There’s something truly comforting about tender chicken bathed in rich tomato sauce and topped with gooey, melty mozzarella—this Mozzarella Chicken in Homemade Tomato Sauce Recipe really hits the spot. It’s a simple, satisfying dinner that feels special without demanding too much time or fuss in the kitchen.
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 Homemade Tomato Sauce Recipe
- Top Tip
- How to Serve Mozzarella Chicken in Homemade Tomato Sauce Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Mozzarella Chicken in Homemade Tomato Sauce Recipe
Why You'll Love This Recipe
I can’t tell you how many times I’ve made this Mozzarella Chicken in Homemade Tomato Sauce Recipe when I wanted a cozy meal that still feels fresh and vibrant. The combination of homemade tomato sauce with mozzarella makes every bite crave-worthy, and the quick prep time means it’s perfect for busy weeknights or casual entertaining.
- Quick and Easy: You’ll have dinner on the table in about 30 minutes without compromising flavor.
- Fresh, Homemade Sauce: Making your own tomato sauce transforms the dish with bright, authentic flavors.
- Mozzarella Magic: The melting cheese on top creates this irresistible gooey finish that everyone loves.
- Flexible and Customizable: You can easily dial the spice up or down, and pair it with pasta, bread, or veggies for your perfect meal.
Ingredients & Why They Work
Every ingredient here plays an important role—from the chicken’s juicy texture to the sun-dried tomato pesto that adds an unexpected umami boost. I always recommend using fresh garlic and quality canned tomatoes for the best sauce results. Here’s the rundown:
- Chicken breasts: Small, thin breasts cook quickly and evenly, so you don’t end up with dry chicken.
- Olive oil: Adds richness and helps sauté the garlic and onions to build flavor.
- Minced garlic: Fresh garlic brings that classic, savory punch you expect in tomato sauce.
- Chopped onions: Gently sweeten the sauce and balance the acidity of the tomatoes.
- Crushed tomatoes: Use a good-quality canned variety for a perfect, saucy base without the hassle of peeling fresh tomatoes.
- Italian seasoning: A blend of herbs that gives the sauce an aromatic, familiar taste.
- Red pepper flakes: Optional but adds a nice gentle heat to contrast the creaminess of the mozzarella.
- Dried basil: Enhances the tomato flavor while keeping things simple.
- Sun-dried tomato pesto: This is the secret weapon! It deepens the flavor and makes the sauce taste like it’s been simmering all day.
- Salt and pepper: Essential seasonings to bring everything together perfectly.
- Mozzarella cheese: Use fresh slices or shredded; both melt beautifully for that gooey, golden topping.
- Chopped parsley or basil: Fresh herbs brighten the dish before serving.
- Pasta or crusty bread: Great for soaking up every last bit of that lovely sauce.
Make It Your Way
One of the things I love most about this Mozzarella Chicken in Homemade Tomato Sauce Recipe is how adaptable it is—feel free to tweak it based on what you have or how you like your meals.
- Variation: I’ve swapped sun-dried tomato pesto for basil pesto when I’m short on time, and it still tastes fantastic—just a bit fresher and greener.
- Spice Level: Sometimes I skip the red pepper flakes for the kids, or add a pinch more if I want that extra warmth.
- Cheese Swap: If mozzarella isn’t your thing, provolone or a mild fontina melt just as well and change up the flavor profile nicely.
- Gluten-Free: Serve it with zoodles or cauliflower rice instead of pasta for a light, gluten-free option.
Step-by-Step: How I Make Mozzarella Chicken in Homemade Tomato Sauce Recipe
Step 1: Sear the Chicken to Perfection
First, I sprinkle both sides of the chicken breasts with salt and pepper. Heating olive oil in a large nonstick skillet over medium-high heat, I add the chicken and cook each side for 3-5 minutes until it’s cooked through and has a lovely golden-brown crust. This step is key for juicy chicken that won’t dry out when it bakes under the broiler later—don’t rush it! Once cooked, I set the chicken aside on a plate while I start the sauce.
Step 2: Build Flavorful Homemade Tomato Sauce
Leaving that same skillet on the burner, I toss in the chopped onions. If the pan’s dry, I add a splash more olive oil—just about half a teaspoon. I soften the onions for 2-3 minutes until they’re translucent, then stir in the minced garlic for about 30 seconds—you want the garlic fragrant but not burnt. In goes the crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and sun-dried tomato pesto. I mix everything gently and bring it to a simmer.
To help everything meld and to adjust the thickness, I add about ¼ cup of water, lower the heat, cover the pan, and let the sauce simmer for 10-12 minutes—this step really lets all those beautiful flavors develop while thickening the sauce to just the right consistency.
Step 3: Assemble and Broil for Melty Mozzarella Bliss
Now comes the fun part. I nestle each cooked chicken breast right into the tomato sauce, spooning extra sauce over them. Next, I top each piece with a slice of mozzarella (or a generous handful of shredded cheese). Sliding the skillet or an oven-safe dish under the broiler, I watch closely as the cheese melts and bubbles—usually just 1-2 minutes—to get that gorgeous golden finish. Keep a close eye here, as it can go from perfectly bubbly to burnt very quickly!
Step 4: Garnish and Serve
A sprinkle of chopped fresh parsley or a few basil ribbons on top adds a pop of color and freshness that I always appreciate. Serve with some al dente pasta or your favorite crusty bread to soak up all that luscious sauce, and maybe a crisp salad to balance the meal.
