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Playing How To Make Healthy Pizza Chicken Breasts | Audrey Johns

Audrey Johns, author of Lose Weight By Eating: Easy Dinners, incorporates everything you love about pizza into these healthy Pizza Chicken Breasts — but swaps pizza dough for chicken breasts. 

"Okay, I know what you're thinking," Audrey says. "This can't be healthy—but it is, if you're smart with your ingredients. First of all, get the good, nitrate-free pepperoni... yes, it's more expensive ($3 vs. $1.50 for the other stuff), but you use only a little and you can freeze the rest! Second... do you notice the lack of dough/bread? I'll wait while you look at the ingredients... 

You can curb your cravings with healthy meals like this one that approximate the flavors of less-healthy foods you love." 

Adapted from Lose Weight by Eating: Easy Dinners by Audrey Johns. Copyright © 2020 by Audrey Johns. Used with permission by William Morrow Cookbooks. All rights reserved.


  • Four 4-ounce boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, grated
  • ¾ cup tomato sauce
  • ½ cup shredded mozzarella cheese
  • 8 slices nitrate-free pepperoni, quartered


Serves: 4


Preheat the oven to 450°F. 

Place a 3-foot piece of plastic wrap on a cutting board and lay one chicken breast in the center of the wrap. Fold the plastic wrap over so that the chicken is covered and use the flat-side of a meat tenderizer (or a rolling pin) to bash it until it’s flattened to an inch-thick. Repeat with the remaining breasts. As you finish each piece, sprinkle it with salt and pepper and place it in a single layer in a 9 × 13-inch baking pan. 

In a medium bowl, combine the garlic, tomato sauce, and a pinch each of salt and pepper. 

Top each chicken breast evenly with the tomato sauce mixture, the mozzarella, and the pepperoni. 

Bake for 20 to 25 minutes, until the chicken is cooked through and the cheese is melted. Switch the oven to broil and cook for another 2 to 5 minutes to brown the cheese. Serve hot.