Keto Pepperoni Chicken Bake (Printable)

Low-carb chicken bake layered with marinara, mozzarella, and pepperoni, perfect for keto meals.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Sauce & Cheese

05 - 3/4 cup sugar-free marinara sauce
06 - 1 1/2 cups shredded mozzarella cheese

→ Toppings

07 - 20 slices pepperoni (about 2 ounces)
08 - 1/2 teaspoon dried Italian seasoning
09 - 1/4 teaspoon crushed red pepper flakes
10 - 2 tablespoons grated Parmesan cheese

→ Garnish

11 - 2 tablespoons chopped fresh basil or parsley

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until lightly golden; chicken does not need to be cooked through at this stage.
04 - Transfer seared chicken breasts to the prepared baking dish in a single layer.
05 - Spoon marinara sauce evenly over the chicken, ensuring complete coverage.
06 - Sprinkle shredded mozzarella cheese over the sauce-covered chicken in an even layer.
07 - Arrange pepperoni slices over the mozzarella cheese layer.
08 - Sprinkle Italian seasoning, red pepper flakes, and Parmesan cheese over the pepperoni layer.
09 - Bake uncovered for 20 to 25 minutes until chicken reaches an internal temperature of 165°F and cheese is bubbly and golden brown.
10 - Remove from oven and let rest for 5 minutes. Garnish with fresh basil or parsley if desired and serve immediately.

# Expert Hints:

01 -
  • It tastes like pizza but won't derail your carb count—that's the real magic here.
  • The whole thing comes together in under 45 minutes, making weeknight dinners feel less like a chore.
  • Your oven does most of the work while you actually have time to breathe or set the table.
02 -
  • Don't skip the searing step—that golden crust locks in flavor and keeps the chicken from turning rubbery as it bakes.
  • If your mozzarella cheese is releasing excess liquid, pat it dry before layering—this prevents the dish from becoming watery.
03 -
  • Use a meat thermometer to check doneness—taking out the guesswork means no more dry chicken moments.
  • Freshly shredded mozzarella melts smoother and tastes richer than the pre-shredded stuff with anti-caking agents.
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