Mozzarella Chicken

Ingredients

• 3boneless chicken breasts
• 2–3 tbsp (30–45 ml)extra-virgin olive oil
• 1 smallonion
• 1 tbspfresh minced garlic
• 400 gripe plum tomatoes, or an equivalent amount of canned crushed tomatoes
• ½red pepper
• 1 tspbalsamic vinegar
• 1 tspdried oregano
• 2 tspdried basil
• ½ tsp (the recipe author used 1 tsp)red chilli flakes
• 1 tspsugar or low-carb sweetener
• to tastesalt and black pepper
• 56 g (½ cup), or more to tastemozzarella cheese

Instructions

1. 1

   Prepare tomatoes

   If using canned crushed tomatoes, skip this step. If using fresh tomatoes, the source recipe directs readers to a separate section of the original post for their preparation.

2. 2

   Preheat the oven

   Heat the oven to 200°C.

3. 3

   Heat the pan

   Set a heavy-based, oven-safe pan over the heat and add the olive oil.

4. 4

   Sear the chicken

   Once the oil is hot, sear the chicken breasts for 2–3 minutes on each side, until golden marks form.

5. 5

   Set chicken aside

   Lift the chicken out of the pan and set it aside, covered.

6. 6

   Cook the onion

   Add the finely chopped onion to the same pan and cook for 1–2 minutes.

7. 7

   Add the garlic

   Once the onion has softened and turned translucent, stir in the minced garlic and sauté for 30 seconds.

8. 8

   Cook the pepper

   Add the finely chopped red pepper and cook for 1 minute.

9. 9

   Make the sauce

   Add the crushed tomatoes, oregano, basil, chilli flakes, balsamic vinegar, salt and pepper. Mix well.

10. 10

    Top the chicken

    Arrange the chicken in a single layer in the pan and scatter the shredded mozzarella over it.

11. 11

    Bake until melted

    Bake in the upper third of the oven for 8–10 minutes, until the cheese has melted and brown spots begin to appear.

What is mozzarella chicken?

Mozzarella chicken is a chicken-and-tomato-sauce dish finished with melted mozzarella. This version takes inspiration from Italian flavours, using oregano, basil and balsamic vinegar in a homemade-style tomato sauce.

One pan does most of the work: the chicken is seared first, then returned to the sauce and baked with cheese. That sequence adds colour to the chicken while letting the final oven stage bring the toppings together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 452 calories, 54g protein, 12g carbs, 19g fat.

The chicken supplies most of the protein, while the tomatoes and any sugar contribute carbohydrates. Olive oil and mozzarella account for much of the fat. Pair a serving with green vegetables or salad for a balanced plate with extra freshness.

Choosing the tomatoes

Canned crushed tomatoes: these can go straight into the pan, making them a convenient choice for the method as written.

Fresh tomatoes: the recipe lists ripe plum tomatoes, but its method refers to a separate preparation section that is not included here. Follow the original publisher’s tomato-preparation instructions if choosing fresh.

Build flavour in the same pan

Onion and garlic: cook the onion until softened and translucent before adding the garlic. The garlic needs only 30 seconds, so it is less likely to scorch.

Pepper and herbs: give the red pepper a minute in the pan, then stir in the tomatoes, oregano and basil. Balsamic vinegar and a little sugar or sweetener round out the sauce.

Sear before baking

The brief sear—2–3 minutes per side—creates golden marks before the chicken goes into the oven. Avoid moving the breasts around too much while they cook so they have a chance to brown.

Use a pan that is both heavy-based and oven-safe, as it moves directly from the hob to the oven. If your pan is not suitable for oven use, transfer the chicken and sauce to an oven-safe dish before baking.

Check the finish

The recipe’s visual cue is melted mozzarella with a few brown spots after 8–10 minutes in the upper third of a 200°C oven. Check that the chicken is cooked through as well; the exact time can vary with the thickness of the breasts.

Keep the chicken in a single layer so the pieces sit in the sauce and receive an even topping of cheese.

Make it a complete meal

The tomato sauce makes this suitable alongside a simple green salad or cooked green vegetables. These add freshness and contrast to the rich, melted mozzarella.

For a more substantial plate, serve it with bread, pasta or potatoes to catch the sauce. Choose the accompaniment to suit the meal rather than adding it to the pan.

Recipe notes & tips

• Have the oven heated to 200°C before the chicken and sauce are ready to bake.
• Use an oven-safe pan so the dish can go from hob to oven without a transfer.
• Chop the onion and red pepper finely so they cook quickly in the short timings given.
• Set the cooked chicken aside covered while you make the sauce.
• Use the lower amount of chilli flakes for a milder sauce, or the recipe author’s 1 tsp for more heat.
• Check the thickest part of the chicken for doneness, as larger breasts may need longer than the stated baking time.

Variations

• Use canned tomatoes: swap in 400 g canned crushed tomatoes and skip fresh-tomato preparation.
• Adjust the heat: use 1 tsp chilli flakes instead of ½ tsp for a spicier sauce.
• Choose the sweetener: use sugar or a low-carb sweetener as listed.
• Add more mozzarella: scatter extra cheese over the chicken before baking, as preferred.
• Serve with pasta: spoon the tomato sauce over cooked pasta for a more substantial meal.

Common mistakes to avoid

• Using a non-oven-safe pan: transfer the chicken and sauce to an oven-safe dish before baking.
• Adding garlic too early: wait until the onion is translucent, then sauté the garlic for just 30 seconds.
• Crowding the pan while searing: cook in batches if needed so the chicken can form golden marks.
• Overbaking the chicken: begin checking at 8 minutes and look for melted cheese and cooked-through chicken.
• Skipping fresh-tomato preparation: consult the original publisher’s instructions, since that step is not provided in this method.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot in a covered oven-safe dish or in the microwave; add a splash of water if the sauce has thickened.

Frequently asked questions