Chicken With Mozzarella Recipes

Chicken with Mozzarella recipes is the most sought after recipes on most social media sites today. There are some incredible Chicken With Mozzarella Recipes that could be enjoyed by people of all age groups.

Chicken with mozzarella recipes are great for as a quick and healthy dinner, or for lunch if you’re looking for something light.

Garlic Tomato Chicken with Mozzarella

Garlic tomato chicken with mozzarella. Imagine perfectly tender chicken, cherry tomato sauce, fresh basil, and lots of cheese. This utterly delicious combo is super easy to make and ready in about 30 minutes. It’s the perfect comfort food for the whole family but will easily impress the fussiest guests. Serve with pasta or some toasted ciabatta and a big side salad.

You’ll love these tender chicken fillets! And the best part? There will be plenty of sauce for a side of pasta or some ciabatta to mop up all of that goodness. This is one of those dishes you’ll totally fall in love with after the first bite.

What to serve with garlic tomato chicken and mozzarella?

• pasta like spaghetti, linguine or penne
• crispy garlic butter potatoes
• potato wedges
• broccoli
• green beans
• spinach
• fresh salad drizzled with balsamic vinegar
• crusty bread or toasted ciabatta

RECIPE NOTES

• swap canned chery tomatoes for crushed tomatoes
• don’t use grated mozzarella, it’s best to use mozzarella balls since they are higher in moisture, will melt into the sauce and make it creamier
• you can slice the chicken breast fillets into cutlets, then you’ll be ready in 20 minutes 
• you can make this recipe on the stovetop or finish it off in the oven for a golden brown top

YIELD: SERVES 4

Garlic Tomato Chicken with Mozzarella

Create Pinterest Pin

4.7 Stars (3 Reviews)Print

PREP TIME10 minutes

COOK TIME25 minutes

TOTAL TIME35 minutes

Ingredients

• 4 chicken breast fillets
• 1 tsp salt, black pepper, garlic powder, sweet paprika

cherry tomato sauce

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 shallot, finely chopped
• 4 garlic cloves, minced
• ¼ cup/60 ml white wine, like Pinot Grigio
• 1 tsp salt, black pepper, dried basil
• 2 tbsp tomato paste
• ½ cup/120 ml chicken broth
• 1 can (14 oz/400 g) cherry tomatoes
• 3 tbsp chopped basil leaves
• 2 mozzarella balls, chopped
• 3 tbsp grated Parmesan
• crushed red pepper flakes, for sprinkling

Instructions

1. Get all the prep done before you start cooking: mince the garlic, finely chop the shallot and cut mozzarella into cubes.
2. Season the chicken fillets on both sides with salt pepper, garlic powder and paprika.
3. Preheat the oven to 200 °C/400 °F (if using).
4. Heat oil and butter in a large (ovenproof) skillet over medium high. Add the chicken fillets and cook over medium heat, for 5 minutes per side or until fully cooked and browned on both sides. Remove from skillet and place on a plate. Cover with foil.
5. In the same skillet, add garlic and shallot, cook until fragrant, 2 minutes. Deglaze with white wine, simmer for 2 minutes, stir with a wooden spoon while scraping up the brown bits on the bottom of the skillet. Add salt, pepper, dried basil and tomato paste. Cook, while stirring constantly for 1 minute.
6. Pour in chicken broth, stir to combine. Add canned cherry tomatoes, bring to a boil and simmer for 5 minutes. Adjust salt, if needed. Meanwhile, chop the basil leaves.
7. Next, nestle chicken between the cherry tomatoes. Add basil and mozzarella cubes. Top with black pepper, red pepper flakes and grated Parmesan. Let simmer for 5 minutes or until all flavors are well combined, the chicken is cooked through and mozzarella has slightly melted. Alternatively, slide the skillet into your oven and bake for 10 minutes or until golden. Serve!

