Description
A quick and flavorful 30-minute Mozzarella Chicken recipe featuring tender chicken breasts cooked in a rich homemade tomato sauce infused with sun-dried tomato pesto and Italian herbs, topped with melted mozzarella cheese. Perfectly paired with pasta or crusty bread for a comforting meal.
Ingredients
Scale
Chicken
- 4 small chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- Salt and pepper to taste
Tomato Sauce
- 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 (homemade)
- ¼ cup water
Topping and Serving
- 4 slices mozzarella cheese (or 1 cup shredded)
- 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 the olive oil. Cook the chicken for 3-5 minutes per side until fully cooked through. Remove from the skillet and set aside on a plate.
- Make the Tomato Sauce: In the same skillet, add the chopped onions. If the pan is dry, add about ½ teaspoon olive oil. Sauté the onions for 2-3 minutes until softened, then add the minced garlic and cook for 30 seconds. Stir in the crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and sun-dried tomato pesto. Bring the sauce to a simmer, then add ¼ cup water. Lower the heat, cover, and let it simmer for 10-12 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Assemble and Broil: Nestle the cooked chicken breasts into the simmering tomato sauce, using a spoon to cover them with sauce. Top each breast with a slice of mozzarella cheese. Place the skillet under a preheated broiler for 1-2 minutes until the cheese is melted, bubbly, and lightly browned.
- Serve: Remove the skillet from the broiler and garnish the chicken with chopped parsley or basil ribbons. Serve hot with cooked pasta or crusty bread and a fresh salad on the side.
Notes
- Sun-dried tomato pesto enhances the sauce flavor giving it a slow-simmered taste, but basil pesto can be used as a substitute.
- Adjust the amount of red pepper flakes to your preferred spice level, or omit entirely for a milder sauce.
- If serving with pasta, start boiling the pasta water while preparing the chicken to save time.
- Use fresh mozzarella slices for the best melting and flavor, but shredded mozzarella works well too.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 80 mg
