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

Just imagine tender chicken breasts swimming in a richly flavored, homemade tomato sauce topped with gooey melted mozzarella cheese. That’s exactly what this Mozzarella Chicken in Tomato Sauce Recipe delivers—a simple yet spectacular meal that feels like a cozy Italian dinner right in your own kitchen.

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

I remember the first time I made this Mozzarella Chicken in Tomato Sauce Recipe—it was a weeknight rescue and instantly became a go-to because it’s full of flavor but comes together in just about 30 minutes. Trust me, you’ll want to keep this one in your rotation.

Quick and easy: Ready in just 30 minutes, perfect for busy nights without sacrificing taste.
Comfort food classic: Gooey mozzarella melted over juicy chicken with rich tomato sauce—a guaranteed crowd-pleaser.
Flavor-packed sauce: Homemade with sun-dried tomato pesto and a blend of herbs that tastes like it simmered all day.
Versatile serving options: Pair it with pasta, crusty bread, or even a simple salad and you have a well-rounded 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

This Mozzarella Chicken in Tomato Sauce Recipe shines because the ingredients are straightforward but thoughtfully combined to build deep, layered flavor. Here’s why each part matters and some handy shopping tips.

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 ones work best to cook evenly and stay juicy; pound thicker pieces if needed for consistent thickness.
Olive oil: Use a good quality extra virgin for sautéing—it adds richness and depth to the sauce.
Minced garlic: Fresh garlic provides that aromatic backbone to the sauce, better than garlic powder every time.
Chopped onions: They soften and sweeten as they cook, balancing the acidity of the tomatoes.
Crushed tomatoes: Opt for a good brand without added seasonings for a fresh tomato flavor that lets you control the sauce.
Italian seasoning: A blend of herbs like oregano and thyme that brings classic Mediterranean flavor without extra work.
Red pepper flakes: Just a pinch adds a subtle heat that livens up the sauce—adjust to your spice preference.
Dried basil: Adds a fragrant, slightly sweet herbiness that complements the tomato base.
Sun-dried tomato pesto: This little gem elevates your sauce with concentrated tomato flavor plus a hint of basil and garlic; homemade is best if you can swing it.
Salt and pepper: Essential for balancing and enhancing all the flavors.
Mozzarella cheese: Fresh slices or shredded both melt beautifully, creating that irresistible cheesy crown.
Parsley or basil: Fresh herbs at the end brighten the dish and add a pop of color for serving.

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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

One of the things I love about this Mozzarella Chicken in Tomato Sauce Recipe is how easy it is to tweak. Whether you’re feeding kids who want it milder, or you want to punch up the spice, this dish adapts beautifully.

Variation: I’ve made this with basil pesto when I ran out of sun-dried tomato pesto, and it still came out fantastic—just a slightly greener flavor.
Dairy-free option: Swap mozzarella with a vegan cheese or leave it off for a lighter version that still packs flavor.
Milder sauce: Simply leave out the red pepper flakes and reduce garlic to suit sensitive palates.
Extra veggies: Feel free to stir in some chopped bell peppers or mushrooms when cooking onions for more texture and nutrients.

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

Step 1: Sear Your Chicken Perfectly

Start by patting your small chicken breasts dry and seasoning both sides with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat—hot but not smoking. Add the chicken and cook undisturbed for about 3 to 5 minutes on each side until it’s nicely browned and cooked through. You want that golden crust for extra flavor. Once done, transfer the chicken to a plate; this keeps your pan ready for the sauce without overcooking the chicken. Pro tip: let the chicken rest a couple of minutes—it keeps the juices locked in!

Step 2: Build the Tomato Sauce

Using the same skillet (no need to clean!), add your chopped onions to the remaining oil. If the pan looks dry, add a little olive oil. Sauté the onions for 2-3 minutes until they soften, then toss in the garlic and cook just 30 seconds until aromatic—you don’t want the garlic to burn! Next, pour in the crushed tomatoes along with Italian seasoning, red pepper flakes, dried basil, and that luscious sun-dried tomato pesto. Stir it up and bring it to a gentle simmer. Add about ¼ cup of water, reduce heat to low, cover, and let it bubble away for 10-12 minutes until thickened slightly. Taste and add salt and pepper to your liking—this sauce is the heart of your dish, so don’t be shy with seasoning.

