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Home » Recipes » Grain-Free

Published: Mar 21, 2021 · Modified: Mar 24, 2022 by Amanda McGillicuddy · This post may contain affiliate links.

Pizza Chicken Skillet (Keto, Gluten-free)

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Is there anything better than pizza? Obviously, the answer is a hard no. This Low Carb Pizza Chicken Skillet recipe is the perfect way to have your pizza and eat it to. This protein-packed recipe is keto-friendly and gluten-free making it a feel good meal that your whole family will love.

Cast iron skillet loaded with chicken breast and pizza toppings, covered in melted cheese.

Jump to:
  • What I Love About This Recipe
  • Ingredients
  • What To Pair With This Pizza Chicken Skillet
  • Recipe Tips
  • Related Recipes
  • 📖 Recipe

What I Love About This Recipe

There is so much to love about this pizza chicken skillet, like for starters... slapping all the best parts of a pizza on top of chicken breast. Beyond that, this is actually a very hearty and wholesome meal, and so easy to prepare. One pan and you're done!

High Protein

This recipe is a protein powerhouse. Almost all the main ingredients with the exception of the veggies are solid protein sources: chicken, cheese, pepperoni.

Each serving of this pizza chicken skillet contains a whopping 42 gram of protein. This amount of protein will help keep you satiated, support your body composition goals and just make you feel all-around amazing.

Low Carb

This recipe has all the pizza flavor without the carbs. We swap out the carb-heavy crust for filing chicken breast and load up on low carb veggies.

30-Minute Meal

What is better than a 30-minute one-pan meal? Not much in my books. This recipe is weeknight friendly, takes very little prep and won't create a sink full of dirty dishes.

Cast iron skillet loaded with chicken breast and pizza toppings, covered in melted cheese.

Ingredients

  • Chicken Breast - The chicken breast is what makes this recipe so protein-packed and filling. I recommend using chicken breast rather than chicken thighs because the thighs are fattier which, in combination with the cheese, might make the meal a little greasy. The chicken breast is seasoned with salt, pepper, garlic powder and oregano.
  • Veggies - I used bell pepper, onions, mushrooms and olives in this recipe. You can venture beyond classic pizza toppings if you want. Just make sure to choose vegetables that sauté well.
  • Cheese - This recipe is loaded with gooey mozzarella and a touch of parmesan. I use fresh mozzarella because it melts so well and then top with a little parmesan for a little extra flavor, but feel free to add additional cheese like Romano or asiago.
  • Pepperoni - Obviously, pepperoni is a pizza classic, but Italian sausage, Canadian bacon, or bacon can be used instead of, or in addition to, the pepperoni.
  • Pizza Sauce - Opt for a low sugar pizza sauce if you are following a low carb diet! I like Rao's because it only has 3 grams of carbs per serving.
  • Basil - A little fresh basil makes everything taste better IMO.

What To Pair With This Pizza Chicken Skillet

This recipe is an entire meal by itself. It contains a good amount of protein, fat and veggies, making it a complete and balanced meal. However, if you do want to bulk up this meal a nice Caesar or caprese salad would pair well!

Cast iron skillet filled with keto pizza chicken skillet meal with melted cheese getting pulled out of the pan.

Recipe Tips

No Cast Iron Pan? No Prob.

I like to make this recipe in a cast iron pan because you can put it right in to the oven to broil and melt the cheese to gooey perfection. In lieu of a cast iron skillet, you can use a regular skillet with a lid.

Cook the recipe as written but do not broil. Instead combine all the ingredients back in to the pan, top with sauce, cheese, pepperoni and olives and then place the pan on the stove on low heat. Cover with a lid and allow the cheese to melt. These cheese won't get as bubbly as when broiled, but it will still work.

Any other oven safe pan would work! You can also transfer the skillet meal to a foil boat on a sheet pan and broil it like that.

Avoid Over Cooking The Chicken

When cooking the veggies, don't forget to remove the chicken from the pan to avoid overdoing it. The chicken will be added back in before topping with sauce and cheese.

