5-Ingredient Keto Pizza Chicken

5-Ingredient Keto Pizza Chicken — a weeknight favorite

5-Ingredient Keto Pizza Chicken is a fast, satisfying way to get pizza flavors without carbs, and it makes a fantastic low-carb dinner for busy weeknights. If you enjoy keeping meals simple and flavorful, this recipe fills chicken breasts with marinara, mozzarella, and pepperoni, then sears and bakes them until hot and bubbly. For another creative chicken-and-pizza mashup, try our take on BBQ chicken pizza to compare flavor profiles and serving ideas.

why make this recipe

This 5-Ingredient Keto Pizza Chicken checks a lot of boxes: it’s low in carbs, high in protein, and ready in about 30 minutes from start to finish. It uses everyday pantry staples so you don’t need a long shopping list, and the assembly is forgiving — great for cooks of any skill level. Because the filling cooks inside the breast, you’ll get moist chicken with melted cheese and a crispy seared exterior, which gives you the best parts of pizza without the crust. It’s also very adaptable: swap the pepperoni, use a different cheese, or add fresh herbs to tailor the dish to your family’s tastes.

how to make 5-Ingredient Keto Pizza Chicken

This recipe is straightforward and follows a sear-then-bake method so the outside gets golden while the interior finishes gently. Read through the ingredients and steps first, then prep your fillings so assembly goes quickly. Work carefully when cutting the pocket in the chicken breasts — the goal is a roomy cavity for the fillings, not through-and-through slices.

Ingredients :

• 4 large boneless, skinless chicken breasts
• 3/4 cup shredded mozzarella cheese
• 1/4 cup sliced pepperoni, approximately 16 slices
• 1/2 cup sugar-free marinara sauce
• 1/4 cup grated Parmesan cheese

Ingredient notes:

• If you avoid pork, use turkey pepperoni or plant-based pepperoni slices; smoked turkey makes a great substitute that keeps smokiness without pork.
• Choose a true sugar-free marinara to keep carbs low; some “low sugar” jars still have added sugars.
• If you prefer more fat (common on keto), increase the mozzarella to 1 cup or add a tablespoon of cream cheese inside each pocket.
• For lower sodium, pick reduced-sodium pepperoni and cheeses, or rinse the pepperoni briefly and pat dry before using.

Directions :

1. Preheat your oven to 400°F.
2. Using a sharp knife, carefully cut a deep pocket into each chicken breast, being careful not to slice all the way through.
3. Spoon about 1 tablespoon marinara sauce into each pocket, followed by a layer of shredded mozzarella and a few slices of pepperoni. Reserve remaining sauce and cheese for topping.
4. Secure the edges of the chicken breasts with toothpicks if necessary.
5. Heat a large oven-safe skillet over medium-high heat. Lightly grease with oil if desired.
6. Sear the stuffed chicken breasts for 2 to 3 minutes per side, until golden brown.
7. Spoon remaining marinara sauce over the chicken, sprinkle with leftover mozzarella and all the Parmesan.
8. Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the chicken is cooked through with an internal temperature of 165°F and the cheese is melted and bubbly.
9. Remove toothpicks, let rest for 2 to 3 minutes, and serve hot.

Pro Tips for Success 5-Ingredient Keto Pizza Chicken

• Pat the chicken dry before cutting pockets. Dry surfaces help you get a clean cut and better searing color.
• Don’t overstuff the pockets. A little filling goes a long way and prevents tearing or uneven cooking.
• Use an instant-read thermometer to confirm doneness — 165°F in the thickest part of the breast. This avoids overcooking and keeps the meat juicy.
• Let the chicken rest after baking. Resting 2–3 minutes helps juices redistribute and makes slicing neater.
• If your skillet isn’t oven-safe, sear the breasts in the skillet, then transfer them to a baking dish for the oven step.
• For extra crispness on top, broil for 1–2 minutes at the end of baking, watching closely so the cheese doesn’t burn.

Flavor Variations 5-Ingredient Keto Pizza Chicken

• Mediterranean twist: Swap pepperoni for sliced roasted red peppers and add crumbled feta instead of Parmesan. Finish with fresh oregano.
• Spicy pepperoni: Add a pinch of red pepper flakes to the marinara and use spicy turkey pepperoni for heat without pork.
• Pesto pizza chicken: Replace marinara with a tablespoon of basil pesto inside each pocket and top with a sprinkle of pine nuts and mozzarella.
• Mushroom and spinach: Replace pepperoni with sautéed mushrooms and a handful of wilted spinach for a veggie-forward version.
• Buffalo-style: Use a tablespoon of buffalo sauce inside, top with mozzarella and a drizzle of blue cheese dressing after baking.

