Name: Mozzarella Chicken in Tomato Sauce Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 small chicken breasts; 1 tablespoon olive oil; Salt and pepper, to taste; 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 (homemade); ¼ cup water; Salt and pepper, to taste; 4 slices mozzarella cheese (or 1 cup shredded); Chopped parsley or basil for garnish; Pasta or crusty bread, to serve

Nothing beats the cozy comfort of melty mozzarella nestled atop tender chicken swimming in a rich, homemade tomato sauce—that's exactly why I adore this Mozzarella Chicken in Tomato Sauce Recipe. It’s quick, satisfying, and feels like a little celebration every time you dig in.

The image shows a close-up of a pan filled with thick red tomato sauce, textured with small bits and a rich color. On top of the sauce, there are three pieces of golden-browned melted cheese, with some darker spots showing where it has been cooked more. Each piece has a slightly bubbly, creamy texture with small green herb pieces sprinkled on top, adding a fresh look. The pan sides are light brown with some sauté marks near the food. The background surface is white marble. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mozzarella Chicken in Tomato Sauce Recipe
Top Tip
How to Serve Mozzarella Chicken in Tomato Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mozzarella Chicken in Tomato Sauce Recipe

Why You'll Love This Recipe

Honestly, this Mozzarella Chicken in Tomato Sauce Recipe quickly became one of my go-to weeknight meals. It feels fancy without the fuss, and every bite carries layers of warmth and flavor—from the garlicky tomato sauce to that luscious melted cheese.

Quick and Easy: You can have it on the table in just 30 minutes, perfect for busy evenings.
Flavor-Packed Sauce: The homemade tomato sauce, boosted by sun-dried tomato pesto, tastes like it simmered for hours.
Cheesy Goodness: The melted mozzarella topping adds a creamy, savory touch that’s simply irresistible.
Versatile Serving: Works beautifully with pasta, crusty bread, or a fresh salad for a full meal.

A close-up of a fork holding a piece of food with melted, browned cheese on top, sprinkled with small green herbs. The food item appears to have a layer of red sauce underneath the cheese. In the background, a white marbled pan or dish contains more pieces of the same food, also covered with melted cheese and herbs, sitting in a bed of red sauce. The melting cheese has bubbly, browned spots and a smooth, slightly textured surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Mozzarella Chicken in Tomato Sauce Recipe plays its part in building rich, balanced flavor and texture. I always choose quality basics because it makes a difference, especially with simple dishes like this.

Flat lay of four small raw chicken breasts, a small white bowl of olive oil, a small white bowl of minced garlic, a small white bowl of chopped onions, a small white bowl filled with crushed ripe red tomatoes, a small white bowl containing sun-dried tomato pesto, a small white bowl of Italian seasoning mix, a small white bowl with red pepper flakes, a small white bowl with dried basil, a small white bowl with salt and pepper, a small white bowl of water, four slices of fresh mozzarella cheese, a few sprigs of fresh parsley and basil leaves, and a serving of uncooked farfalle pasta arranged in perfect symmetry on a clean white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Small, thin breasts cook quickly and stay juicy; pound them lightly if needed for even cooking.
Olive oil: Adds fruity depth and helps sauté the aromatics nicely.
Minced garlic: Just a touch brings warmth and complexity to the sauce.
Chopped onions: They soften to sweetness which balances the acidity of the tomatoes.
Crushed tomatoes: The base of the sauce; pick a good-quality canned variety for best taste.
Italian seasoning & dried basil: Classic herbs that tie all the tomato flavors together.
Red pepper flakes: Adds a gentle kick—adjust to your heat preference or skip if you want mild.
Sun-dried tomato pesto: My secret weapon that brightens and deepens the sauce dramatically (basil pesto works too!).
Salt and pepper: Essential for bringing out all the flavors.
Mozzarella cheese: I usually go for fresh slices, but shredded works great for even coverage.
Fresh parsley or basil: Adds a fresh finish that lightens the richness on top.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Mozzarella Chicken in Tomato Sauce Recipe by playing with herbs and spice levels. You can make it yours with simple tweaks that match your tastes or pantry staples.

Variation: I once swapped sun-dried tomato pesto for roasted red pepper pesto when I didn’t have the sundried version, and it gave the sauce a smoky twist I adored.
Spice level: Feel free to reduce or omit red pepper flakes if you prefer a milder dish — it’s just as comforting.
Cheese swap: Mixing in some provolone or fontina with the mozzarella takes it up a notch on cheesiness.
Protein options: This sauce is so good with chicken; however, I’ve tried it with turkey cutlets too, and the results were delicious.

