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Kalyn's Kitchen

Low-Carb Pepperoni Pizza Chicken Bake (Video)

Try this Low-Carb Pepperoni Pizza Chicken Bake when you need some low-carb and gluten-free comfort food! This is a dinner the whole family will enjoy! 

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Watch the video to see if you might like to make
Low-Carb Pepperoni Pizza Chicken Bake!

Low-Carb Pepperoni Pizza Chicken Bake found on KalynsKitchen.com

This new recipe for Low-Carb Pepperoni Pizza Chicken Bake is my gift to everyone who’s been carefully watching what they eat during January and is now craving something that qualifies as comfort food.  And although nothing might be quite as comforting as real pepperoni pizza, this dish is completely delicious and definitely scratches that pizza itch with something that’s also low in carbs. 

And if January is getting a little long, you can find more low-carb comfort food here. Low-Carb Pepperoni Pizza Chicken Bake was also featured in The BEST Low-Carb and Gluten-Free Recipes with Pizza Flavors. Check that out for more recipes for pizza without the carbs!

I made this a couple of times with my nephew Jake to get it just right. The first time we didn’t reduce the pizza sauce and the dish was too watery.  We also tried it first with turkey pepperoni, which was fine if that’s what you prefer, but this recipe doesn’t take a lot of pepperoni and the full-fat pepperoni definitely crisped up a lot better.  (It also adds more fat to the dish, but most of that fat is left in the bottom of the dish; if that’s an issue for you I’d go with the turkey pepperoni.)

What Pizza Sauce Should You Use for Low-Carb?

I’ve been pleasantly surprised to find a couple of brands of pizza sauce that are pretty low in carbs, but I prefer Rao’s Pizza Sauce (affiliate link) which has only 3 carbs in 1/4 cup.

Low-Carb Pepperoni Pizza Chicken Bake process shots collage

How to Make Low-Carb Pepperoni Pizza Chicken Bake:

(Scroll down for complete printable recipe with nutritional information.)

  1.  Don’t skip the step of simmering the sauce on low until it’s reduced to one cup.
  2. Trim chicken well, cut each breast in half, and then pound until they’re as thin as you can get with out the chicken shredding apart. (I use a meat mallet (affiliate link) but anything heavy will work.
  3. Season chicken with oregano-garlic powder mix, and then quickly brown the chicken on both sides.  (It won’t be cooked through.)
  4. Layer the chicken pieces in a glass casserole dish that’s barely big enough to fit the chicken. 
  5. Spread each piece with a generous amount of the reduced sauce. 
  6. Put a thin slice of Mozzarella and few slices of pepperoni on each chicken breast. 
  7. Bake at 400F/200C for 25-30 minutes, or until the cheese is melted and starting to slightly brown.
  8. Serve hot and wait for compliments.
Low-Carb Pepperoni Pizza Chicken Bake found on KalynsKitchen.com

I promise this will be popular with all the pizza fans in the family! If you’re reheating leftovers, I recommend you cover the dish to keep the chicken from drying out.

More Low-Carb Ideas with Pizza Flavors:

Low-Carb Deconstructed Pizza Casserole ~ Kalyn’s Kitchen
Pepperoni Pizza Cauliflower Casserole ~ I Breathe I’m Hungry
Julia Child’s Eggplant Pizzas ~ Kalyn’s Kitchen
Flourless, Gluten-Free Low-Carb Pizza ~ Gluten-Free Easily
Low-Carb Zucchini Crust Vegetarian Pizza Margherita ~ Kalyn’s Kitchen
Fat Head Pizza ~ Ditch the Carbs
55+ Low-Carb and Gluten-Free Recipes with Pizza Flavors ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Pepperoni Pizza Chicken Bake

Low-Carb Pepperoni Pizza Chicken Bake

Yield Makes 8 servings.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Try this Low-Carb Pepperoni Pizza Chicken Bake when you need some low-carb and gluten-free comfort food!

Ingredients

  • 1 jar (14 oz) low-sugar pizza sauce, reduced to 1 cup (See note about pizza sauce)
  • 4 very large boneless-skinless chicken breasts (at least 8 oz. each)
  • 1 T olive oil
  • 1 tsp. Greek oregano (sometimes just called oregano)
  • 1 tsp. garlic powder
  • 6 oz. piece of Mozzarella, sliced about 1/4 inch thick
  • 2 oz. sliced pepperoni (regular or turkey pepperoni)

Instructions

  1. Preheat oven to 400F/200C. 
  2. Put the pizza sauce in a small saucepan and simmer over low heat until it's reduced to one cup, about 20 minutes.  Don't skip this step or the dish will be watery.
  3. While the sauce reduces, trim the chicken breasts and cut each one crosswise to make two same-size pieces.  Put chicken pieces one at a time inside a heavy plastic bag and use a meat mallet (affiliate link) (or something heavy) to pound the chicken until it's as thin as you can get it without it shredding apart.  (Don't worry if some pieces break apart a little.) 
  4. Mix the Greek Oregano (affiliate link) and garlic powder in a little bowl and then sprinkle both sides of each piece of chicken with the mixture.
  5. Heat the olive oil over medium-high heat in the largest non-stick frying pan you have (you may have to do this in 2 batches if your pan isn't big enough.) Add the chicken pieces and cook 1-2 minutes on each side, just long enough to brown the chicken but not long enough to cook it through.
  6. Choose the smallest glass casserole dish you have that will fit all the browned chicken pieces, and lay the chicken in the dish in a single layer.  Cut the Mozzarella into slices and cut the slices as needed to make enough pieces to mostly cover the top of each piece of chicken.
  7. By now the sauce should be nicely reduced, so spread sauce over the top of each chicken breast.  (Use it all.)  Top each piece with sliced Mozzarella and pepperoni slices, covering the top of each piece of chicken as much as you can.
  8. Bake uncovered about 25-30 minutes, or until the cheese is melted and starting to brown and the pepperoni is slightly crisped.  (Some pieces of pepperoni will slice off the chicken, try not to obsess about that like I did.)  Serve hot.
  9. This was great reheated in the microwave for a few minutes, although you might not have any left!

