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This Chicken Mozzarella Bake is my go-to dinner when I want cheesy comfort in just one pan without much fuss. Juicy chicken bakes away under a bubbly blanket of mozzarella and herby tomato sauce creating a savory meal everyone at the table will love and you can have it ready in under an hour.
The first time I made this I was looking for something easy after work and my family devoured it so now it is a regular on our table
Ingredients
- Small chicken breasts: skinless boneless and thin or pounded out for even cooking Use fresh if possible and look for the pinkest meat
- Garlic powder: boosts savory depth and ensures full flavor even inside the chicken
- Onion powder: adds a subtle sweetness and helps round out the seasoning
- Italian seasoning: gives classic herby notes Opt for one without additives if you can
- Salt and black pepper: to taste freshly ground pepper gives the best kick
- Extra virgin olive oil: for richness Choose a fruity olive oil for the best flavor
- Chopped tomatoes: canned for quickness Go for fire-roasted if you want more smokiness
- Garlic cloves: minced fresh makes a world of difference Choose firm cloves with tight skins
- Red onion: chopped gives a gentle bite Use one that feels heavy for its size
- Oregano: for extra herbal lift Dried works perfectly here
- Grated mozzarella: for the gooey cheesy top Use a whole-milk block you shred yourself for the stretchiest melt
- Basil leaves: fresh and chopped to garnish Look for bright green leaves and add just before serving
Step-by-Step Instructions
- Prepare the Chicken:
- Lay your chicken breasts on a cutting board. Cut shallow slices on one side but do not cut all the way through. Pound them gently if they are thick so they cook evenly and soak up more flavor.
- Season the Chicken:
- Flip the breasts and sprinkle half the garlic powder onion powder Italian seasoning salt and black pepper over the top. Rub seasoning in with your fingers so it gets into the cuts and all over the surface.
- Arrange the Pan:
- Place the seasoned chicken into your baking dish with the cut-up side facing up. Sprinkle with the rest of the spices and seasonings then drizzle with olive oil. Rub everything in again so every bit of chicken is well coated.
- Mix the Sauce:
- In a bowl stir the chopped tomatoes minced garlic red onion oregano salt and pepper until combined. Taste the sauce it should be zesty and herby.
- Assemble and Top:
- Spoon the tomato sauce all over the chicken making sure it falls into the cuts. Sprinkle with a generous layer of grated mozzarella so the whole dish is covered.
- Bake and Broil:
- Bake at 375F for 25 to 30 minutes until the chicken is just cooked through and the sauce bubbles on the edges. For a perfect golden cheesy top broil for 2 minutes watching closely so the cheese gets bubbly but does not burn.
- Garnish and Serve:
- Take it out and sprinkle fresh basil on top for a burst of color and flavor. Let it cool for a few minutes before serving so the cheese sets and does not slide off.
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My favorite part is always the mozzarella topping which browns up and gets perfectly stretchy especially if you broil it just long enough to achieve those golden spots. Every time I pull this from the oven my kitchen smells like an Italian restaurant and my kids cannot wait to dig in.
Storage Tips
If you have leftovers store them in an airtight container in the fridge for up to three days. This bake also works well for meal prep. To reheat gently in the oven or microwave adding a few drops of water so it stays juicy. I have frozen leftovers before and they reheat best when thawed in the fridge overnight first.
Ingredient Substitutions
You can swap out the mozzarella for provolone or fontina for a different cheese pull. No red onion Try yellow or white instead. Italian seasoning can be replaced with your favorite mix of dried oregano and basil. Sometimes I use whole chicken thighs for extra juiciness just add a few more minutes to the baking time.
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Serving Suggestions
Serve this bake on its own if you are eating keto or pile it over zucchini noodles or cauliflower rice for extra vegetables. If you are not following low carb a side of garlic bread soaks up the sauce perfectly. Pairing with a simple green salad or roasted broccoli rounds things out.
A Little History
This dish is a spin on classic Italian flavors similar to chicken parm but lighter and easier since you skip the breading and frying. My family roots are part Italian and this style of one-pan chicken was always how we made busy weekdays feel special. It is a modern take on classic comfort.
Recipe FAQs
- → Can I use homemade tomato sauce?
Yes, homemade tomato sauce works well. Just ensure it’s rich and not too watery to keep a thick texture.
- → How do I prevent the chicken from drying out?
Use smaller, thinner breasts, and don't overbake. Covering with sauce and cheese helps lock in moisture.
- → Is it possible to prepare this dish ahead?
Assemble all components in advance and refrigerate. Bake just before serving for best results.
- → What side dishes pair well?
Serve alongside zucchini noodles, roasted vegetables, or a fresh green salad for balance and texture.
- → Can I substitute another cheese for mozzarella?
Yes, provolone or fontina are good substitutes. Each offers a slightly different melt and flavor profile.