When cooking the chicken strips, watch carefully and flip the chicken as soon as it begins to turn opaque. Keeping an eye on the chicken will help prevent it from drying out and becoming tough.

Related Recipes

  • Keto Tomato Soup
  • Sweet Potato Pizza Bake
  • Keto Cheesy Garlic "Bread"

Did you try this Low Carb Pizza Chicken Skillet recipe? I would love to see your creations! Take a photo and tag me on Instagram or leave a photo comment on Pinterest.

Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊

📖 Recipe

Cast iron skillet loaded with chicken breast and pizza toppings, covered in melted cheese.

Keto Pizza Chicken Skillet

Amanda McGillicuddy
This low carb pizza chicken skillet makes the perfect weeknight meal. It is keto-friendly, ready in 30 minutes and the whole family will love it.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American, Italian
Servings 4 people
Calories 440 kcal

Equipment

  • Cast iron skillet or oven safe skillet
  • Cutting board
  • Knife

Ingredients
  

  • 2 Large chicken breasts About 2 lbs
  • 1 teaspoon Salt Or to taste
  • ¼ teaspoon Black pepper
  • ½ teaspoon Dried oregano
  • ¼ teaspoon Garlic powder
  • ½ tablespoon Avocado oil
  • ½ Yellow onion Thinly sliced
  • 1 Bell pepper Thinly sliced
  • 2 cloves Garlic Minced
  • ½ cup Sliced mushrooms Sliced
  • ¼ cup Greek olives Halved
  • 8 ounces Fresh mozzarella Sliced
  • ¼ cup Chopped basil
  • 2 ounces Pepperoni
  • 1 cup Pizza sauce Low or no added sugar
  • 2 tablespoon Shredded parmesan

Instructions
 

  • Preheat oven to "Broil" and move the wire rack to the top position in the oven.
  • Slice the chicken breasts into strips. Line the chicken breasts on a cutting board and slice each breast in half cutting along the short side horizontally creating 4 thin breasts. Then slice against the grain into about ¼ inch strips. Season with salt, pepper, garlic powder and oregano.
  • Heat a tablespoon of oil in a cast iron skillet over low-medium heat (if you don't have a cast iron pan see recommendations in notes**). Add the chicken breast strips. Allow the chicken to brown on all sides keeping heat relatively low to prevent it from getting over done.
  • While the chicken cooks, cut the bell pepper and ½ onion in to strips. Peel and mince the garlic cloves. Slice the mushrooms.
  • Once chicken is cooked, remove the chicken from the pan, drain any excess juices from the pan and set the cooked chicken aside.
  • Add another tablespoon of oil to the pan and begin adding the onions. Allow the onions to soften and begin to caramelize. Then add the mushrooms and bell peppers. Cook until they veggies become fragrant and then add the garlic. Cook for about 3-4 minutes. Drain any excess water and remove the pan from the heat.
  • Add the chicken back in to the pan and stir. Pour on the pizza sauce and then top with pepperoni, olives, sliced fresh mozzarella and parmesan. Place in the oven and broil for about 5-10 minutes or until cheese becomes melty and begins to bubble.
  • Remove from the oven, top with freshly chopped basil and serve.

Notes

** If you do not have a cast iron skillet, any other oven safe pan would work! You can also transfer the skillet meal to a foil boat on a sheet pan and broil like that!
You can also use use a regular skillet with a lid. To do this, cook the recipe as written but do not broil. Instead combine all the ingredients back in to the pan, top with cheese, pepperoni and olives and then place the pan on the stove on low heat. Cover with a lid and allow the cheese to melt. The cheese won't get as bubbly as broiled but it will still work.
 

Nutrition

Serving: 1chicken breastCalories: 440kcalCarbohydrates: 7gProtein: 42gFat: 26gSaturated Fat: 11gTrans Fat: 1gCholesterol: 134mgSodium: 1374mgPotassium: 835mgFiber: 2gSugar: 3gVitamin A: 1670IUVitamin C: 45mgCalcium: 342mgIron: 2mg
Tried this recipe?Let us know how it was!

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