Easy Mozzarella Chicken

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)
What Goes Into Mozzarella Chicken
Add Ins and Substitutions To Make It Yours
How To Make Mozzarella Chicken
Pro Tips From My Kitchen
Recipe FAQ’s
Easy Mozzarella Chicken (Low Carb Chicken Parma) Recipe

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

Top shot of ingredients: Crushed tomatoes, chicken breasts, mozzarella cheese, onion, garlic, olive oil, roasted pepper, salt, parsley, pepper, Italian seasoning, tomato paste, red pepper flakes, onion powder, and paprika. - 2

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.

Chicken breasts coated with Italian seasoning, paprika, onion powder, salt, and pepper. - 4

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.

Cooking the chopped onion and garlic. - 6

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.

Added the pepper, tomatoes or passata, tomato paste, pepper flakes, and Italian seasoning to the skillet. - 7

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.

Chicken with a spoon of sauce and mozzarella on top. - 9

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.

Close-up shot of Mozzarella Chicken. - 10

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.

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.

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 12

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IngredientsUSMetric1x2x3x

▢ 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.