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High protein naan pizza with chicken has 57 g protein per serving and takes 31 minutes start to finish. The protein comes from chicken breast and mozzarella, not powder, so it tastes like the real thing.
Per pizza, roughly 33 g comes from the chicken, 13 g from the mozzarella, 8 g from the naan and 3 g from the Parmesan. The recipe makes 2 servings, each a 370 g pizza, and the protein count only holds at that portion.
I cook the chicken in my garage-sale cast iron pan, but any 26 cm / 10-inch skillet works. Cooking it first means the oven only has to melt the cheese.
Go easy on the sauce. More than 60 g per naan leaves the center soggy, and extra bake time won’t fix it.
Why You’ll Love This Recipe
- 57 g protein per pizza from chicken and cheese
- Ready in 31 minutes with one skillet and one pan
- Naan crust means no dough, no proofing, no rolling
- Each pizza weighs about 370 g, a full dinner
Ingredient Notes
- Naan: Pick plain or garlic naan at about 90 g each. Protein runs from roughly 6 to 10 g per piece depending on brand, so check the label. Thinner naan browns faster, so start checking at 7 minutes.
- Chicken breast: Pieces cut to 2 cm / 3/4 inch cook through in 6 to 7 minutes. Boneless skinless thighs also work, but expect roughly 4 g less protein per serving.
- Low-moisture part-skim mozzarella: Shred it from a block with a box grater. Bagged shreds are coated with anti-caking starch and melt less evenly, and fresh mozzarella adds water that makes the crust soft.
- Marinara: Use a thick jarred marinara or pizza sauce. If yours looks thin and pourable, simmer it for 5 minutes in a small pan to reduce it before spreading.
- Parmesan: Grated Parmesan from a wedge adds about 5 g protein across both pizzas and a salty edge. Pecorino Romano is a fine swap and a little sharper.
Baked Chicken Naan Pizza with 57 g Protein per Serving
Ingredients
Method
- Heat the oven to 230 C / 450 F with a rack in the middle. Line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment and set the 2 naan on it.
- Pat the chicken dry, cut it into 2 cm / 3/4-inch pieces, and toss with the salt, garlic powder, oregano and pepper. Slice the onion and bell pepper thin and shred the mozzarella.
- Heat 1 tsp olive oil in a 26 cm / 10-inch cast-iron skillet over medium-high heat until it shimmers. Add the chicken in a single layer and cook 6 to 7 minutes, stirring once or twice, until browned and 165 F / 74 C in the thickest piece. Move it to a plate.
- Brush the naan edges with the remaining 2 tsp oil. Spread 60 g sauce on each naan, leaving a 1 cm border, then layer half the mozzarella, the chicken, the onion and pepper, the remaining mozzarella and the Parmesan.
- Bake 9 minutes, until the cheese is bubbling with brown spots and the naan edges are deep golden. Cut each pizza into 4 to 6 pieces and add red pepper flakes if you like.
Notes
- Cut the chicken into 2 cm pieces so it cooks through in 6 to 7 minutes.
- Weigh the sauce at 60 g per naan to keep the center crisp.
- Start the oven first so it reaches 230 C / 450 F while you prep.
- To feed four, bake in two rounds of 9 minutes or use two sheet pans.
Tips for Success
- Weigh the sauce at 60 g per naan, because eyeballing it is how the center ends up soggy.
- Pat the chicken dry with a paper towel before seasoning so it browns in the skillet instead of steaming.
- Check the thickest piece of chicken with an instant-read thermometer and pull it from the skillet at 165 F / 74 C.
- Shred the mozzarella from a block on the large holes of a box grater so it melts without clumping.
- Bake on the middle rack and rotate the pan after 5 minutes if your oven browns one side faster.
Variations
- Toss the cooked chicken in 2 tbsp buffalo sauce, skip the oregano, and drizzle plain Greek yogurt thinned with lemon juice over the baked pizza.
- Swap the marinara for 2 tbsp basil pesto per naan, then scatter halved cherry tomatoes over the top right after baking.
- Use 60 g barbecue sauce per naan with red onion and a cheddar and mozzarella mix for a barbecue chicken version.
Storage and Reheating
Chicken naan pizza keeps 3 to 4 days in an airtight container in the refrigerator. Refrigerate within 2 hours of baking, and let the slices cool before sealing so steam doesn’t dampen the crust.
Reheat slices directly on the oven rack or a sheet pan at 190 C / 375 F for 6 to 8 minutes, until the cheese bubbles and the bottom feels crisp. The microwave takes about 60 seconds, but it leaves the naan chewy.
For a make-ahead route, cook the seasoned chicken up to 3 days early and store it in a separate container. Then assemble and bake the pizzas fresh in 9 minutes.
Serving Suggestions
Cut each pizza into 4 to 6 pieces with a pizza wheel and serve straight from the sheet pan. Red pepper flakes and extra Parmesan at the table let everyone adjust.
A cucumber and tomato salad with red wine vinegar, or arugula with lemon juice and olive oil, keeps the plate light against the cheese.
If you want more protein, toss 1/2 cup (about 90 g) of rinsed canned white beans with olive oil and lemon. That adds roughly 7 g.
FAQ
Why is my chicken naan pizza soggy in the middle?
Too much sauce is the usual cause, anything over 60 g per naan. Spread it thin, leave a 1 cm border, and pat the chicken and vegetables dry. Then bake on the middle rack at 230 C / 450 F for 9 minutes so the bottom crisps before the cheese browns.
Can I use rotisserie chicken instead of cooking raw chicken breast for naan pizza?
Yes, use about 210 g of skinless rotisserie chicken, shredded or chopped, and skip the skillet step. That keeps protein at about the same level, since 300 g of raw breast cooks down to roughly 210 g. You also save about 7 minutes, leaving just the 9-minute bake.
What temperature should the diced chicken reach before it goes on the naan?
The thickest piece should read 165 F / 74 C on an instant-read thermometer. At 2 cm pieces that takes 6 to 7 minutes in a 26 cm / 10-inch skillet over medium-high heat. The pieces should look white with no pink and be browned on at least one side.
How long do leftover chicken naan pizzas keep, and how do I reheat them?
Leftovers keep 3 to 4 days in an airtight container in the refrigerator. Reheat slices on a rack in a 190 C / 375 F oven for 6 to 8 minutes, until the cheese bubbles and the bottom feels crisp. The microwave works in about 60 seconds but leaves the naan chewy.
What side dish works with chicken naan pizza if I want something light?
A cucumber and tomato salad with red wine vinegar cuts through the mozzarella and takes about 5 minutes. Arugula with lemon juice and olive oil does the same job. For extra protein, add 1/2 cup (about 90 g) of rinsed canned white beans, which brings roughly 7 g.
Where does the protein in this chicken naan pizza come from?
Per pizza, roughly 33 g comes from the chicken, 13 g from the mozzarella, 8 g from the naan and 3 g from the Parmesan, for about 57 g total. No powder is involved. Naan brands vary from 6 to 10 g per piece, so check your label.