Serving Suggestions 5-Ingredient Keto Pizza Chicken

Pair this chicken with simple low-carb sides to keep the meal balanced and satisfying. Steamed or roasted vegetables like broccoli, cauliflower, or asparagus make a colorful plate. A crisp side salad with a lemon-olive oil dressing adds fresh contrast to the rich cheese. For a heartier keto meal, serve with cauliflower mash or riced cauliflower sautéed with garlic and herbs. Garnish the chicken with fresh basil or chopped parsley for brightness.

Storage and Freezing Instructions 5-Ingredient Keto Pizza Chicken

• Refrigerating: Store leftovers in an airtight container for up to 3–4 days. Cool the chicken to room temperature before sealing to avoid extra condensation.
• Reheating from refrigerated: Reheat in a 350°F oven for about 10–12 minutes until warmed through to preserve the seared exterior and keep the filling melty. A microwave will work for quick reheats but may soften the crusty sear.
• Freezing: Wrap individual cooked breasts tightly in plastic wrap and place them in a freezer-safe bag or container for up to 2 months. Label with the date.
• Reheating from frozen: Thaw overnight in the refrigerator before reheating in a 350°F oven for 15–20 minutes, or bake from frozen at 375°F for 30–35 minutes, covering with foil for the first part of baking to prevent over-browning.
• Note: If you freeze before baking (assemble but don’t bake), cover well and bake from partially thawed state at 400°F for 25–30 minutes, checking internal temperature.

Nutrition Facts (Per Serving)

Estimated nutrition per serving (recipe makes 4 servings):

• Calories: ~420 kcal
• Protein: ~60 g
• Carbohydrates: ~3 g
• Fat: ~17 g
• Fiber: 0 g
• Sodium: ~950 mg

Nutrition estimates are approximate and depend on ingredient brands and actual chicken breast sizes. Using reduced-sodium cheese or turkey pepperoni will lower the sodium; increasing cheeses or adding cream cheese will raise calories and fat per serving. If you need exact macros for keto tracking, weigh ingredients and use your preferred nutrition calculator.

FAQ About 5-Ingredient Keto Pizza Chicken

Is this recipe truly keto-friendly?

Yes — this dish keeps carbs very low by replacing pizza crust with a chicken pocket and using sugar-free marinara. The net carbs per serving are typically under 5 grams, depending on the marinara brand. To stay strictly keto, double-check the carb count on your marinara and any pepperoni you use, and stick with full-fat cheeses for satiety.

Can I use frozen chicken breasts?

You can, but it’s best to thaw them before cutting pockets and stuffing. Thawed chicken is easier to work with and allows for neat pockets and even searing. If you only have frozen breasts, thaw them overnight in the refrigerator before starting the recipe.

What can I use instead of pork pepperoni?

For a family-friendly or pork-free option, use turkey pepperoni or smoked turkey slices. Vegetarian options include seasoned roasted mushrooms or sun-dried tomatoes. Mention these substitutions in your prep so you can balance salt and fat from other ingredients if needed.

How do I prevent the filling from leaking?

Don’t overfill the pockets and press the openings gently closed before searing. Use toothpicks to secure the edges if the chicken doesn’t seal naturally. Searing the seam-side down first for a minute or two helps set the meat and reduces leaks during baking.

Can I make this ahead for meal prep?

Yes. Assemble the stuffed breasts and keep them covered in the fridge for up to 24 hours before searing and baking. For longer storage, you can fully cook and then freeze individual portions. Reheat gently in the oven to keep texture and moisture balanced.

Why is my chicken dry after baking?

Overcooking is the most common cause. Use an instant-read thermometer and pull the breasts at 165°F, then let them rest before slicing. If your breasts are especially large, consider butterflying or pounding them slightly to even thickness so they cook uniformly.

Final Thoughts

5-Ingredient Keto Pizza Chicken is an excellent go-to when you want a low-carb meal with familiar pizza flavors and minimal fuss. It’s adaptable, quick to prepare, and friendly to picky eaters while still fitting into keto and low-carb meal plans. Keep a good sugar-free marinara and a block of mozzarella on hand, and this recipe becomes a reliable weeknight rescue. With a few small swaps — turkey pepperoni, added herbs, or pesto — you can keep the formula fresh every time you make it. Enjoy the melty, savory comfort of pizza without the crust.

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