One Skillet Pizza Chicken Thighs

Honestly, it is a shame that I don’t have more pizza type recipes on here because my husband is THE biggest pepperoni pizza fan you will ever meet! That is no joke. We have some form of pizza once a week. Although he’s the one that asks for it, I really can’t complain. I really like it too 😉

My husband is kind of a picky eater. He didn’t think that he liked grilled cheese sandwiches or quesadillas, but after making pizza grilled cheese and pizza quesadillas he would eat them any day of the week. I wonder if I put pepperonis on green beans if he would eat those?? hmm…

I made this recipe using my cast iron skillet. I got it from my sister for Christmas, and I use it often. It comes in handy for recipes like this one where you start the cooking on the stove and end in the oven.

I used boneless skinless chicken thighs for this recipe, but you could use chicken breasts instead just as well. I also used a four cheese marinara, but any flavor will do. I made two chicken thighs since it’s just two of us and a toddler. If you want to make more, just add more chicken to the sauce, shred a little more cheese, and have a few more pepperonis ready to go. Depending on how much sauce you like to serve, you may want to increase that as well. The amount of sauce I used was more than enough for 2.


Pizza Chicken Thighs

boneless skinless chicken thighs or breasts

turkey pepperonis:4-5 slices per chicken piece

1 cup shredded mozzarella

2 cups marinara, or more if needed or desired

grated parmesan

salt and pepper

Italian seasoning

1-2 tbsp olive oil


Heat oil in an oven safe skillet over medium high heat. Season chicken with salt, pepper, and Italian seasoning on both sides. Place chicken in skillet and cook till reaching an internal temperature of 165 F. (Time will vary based on chicken size and type, around 4-6 minutes on each side).

While chicken is cooking, turn broiler on high. Once chicken is almost cooked through, pour marinara sauce over chicken. *careful it may sputter* Reduce heat to medium, and allow to continue cooking while topping each chicken with about 1/4 cup of mozzarella and the pepperonis.

Sprinkle the whole dish with parmesan cheese and place in the oven on the top rack under the broiler for 3-5 minutes. Let the cheese melt and bubble and pepperonis get crisp.

To serve scoop up chicken with extra sauce and eat by itself or on top of your favorite pasta or with a side of garlic bread. Of course, serve it with a vegetable. 🙂




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