Low Carb Pizza Stuffed Chicken Breasts are perfectly moist and with all the flavors of a pepperoni pizza, even non chicken breast lovers will enjoy this!
I can admit it.
Dark meat chicken is moister. Tastier. More filling and satisfying.
But while I love dark meat, like my Crock Pot Garlic Parmesan Drumsticks recipe or my Crock Pot Balsamic Chicken Thighs, I enjoy a little variety every now and then.
Taking boring chicken breasts and rolling them up with pizza toppings makes a ho- hum kind of meal into extra-ordinary and a family approved winning recipe!
You don't have to smother your chicken breasts in tomato sauce and you might not even like tomato sauce. But if you do I've got a fabulous Quick and Easy Marinara Sauce just perfect for this meal!
To be honest, I am a sauce lover and my kids, not so much. They prefer no sauce when it comes to Italian type meals. I feel terribly sorry for them and hope one day to win them over to my side, the Italian sauce side. 🙂
You can obviously skip the pepperoni if your crew isn't into it, but personally it provides a nice spicy bite!
You can even make this ahead. Cool Completely, refrigerate or freeze for an easy weeknight meal.
For the record, although my kids really don't like tomato sauce, they all ate this up. Picky daughter doesn't like anything spicy and picked out the pepperoni, other than that, it was a huge hit in my house!
Low Carb Pizza Stuffed Chicken Breasts
Ingredients
- 2 ½ pounds or 3 boneless skinless chicken breasts, sliced in half lengthwise for thinner breasts
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasonings
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ ounces pepperoni slices
- 1 cup shredded mozzarella cheese
- 2 cups no sugar added tomato sauce
Instructions
- Preheat oven to 350 degrees.
- Pound chicken breasts with mallet to thin out for easier rolling.
- Whisk the seasonings together and sprinkle over the breasts.
- Place 4 slices of pepperoni on each breast.
- Sprinkle the mozzarella over the pepperoni.
- Pour 1 cup of sauce in the baking dish and spread around to cover the bottom of dish.
- Roll each breast up and place seam side down into dish.
- Pour the remaining sauce over the chicken.
- Bake 45 minutes.
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Stacy
Can this be made in a crockpot?
Brenda
I'm sure it could I just haven't done it so not sure on how long, maybe on low for 4 hours is my guess.
Maggie Kim
Really good. Thanks. I did not precook the spinach and next time I’ll add a few more sun dried tomatoes just because we like them. This seems to be a pretty forgiving recipe. It cooked up perfectly in exactly 20 minutes.
Tammy A Finch-Kent
Just happened upon this recipe. Made my family traditional pizza, but I wanted it too! It's in the oven!
Michele
Made these tonight. They came out great. I did cover the pan with tin foil while baking to keep it moister.
Dayna Castaldi
Thanks for the tip! I was wondering whether to cover or not.
Tina Mathis
Looks yummy
Bethany @ Athletic Avocado
Im usually not a fan of chicken breasts either because they can been too dry and bland. But these breasts look super moist and tender! This recipe is perfect for my usual pizza cravings!
Brenda
Thanks Bethany!