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Pepperoni Chicken Bake with Basil Pesto and Tomato Sauce

Pepperoni Chicken with Basil Pesto and Marinara Sauce smothered with Mozzarella cheese. Only 15 minutes of prep, and 20-30 minutes of cooking time.  Just like pizza stuffed with Mozzarella and pepperoni but with the chicken instead of the crust. This easy weeknight dinner is low-carb and gluten-free.  A family favorite!
Course Main Course
Cuisine American
Keyword pepperoni chicken
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 449kcal
Author Julia


  • 4 chicken breasts
  • ½ cup marinara sauce
  • ¼ cup basil pesto
  • 4 slices Mozzarella cheese , thinly sliced
  • 16 slices Pepperoni


  • Preheat oven to 400 F.
  • Place chicken breasts in a casserole dish.
  • Spread with the marinara sauce on top.
  • Add basil pesto on top.
  • Add Mozzarella cheese slices on top, wrapping them around chicken.
  • Add pepperoni on top.
  • Bake at 400 F in the preheated oven for 20-30 minutes. The cooking time depends on the thickness of your chicken breasts.


  • After you have baked the pepperoni chicken, there will be a good amount of sauce + grease + water at the bottom of the pan. You can serve the chicken and discard the sauce. Or, even better, use this tasty sauce to pour over cooked pasta or rice.
  • Depending on the type of marinara sauce and basil pesto you use, you might have to season the chicken with salt.  


Calories: 449kcal | Carbohydrates: 3g | Protein: 57g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 176mg | Sodium: 886mg | Potassium: 981mg | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 4.9mg | Calcium: 183mg | Iron: 1.5mg