Description
A quick and flavorful 30-minute Mozzarella Chicken recipe cooked in a homemade tomato sauce, topped with melted mozzarella and fresh herbs, perfect for a satisfying weeknight dinner.
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 (homemade)
- ¼ cup water
- Salt and pepper, to taste
Topping and Serving
- 4 slices mozzarella cheese (or 1 cup shredded)
- Chopped parsley or basil for garnish
- Pasta or crusty bread, to serve
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 breasts for 3-5 minutes per side until cooked through, then remove from the skillet and set aside.
- Make the tomato sauce: In the same skillet, add onions to the remaining oil. If there isn't enough oil, add about ½ teaspoon more. Sauté the onions for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds. Stir in crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and sun-dried tomato pesto. Bring the sauce to a simmer.
- Simmer the sauce: Add ¼ cup water, reduce the heat, cover the skillet, and let the sauce simmer gently for 10-12 minutes until it thickens. Season with salt and pepper to taste.
- Assemble and broil: Nestle the cooked chicken breasts into the simmered tomato sauce, spooning sauce over the chicken. Top each 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: Garnish with chopped parsley or basil ribbons. Serve hot with your choice of cooked pasta or crusty bread and a fresh salad.
Notes
- Sun-dried tomato pesto adds a rich, deep flavor that mimics a slow-simmered sauce, but basil pesto can be used as a substitute.
- Adjust red pepper flakes according to your heat preference; omit for a milder sauce.
- Use fresh mozzarella slices for a creamier topping or shredded mozzarella if preferred.
- Cooking times may vary depending on chicken breast thickness; ensure chicken is fully cooked.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
