06 - 1 1/2 cups shredded mozzarella cheese

→ Toppings

07 - 20 slices pepperoni
08 - 1/2 teaspoon dried Italian seasoning
09 - 1/4 teaspoon crushed red pepper flakes
10 - 2 tablespoons grated Parmesan cheese

→ Garnish

11 - 2 tablespoons chopped fresh basil or parsley

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Pat chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until lightly golden. Chicken does not need to be cooked through at this stage.
04 - Transfer seared chicken breasts to the prepared baking dish in a single layer.
05 - Spoon marinara sauce evenly over all chicken breasts.
06 - Sprinkle shredded mozzarella cheese evenly over the sauce-covered chicken.
07 - Arrange pepperoni slices over the mozzarella layer.
08 - Sprinkle Italian seasoning, red pepper flakes, and Parmesan cheese over the pepperoni layer.
09 - Bake uncovered for 20-25 minutes until chicken reaches an internal temperature of 165°F and cheese is bubbly and golden brown.
10 - Remove from oven and let rest for 5 minutes. Garnish with fresh basil or parsley if desired and serve hot.

# Expert Advice:

01 -
  • It tastes like pizza night but without the guilt or carb crash that follows.
  • Dinner is ready in 40 minutes start to finish, so even busy weeknights feel manageable.
  • The cheese gets gorgeously bubbly and golden, the pepperoni crisps up, and the chicken stays ridiculously juicy.
02 -
  • Do not skip the initial sear on the stovetop, it creates a flavorful exterior that keeps the chicken moist and prevents it from turning pale and sad in the oven.
  • The difference between overcooked rubbery chicken and juicy chicken comes down to checking the internal temperature at 20 minutes and not just guessing when it's done.
03 -
  • Use chicken thighs instead of breasts if you want even more forgiving, juicy results, just add a few extra minutes to the searing step since they're thicker.
  • Keep your oven temperature at exactly 400°F, lower and it gets soggy, higher and the cheese burns before the chicken finishes cooking.
Return