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
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 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