Notes

Calories Per Serving: 337 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Chicken mozzarella bake

Bashing the chicken to flatten it means it’ll cook really quickly, and layering it with tomato keeps the meat deliciously moist

• Feeds 2
• Ready in 30 minutes

Each serving contains

• Energy16%1341kj 321kcal
• FatMed 28%19.4g
• SaturatesHigh 31%6.1g
• SugarLow 28%7.5g
• SaltLow 28%0.8g

% of adult’s reference intake | Carbohydrates per serving : 8g

Ingredients

• 2 tbsp Co-op olive oil
• 2 spring onions, trimmed and finely sliced
• 275g vine tomatoes, sliced
• Half tsp dried oregano
• 2 tbsp tomato ketchup
• 2 Co-op fresh British chicken breast fillets
• 1/2 x 125g ball Co-op lighter mozzarella, sliced
• Serve with 175g green beans and Co-op Irresistible sourdough (optional)

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6
2. Heat half the oil in a saucepan and cook the spring onions for 2 mins until softened
3. Chop two thirds of the tomatoes, and add to the pan with the oregano and ketchup
4. Cook over a low heat for 5 mins until pulpy
5. Cut each chicken breast in half horizontally
6. Put them between 2 sheets of clingfilm and bash with a rolling pin to make them thinner
7. Cook in the rest of the oil for 2-3 mins on each side to brown
8. Spread half the cooked tomato mixture in the base of a small ovenproof dish
9. Add half the chicken, then top with the rest of the cooked tomato, the remaining chicken and the sliced mozzarella
10. Arrange the tomato slices on top and bake for 15 mins
11. Serve with green beans and crusty bread to mop up the juices, if you like

EASY MOZZARELLA CHICKEN

This easy Mozzarella Chicken is the best weeknight dinner the whole family will love. Perfectly pan seared chicken breasts that are smothered in homemade tomato sauce and topped with melted fresh mozzarella cheese. A one-pan dinner and a low-carb dream recipe!

EASY ONE SKILLET CHICKEN MOZZARELLA BAKE

My Mozzarella Chicken Bake is a tasty weeknight dinner that only uses a single skillet and only takes about 10 minutes to prep. It’s simple to make on the stovetop and with just one pan, clean up is a breeze. It’s full of flavor, it’s hearty and filling and great for leftovers, too!

WHY WE LOVE THIS SKILLET CHICKEN AND MOZZARELLA BAKE RECIPE

• Quick and easy to make – only a 10 minute prep time.
• Uses healthy, fresh ingredients.
• Perfect for a weeknight family dinner.
• Delicious served as leftovers. 
• Super easy clean up -only 1 skillet needed for this recipe!
• Low-carb chicken recipe.

INGREDIENTS / SHOPPING LIST

• Boneless, skinless chicken
• Salt & pepper
• Olive oil 
• Minced garlic -you could also use jarred minced garlic if you don’t have fresh garlic.
• Canned, crushed tomatoes
• Fresh basil
• Dried Italian seasoning
• Granulated sugar
• Onion powder
• Parmesan cheese
• Heavy cream -you can use 2% or whole milk if you don’t have heavy cream.
• Fresh mozzarella
• Fresh parsley

SUBSTITUTIONS AND ADDITIONS

• FRESH SPINACH: A simple, delicious, and healthy addition to the sauce is to mix a cup of spinach in it.
• JARRED ROASTED RED PEPPERS: For a bit of a kick, jarred roasted red peppers can be added to the tomato sauce. You could also add red pepper flakes if you really like things spicy.
• MOZZARELLA: You can substitute shredded mozzarella for fresh, but it will not give the same creaminess as the fresh mozzarella.

HOW TO MAKE MOZZARELLA CHICKEN SKILLET

This recipe is so simple and since it only uses a single skillet, the clean up is just as easy as the cooking process. In under an hour you have a delicious dinner for the whole family to enjoy.

1. Lay the chicken breast on a baking sheet and sprinkle with salt and pepper.
   
2. Cook the chicken breast in a skillet on the stovetop (about 5-8 minutes for each side).
   
3. Using the same skillet, cook the minced garlic. Then add crushed tomatoes, fresh basil, Italian seasoning, sugar, onion powder, salt, and pepper. Simmer for 5 minutes.
   
