Low Carb Pizza Chicken is topped with pizza sauce, two kinds of cheese, and crisp pepperoni slices. All the classic Italian flavors without the carbs.
This low carb pizza-style chicken delivers the comforting taste of pizza in a lighter, gluten-free, and keto-friendly form. Juicy chicken breasts are layered with a thick, flavorful pizza sauce, finished with melted mozzarella and Parmesan, and crowned with pepperoni that crisps up beautifully in the oven. It’s an easy weeknight dinner the whole family will enjoy.
I love the contrast of gooey melted mozzarella with the salty bite of Parmesan and the crunchy edges of baked pepperoni. The combination makes this dish satisfying and familiar while keeping the carbs low. A few simple pantry ingredients come together quickly for a recipe that’s both approachable and delicious.
Why you’ll love Low Carb Pizza Chicken
- Fast to prepare — minimal hands-on time and a short bake time.
- Comforting, cheesy topping reminiscent of a classic pizza.
- Kid-friendly and family-approved.
- Serve with a simple green salad for a complete, balanced meal.
- Leftovers reheat well for an easy next-day lunch or dinner.
- Pepperoni crisps up as it bakes, adding texture and flavor contrast to the melted cheese.
One important tip: simmer the pizza sauce with tomato paste before assembling. Thickening the sauce prevents it from becoming watery while baking and concentrates the tomato flavor. This step can be done a day or two ahead to save time on the day you cook.
More low carb dinner ideas
- Low Carb Philly Cheese Steak Casserole
- Low Carb Jalapeno Popper Chicken Casserole
- Buffalo Stuffed Chicken
Low Carb Pizza Chicken
Servings: 4 | Prep: 12 minutes | Cook: 28 minutes | Calories: 322 per serving
Ingredients
- 1 (14-ounce) jar pizza sauce (use a sugar-free sauce)
- 1 tablespoon tomato paste
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 16 pepperoni slices
Instructions
- Combine the pizza sauce and tomato paste in a small saucepan. Bring to a boil, then reduce heat and simmer 5–10 minutes, stirring frequently, until the sauce thickens and concentrates in flavor.
- Preheat the oven to 400°F (205°C).
- Season the chicken breasts with garlic powder, dried oregano, salt, and pepper.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Sear the chicken breasts briefly, just until browned on both sides (they will finish cooking in the oven).
- Spread half of the thickened pizza sauce in the bottom of a casserole dish large enough to hold the four chicken breasts.
- Place the browned chicken breasts in the casserole and spoon the remaining sauce evenly over the top of the chicken.
- Bake for 25 minutes, or until the chicken is cooked through.
- Remove the dish from the oven and sprinkle the mozzarella and Parmesan cheeses over the chicken.
- Arrange the pepperoni slices on top of the cheese.
- Return the dish to the oven and broil for 3–5 minutes, watching carefully, until the cheese is melted and bubbly and the pepperoni edges are crisp.
Serving and storage tips
Serve the pizza chicken with a fresh green salad, steamed vegetables, or cauliflower rice for a low carb meal. Leftovers keep well in an airtight container in the refrigerator for 3–4 days and can be gently reheated in the oven or microwave. To maintain crispiness, reheat in the oven or under the broiler for a few minutes.
Nutrition facts (per serving)
Calories: 322 | Fat: 17g | Protein: 34g | Carbohydrates: 7g | Fiber: 2g | Sugar: 5g
Sodium: 1037mg | Cholesterol: 105mg
Vitamin A: 735 IU | Vitamin C: 9 mg | Calcium: 188 mg | Iron: 2 mg
Disclosure: Nutritional info is provided as a guide only and can vary based on brands of products used, measuring techniques, and cooking methods.
