Keto Low-Carb Cheesy Pizza Chicken Recipe

Low Carb Keto Cheesy Pizza Chicken – tender pounded chicken breasts topped with plenty of cheese and pepperoni for a keto-friendly pizza dinner the whole family will enjoy.

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I include practical tips in my recipes because I’m a home cook, not formally trained. Knowing why a method or ingredient works helps build confidence in the kitchen, and my goal is to make even beginner cooks feel empowered.

Easy Low Carb Pizza Chicken

After switching to a low carb diet, my husband and I still miss one comfort food above all: pizza. It’s quick, comforting, and perfect for busy nights or gatherings.

We’ve experimented with dough-free alternatives and this cheesy, pepperoni-topped chicken is our favorite. It delivers pizza flavor and comfort without the carbs.

Low Carb Pizza Chicken

This rich, gooey low carb Cheesy Pizza Chicken is packed with protein and classic pizza flavors, yet so simple to prepare. It’s ideal for weeknight dinners, feeding a crowd, or prepping ahead for a weekend gathering.

How To Make Chicken Pizza

Using chicken as the pizza base may sound unusual, but it works beautifully and is straightforward. Follow these tips for the best results:

• Pound the chicken thin. Thinner chicken crisps better and creates a sturdy base for toppings.
• Brown the chicken but don’t fully cook it on the stove. It will finish cooking in the oven while the cheese melts.
• Bake until the cheese is bubbly and golden. Let the cheese brown slightly for that crisp, pizza-like finish.

What to Enjoy with Pizza Chicken

Pair this dish with other simple chicken mains or easy sides for a complete meal. Lighter salads, roasted vegetables, or cauliflower-based sides work well to keep the meal low carb while balancing the richness of the cheese and pepperoni.

If you enjoy this recipe, please leave a rating and a comment — it helps other readers and lets me know you tried it.

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Cheesy Pizza Chicken

A low carb, super cheesy pepperoni pizza made with pan-fried chicken as the crust.

Ingredients

• 2 chicken breasts, butterflied and cut into two
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• 1 tbsp salt
• 2 tbsp olive oil
• 1 cup pasta sauce
• 1 cup mozzarella (strings or shredded)
• 1/4 cup parmesan
• 12 pepperoni slices
• Fresh cilantro, optional

Instructions

1. Preheat the oven to 375°F (190°C).
2. Butterfly each chicken breast and cut into two pieces. Pound thin if needed.
3. Season both sides with garlic powder, Italian seasoning, and salt.
4. Heat olive oil in a heavy skillet until shimmering. In batches, brown the chicken about 4 minutes per side. It does not need to reach full internal temperature on the stove.
5. Place browned chicken on a baking sheet. Spoon pasta sauce over each piece, sprinkle with parmesan, then top with mozzarella.
6. Arrange pepperoni slices over the cheese.
7. Bake 25–30 minutes, until cheese is bubbly and chicken reaches an internal temperature of 165°F (74°C).
8. Garnish with cilantro if desired and serve hot.

Nutrition (approx.)

Calories: 226 kcal | Carbohydrates: 6 g | Protein: 11 g | Fat: 18 g

Nutrition information is an estimate and should be used as a guideline.

Additional Info

Course: Chicken breasts

Cuisine: American