Pepperoni Pizza Stuffed Chicken Bake Recipe
User Reviews
4.6
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
4 people
-
Calories
449 kcal
-
Course
Main Course
-
Cuisine
American
Pepperoni Pizza Stuffed Chicken Bake Recipe
Description
The recipe begins with seasoning boneless, skinless chicken breasts using a mixture of olive oil, salt, pepper, garlic powder, and Italian seasoning. Each breast is butterflied horizontally to create a pocket. Inside, a thick slice of mozzarella is laid, followed by several slices of pepperoni, a spoonful of marinara sauce, and a sprinkle of grated Parmesan. The chicken breasts are closed and arranged in a baking dish.
Half the marinara sauce is spread in the baking dish before placing the stuffed chicken, then the remaining sauce is spooned over the top to keep the chicken moist during baking. The dish is baked at 400°F until the chicken is fully cooked and the cheese inside is melted and bubbly. The filling imparts a rich combination of melted cheese and cured meat flavors wrapped inside juicy chicken.
This bake serves as a convenient, all-in-one main dish reminiscent of pepperoni pizza with a tender chicken base. It can be stored refrigerated for up to three days or frozen for longer storage, making it suitable for meal prep or leftovers. Covering the dish in marinara ensures moistness and flavor throughout the bake.
Ingredients
- 4 chicken breast boneless skinless
- ½ tablespoon olive oil
- salt about 1/2 teaspoon each, to taste
- black pepper about 1/2 teaspoon each, to taste
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 24 ounces marinara sauce 1 jar
- 4 lices mozzarella cheese thick-cut
- 30 lices pepperoni
- 1 cup mozzarella cheese shredded
- ⅛ cup Parmesan Cheese grated
Instructions
- Preheat oven to 400ºF. Spray a large baking dish with nonstick spray.
- Add olive oil, salt, pepper, garlic powder, and Italian seasoning to a bowl, and whisk to combine.
- Butterfly each chicken breast: cut ⅔ way through horizontally, but do not cut all the way through.
- Evenly distribute the seasoning mix between the 4 chicken breasts, and rub to fully coat both sides.
- Pour half of the marinara into the bottom of the baking dish and spread into a thin layer.
- Take one chicken breast and open to expose the inside of the butterfly cut.
- Place a slice of mozzarella inside each chicken breast, then top with 5 slices of pepperoni. Add a spoonful of marinara and then top with a sprinkle of grated parmesan. Close the chicken breast (secure with toothpicks if needed) and lay in baking dish. Repeat with all four chicken breasts.
- Top the chicken breasts with the rest of the marinara and use a spoon to make sure the breasts are fully covered. This will make sure the chicken is super moist and doesn't dry out.
- Top the marinara with the shredded mozzarella, remaining pepperoni, and remaining grated parm. Sprinkle with more Italian seasoning if desired.
- Bake for 25 minutes, or until the internal temperature of the chicken reaches 165°F.
- Enjoy!
Notes
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
- Baking in marinara sauce helps keep the chicken moist and flavors infused during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 12g | 4% |
| Protein | 44g | 88% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 135mg | 45% |
| Sodium | 1689mg | 70% |
| Potassium | 1096mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1195IU | 24% |
| Vitamin C | 13mg | 14% |
| Calcium | 366mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
