Pizza Chicken {Low Carb}

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 – I use boneless, skinless chicken breasts, but you can also use thighs, thick-cut pork chops, pork tenderloin, or even steak.
• Pizza sauce – 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 – 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 – I prefer turkey but you can use regular pepperoni.
• Toppings – 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 sautéing 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.

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 too—just keep in mind the cooking time may need to be a little longer. If you’re 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 375°F 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.