Description
A quick and flavorful 30-minute Mozzarella Chicken recipe featuring tender chicken breasts cooked in a homemade tomato sauce enriched with sun-dried tomato pesto and Italian herbs, topped with melted mozzarella cheese. Perfectly served with pasta, crusty bread, and fresh herbs for a satisfying meal.
Ingredients
Scale
Chicken
- 4 small chicken breasts
- 1 tablespoon olive oil
- salt and pepper, to taste
Tomato Sauce
- 1 tablespoon minced garlic
- ½ cup chopped onions
- 1 (14-ounce) can crushed tomatoes
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ¼ teaspoon dried basil
- 1 tablespoon sun-dried tomato pesto
- ¼ cup water
- salt and pepper, to taste
Toppings and Serving
- 4 slices mozzarella cheese (or 1 cup shredded mozzarella)
- chopped parsley or basil for garnish
- pasta or crusty bread, for serving
Instructions
- Prepare the chicken: Sprinkle both sides of the chicken breasts with salt and pepper. Heat a large nonstick skillet over medium-high heat and add olive oil. Place the chicken in the skillet and cook for 5 minutes on each side or until fully cooked through. Remove chicken to a plate.
- Make the tomato sauce: Using the same skillet, add onions to the remaining oil. If there is not enough oil, add about ½ teaspoon olive oil. Sauté onions for 2-3 minutes until softened, then add minced garlic and cook for 30 seconds more. Add crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and sun-dried tomato pesto. Stir well to combine and bring the sauce to a simmer. Add ¼ cup water, lower the heat, cover, and let simmer for 12 minutes or until the sauce thickens. Season with salt and pepper to taste.
- Assemble and broil: Nestle the cooked chicken breasts into the simmering sauce, spooning sauce over each piece. Top each chicken breast with a slice of mozzarella cheese. Place the skillet under the oven broiler for 1-2 minutes, or until the cheese is bubbly and melted.
- Serve: Remove from broiler and garnish with chopped parsley or basil ribbons. Serve immediately with cooked pasta or crusty bread and a fresh salad if desired.
Notes
- Sun-dried tomato pesto adds a rich flavor that simulates a long-simmered sauce; basil pesto can be substituted if needed.
- Adjust red pepper flakes to your heat preference or omit for a mild sauce.
- For even cooking, use chicken breasts of similar size and thickness.
- If you don't have a broiler, you can finish by placing the skillet in a preheated oven at 425°F for 3-5 minutes, watching closely to melt the cheese without burning.
- Serve with your favorite pasta, crusty bread, or a side salad to complete the meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