Step 3: Assemble and Broil to Melty Perfection

Nestle the cooked chicken breasts back into the tomato sauce, using your spoon to coat them well. Top each piece of chicken with a slice (or a generous handful) of mozzarella cheese. Slide the skillet under your preheated broiler for just 1-2 minutes—watch closely! You want that cheese to bubble and melt beautifully without burning. Once bubbly and golden, remove from the oven and sprinkle chopped parsley or fresh basil on top for a fresh finishing touch. Serve immediately with your choice of pasta or a crusty bread to soak up all that incredible sauce.

Top Tip

From countless dinners making this Mozzarella Chicken in Tomato Sauce Recipe, I’ve learned a few things that really boost the final dish without adding fuss.

Don't skip the pesto: Adding sun-dried tomato pesto is a game-changer. It makes the sauce taste rich and simmered, even if you're short on time.
Watch the broiler: Cheese can go from perfectly bubbly to burnt in seconds. Stand by the oven and keep a close eye during broiling.
Chicken size matters: Use similarly sized breasts to ensure even cooking. If some are much thicker, consider pounding them gently for uniformity.
Rest the chicken: After cooking, resting keeps the meat juicy and tender inside, which is especially important with lean cuts like breast.

How to Serve Mozzarella Chicken in Tomato Sauce Recipe

Garnishes

I always finish this dish with a scatter of freshly chopped parsley or basil ribbons—it adds that pop of green and a burst of fresh herbal flavor that contrasts beautifully with the rich tomato sauce and melted cheese.

Side Dishes

My favorite way to serve this Mozzarella Chicken in Tomato Sauce Recipe is with al dente pasta tossed in olive oil or a crisp garlic bread to mop up every last drop of sauce. A simple arugula salad dressed with lemon vinaigrette also pairs perfectly, cutting through the richness with bright, peppery notes.

Creative Ways to Present

For special occasions, I’ve served this dish by plating each chicken breast over a nest of spiralized zucchini for a lighter, veggie-forward twist. Another time, I layered it in a casserole dish with extra mozzarella and baked it as a gratin—everyone raved! You can make it as rustic or elegant as you like.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The flavors actually meld and intensify overnight, making the next day’s meal even better.

Freezing

This recipe freezes beautifully. Just wrap individual portions well or freeze in a sturdy container. Thaw overnight in the fridge before reheating for best texture and taste.

Reheating

Reheat gently in a skillet over low heat to warm through without drying out the chicken. If you want the cheese melty again, pop it under the broiler for just a minute or two—just like the first time.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add more juiciness and a richer flavor. Just adjust cooking time as thighs may take slightly longer to cook through.

What can I substitute if I don’t have sun-dried tomato pesto?

You can substitute with basil pesto or even a spoonful of tomato paste. The flavor profile will change slightly, but it will still be delicious and flavorful.

How spicy is this recipe with red pepper flakes?

It has a gentle kick that livens up the sauce but isn’t overwhelming. You can easily omit the red pepper flakes for a milder sauce or add more if you like heat.

Can I prepare the tomato sauce ahead of time?

Yes! The tomato sauce can be made a day in advance and reheated when ready to assemble the dish. It actually tastes better after resting overnight as the flavors meld beautifully.

Final Thoughts

This Mozzarella Chicken in Tomato Sauce Recipe is one of those dishes that feels like a special occasion but is simple enough for weeknights. I love how you get layers of flavor from a handful of pantry staples plus the magic of melted mozzarella on top—it’ll quickly become a family favorite. I encourage you to try it, tweak it to your taste, and enjoy all the compliments you’ll get at the table. Happy cooking, friend!