4. Stir in the parmesan and heavy cream.
   
5. Add chicken breast to the tomato sauce. Cover and continue to simmer for about 5-8 minutes.
   
6. Remove skillet from heat and add 1 slice of fresh mozzarella to each piece of chicken.
   
7. Broil in the oven for 5-7 minutes.
   

STORAGE TIPS

• To Store: Store any leftovers in an airtight container for up to 3 days.
• To Freeze: This chicken bake can be frozen for up to 1 months in an airtight container. Let it thaw out in the fridge and microwave to heat.
• To Reheat: This is great for leftovers and reheating it is a breeze. Simply pop it in the microwave, cover it, and reheat to your preferred temp.

FREQUENTLY ASKED QUESTIONS

How to serve Mozzarella Chicken Bake

You can serve this over your favorite type of pasta, steamed veggies, or rice. Because it lacks vegetables, I like to serve it with a big, hearty salad. The sauce is also delicious for dipping garlic cheese bread into.

Can I make Skillet Chicken and Mozzarella ahead of time?

I wouldn’t recommend making it too far in advance because it’s best fresh and hot. However, if you want to speed things up, you could pre-cook the chicken in advance so it’s ready to go. Then, just add your sauce and cheese, heat, and you’ve got dinner ready to serve!

Mozzarella Chicken

Skillet Chicken and Mozzarella Bake is an easy weeknight dinner the whole family will love. Perfectly seared chicken breasts are smothered in homemade tomato sauce and topped with melted fresh mozzarella cheese. 

PREP TIME10 mins

COOK TIME40 mins

TOTAL TIME50 mins

COURSEDinner

CUISINEAmerican

SERVINGS6 chicken breast

CALORIES248 kcal

INGREDIENTS  1x2x3x

Chicken

• ▢6-8 ounce boneless skinless chicken breasts
• ▢2 tsp kosher salt
• ▢1 tsp fresh cracked pepper
• ▢2 tbsp extra virgin olive oil

Tomato Sauce

• ▢2 tbsp fresh minced garlic
• ▢28 ounce can crushed tomatoes
• ▢2 tbsp rough chopped fresh basil
• ▢2 tsp dried italian seasoning
• ▢2 tsp granulated sugar
• ▢1½ tsp onion powder
• ▢1 tsp kosher salt
• ▢½ tsp fresh cracked pepper
• ▢3 tbsp grated parmesan cheese
• ▢2 tbsp heavy cream
• ▢6 slices fresh sliced mozzarella
• ▢1 tsp freshly chopped flat parsley

INSTRUCTIONS 

• Using a baking sheet, lay the chicken breast on the baking sheet.
• Sprinkle both sides of the chicken breast with the salt and pepper.
• Using an oven safe 12 inch skillet, heat the 2 tablespoon olive oil over a medium-high heat.
• Cook the breast, covered for 5 – 8 minutes per side.
• Remove the breasts to a baking sheet.
• Lower the stove top temperature to medium-low.
• Add the fresh minced garlic for 30 seconds, stirring constantly to avoid burning.
• Add the crushed tomatoes, fresh basil, dried italian seasoning, sugar, onion powder, kosher salt, cracked pepper.  Simmer for 5 minutes, stirring often.
• Preheat the oven to broil.
• Stir in the grated parmesan cheese and heavy cream. Reduce the heat to low.
• Add the chicken breast to the tomato sauce. Cover and continue to simmer, covered for 5 – 8 minutes.
• Remove the skillet from the heat. Lay 1 slice of fresh mozzarella on each chicken breast.
• Broil for 5 – 7 minutes, until the mozzarella is melted and bubbling.
• Remove from the oven, and allow the dish to rest for 5 minutes.

NOTES

Storage :

• To Store: Store any leftovers in an airtight container for up to 3 days.
• To Freeze: This chicken bake can be frozen for up to 1 months in an airtight container. Let it thaw out in the fridge and microwave to heat.
• To Reheat: This is great for leftovers and reheating it is a breeze. Simply pop it in the microwave, cover it, and reheat to your preferred temp.