Notes

Use the lowest-carb pizza sauce you can find or make your own pizza sauce to keep the carbs low for this recipe.

Recipe created by Kalyn.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 221Total Fat: 12gSaturated Fat: 5gUnsaturated Fat: 6gCholesterol: 75mgSodium: 317mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 25g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations. (I'm not sure why the carb count is coming out quite so low on this recipe.)

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Pepperoni Pizza Chicken Bake found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Pepperoni Pizza Chicken Bake with full-fat cheese and pepperoni should be great for traditional low-carb and Keto eating plans if you’re careful to choose low-carb pizza sauce (or make your own). You could use skim-milk Mozzarella and turkey pepperoni for the South Beach Diet. We definitely liked it best with full-fat pepperoni, but quite a bit of the fat is left in the dish.

Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Low-Carb Pepperoni Pizza Chicken Bake

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    179 Comments on “Low-Carb Pepperoni Pizza Chicken Bake (Video)”

  1. Is it possible to use thighs for this??

    • Haven't made it that way, but I'm guessing it would work. I worry a bit about the difference in thickness, even if the thighs are cut open and spread out there are some thinner parts. Love to hear how it works if you try it.

  2. After entering in the calorie count I was disappointed in the Fats and Sodium but I'm thinking it was not calculated correctly. However it was good. And I used No salt added everything, homemade the sauce.

    • Glad you liked the recipe. I just follow carb-conscious eating but don't calculate things, so I don't know whether it would be right or not; I think those things are pretty hard to calculate accurately.

  3. I need the nutritional information about this. Please

    • If you look immediately after the recipe where it says "Nutritional Information" there's a link where you can copy and paste the recipe and it will calculate it. Or if you're a member of Yummly, just use the YUM button at the top to save the recipe and it will give you the nutritional info.

  4. Where did you purchase your pepperoni? I want to purchase delicious pepperoni.

  5. Making this tonight! Thinking of adding Spinach to the bottom of the pan to lay the chicken on and add Bell Peppers to the top. 🙂

  6. I find it hard to recommend menu combinations because everyone likes different things, but I'd love this with a roasted green vegetable like green beans or broccoli. You could cook it in the same oven.

  7. Any ideas for sides other than a salad or spaghetti?

  8. Hi ! Lo Carb means different things to different people. If you are on Atkins 20, this is a no go. 18 carbs in 28 oz, reduced to 8 oz, that is a lot of sugar carbs there :/

    • It says in the recipe you can make your own pizza sauce if you want less sugar. And if you use the sauce I did, the sauce still has 18 carbs after it's reduced, divided by 6 or 8 servings, that is 2.5 or 3 carbs per serving for the sauce. Not much else has carbs except a little in the cheese so I still feel this is low-carb.

  9. Delicious recipe, will make again soon! Thank you!

  10. Finally got around to making this!! Didn't have the recipe pulled up, so I was improvising. Was cooking just for me, so I used 2 large and one small chicken breasts, which I didn't cut up. Used a packet of pizza sauce I had left from a pizza crust kit I didn't use before expiration of the crust.

    Always looking to add more veggies, so I put browned chicken in the baking dish, topped with a smidge of the cheese (to work as "glue,") and then put a layer of spinach/creminis/garlic that had been cooked in a non-stick pan. Then layered reduced sauce, remainder of mozz, pepperoni and a sprinkle of parm.

    It had been a bad week at work (I didn't get to eat this until almost 10 that night!), and this was the perfect comfort food. Served it with some spaghetti squash that I had previously cooked in the slow cooker… took half a squash and simmered it with a cup of low sugar marinara while the chicken was in the oven.

    Eating round one of the leftovers while I type this, and it is sooooooo good.

    Thanks, Kalyn! This one is definitely a keeper!!

  11. This. Is. So. Awesome!

  12. Such a great idea! And looks so tasty!

  13. Thank you for the idea! Can't wait to try this out. How were the leftovers?

  14. What a great idea Kalyn – I don't think anyone would miss the crust!

  15. What a fun idea! Really, who needs pizza crust with so many great flavors going on in this dish?

  16. Looks amazing Kalyn, I can't wait to try it!

    HAPPY NEW YEAR K!

  17. This reminds me of the chicken do-dads Dominos has been doing. I've been curious why they don't have a classic pizza option… Love this recipe/idea! Can't wait to make at home!

  18. This recipe will be terrific for the thin sliced chicken breasts that I sometimes buy, Kalyn! Thank you. 🙂

    Shirley

  19. What a brilliant solution to the no-carb pizza dilemma! Thanks so much, Kalyn & Jake.

  20. As a confirmed carb lover, I can tell I wouldn't even miss them in this meal!