These juicy pizza chicken breasts are topped with cheese and your fave toppings for a high protein twist on pizza night.

This is one of my favourite weeknight dinners! It’s so easy to make and always hits the spot when I want something satisfying.
Why you’ll love this recipe
- High in protein: You get all the flavours of pizza in a satisfying, protein-packed meal that keeps you full longer.
- Family-friendly: Guaranteed crowd-pleaser (even picky eaters). Everyone can add their favourite toppings.
Ingredients and substitutions
- Chicken โ I use boneless, skinless chicken breasts, but you can also use thighs, thick-cut pork chops, pork tenderloin, or even steak.
- Pizza sauce โ I use store-bought pizza sauce because it’s easy and tasty, but feel free to swap for Alfredo, pesto, garlic sauce, or even taco/enchilada sauce for a fun twist on flavour.
- Cheese โ Shredded mozzarella is classic, but any soft or semi-soft cheese works for that gooey, melty effect. Try cheddar, provolone, parm or a mix.
- Turkey Pepperoni โ I prefer turkey but you can use regular pepperoni.
- Toppings โ My favourites are mushrooms and green peppers, but you can use any small pizza toppings you like. The sky’s the limit!

How to make this recipe

Step 1: Cook the mushrooms.
Give the mushrooms a head start by sautรฉing them in a pan.
Step 2: Season the chicken.
Add the cutlets to a greased baking dish then season with salt and pepper.

Step 3: Add sauce and cheese.
Top the cutlets with pizza sauce and shredded cheese.
Step 4: Add toppings then bake.
Add mushrooms, green peppers and pepperoni then bake in the oven.

Recipe Tips and Variations
Here are some easy tips and simple swaps to help you enjoy the best pizza chicken ever:
- Keep it juicy: Donโt overcook the chicken! Bake just until cooked through so it doesn’t dry out.
- Prevent burning: Cover the chicken loosely with foil if the cheese starts to brown too quickly while baking.
- Change the toppings: Swap for your favourite pizza toppings like olives, onions, sun-dried tomatoes or roasted red peppers. Not to be controversial, but even pineapple and ham might be good!
- Cheese variations: Mix mozzarella with cheddar or parmesan for extra flavour.
Frequently Asked Questions
Can I make this pizza chicken ahead of time?
Yes! You can cook them ahead of time and meal prep for lunch. If you’re having them for dinner, I recommend prepping the ingredients and then assembling and cooking it fresh the night of. This makes it easy to pull together a quick weeknight dinner without extra prep stress.
Is this recipe keto-friendly?
As is, the main ingredients are low-carb, with the only concerns being store-bought pizza sauce and green peppers. Green peppers add minimal carbs, but many sauces have added sugar. For a keto-friendly version, use a no-sugar-added sauce or make your own by mixing tomato paste with a bit of bone broth and Italian seasonings.
What kind of chicken should I use?
I use boneless, skinless chicken breasts in this recipe for a lean, quick-cooking option, but boneless, skinless chicken thighs work well tooโjust keep in mind the cooking time may need to be a little longer. If youโre using frozen chicken, be sure to thaw completely before assembling and baking to ensure even cooking.

What to serve with the pizza chicken
I love serving these with a simple arugula salad! It would also be great with some roasted or steamed veggies to keep it light. If you want to add some healthy whole grains, brown rice or quinoa are great options.
Storing and reheating
Storing: Transfer any leftovers to an airtight container or zip-top bag and store in the fridge for up to 5 days.
Reheating: Reheat in the oven at 375ยฐF for about 20 minutes, covering with foil to prevent the top from burning. Sprinkle a little water over the dish to keep it moist. You can also reheat individual portions in the microwave, adding a splash of water to avoid drying out.
Freezing: This dish freezes well in airtight containers or freezer-safe bags for up to 3 months.
Defrosting and reheating: Thaw overnight in the fridge, then reheat in the oven or microwave until warmed through.

More chicken breast recipes

Pizza Chicken {Low Carb}
Equipment
Ingredients
- 4 chicken cutlets
- Salt & pepper to taste
- 1/2 cup Pizza Sauce
- 1 cup mozzarella cheese grated
- 1/4 cup mushrooms thinly sliced
- 1/4 cup green peppers diced
- 2 tbsp turkey pepperoni
Optional arugula side salad
- 4 cups Baby arugula
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Salt & pepper to taste
- 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to 400 F and grease a 9×13 baking dish with olive oil. Add chicken cutlets, then season with salt & pepper.
- Add pizza sauce, cheese, mushrooms, green peppers and pepperoni to each chicken cutlet, then bake for 20 minutes.
- While chicken is cooking, toss arugula with olive oil, lemon juice, salt & pepper and parmesan.
- Remove chicken from oven and serve with arugula salad on the side. Enjoy!
Comments & Reviews
Courtney says
This was delicious!
Laurie-ann says
Should these be frozen before cooking or after and then reheated twitch sauce?
Taylor Stinson says
I would recommend freezing before cooking and then you can cook with extra sauce and cheese ๐ Make sure to let the chicken defrost overnight in the fridge before cooking in the oven!
Chris says
Where do you use the pizza sauce? Not in recipe steps.
Taylor Stinson says
Sorry about that Chris! You add it along with the veggies and toppings. I’ve updated to reflect the change!