Let’s be real for a second. You want pizza. I want pizza. We all pretty much always want pizza. But sometimes you also want to feel good about what you’re eating, you know?
That’s usually where the problem starts. You either eat the pizza and feel kinda blah afterward, or you eat a salad and wish it were pizza. It’s a tough spot to be in.
So, I thought, why not just smash them together? Take all the good stuff from pizza, mix it with some chicken and veggies, and bake it into something AMAZING. This is that thing. It’s easy, it’s cheesy, and it won’t make you feel like you need a nap right after.
What You’ll Need
Here’s the simple stuff you need to grab from the store. Nothing weird or hard to find, I promise.
- 1 lb boneless, skinless chicken breasts, cut into little cubes
- 1 tbsp olive oil
- 1 bell pepper (any color you like!), chopped
- 1/2 red onion, chopped
- 1 cup sliced mushrooms
- 1 cup cherry tomatoes, halved
- 1 (15 oz) jar of your favorite pizza sauce
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 2 cups shredded mozzarella cheese
- Optional toppings: sliced black olives, pepperoni, or a sprinkle of red pepper flakes
Tools You’ll Need
You don’t need any fancy kitchen gadgets for this.
- A large skillet
- A 9×13 inch baking dish (or something close to it)
- A knife for chopping
- A cutting board
- A spatula or big spoon
Pro Tips
I’ve made this a LOT, and I’ve messed it up so you don’t have to. Here are a few tricks I’ve learned.
- Don’t Crowd the Pan: When you cook the chicken, make sure it has space in the skillet. If you dump it all in at once, it will steam instead of brown. We want that nice golden color because color equals flavor! Cook it in two batches if you have to.
- Squeeze Your Veggies: Some veggies, like mushrooms and tomatoes, hold a TON of water. After you cook them, you might see water in the pan. Tilt the pan and spoon out that extra liquid before adding the sauce. This is the secret to avoiding a watery bake.
- Cheese on the Bottom?: Okay, hear me out. Sprinkle a little bit of the mozzarella cheese on the bottom of the baking dish before you add everything else. It creates a little barrier that helps keep the bottom from getting soggy. It’s a weird little trick that works.
- Let It Rest: I know, it’s SO hard to wait when it comes out of the oven smelling amazing. But if you let it sit for just 5-10 minutes before you scoop it out, it will hold together so much better. It gives the cheese and sauce time to calm down and set up.
Substitutions and Variations
This recipe is super chill. You can swap things out based on what you have or what you like.
| Original Ingredient | Easy Swaps & Fun Ideas |
|---|---|
| Chicken Breast | Ground turkey, ground chicken, or even Italian sausage. |
| Mozzarella Cheese | A mix of provolone and mozzarella, or an Italian cheese blend. |
| Veggies | Use broccoli, zucchini, or spinach. Just cook them first! |
| Pizza Sauce | Use a creamy Alfredo sauce for a white pizza version. |
Make-Ahead Tips
If you know you’re going to have a busy night, you can totally prep this thing ahead of time.
You can cook the chicken and veggies and mix it all together with the sauce. Just put it in your baking dish, cover it, and keep it in the fridge for up to 2 days.
When you’re ready to eat, just pull it out, top it with cheese, and bake. You might need to add about 10 extra minutes to the baking time since it will be cold.
How to Make the Easy Veggie Chicken Pizza Bake
Alright, let’s get to the good part. This is how you put it all together.
Step 1: Get your oven ready. Preheat it to 375°F (190°C). Lightly grease your 9×13 inch baking dish.
Step 2: Season the cubed chicken with a little salt and pepper. Heat the olive oil in your large skillet over medium-high heat.
Step 3: Add the chicken to the hot skillet. Cook it for about 5-7 minutes, stirring it around until it’s golden brown and cooked through. Take the chicken out of the skillet and set it aside.
Step 4: Toss the chopped bell pepper, onion, and mushrooms into the same skillet. Cook them for about 5 minutes, until they start to get soft.
Step 5: Add the halved cherry tomatoes, oregano, and garlic powder to the skillet. Cook for another 2-3 minutes. Remember that pro tip about draining any extra water!
Step 6: Turn the heat down to low. Add the pizza sauce and the cooked chicken back into the skillet. Stir everything together until it’s all happy and coated in sauce. Let it simmer for a couple of minutes.
Step 7: Pour the whole mixture into your prepared baking dish. Spread it out so it’s even.
Step 8: Sprinkle all that glorious mozzarella cheese over the top. Add any of your other optional toppings now, like olives or pepperoni.
Step 9: Bake it for 20-25 minutes. You’ll know it’s done when the cheese is melted, bubbly, and maybe a little golden brown on top.
Step 10: Let it rest for 5-10 minutes before serving. This is the hardest step, but you can do it.
Nutrition, Diets, and What to Eat With It
Thinking about the health side of things? I got you covered.
Here’s a rough idea of the nutrition. Keep in mind this changes based on the exact brands you use.
| Nutrition Facts (per serving) | Amount |
|---|---|
| Calories | 350-400 kcal |
| Protein | 35g |
| Carbohydrates | 15g |
| Fat | 18g |
What if you’re on a specific diet? No problem.
| Diet Type | How to Adjust It |
|---|---|
| Keto/Low-Carb | Use a low-sugar pizza sauce and go heavy on the low-carb veggies. |
| Gluten-Free | This recipe is naturally gluten-free! Just double-check your pizza sauce ingredients. |
| Dairy-Free | Use a dairy-free mozzarella cheese substitute. They’ve gotten pretty good these days. |
And what should you serve with it? You can just eat it with a fork, or you can pair it with something.
| Pairing Suggestions | Why It Works |
|---|---|
| A simple side salad | Adds a fresh, crunchy texture that’s nice with the cheesy bake. |
| Garlic bread | I mean, it’s pizza bake. Garlic bread is always a good idea. |
| Roasted broccoli | Super easy to make and adds another healthy green to your plate. |
Leftovers and Storage
If you actually have leftovers, they are SO good the next day.
Just scoop them into an airtight container and pop it in the fridge. It will stay good for up to 3-4 days.
To reheat, you can use the microwave for a quick fix. Or, for best results, put it back in an oven-safe dish and heat it at 350°F until it’s warm and bubbly again.
FAQs
Q1. Can I use frozen vegetables?
Ans: Totally. Just make sure you thaw them and squeeze out as much water as you can before cooking them. If you don’t, you’ll end up with a soupy bake.
Q2. My bake came out watery. What did I do wrong?
Ans: Ah, the classic watery bake problem. This almost always happens because of the veggies. Make sure you cook them long enough to let the water cook out and drain any liquid from the pan before adding the sauce.
Q3. Is this spicy?
Ans: Not at all. It’s very family-friendly. If you WANT it spicy, add a pinch (or a lot) of red pepper flakes when you add the other seasonings.
Q4. Can I freeze this?
Ans: Yep! You can freeze it before or after baking. If you freeze it before, just assemble it in a freezer-safe dish, cover it tightly, and freeze. You can bake it from frozen, but it’ll take close to an hour.
Wrapping Up
See? You can have that awesome pizza flavor without feeling weighed down. This recipe is more of a starting point, really. Feel free to go crazy and add your own favorite toppings and veggies.
You really can’t mess this up. It’s one of those perfect meals for a busy weeknight or when you’re just craving something comforting.
If you make it, I’d love to hear how it went! Drop a comment below and let me know if you made any cool changes or if you have any questions. Now go make some pizza bake
