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Some dinners just work, and Mozzarella Chicken is one of those reliable, slightly smug meals that tastes like you tried harder than you did. Juicy chicken, bubbling mozzarella, and a rich tomato base come together in one pan with minimal effort and maximum payoff.
It hits that sweet spot between comfort food and something you would happily serve to guests. Whether you call it chicken with mozzarella cheese or your new go to chicken and mozzarella recipe, this one earns a permanent spot in your rotation for good reason.
Why People Love This Recipe (And Keep Making It)
- One pan, no chaos: Everything cooks in a single skillet, which means less washing up and more time enjoying your life. The sauce builds right in the pan, soaking into the chicken instead of sitting underneath it.
- Juicy chicken every time: A quick sear locks in moisture before the sauce goes in, so you are not dealing with dry chicken pretending to be dinner.
- Cheese that melts properly: The mozzarella goes on at the right moment, melting into soft, stretchy perfection instead of turning rubbery or greasy.
- Weeknight friendly but dinner party worthy: This easy mozzarella chicken recipe looks impressive straight out of the pan, with zero extra styling required.
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.
Add Ins and Substitutions To Make It Yours
Want to switch things up without breaking the recipe? These options slide right in.
- Sliced Mushrooms: Add them to the pan after searing the chicken for extra depth and a slightly earthy bite.
- Spinach: Stir fresh spinach into the sauce just before adding the mozzarella for a pop of green and extra balance.
- Chicken Thighs: Swap breasts for boneless thighs if you prefer richer meat that stays extra juicy.
- Chilli Flakes: Sprinkle into the sauce if you like a gentle heat running through the dish.
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. And if you’d like to add a crisp, smoky side to the table, my Brussel Sprouts With Bacon are a perfect fit.
Pro Tips From My Kitchen
- Pound the chicken lightly if the breasts are thick so they cook evenly and stay tender.
- Simmer the sauce gently, not aggressively. A slow bubble keeps the tomatoes rich and prevents bitterness.
- Use a lid when melting the mozzarella to trap heat and get that perfect melt without overcooking the chicken.
- Let the chicken rest in the pan for a minute or two before serving so the juices settle back in.
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.
I made this tonight and I love it! I certainly didn’t miss breading at all. I loved the tomato sauce and think it would be delicious with other things too. I look forward to trying other recipes of yours that are low carb or that I can adapt to low carb!
Well it was so delicious it made me post my first ever comment lol even my hard-to -impress hubby cleaned the plate;)
My sauce was too thick so I’ve added a bit of chicken stock and it worked like charm
This was really good, I made it for my parents and my niece and nephew, 1 &2 years, everyone loved it and my mom didnt even notice that the chicken wasnt breaded! The homemade sauce was the best part. My 2 year old nephew rated it very tasty lol. However, it definitely took longer than 20-30 min to make lol closer to 45-55 min with the prep.
I can NOT rate this recipe high enough!! Excellent flavor, and oh, so easy!!! I made this last week and again tonight. This will definitely be in rotation at my dinner table. The sauce itself is to die for!! Thank you so much for sharing your wonderful talent.
Was great flavors! But next time i will do twice the chicken or half the sauce. Also i mixed parmesan in the sauce, it was good
Anyone know exactly how many carbs this has?
Hi Emily,
Please refer to the nutrition information located in the recipe box. 9 carbs.
6g net carbs
I’m confused. On nutrition labels, carbohydrates means total carbohydrates, which also includes fiber and sugars. The nutrition info for this dish states 9 g carbs. 3 g fiber. 7g sugars. Does not make sense. 3+7=10 g, which is greater than the 9 g carbs indicated, and surely there are yet a few more non-fiber and non-sugar carbs. It would be great if the nutrition information could be given according to standard nutrition labeling, so it is understandable.
This recipe was a hit! No leftovers what so ever. Will definitely be making again!
I plan on making this recipe on the weekend but I do not know what ‘1 fire roasted pepper, chopped’ is. I am in the US, could you explain what that is? Thank you!
Just chopping a roasted pepper that is spicy. You will cook the pepper over a flame/grill to get the burnt look and taste. Hope that helps! XO
I know this is a year later but you can buy them in a jar/can. My grocery has a few different flavors, usually by the pickles and such. Made this myself last night, no leftovers! Really didn’t make enough as everyone in the house ate it!
I have never commented on a recipe before but I have to say this was absolutely delicious! Are used sun-dried tomatoes because I couldn’t find the peppers but the flavor is amazing and I bought tomato paste but I couldn’t find it when the time came up so I didn’t even use tomato paste can only imagine how much better it’s going to taste when I throw in some tomato paste
Made as directed. It was so good. I served it with angel hair pasta. There was plenty of sauce. I look forward to making more of your recipes. Thank you!