Low-Carb, Keto, Gluten-Free Pizza Chicken Recipe

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  • 3 chicken leg-and-thigh quarters, about 2 1/2 pounds
  • 12 tablespoons olive oil
  • 1 8-ounce can tomato sauce
  • 1 4-ounce can mushrooms, drained
  • 1/2 cup dry red wine
  • 1 green pepper, chopped
  • 1 small onion, chopped
  • 12 cloves garlic, crushed, or 12 t. jarred chopped garlic in oil
  • 11 1/2 teaspoons dried oregano
  • 5 ounces shredded mozzarella cheese


  1. Strip the skin off the chicken, and cut the legs from the thighs.
  2. In a big, heavy skillet over medium heat, brown chicken in olive oil.
  3. Add the tomato sauce, mushrooms, wine, green pepper, the onion, garlic and oregano.
  4. Cover, turn the burner to its lowest setting, and forget about it for 45 minutes to an hour.
  5. Now put the chicken on serving plates. Turn up the flame under the sauce to medium-high and let it boil down a little while you –
  6. Sprinkle the shredded mozzarella over the chicken, and zap each plate in the microwave for about 20-30 seconds on 50% power, to melt the cheese.
  7. Spoon the sauce over each piece, and serve.
  8. Sprinkle a little Parmesan over your Pizza Chicken if you like.


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