When I think of Sunday night dinner, I think of this stuffed chicken pepperoni pizza bake. Checks all the boxes for me. I'm obsessed with my mom's Big Batch, Slow Cooked Spaghetti Sauce and always have that on hand. Chicken, cheese, pepperoni? I'm in! This is such an easy dinner too. It takes very little prep work and it's a gourmet feast!
The Stuffed Chicken Breast Series: An Easy, Gourmet Treat
But before I get into that, I'd like to welcome you to my Stuffed Chicken Breast Series. Yes, I'm going all in with stuffed chicken breast recipes. A while back, I posted an Easy Baked Chicken Cordon Bleu which is my mom's recipe and I've always loved it. So awesome. Now, I want to dedicate some time and attention to more stuffed chicken breast recipes and techniques.
For example, there are methods to choose from. The first is butterfly, stuff & fold, like my cordon bleu. Next option, slice down the top of breast to make a pocket, stuff crumpled tin foil into the pocket, sear it, then add the filling into the pocket. This seems like it will work if you have a creamier filling. Lastly, there is the rolling method: butterfly the breast, pound it thin, lay out/spread your filling onto the chicken, then roll the breast. For this type of technique your filling should lay flat and not be bulky. There are so many exciting combinations and methods to try! Also, yes, there are many more variations on how best to stuff your boneless chicken breast. These are simply a jumping off point!
Chicken, Homemade Sauce, Cheese and Pepperoni anyone?
What's great about this recipe is you can do your own thing with the sauce. Yes, if you're pressed for time, grab your favorite jarred sauce and use that. However, if you're planning ahead my mom's Big Batch Spaghetti Sauce is fantastic for this recipe. Simply pull out the containers of sauce you stockpiled in your freezer, let it thaw overnight and presto - Sunday night dinner just got a little easier.
This recipe is great on its own and, of course, a natural side for this is pasta! Or if the chicken is indulgent enough simply serve with a side salad. Either way - there won't be one scrap of food left! Enjoy!
My mom's Big Batch Spaghetti Sauce is perfect for this!Print
Stuffed Chicken Pepperoni Pizza Bake
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-8 portions (see NOTE 1) 1x
Need an easy Sunday night dinner? Stuffed Chicken Pepperoni Pizza Bake checks all the boxes: quick, easy and a gourmet feast!
- 4 chicken breasts
- 3 cups of spaghetti sauce
- 30-35 pepperoni slices
- 4 slices mozzarella cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt & Pepper to taste
- Don’t forget to watch my video that shows all the step-by-step instructions.
- Butterfly all the chicken breasts. Using a knife, cut down the side of the chicken lengthwise without cutting the chicken all the way through. My video shows this well. See notes below about pounding the chicken a little thinner if you want/need to.
- After all chicken is butterflied, season with salt, pepper, garlic powder and Italian seasoning on both sides. Rub with a drop of olive oil on each side.
- Add one slice of mozzarella cheese to each chicken breast. I found it was easier to break the slice in half.
- Add four pepperoni slices on top of the mozzarella – you can add more or less, it’s your call.
- Spoon on a tablespoon or so of spaghetti sauce on top of the pepperoni.
- Fold the chicken breasts over. This might get a little messy, but you’ll be okay.
- Brush a little olive oil in the bottom of a 9x13 baking dish/pan. Add 2 cups of spaghetti sauce to the baking dish/pan and spread evenly. Place the chicken breasts on top of the sauce. Spoon the remaining sauce on top of the chicken. If you are serving this with pasta you may need to have more sauce on the side.
- Add the mozzarella and parmesan cheese on top of the chicken – make sure you distribute evenly.
- Add more pepperoni slices on top of the cheese.
- Bake in preheated oven at 400 degrees for 25 minutes - uncovered. Internal temperature of chicken should be 165 degrees before consuming. Ovens are different so yours may take longer to cook.
- Serve on its own or with a side of pasta, garlic bread or a salad! Enjoy! See NOTE 1 below about portions!
- There are four chicken breasts total for this recipe. You can serve four people one breast each which is a large portion. However, you could also stretch this to 6-8 servings if you’re serving this with pasta and garlic bread or a side salad. Each piece could be cut in half and HALF of the chicken breast could be one portion.
- Normally when I stuff chicken, I do cover the chicken in plastic and pound it out a little thinner before stuffing. But for this recipe I was trying to cut time and make it a faster and easier meal to get on the table. So yes, it was a little messier to fold them, but I liked that a little time was saved. Also, I do understand that chicken breasts can sometime be what I call "mutant sized." Anyone else notice that chicken breasts are getting enormous?? If they are of the huge, thick variety, it might be a good idea to pound them thinner.
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