Top Tip
Over time, I’ve learned a few tricks that make this Mozzarella Chicken in Homemade Tomato Sauce Recipe turn out perfectly every time. These little insights save frustration and boost flavor—especially when you’re cooking on a tight schedule.
- Don’t Overcrowd the Pan: When searing the chicken, give each piece enough space to brown nicely instead of steaming.
- Use Sun-Dried Tomato Pesto: This ingredient ups the umami factor and makes your sauce taste like it’s been simmering low and slow, even though it’s quick to cook.
- Watch the Broiler: Cheese melts fast under high heat—1-2 minutes is usually enough. Stay close to avoid burning.
- Season Gradually: Taste your sauce before adding salt and pepper at the end, as concentrated flavors sometimes need less seasoning than expected.
How to Serve Mozzarella Chicken in Homemade Tomato Sauce Recipe
Garnishes
I always reach for fresh parsley or bright basil leaves to garnish this dish. The green contrast makes it look inviting, and the fresh herbal notes brighten the richness of the sauce and cheese. Sometimes a sprinkle of freshly cracked black pepper on top adds warmth and visual texture.
Side Dishes
This recipe pairs wonderfully with simple sides like spaghetti tossed in garlic and olive oil or a crusty baguette to mop up every last bit of sauce. For something lighter, a crisp green salad with a lemon vinaigrette balances the richness perfectly.
Creative Ways to Present
For a special dinner, try plating the chicken over a bed of creamy polenta or roasted vegetables. I’ve also served this in individual oven-safe ramekins topped with mozzarella for charming, personal portions that look impressive but are super easy.
Make Ahead and Storage
Storing Leftovers
Leftover mozzarella chicken stores beautifully in an airtight container in the fridge for up to 3 days. I like to scoop the chicken and sauce into smaller portions so reheating is quick and even.
Freezing
If you want to freeze it, wrap portions tightly and freeze for up to 2 months. I usually freeze just the chicken and sauce without the cheese, then add fresh mozzarella when reheating.
Reheating
Reheat leftovers gently in a covered skillet over medium-low heat, adding a splash of water if needed to loosen the sauce. Finish with a quick broil or under the oven’s grill to refresh the mozzarella topping—trust me, it tastes almost as good as freshly made!
Frequently Asked Questions:
Absolutely! Chicken thighs are a bit juicier and more forgiving if slightly overcooked. Just adjust the cooking time as thighs usually need a few extra minutes on the stove.
No worries—basil pesto is a great substitute and adds a fresh herbal note, or you can omit entirely and just increase your Italian seasoning for flavor.
The level of spice depends on the red pepper flakes you add. I usually use about half a teaspoon for a gentle kick, but you can leave it out for a mild sauce or add more for heat.
Yes, the tomato sauce actually tastes even better the next day after the flavors have melded. Just reheat gently before assembling with the chicken and cheese.
Final Thoughts
This Mozzarella Chicken in Homemade Tomato Sauce Recipe has become one of those go-to dishes I recommend again and again because it’s just so reliably delicious and easy to make. It’s perfect for treating yourself on a weeknight or impressing guests without sweating over a complicated meal. I really hope you give it a try—you’ll love how the fresh tomato sauce and melty mozzarella come together to make something truly special. Once you make it once, it’s bound to be a regular in your dinner rotation!
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Mozzarella Chicken in Homemade Tomato Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
A quick and flavorful 30-minute Mozzarella Chicken recipe simmered in a homemade tomato sauce made with crushed tomatoes, Italian herbs, and sun-dried tomato pesto, topped with melted mozzarella cheese. Perfect for a comforting dinner served with pasta or crusty bread.
Ingredients
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 mozzarella)
- chopped parsley or basil for garnish
- pasta or crusty bread for serving
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 1 tablespoon of olive oil. Add the chicken to the skillet and cook for about 5 minutes per side until fully cooked through. Remove the chicken from the skillet and set aside on a plate. If serving with pasta, start boiling water and cook pasta according to package directions.
- Make the Tomato Sauce: Using the same skillet, if little or no oil remains, add about ½ teaspoon olive oil. Add ½ cup chopped onions and sauté for 2-3 minutes until softened. Add 1 tablespoon minced garlic and cook for 30 seconds until fragrant. Stir in 1 (14-ounce) can crushed tomatoes, ½ teaspoon Italian seasoning, ½ teaspoon red pepper flakes, ¼ teaspoon dried basil, and 1 tablespoon sun-dried tomato pesto. Stir to combine and bring the sauce to a simmer. Add ¼ cup water, reduce heat to low, cover and let 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 thickened tomato sauce in the skillet. Spoon sauce over the chicken to coat, then top each breast with a slice of mozzarella cheese. Place the skillet under the broiler for 1-2 minutes until the cheese is bubbly and melted. Remove carefully from the broiler.
- Serve: Garnish the chicken with chopped parsley or basil ribbons. Serve immediately alongside cooked pasta or crusty bread and a fresh green salad for a complete meal.
Notes
- Sun-dried tomato pesto adds rich depth to the sauce, but basil pesto can be substituted if unavailable.
- Adjust the amount of red pepper flakes according to your heat preference or omit completely for a milder sauce.
- Ensure the chicken is cooked through by checking for clear juices or an internal temperature of 165°F (74°C).
- Broiler times may vary; watch closely to prevent burning the cheese topping.
- This recipe pairs well with a simple side salad or steamed vegetables for added freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 85 mg

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