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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 meal for dinner this evening and it was delicious. Definitely going to make it again. It was so simple. I did add a touch of my own to it, throwing in some sliced mushrooms and bell peppers.
This was one of the most delicious meals I cooked, ever! Thank you so much.
This is gonna be my go-to meal when I crave pizza!
Amazing, just amazing! I will be making this more often
How many net carbs is just the sauce?
Oh boy, I’ve just finished eating this and it was amazing!! I don’t know what is it about tomatoes, chicken and cheese, but it’s the greatest combination on the planet! I used almond meal instead of almond flour, but it still turned out great. Definitely doing this again.
Lovely recipe, but I have a query of some importance (to me), I note by the spelling of fibre that you use an American nutrition calculator, so, do we subtract the fibre from the 9 carbs to get the net carbs or is it actually 9 net carbs per portion?
Just finished eating this and it was spectacular!!!! Had a couple of changes though..
1. couldn’t cook for 8 minutes each side on my gas stove so i did 4mins each. wound up baking it in the over @ 350 for 12-15minutes with a layer of mozza over the sauce and chicken and covered it. Also didn’t have a medium broil setting so 2 another 2 minutes with more mozza sprinkled on top..
2. 1/8th of a tsp of organic dried cayenne pepper instead of the fire roasted pepper as we didn’t have one.
I’ve been looking for a cheese and chicken dish for some time now and this one is now officially in my rotation of yummy chicken recipes.
Thanks for sharing and also thanks of having the person/recipe converter.. 🙂
Thank you for this recipe! I just made it for me and the family. Everyone loved it and I will absolutely be making this again!!!
We loved this! Putting this down as a definite favorite for the family! Loved the simplicity of this ingredients and the ease of cooking the dish.
Are these carb counts for this recipe net carbs or do I need to do my own calculation?
Just made this for my big 26 year old son and myself. He’s not on any low carb “diet” but I am. Loved it just the same. Easy to make as well.
This was amazing! Just made it for my husband and myself and we both loved it. Thank you so much for sharing!