Cheesy Pizza-Stuffed Chicken (With Video)

Cheesy Pizza Stuffed Chicken is an easy recipe made in one pan, with lots of cheese and pepperoni to satisfy your pizza cravings!

Cheesy Pizza Stuffed Chicken is one of those delicious meals that you will end up just adding to your weeknight menu. The dish has all the delicious pizza fixings, minus the dough! Chicken breast is first butterflied and seasoned, then its stuffed with garlic, pepperoni and cheese. Topped with marinara sauce, italian seasoning, more cheese and more pepperoni. Baked to perfection, the chicken becomes tender, with a sweet tanginess from the marinara sauce and very cheesy. Serve it over pasta and with a light salad on the side!

Hey guys, it's Catalina from Sweet and Savory Meals here. I am happy to be a contributor on TSRI and add recipes to Donna and Chad's already great collection. I know how hectic and busy life can get, I have moved a week ago and I relied on take-out for too long. Once I unpacked my kitchen, I started making easy one pan meals again, and this Pizza Stuffed Chicken is a husband and kid approved meal. If you are looking for more pizza inspired recipes, check my White Pizza Pasta Casserole! Looking for more chicken recipes? This Spicy Bourbon Chicken is always a hit and the leftovers are great! Yum!

Helpful Tips to make Cheesy Pizza Stuffed Chicken:

• I like to make the recipe with larger chicken breasts, as they are easier to butterfly and stuff.
• You can add less or more garlic, also, if you don’t have fresh garlic on hand, you can use 1 teaspoon of garlic powder per chicken breast.
• Always make sure your chicken is at room temperature, if you put cold chicken in the oven, it will become tough.
• You can use your kegemarane marinara sauce or pizza sauce in this recipe.
• Same when it comes to the cheese, I used mozzarella, but even white cheddar would work. If you want to go all fancy, use a mix of gruyere, romano and provolone cheese.
• The italian seasoning is optional, but it will taste more like your kegemarane Italian pizza if you add it.
• The chicken is best served over pasta, but its delicious on its own as well.

What you will need to make Cheesy Pizza Stuffed Chicken:

• Italian Seasoning- Delicious in this recipe, and its a nice seasoning to have in your pantry.
• Baking Dish  - a square baking dish works well for this recipe.

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our kegemarane soup recipes:

Rosemary Lemon Roasted Chicken Breasts

Best Ever Margarita Chicken

Tuscan Garlic Chicken with Linguine

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See how easy this Cheesy Pizza Stuffed Chicken is to make. Watch the video!!!

Yield: 6 servingsAuthor: Catalina Castravet

Cheesy Pizza Stuffed Chicken

Pizza Stuffed Chicken is an easy recipe made in one pan, with lots of cheese and pepperoni to satisfy your pizza cravings!

prep time: 10 MINScook time: 30 MINStotal time: 40 mins

Ingredients

• 3 chicken breasts, about 1lb each
• 1/2 teaspoon salt, to taste
• 1/2 teaspoon cracked black pepper, to taste
• 3 teaspoons minced garlic
• 1 package pepperoni slices
• 2 1/2 cups (about 10 ounces) shredded mozzarella cheese, divided
• 2 1/2 cups marinara sauce
• Italian seasoning, to taste

Instructions

1. Preheat panggangan to 400°F.
2. Butterfly the chicken breasts and season with salt and pepper, inside and out.
3. Open each chicken breast, and add 1 teaspoon of minced garlic to each one. Spread it evenly.
4. Add about 5-6 pepperoni slices to each butterflied chicken breast on top of the garlic.
5. Add about 1/4 cup of shredded mozzarella cheese to each chicken breast.
6. Close the chicken over tightly, and transfer the chicken breasts to a lightly greased baking dish.
7. Pour the marinara over top of the chicken and into the dish.
8. Sprinkle the remaining mozzarella cheese, followed by the Italian seasoning, over the chicken.
9. Top the dish with the remaining pepperoni slices.
10. Bake uncovered for 20-25 minutes or until chicken is tender and fully cooked.
11. You can also broil the top layer, for the last 5 minutes of baking. Watch it closely to not burn it.

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Recipe developed by Catalina Castravet for
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