Description
Garlic Butter Pizza Pull-Apart Chicken is a cheesy, family-friendly baked dish featuring juicy chicken breasts stuffed and topped with pepperoni, mozzarella, garlic butter, and Italian herbs. Inspired by pull-apart pizza bread, this easy dinner delivers all the classic pizza flavors in a protein-packed meal.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 1/2 cups shredded mozzarella cheese
- 24 slices halal beef pepperoni
- 1/4 cup grated Parmesan cheese
- 1/2 cup pizza sauce, for serving or drizzling
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Using a sharp knife, cut deep crosswise slits into each chicken breast about 3/4 of the way through, creating a pull-apart effect without cutting completely through.
- Season the chicken with salt, pepper, garlic powder, and Italian seasoning.
- Mix the melted butter with minced garlic and brush over the chicken, making sure it gets into the slits.
- Stuff mozzarella cheese and beef pepperoni slices into each slit.
- Arrange the chicken in the prepared baking dish.
- Sprinkle the tops with Parmesan cheese and dried oregano.
- Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- For a golden cheesy top, broil for 2-3 minutes if desired.
- Garnish with fresh parsley and serve with warm pizza sauce for dipping or drizzling.
Notes
- Use freshly shredded mozzarella for the best melt.
- Turkey pepperoni can be substituted for beef pepperoni.
- Add sliced mushrooms, olives, or bell peppers inside the slits for extra pizza flavor.
- Serve with garlic bread, pasta, or a fresh salad.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American