Save My kitchen filled with the smell of sizzling pepperoni one weeknight when I realized I'd been overthinking keto dinners for months. I had chicken breasts, marinara sauce, and a block of mozzarella, and somehow the simplest idea felt revolutionary: what if I just baked it all together like a pizza casserole? Twenty minutes later, golden cheese bubbling over the edges, I understood why this dish has become my go-to when I want something that tastes indulgent but fits perfectly into my eating plan.
I made this for my husband on a random Tuesday and watched him go back for seconds without checking if it fit his macros, which told me everything I needed to know about whether this recipe actually works. He's never been one to embrace low-carb cooking, but something about the way the cheese melts into the marinara and pepperoni just spoke to him. That moment made me realize comfort food and keto weren't actually enemies, just waiting for the right introduction.
Ingredients
- Boneless, skinless chicken breasts (4, about 1.5 lbs): Pat them dry before searing because moisture is the enemy of that golden crust you're after.
- Olive oil (1 tbsp): Just enough to create that gorgeous sear without loading up the fat count unnecessarily.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Season generously at this stage since the chicken won't absorb much flavor once it hits the sauce.
- Sugar-free marinara sauce (3/4 cup): Read the label carefully because some brands sneak in hidden carbs and sweetness that will throw off your whole day.
- Shredded mozzarella cheese (1.5 cups): Fresh shredded melts better than pre-packaged, though I'll admit I use whichever is hiding in my fridge.
- Pepperoni slices (20 slices): They'll crisp and curl at the edges during baking, creating the textural magic that makes this dish feel less like meal prep and more like actual pizza.
- Dried Italian seasoning (1/2 tsp): A tiny amount goes a long way, so don't get heavy-handed unless you love that herby punch.
- Crushed red pepper flakes (1/4 tsp, optional): Add this if you want heat, skip it if your family prefers their dinner mild.
- Grated Parmesan cheese (2 tbsp): This gets scattered on top right before baking and adds a salty, sharp note that rounds out all the richness.
- Fresh basil or parsley (2 tbsp, optional): A sprinkle at the end brings brightness and makes the whole dish feel intentional rather than rushed.
Instructions
- Set up your stage:
- Preheat the oven to 400°F and grease your 9x13-inch baking dish so nothing sticks. You want everything ready before you touch the chicken because once you start, momentum matters.
- Prepare the chicken:
- Pat those breasts completely dry with paper towels and season both sides with salt and pepper. This step feels small but it's the difference between chicken that tastes like something and chicken that tastes like plain chicken.
- Get that golden sear:
- Heat olive oil in a large skillet over medium-high heat until it shimmers, then lay in the chicken breasts. Let them sit for 2-3 minutes per side without moving them around, which is harder than it sounds but creates that beautiful crust.
- Build the layers:
- Arrange the seared chicken in your baking dish, then spoon marinara sauce evenly over each breast. Think of it like you're tucking them into a blanket of flavor.
- Layer on the cheese:
- Sprinkle mozzarella generously over the sauce, creating pockets of cheesy goodness. Don't be shy here because cheese is literally why we're doing this.
- Add the pepperoni:
- Lay the pepperoni slices over the cheese, overlapping them slightly so they cover most of the surface. They'll shrink as they cook, so placement matters more than you'd think.
- Season the top:
- Sprinkle Italian seasoning, red pepper flakes if you're using them, and Parmesan cheese across the top. This is your chance to personalize the flavor profile, so taste your seasonings first if you're unsure.
- Into the oven:
- Bake uncovered at 400°F for 20-25 minutes until the internal temperature of the chicken hits 165°F and the cheese is bubbly and golden brown at the edges. The kitchen will smell absolutely unreal during this part.
- Rest and serve:
- Let it sit for 5 minutes before serving, which gives the cheese a chance to set slightly and the flavors time to meld. Garnish with fresh basil or parsley if you have it, and serve while it's hot.
Save One evening my daughter asked if this was actually keto because she couldn't believe something tasting this good was supposed to be healthy. That question made me realize we've been sold a lie about what low-carb eating tastes like, and this casserole is proof that the best recipes don't apologize for what they are. Sometimes the most meaningful moments in the kitchen happen when people forget they're supposed to be eating differently and just enjoy what's in front of them.
Why This Dish Works for Keto Life
The magic of this recipe lives in its simplicity and the fact that it respects what makes pizza cravings happen in the first place. You're getting all the textural elements that make pizza satisfying: the crispy pepperoni, melted cheese, savory sauce, and juicy protein, all without the bread that usually takes up half your carb allowance. I've found that keto cooking succeeds when you work with familiar flavor combinations instead of trying to reinvent the wheel, and this dish is proof of that philosophy working beautifully.
Storage and Reheating Tips
This casserole keeps beautifully in the fridge for up to 3 days, and honestly it tastes even better the next day when all the flavors have had time to get cozy with each other. Reheat individual portions in the microwave for about 90 seconds, or pop the whole thing back in a 350°F oven for 10-12 minutes if you want the cheese to have that melty quality again. I've even packed cold slices into lunch containers and eaten them straight from the fridge on particularly chaotic afternoons.
Creative Variations That Work
Once I made this with chicken thighs instead of breasts because that's what I had thawed, and the extra fat made it even more luscious and forgiving if it stayed in the oven a few minutes longer. You could absolutely swap in turkey pepperoni if pork isn't your thing, or add sautéed mushrooms and bell peppers between the sauce and cheese layers if you want to sneak in extra vegetables. Some nights I've scattered fresh olives or sun-dried tomatoes on top right before baking, and each variation still tastes like the pizza night you've been dreaming about.
- Chicken thighs offer more flavor and moisture than breasts, so don't hesitate to make that swap if you're feeding people who tend to complain about dry chicken.
- Vegetable additions like mushrooms or peppers should be cooked briefly first so they're not watery and competing with the cheese for space.
- A sprinkle of garlic powder or smoked paprika can completely change the flavor profile without adding carbs or calories worth worrying about.
Save This recipe has become the meal I suggest when someone says they want to eat better but doesn't want to sacrifice actually enjoying dinner. It's proof that you don't need complicated techniques or exotic ingredients to create something that feels like a treat.
Recipe Help & Answers
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier and slightly more flavorful result. Adjust the cooking time as needed.
- → Is it possible to substitute turkey pepperoni?
Absolutely. Turkey pepperoni works well as a leaner alternative while maintaining the characteristic flavor.
- → Can I add vegetables to the dish?
Yes, sautéed mushrooms, bell peppers, or olives can be added for extra taste and texture.
- → What is the best way to ensure chicken is cooked through?
Baking until the internal temperature reaches 165°F (74°C) guarantees doneness and safety.
- → How can I make this dish dairy-free?
Omit the mozzarella and Parmesan cheese or replace them with plant-based alternatives suitable for your dietary needs.