Description
A quick and flavorful 30-minute Mozzarella Chicken recipe featuring tender chicken breasts simmered in a homemade tomato sauce with Italian herbs and sun-dried tomato pesto, topped with melted mozzarella cheese. Perfect for a comforting dinner served with pasta or crusty bread.
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 the chicken breasts with a pinch of salt and pepper on both sides. Heat a large nonstick skillet over medium-high heat with the olive oil. Add the chicken to the skillet and cook for 5 minutes per side or until completely cooked through. Remove the chicken to a plate. If serving with pasta, start boiling water now and cook pasta according to package directions.
- Make the Tomato Sauce: Preheat the oven broiler. In the same skillet, add the onions to the remaining oil. If none remains, add ½ teaspoon olive oil and sauté the onions for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds. Stir in crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and sun-dried tomato pesto. Bring to a simmer, then add ¼ cup water, reduce heat to low, cover, and let simmer for 12 minutes until the sauce slightly thickens. Season with salt and pepper to taste.
- Assemble and Broil: Nestle the cooked chicken breasts into the simmered sauce and spoon sauce over each piece to cover. Place a slice of mozzarella cheese on top of each chicken breast. Transfer the skillet to the oven under the broiler and broil for 1-2 minutes until the cheese is bubbly and just melted. Keep a close eye to prevent burning.
- Garnish and Serve: Remove from the oven and garnish with chopped parsley or basil ribbons. Serve immediately with cooked pasta or crusty bread and a fresh salad for a complete meal.
Notes
- Using sun-dried tomato pesto enhances the sauce flavor, giving it a rich, simmered taste, but basil pesto can be substituted.
- Adjust red pepper flakes to your heat preference or omit for a milder sauce.
- Ensure chicken is cooked through to an internal temperature of 165°F for safety.
- Watch closely when broiling the cheese to avoid burning.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 110 mg
