Juicy, thick chicken breasts smothered in low-carb marinara and buried under a blanket of bubbling, golden mozzarella.
This is pizza night meets protein night. No breading. No frying. Just tender chicken that soaks up that garlicky tomato sauce, topped with melty cheese that gets those perfect browned blisters like the pic. The dried herbs on top? Makes your kitchen smell like an Italian restaurant.
One pan. 30 minutes. The whole family will fight for the cheesiest piece.
Ingredients
Makes 4 servings | ∼3g net carbs, 48g protein, 26g fat per serving
For the Chicken:
4 large boneless, skinless chicken breasts, about 8 oz each
1 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
¼ tsp paprika, optional for color
For the Topping:
¾ cup low-carb marinara sauce — Rao’s or Yo Mama’s, 1g net carb per ¼ cup
1 ½ cups shredded mozzarella cheese, low-moisture
¼ cup grated parmesan cheese
1 tsp dried oregano or Italian seasoning, for garnish like the photo
Instructions
Prep + pound. Preheat oven to 400°F. Pound chicken breasts to even ¾-inch thickness so they cook evenly. Pat them super dry with paper towels. Wet chicken = no sear.
Season + sear. Rub chicken with olive oil, garlic powder, Italian seasoning, salt, pepper, and paprika. Heat an oven-safe skillet on medium-high. Sear chicken 2-3 min per side until golden. Don’t cook through yet.
Sauce it. Turn heat off. Spoon 3 tbsp marinara over each chicken breast. Don’t drown them or it gets watery.
Cheese avalanche. Top each with mozzarella, then a sprinkle of parmesan. This combo gives you melt + flavor.
Bake. Transfer skillet to oven. Bake 12-15 min until chicken hits 165°F and cheese is bubbly with browned spots like the pic. Broil 1 min at the end for extra blisters.
Rest + garnish. Let sit 5 min so juices settle. Sprinkle dried oregano on top right before serving. Watch that cheese stretch when you serve it.
Pro Tips to Elevate It
Pound it out: Even thickness = juicy chicken, not dry edges with a raw middle. Takes 2 min and changes everything.
Sear for flavor: Don’t skip the stovetop sear. It locks in juice and gives you those golden edges under the sauce. No oven-safe pan? Sear, then transfer to a baking dish.
Cheese matters: Use low-moisture mozzarella. Fresh mozzarella releases water and makes the sauce thin. Shred your own for best melt.
Sauce hack: Simmer your marinara 5 min on the stove first to thicken it. Less water = no soggy chicken.
Add-ins: Tuck 2-3 pepperoni slices under the cheese for “pepperoni pizza chicken.” Or add sautéed mushrooms and onions under the sauce.
Meal prep: Make ahead and fridge 4 days. Reheat in air fryer at 350°F for 6 min to re-crisp the cheese. Way better than microwave.
