Low Carb Pizza Chicken
I am a pizza lover at heart, but I can't help but think about all of those carbs. To fix my pizza pie craving, I choose to make this low carb pizza chicken recipe. It's something that satisfies my appetite without feeling so much guilt. I use a juicy and tender breast as the base instead of dough, creating a healthier twist on a chicken pizza crust. The result is a quick, amazing, and flavorful dish that tastes indulgent and yet keeps things light.
Servings: 4 servings
Ingredients
- 2 6 ounce boneless skinless chicken breast, cut in half
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 14 ounce jar pizza sauce, look for low sugar options for Keto
- 1 and ½ cups mozzarella cheese
- 28 pepperoni slices
- pinch red pepper flakes
- parsley and basil for garnish, optional
Instructions
- Prepare chicken breast by cutting in half. Using a sharp knife, carefully slice it horizontally through the middle to create two thinner pieces, making cutlets. Pound the chicken into thin pieces using a meat mallet.
- Season the chicken with salt, pepper, garlic powder and Italian seasoning.
- Heat a large oven safe pan over medium heat. Once hot add the olive oil to coat pan.
- Add the seasoned chicken cutlets to the pan and cook on each side for 3-4 minutes per side or until golden brown and cooked through.
- While chicken is cooking, turn the oven broiler to high heat.
- Pour the jar of pizza sauce over the chicken and move the chicken around in the skillet with tongs or a spoon to completely coat the chicken with the sauce.
- Sprinkle the chicken with mozzarella cheese and place the pepperoni slices over the top of the cheese.
- Take the skillet and place under the broiler for 2-3 minutes, watching closely. The pizza chicken is ready when the cheese is bubbuly and melted and the pepperoni start to crisp around the edges. Remove from oven and garnish with red pepper flakes, parsley and basil.