Pizza Stuffed Chicken
September 9, 2025
A cheesy, saucy twist on chicken night—perfect for meal prep or freezer meals.
If you’ve ever wished pizza night and chicken dinner could join forces, this Pizza Stuffed Chicken is the answer. Juicy chicken breasts are rolled up with gooey mozzarella, zesty marinara, and plenty of pepperoni (or mini pepperoni for bite-sized flavor) to create a meal that feels fun, cheesy, and family-friendly. You can bake it right away for an easy weeknight dinner, or prep ahead and freeze for a homemade meal that’s ready when you need it most.
Why You’ll Love This Recipe
- Pizza stuffed chicken combines the best parts of pizza night and a classic chicken dinner.
- It’s freezer-friendly, so you can prep ahead for busy nights.
- The recipe uses simple ingredients like chicken, mozzarella, and marinara that you probably already have on hand.
- Mini pepperoni or sliced pepperoni give every bite that classic pizza flavor.
- This stuffed chicken bakes up juicy, cheesy, and full of flavor in under 30 minutes.
Ingredient Notes
- Chicken breasts – Boneless, skinless chicken breasts work best for rolling and stuffing. Pound them to an even ½-inch thickness so they cook evenly and roll up without tearing.
- Pepperoni – You can use classic slices or swap for mini pepperoni. The minis are easier to roll with and ensure you get pizza flavor in every bite.
- Mozzarella cheese – Shredded mozzarella melts beautifully, but mozzarella sticks make assembly even easier and less messy. You could also try part-skim mozzarella if you want to cut the fat a little.
- Marinara sauce – Use your favorite brand or homemade sauce. A thicker sauce works best so it stays inside the chicken while baking.
- Seasonings – A simple mix of garlic powder, Italian seasoning, salt, and pepper gives the chicken great flavor without overpowering the pizza-style filling.
- Olive oil – Optional, but searing the chicken in olive oil before baking adds a golden crust and extra flavor.
Before You Bake
Do I need to pound the chicken before rolling?
Yes. Pounding the chicken to about ½-inch thickness makes it easier to roll and ensures it cooks evenly without drying out.
Can I use mini pepperoni instead of slices?
Absolutely. Mini pepperoni is easier to work with and gives you little bursts of flavor in every bite.
Should I thaw before baking if I froze the chicken?
Thawing in the fridge overnight gives the best texture and even cooking, but you can also bake directly from frozen with adjusted cooking times.
Pizza Stuffed Chicken
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 8 slices pepperoni or ¼ cup mini pepperoni (use mini for easier rolling and bite-sized flavor)
- ½ cup shredded mozzarella cheese
- ½ cup marinara sauce (plus extra for serving)
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (optional, for browning before baking)
Instructions
- Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound gently with a meat mallet until evenly ½-inch thick. This makes rolling easier and ensures even cooking.
- Sprinkle both sides of each chicken breast with garlic powder, Italian seasoning, salt, and pepper.
- In the center of each piece of chicken, place either 2 slices of pepperoni or a small handful of mini pepperoni. Top with mozzarella cheese (use shredded or a cheese stick) and about 1 tablespoon of marinara sauce.
- Starting at the short end, roll the chicken up tightly, tucking in the sides to hold in the filling. Secure with toothpicks or kitchen twine.
Fresh Cooking Directions
- Preheat the oven to 375°F.
- (Optional) Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken rolls for 2–3 minutes per side until lightly browned.
- Place chicken in a greased baking dish (or leave in skillet). Bake uncovered for 25–30 minutes, until the internal temperature reaches 165°F.
- In the final 5 minutes of baking, spoon a little marinara over the top and sprinkle with mozzarella for a bubbly, pizza-style finish.
- Remove toothpicks or twine before serving. Serve hot with extra marinara on the side.
Freezer Meal Prep
- After rolling and securing the chicken (before cooking), wrap each piece tightly in plastic wrap, then in foil. Label and freeze for up to 3 months.
Cooking from Frozen
- Place wrapped chicken in the fridge 12–24 hours before cooking. Unwrap, place in a greased baking dish, and bake at 375°F for 25–30 minutes, until cooked through.
FAQ
How long does pizza stuffed chicken take to bake?
At 375°F, it usually takes 25–30 minutes if thawed, or closer to 55–60 minutes if baked from frozen. Always check that the internal temperature reaches 165°F.
Can I prepare this ahead of time?
Yes. Assemble the rolls, cover tightly, and refrigerate for up to 24 hours before baking, or freeze for up to 3 months.
What sides go well with pizza stuffed chicken?
It pairs perfectly with garlic bread, pasta, roasted vegetables, or a simple side salad.
Can I use a different cheese?
Yes. Provolone, cheddar, or even an Italian cheese blend will all work, though mozzarella gives the most classic pizza flavor.
How do I keep the filling from leaking out?
Make sure to roll the chicken tightly and secure with toothpicks or kitchen twine. Using a thicker marinara also helps the sauce stay inside.
Sprinkle of Fun
One of the best parts about pizza stuffed chicken is how freezer-friendly it is. You can roll up a batch on a quiet weeknight, freeze them, and then pull them out when life gets busy. Imagine coming home from a packed weekend of soccer games, birthday parties, or park adventures and having a homemade “pizza night” waiting in the oven. It feels like a little kitchen magic- your future self will thank you.
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