This easy and delicious crustless pizza chicken lets you customize all of your favorite pizza toppings over a tender layer of seasoned chicken breast. The recipe is so quick to prepare and cook whether you’re at home or camping! It’s naturally gluten-free, and you can substitute vegan cheese to make your pizza chicken dairy-free.
I have to give inspiration credit for this recipe to my best friend, Katie! She sent me a version of this recipe last year and asked if I could adapt it for camping. It worked so well that it’s become a go-to weeknight dinner favorite in my house. Indoor oven cooking instructions are provided in the recipe card notes.
This recipe uses charcoal briquettes as the primary cooking method. Make sure to download and print this Dutch Oven Charcoal Temperature Chart to easily and accurately know how many charcoal briquettes you’ll need and where to place them around the dutch oven.
If you’re not sure how to use a chimney starter, check out this informative article: How To Use A Charcoal Chimney Starter. Chimney starters make lighting charcoal so much faster and easier! I never use charcoal without mine.
Equipment
- 10 or 12-Inch Cast Iron Camp Dutch Oven
- Aluminum or Parchment Dutch Oven Liner (optional but recommended)
- Charcoal Briquettes (regular; not match-light or quick-light)
- Charcoal Chimney Starter (recommended)
- Firestarters or Newspaper For Chimney Starter; Matches Or Lighter
- Long-handled tongs
- Heat-Resistant Gloves
- Dutch Oven Lid Lifter
- Cooking spoon
- Manual Can Opener
Ingredients
- 3-4 Large Chicken Breasts (cut into 1″ cubes)
- 2-3 TBSP Cooking Oil (I prefer Avocado oil)
- 1 24-oz Jar Marinara Sauce
- 1 Small Green Bell Pepper
- 1 Package Pepperoni (regular or turkey)
- 8 oz Bag Mozzarella Cheese (for dairy-free, I use Violife brand)
- 1 2.25-oz Can Sliced Black Olives
- 1 8-oz Can Sliced Mushrooms
- 1 TBSP Italian Seasoning
- 1/2 tsp Garlic Powder
- Other Optional Pizza Toppings: Cooked Ground Sausage, Banana Peppers, Jalapeno Peppers, Parmesan Cheese, etc.
Cooking Instructions
Prep At Home Before Camping
1. Dice green bell pepper and store in an airtight container for up to 3 days before use.
2. Heat 2-3 TBSP cooking oil in a large skillet. Cook the cubed chicken breast until thoroughly done and no pink remains.
3. Let the cooked chicken cool, then store it in an airtight container for up to 3 days before use.
4. Measure 1 TBSP Italian seasoning and 1/2 tsp garlic powder. Combine and store in a small, airtight container.
To Cook While Camping
Prepare The Charcoal:
Outdoors, this dish is best cooked over charcoal briquettes (instead of a campfire) for better heat control.
Place the appropriate number of charcoal briquettes to achieve 425 degrees in a chimney starter and light them. You’ll have about 10 minutes to prepare the pizza chicken from the time you light the chimney starter until the coals will be ready to use.
Download the printable dutch oven charcoal temperature chart in this article to know how many charcoal briquettes you’ll need to use based on your dutch oven size.
Assemble and Cook:
1. Place a foil or parchment liner in the dutch oven, or spray it with non-stick cooking spray.
2. Spread the cooked chicken cubes evenly across the bottom of the dutch oven.
3. Sprinkle chicken with Italian seasoning and garlic powder. Stir to coat evenly.
4. Pour the jar of marinara sauce evenly over the chicken.
5. Sprinkle 1/2 of the bag of mozzarella cheese over the marinara sauce.
6. Layer all of your desired toppings over the cheese (pepperoni, black olives, mushrooms, diced green pepper, etc).
7. Sprinkle the remaining mozzarella cheese over the toppings.
8. Place the lid on the dutch oven and heat to 425 degrees by placing the appropriate number of charcoal briquettes underneath the dutch oven and on top of the lid. Cook for 25-30 mins, or until the cheese is melted. Remember to rotate the dutch oven body and lid a quarter-turn (in opposite directions of each other) every 15 mins for even cooking.
9. Carefully remove the dutch oven from the coals. Remove the lid and let cool for 5-10 mins. Enjoy!
Recipe Card
Dutch Oven Pizza Chicken {with Gluten and Dairy-Free Options}
Equipment
- 10 or 12-Inch Cast Iron Camp Dutch Oven
- Aluminum or Parchment Dutch Oven Liner (optional but recommended)
- Charcoal Briquettes (regular; not match-light or quick-light)
- Charcoal Chimney Starter (recommended)
- Firestarters or Newspaper For Chimney Starter; Matches Or Lighter
- Long-handled tongs
- Heat-Resistant Gloves
- Dutch Oven Lid Lifter
- Cooking spoon
- Manual Can Opener
Ingredients
- 3-4 Large Chicken Breasts (cut into 1" cubes)
- 2-3 TBSP Cooking Oil (I prefer Avocado oil)
- 1 24-oz Jar Marinara Sauce
- 1 Small Green Bell Pepper
- 1 Package Pepperoni (regular or turkey)
- 8 oz Bag Mozzarella Cheese (for dairy-free, I use Violife brand)
- 1 2.25-oz Can Sliced Black Olives
- 1 8-oz Can Sliced Mushrooms
- 1 TBSP Italian Seasoning
- 1/2 tsp Garlic Powder
- Other Optional Pizza Toppings: Cooked Ground Sausage, Banana Peppers, Jalapeno Peppers, Parmesan Cheese, etc.
Instructions
Prep At Home Before Camping
- Dice green bell pepper and store in an airtight container for up to 3 days before use.
- Heat 2-3 TBSP cooking oil in a large skillet. Cook the cubed chicken breast until thoroughly done and no pink remains.
- Let the cooked chicken cool, then store it in an airtight container for up to 3 days before use.
- Measure 1 TBSP Italian seasoning and 1/2 tsp garlic powder. Combine and store in a small, airtight container.
To Cook While Camping
Prepare The Charcoal:
- Outdoors, this dish is best cooked over charcoal briquettes (instead of a campfire) for better heat control.
- Place the appropriate number of charcoal briquettes to achieve 425 degrees in a chimney starter and light them. You'll have about 10 minutes to prepare the pizza chicken from the time you light the chimney starter until the coals will be ready to use. Download the printable dutch oven charcoal temperature chart in this article to know how many charcoal briquettes you'll need to use based on your dutch oven size.
Assemble and Cook:
- Place liner in the dutch oven, or spray with non-stick cooking spray.
- Spread the cooked chicken cubes evenly across the bottom of the dutch oven.
- Sprinkle chicken with Italian seasoning and garlic powder. Stir to coat evenly.
- Pour the jar of marinara sauce evenly over the chicken.
- Sprinkle 1/2 of the bag of mozzarella cheese over the marinara sauce.
- Layer all of your desired toppings over the cheese (pepperoni, black olives, mushrooms, diced green pepper, etc).
- Sprinkle the remaining mozzarella cheese over the toppings.
- Place the lid on the dutch oven and heat to 425 degrees by placing the appropriate number of charcoal briquettes underneath the dutch oven and on top of the lid. Cook for 25-30 mins, or until the cheese is melted. Remember to rotate the dutch oven body and lid a quarter-turn (in opposite directions of each other) every 15 mins for even cooking.
- Carefully remove the dutch oven from the coals. Remove the lid and let cool for 5-10 mins. Enjoy!
Notes
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