It’s as easy as can be: partially bake chicken breasts, add pizza toppings, then finish baking until the chicken is cooked through. Easy and delicious! I always have chicken breasts in the fridge. And if not in the fridge, then I have them in my freezer. Can you relate? It’s definitely not the most exciting food item one can eat. But it’s accessible, affordable, and EASY.
Ingredients
You’ll only need a few simple ingredients to make this tasty chicken recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: This dish is perfect for a weeknight dinner. It’s so easy to put together and it’s ready in just 40 minutes. Plus, it’s a wonderful way to enjoy pizza flavors without a starchy crust. Chicken: I use boneless skinless chicken breasts in this recipe. Olive oil cooking spray: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Spices: Garlic powder and dried oregano. Make sure they are fresh! A stale spice can easily ruin a dish. Pizza sauce: Try to use a brand with no added sugar such as Rao’s. Cheese: I use shredded part-skim mozzarella cheese. Provolone is also good. Toppings: I like to use pepperoni and olives. You can use whatever you like!
Instructions
Making pizza chicken is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by placing the chicken breasts in a greased baking dish. Lightly spray them with oil. Sprinkle with salt, pepper, garlic powder, and oregano. Bake them for 15 minutes at 450°F. Next, remove the baking dish from the oven. Turn the chicken breasts. Top them with pizza sauce, cheese, and your favorite toppings. Return the baking dish to the oven. Bake until the chicken is cooked through and the cheese is melted, about 15 more minutes.
Expert tips
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Use boneless skinless chicken thighs instead of chicken breasts. You will likely need to bake them for a shorter time. Try 10 minutes per side, but always use an instant-read thermometer to make sure they are cooked through. Aim for 165ºF.Use shredded provolone instead of mozzarella. You can also add 2 tablespoons of shredded parmesan for extra flavor.Use different toppings such as mushrooms or sliced bell peppers.
Serving suggestions
Since I bake this dish in a 450°F oven, I like to serve it with vegetables that I can roast in the same oven. So I often serve it with one of the following:
Roasted broccoliRoasted green beansRoasted peppers
Storing leftovers
You can keep the leftovers in the fridge, in a sealed container, for up to 4 days. Reheat them very gently, in the microwave on 50% power.
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