Step-by-Step: How I Make Mozzarella Chicken in Tomato Sauce Recipe

Step 1: Season and Sear the Chicken

Start by lightly seasoning the chicken breasts with salt and pepper on both sides. Heat your skillet over medium-high with olive oil until shimmering but not smoking. Lay the chicken in gently and let it cook undisturbed for about 3 to 5 minutes per side. This creates a golden crust that locks in juiciness. Once done, set the chicken aside—don’t worry if it’s not fully cooked yet, since it’ll finish cooking in the sauce later.

Step 2: Build the Tomato Sauce

Using the same pan, check for leftover oil; if it’s too dry, add a splash more. Toss in the chopped onions and sauté for 2 to 3 minutes until they turn tender and translucent. Add the minced garlic and cook just until fragrant, about 30 seconds—don’t let it burn or it will turn bitter.

Next up, pour in the crushed tomatoes, then sprinkle in Italian seasoning, red pepper flakes, dried basil, and stir in that magical sun-dried tomato pesto. You’ll notice the sauce immediately brightens and deepens. Pour in a quarter cup of water to loosen things up, then lower the heat to maintain a gentle simmer. Cover and let it bubble away for 10 to 12 minutes until it thickens up nicely. Give it a taste and finish with salt and pepper as needed.

Step 3: Assemble and Broil

Nestle the chicken breasts right back into the tomato sauce, making sure each one is well coated. Spoon extra sauce over them—this keeps everything juicy and flavorful. Now top each chicken breast with a slice of mozzarella so it’ll melt beautifully under your broiler.

Slide the skillet or transfer to an oven-safe dish and pop it under the broiler for 1 to 2 minutes. Keep a close eye to catch that moment the cheese becomes bubbly and lightly golden. Remove carefully—it goes fast from melty to burnt!

Step 4: Garnish and Serve

Finish with a sprinkle of chopped parsley or fresh basil ribbons to add a pop of color and freshness. Serve it piping hot with your favorite pasta tossed in olive oil or alongside crusty bread that'll soak up every last bit of that luscious sauce.

Top Tip

Over the years, making this Mozzarella Chicken in Tomato Sauce Recipe, I realized a few little tricks can really elevate the results and save you from common pitfalls.

Don’t overcrowd the pan: Searing the chicken in a single layer helps it brown evenly and prevents steaming.
Watch the garlic: Adding it later and cooking briefly avoids bitterness that can overpower the sauce.
Use fresh mozzarella when possible: It melts creamier and adds beautiful gooey texture compared to pre-shredded cheese.
Keep the broiler close at hand: Melting cheese goes from bubbly perfection to burnt fast, so stay near and watch closely.

How to Serve Mozzarella Chicken in Tomato Sauce Recipe

Garnishes

I adore finishing this dish with freshly chopped parsley because it adds brightness and a bit of crunch that cuts through the richness. Sometimes, I swap in basil ribbons for an aromatic touch that pairs beautifully with tomato and mozzarella.

Side Dishes

My favorite way to enjoy this Mozzarella Chicken in Tomato Sauce Recipe is with a simple side of spaghetti tossed in olive oil and garlic or a thick slice of crusty bread to mop up all that sauce. For something lighter, a crisp green salad dressed with lemon vinaigrette is a great balance.

Creative Ways to Present

When I’ve hosted friends, I’ve served this directly in individual oven-safe ramekins for a charming presentation. It impresses and keeps portions neat. Another fun idea is layering the chicken and sauce in a cast iron skillet, then letting guests serve family-style straight from the stove.

Make Ahead and Storage

Storing Leftovers

I usually place leftover chicken and sauce in an airtight container and store it in the fridge for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day.

Freezing

This recipe freezes well for up to 2 months. I recommend freezing before adding the mozzarella topping to keep the cheese texture fresher after reheating. Just thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in a skillet over low heat or in the oven. Once warmed through, add fresh mozzarella and broil briefly to melt the cheese again—bringing back that melty, gooey magic is worth the extra step!

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work great and add a bit more richness. Just adjust cooking time accordingly as thighs may take a minute or two longer to cook through.

Do I have to use sun-dried tomato pesto?

Sun-dried tomato pesto really amps up the flavor, giving the sauce its deep, rich taste. But if you don’t have it on hand, basil pesto or even a spoonful of tomato paste mixed with a little olive oil can work in a pinch.

How spicy is this dish?

The red pepper flakes add a pleasant warmth, not overpowering heat. You can easily adjust the amount to your preference or omit them entirely for a mild sauce.

Can I prepare this recipe ahead of time?

Yes! You can cook the tomato sauce and chicken ahead, then add the cheese and broil right before serving to keep it fresh and melty. It’s perfect timing for busy nights or meal prep.

Final Thoughts

This Mozzarella Chicken in Tomato Sauce Recipe has such a special place in my kitchen rotation now. It feels like a warm hug straight from the stove, especially on those nights when you want something comforting but not complicated. I hope you enjoy making it as much as I do—trust me, your taste buds will thank you!