Pizza Stuffed Chicken
Pizza Stuffed Chicken combines tender breasts filled with marinara, pesto, mozzarella, and pepperoni, finished with a crispy Parmesan crust for an easy, flavorful weeknight meal.
Pizza Stuffed Chicken combines tender breasts filled with marinara, pesto, mozzarella, and pepperoni, finished with a crispy Parmesan crust for an easy, flavorful weeknight meal.
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Carefully slice a pocket horizontally into the side of each chicken breast, being careful not to cut all the way through.
Stuff each chicken breast with pesto, marinara sauce, shredded mozzarella, and pepperoni slices.
Close the chicken breasts and place them on a parchment-lined baking sheet.
Combine the grated Parmesan cheese and spices, then sprinkle the mixture evenly over the top of the chicken breasts.
Bake or air fry until the chicken is cooked through and the topping is golden brown and crispy.
Garnish with red pepper flakes if desired, and serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 10–12 minutes until warmed through.
Pound the breasts to even thickness before slicing, don't overstuff, and cook to an internal temperature of 165°F. Don't exceed this temperature as it will cause dryness.
Yes, stuff the chicken up to 4 hours ahead and refrigerate covered. Cook from chilled, adding 2–3 minutes to the baking time.
Place the breast flat on a cutting board and carefully slice horizontally into the thickest part, creating a pocket. Don't cut all the way through.
Yes, provolone, fontina, or a blend work well. Avoid soft cheeses like ricotta that won't hold structure when baked.
Use an instant-read thermometer inserted into the thickest part (avoiding the filling) and confirm 165°F internal temperature.
