Preheat and prep: Heat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment for easier cleanup.

Make the filling: In a bowl, mix mozzarella, cream cheese, half the Parmesan, Italian seasoning, garlic powder, onion powder, and a pinch of pepper. Fold in olives if using. The mixture should be thick and spreadable.

Cut a pocket: Place each chicken breast on a cutting board. Using a sharp knife, slice a pocket into the thickest side, keeping the opposite side intact. Don’t cut all the way through.

Season the chicken: Pat dry again if needed. Sprinkle salt and pepper on both sides and inside the pocket for balanced flavor.

Stuff it: Spoon the cheese mixture into each pocket, then tuck in 3–4 slices of pepperoni per breast. Use toothpicks to secure the opening so the filling stays put.

Quick sear for color: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until lightly golden. This step adds flavor and helps the chicken stay juicy.

Add the sauce and cheese: Transfer the chicken to the baking dish (or keep in the skillet if oven-safe). Spoon about 2 tablespoons of low-carb sauce over each breast. Top with extra mozzarella and the remaining Parmesan. Add a few more pepperoni slices on top if you like a “pizza” look.

Bake: Bake for 18–22 minutes, or until the internal temperature reaches 165°F (74°C). Timing depends on thickness. If you want extra browning, broil for 1–2 minutes at the end.

Rest and garnish: Let the chicken rest for 5 minutes. Remove toothpicks. Garnish with chopped basil or parsley. Serve hot.

Serving ideas: Pair with a crisp salad, roasted broccoli, or zucchini noodles to keep it low-carb and fresh.