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Mozzarella Chicken is the ultimate easy comfort food made in just 20 minutes. Juicy chicken breasts are simmered in a rich tomato sauce and finished with a blanket of golden, bubbling mozzarella cheese. It’s everything you love about chicken with mozzarella cheese: simple, satisfying, and perfect for busy weeknights.
This easy mozzarella chicken recipe is a lighter twist on the classic Chicken Parmesan, only without the breading. That means you get all the saucy, cheesy goodness while keeping it low carb and fuss-free. With so much flavor packed into every bite, you won’t even miss the crispy crumb.
What Makes This Mozzarella Chicken Work
What makes this Mozzarella Chicken so good is the balance of simple ingredients coming together in the quickest way possible. The chicken stays juicy as it simmers in a garlicky tomato sauce, and the mozzarella melts into the sauce to create that irresistible, stretchy cheese pull with every bite.
Another reason this chicken and mozzarella recipe works is that it’s lighter than traditional breaded versions. By skipping the coating, you save time and keep it low carb, but you don’t sacrifice flavor.
What Goes Into Mozzarella Chicken
The beauty of this easy mozzarella chicken recipe is that it uses everyday ingredients you probably already have on hand. Each one plays a role in creating layers of flavor, from the savory sauce to the cheesy, melty finish.
- Chicken Breasts: Lean, boneless, and skinless chicken makes the perfect base, staying juicy while soaking up all the flavors from the sauce.
- Tomatoes: Crushed tomatoes or passata bring richness and body to the sauce, while a touch of tomato paste deepens the flavor.
- Mozzarella Cheese: The star of the dish, mozzarella melts into a gooey, golden layer that makes every bite irresistible.
- Garlic and Onion: Classic aromatics that add depth and savoriness, building a flavorful foundation for the sauce.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Mozzarella Chicken
- Preheat Broiler: Arrange the rack in the center and preheat the broiler to medium heat. Use a grill if broiling is not available.
- Season Chicken: Toss chicken breasts with Italian seasoning, paprika, onion powder, salt, and pepper. Coat evenly on all sides.
- Heat and Sear: Warm olive oil in a large oven-safe skillet over medium heat. Sear chicken until browned and cooked through, about 8 minutes per side, then set aside.
- Soften Aromatics: In the same pan, cook the chopped onion, scraping up browned bits, until translucent, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Build the Sauce: Add the pepper, tomatoes or passata, tomato paste, pepper flakes, and Italian seasoning. Stir well to combine.
- Simmer and Thicken: Bring the sauce to a gentle simmer. Cook, stirring occasionally, until slightly thickened, about 4 minutes.
- Nest and Top: Return the chicken and any juices to the pan. Spoon sauce over each piece and top with 2 to 3 tablespoons of mozzarella.
- Broil and Serve: Transfer skillet to the oven and broil until the cheese is bubbling. Remove, garnish with parsley, and serve.
Pair this Mozzarella Chicken with comforting sides or hearty mains to round out your meal. Try a rich Osso Bucco in Red Wine Salsa with Soft Polenta for an elegant Italian-inspired spread, or balance flavors with Mongolian Beef and Broccoli for a savory-sweet contrast. For something cozy and filling, Slow Cooker Steak and Gravy Pies make the ultimate companion to this cheesy, saucy chicken.
Recipe FAQ’s
Yes! Boneless, skinless chicken thighs work beautifully in this recipe. They tend to stay extra juicy and soak up the sauce just as well as chicken breasts.
Browning adds flavor and texture, but you can skip it if you’re short on time. The chicken will still cook through while simmering in the sauce.
Yes, you can prepare the sauce and cook the chicken a day ahead, then assemble and broil with cheese right before serving. This keeps the mozzarella fresh and gooey.
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Easy Mozzarella Chicken (Low Carb Chicken Parma)
Ingredients
- 4 boneless skinless chicken breasts 5-ounce breasts
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 pinch salt to season
- 1 pinch pepper to season
- 1 tablespoon olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 1 fire roasted pepper fire roasted capsicum, chopped
- 15- ounces crushed tomatoes OR tomato puree, passata
- 2 tablespoons tomato paste garlic and herb flavoured if possible
- 1 pinch crushed red pepper flakes optional
- 3/4 cup shredded mozzarella
- 1 tablespoon freshly parsley chopped, to garnish
Instructions
- Arrange oven shelf to the middle of the oven. Preheat broiler (or grill in Australia) on medium heat.
- Season chicken with 2 teaspoons of Italian seasoning, paprika, onion powder, salt and pepper.
- Heat oil in a pan or skillet over medium heat. Cook chicken on both sides until browned and cooked through (about 8 minutes each side). Transfer to a plate; set aside.
- Cook the onion in the same pan until transparent (about 3-4 minutes) scraping any browned bits form the bottom of the pan, then add in the garlic and cook until fragrant (about 1 minute). Add the fire roasted pepper (or capsicum), crushed tomatoes, tomato paste, crushed red pepper flakes (if including) and remaining Italian seasoning. Give it a good stir to mix well.
- Bring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes).
- Arrange the chicken in the sauce and top each breast with 2-3 tablespoons of mozzarella cheese per breast. Transfer to the oven to broil for 1-2 minutes, or until the cheese in browned and bubbling.
- Garnish with parsley and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just stumbled across this recipe & ran straight to the corner shop for missing ingredients. Got a fresh french stick and some rocket to serve it with. Can’t wait for dinner 😁🍽️😋
Just finished making this, turned out great! I added chopped celery and cut up 4 Campari tomatoes instead of the tomato paste. Thanks for a tastey low carb recipe!
Excellent dish! This dish is also delicious served over zoodles (zucchini spirals)! I like to make mine from fresh zucchini but you can buy them frozen if you do not want the prep work.
I made this last night for dinner and it was a huge hit with the entire family. I was not able to find the fire roasted capsicum and didn’t want to bother doing it myself, so I diced up a jar of roasted red peppers that can be found on the pickle and olive isle. My family didn’t even miss the fact that the chicken wasn’t breaded and the sauce was to die for. No more jarred sauce for me! This will now be my go to red sauce for other dishes as well.
Was absolutely delish
I made this last week and we loved it. I am wondering how much of the recipe can I make ahead of time.
So I started back on Keto today and all I can say this is literally the most amazing recipe I have come across I could eat it every single day. Thank you so much
I have been on a low carb program for a year now and have had great success. Tonight I came home from work and my husband Jeff had done some research and found your Easy Mozzarella Chicken recipe. He acquired the ingredients and made dinner for me tonight. It was such a yummy meal and such a treat for me. Thank you for helping make such a lovely dinner. Jane
Now it’s my turn. My lovely wife Jane has done such a wonderful job with Keto, yoga and all around weight loss that I wanted to make a keto friendly dinner for her. Googling keto chicken recipes immediately took me to your site where I found your recipe for Low Carb Parmesan Chicken. Sounded yummy so a quick trip to the grocery store coupled with things we already had around the kitchen and following the recipe I managed to put together an extremely tasty dinner which my lovely wife Jane and I ate with lots of pleasure. Easy to put together and very yummy. Thank you, Jeff.