Save My kitchen smelled like a pizzeria one weeknight when I realized I was tired of the same rotations and wanted pizza without the guilt. I pulled out chicken breasts that were thawing on the counter, a jar of sugar-free marinara I'd been saving, and suddenly the whole dish came together in my head. That first bite, with the pepperoni edges crispy and the mozzarella stretched between fork and plate, felt like I'd cracked some kind of code. It became the recipe I make when I want comfort food that doesn't derail my goals.
I made this for my friend Sarah who'd just started keto and was lamenting that she'd never have pizza again. Watching her face when she tasted it, expecting disappointment and finding pure joy instead, made me understand why this became my go-to dish for anyone questioning whether low-carb eating has to be boring.
Ingredients
- Boneless, skinless chicken breasts (4 breasts, about 1.5 lbs): The foundation here should be fresh and relatively uniform in thickness so they cook evenly, though I've learned not to stress if one is slightly thicker than the others.
- Olive oil (1 tbsp): Just enough to get a quick golden sear on the chicken before it goes into the oven, which adds flavor without loading up calories.
- Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Season generously on both sides because the chicken will absorb these flavors before it even hits the skillet.
- Sugar-free marinara sauce (3/4 cup): Read the label carefully here because some brands sneak in sugar, and this sauce is what makes the dish taste authentic without the carb count.
- Shredded mozzarella cheese (1 1/2 cups): Use the kind you shred yourself if you have time, as it melts more smoothly than pre-shredded, though pre-shredded works fine in a pinch.
- Pepperoni slices (20 slices, about 60 g): Those little pools of oil that render off during baking are actually your secret flavor booster, so don't skip this.
- Dried Italian seasoning (1/2 tsp), crushed red pepper flakes (1/4 tsp optional), and Parmesan cheese (2 tbsp): These toppings layer on final flavor and that signature pizza taste without any extra work.
- Fresh basil or parsley (2 tbsp, optional): A pinch of green at the end brightens everything up and makes the dish feel finished.
Instructions
- Preheat and prepare your baking dish:
- Get your oven to 400°F and lightly grease a 9x13-inch baking dish so nothing sticks when things get bubbly. This step takes two minutes but saves you frustration later.
- Dry and season the chicken:
- Pat those chicken breasts completely dry with paper towels because moisture is the enemy of a good sear, then sprinkle salt and pepper on both sides. Don't be shy with the seasoning.
- Get a golden sear on the chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken breasts in carefully and let them sit undisturbed for 2 to 3 minutes per side. You're not cooking them through here, just creating a golden crust that adds depth.
- Arrange and sauce:
- Transfer the seared chicken to your baking dish in a single layer, then spoon the marinara sauce evenly over each piece so it's fully covered. The sauce will protect the chicken and keep it moist while baking.
- Layer on the cheese and toppings:
- Sprinkle mozzarella in an even layer, then arrange the pepperoni slices over top so they'll get crispy around the edges. Dust everything with Italian seasoning, red pepper flakes if you like heat, and Parmesan.
- Bake until golden and cooked through:
- Bake uncovered for 20 to 25 minutes until the chicken reaches 165°F internally and the cheese is bubbly and golden on top. You'll smell that pizza aroma filling your kitchen and know it's almost time.
- Rest and garnish:
- Let it sit for 5 minutes after pulling it from the oven so the cheese sets slightly, then top with fresh basil or parsley if you have it and serve while everything is still hot.
Save This dish became something more than just dinner when my partner asked me to make it weekly because it was the first time they felt like keto eating didn't require sacrifice. That's when I realized this wasn't about the individual ingredients but about how they transform into something that tastes like the foods we actually crave.
Why This Works for Keto
The magic of this casserole is that it delivers on the pizza experience your brain wants without the bread and sugar that would typically come with it. The protein from the chicken keeps you full, the fat from the cheese and pepperoni satisfies cravings, and the marinara gives you that comforting tomato flavor you've been missing. Every component serves a purpose, and nothing feels like a compromise.
Easy Variations to Try
Once you make this a few times, you'll start seeing possibilities everywhere. I've swapped the chicken for thighs on nights when I wanted something juicier, added sautéed mushrooms and bell peppers for bulk without carbs, and even tried turkey pepperoni when I was looking for a leaner version. The formula is flexible enough to match whatever mood you're in or what you have on hand.
Serving and Storage Tips
Serve this alongside a fresh salad or steamed broccoli to round out the meal and add vegetables, though honestly the casserole is filling enough to be the whole show. Leftovers keep beautifully in the fridge for three days, and reheating in a 350°F oven brings back the crispy cheese edges better than microwaving would.
- Store leftovers in an airtight container and they'll stay fresh for three days in the fridge.
- Reheat gently in a 350°F oven for about 10 minutes so the cheese doesn't weep and separate.
- You can also prep this dish earlier in the day up to the baking step, cover it, and bake it when you're ready to eat.
Save This recipe proved to me that eating keto doesn't mean eating boring food, and it's become the dish I reach for when I want something that feels indulgent without the regret. Make it once and it'll probably become a regular in your rotation too.
Common Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work wonderfully and tend to be juicier. Adjust cooking time as needed since thighs may require a few extra minutes to reach 165°F internally.
- → What marinara sauce is best for keto?
Look for sugar-free marinara brands with no added sugars. Many traditional marinara sauces contain hidden sugars, so always check the nutrition label. Rao's and other premium brands often offer keto-compliant options.
- → How do I store leftovers?
Store cooled portions in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through. The flavors often improve overnight as the seasonings meld together.
- → Can I make this dairy-free?
Substitute dairy-free cheese alternatives for the mozzarella and Parmesan. Look for brands that melt well. The texture and flavor will differ slightly, but you'll still get the pizza-inspired experience.
- → What vegetables can I add?
Sautéed mushrooms, bell peppers, olives, or spinach make excellent additions. Layer them under the cheese so they cook through and become tender. Just keep portions moderate to maintain the low-carb profile.
- → Is this freezer-friendly?
Yes, assemble the dish through step 8 and freeze tightly wrapped before baking. Thaw overnight in the refrigerator, then bake as directed. Alternatively, freeze cooked portions for up to 3 months.