Italian Style Mozzarella Chicken
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Mozzarella Chicken is a fabulous weeknight dinner, made up of a rich, made from scratch tomato-based sauce, linguine pasta and chicken all topped with melty cheese.
This dinner is DELICIOUS, people. Like, lick the plate, and grab a spoon and eat any leftover sauce from the skillet kind of delicious.
It’s all made from pretty basic ingredients, that you probably already have. Isn’t that how some of the greatest dinners are made? Using what you have, and winging it a little? That’s how it works at my house!
Usually, my basic tomato sauce is onion, garlic, tomatoes, with some fresh herbs (I usually use basil). However, I didn’t have any fresh basil, so I added some basil pesto to the sauce.
I have to tell you, I think this is THE key ingredient to it all. It brings such a fresh and complex flavor to an otherwise fairly simple sauce. It’s kind of divine, actually. Happiest accident, ever!
I make the sauce in the same skillet that I cook the mozzarella chicken in, scraping up all the yummy flavor and whisking it in with the sauce – it really does give the sauce an extra touch of flavor, and ties it in beautifully with the rest of the meal.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Easy to make – this is an easy chicken recipe perfect for keeping around when you need dinner, fast! It’s on the table in around 30 minutes.
- Uses pantry ingredients – nothing fancy, and there are plenty of ways to sub in what you have.
- Family friendly – trust me, make a double batch and take it for lunch the next day!
You’ll also love my Balsamic Glazed Chicken or my Chicken Florentine!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpStep 1: Cook the chicken
Heat olive oil in a large cast iron or other oven proof skillet, over medium high heat and season the chicken on both sides with salt and pepper.
Cook on both sides, 3-4 minutes per side until browned and fully cooked (cooking time will vary based on thickness of your chicken. Remove from skillet and keep warm.
(Meanwhile, boil some water to cook your pasta).
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Step 2: Make the Sauce
Add the other 1 Tbs olive oil to the skillet, and heat. Add the onions, and cook until softened. Add the garlic and cook another minute.
Add the water and deglaze the skillet, scraping up the flavor from the bottom. The browned bits have amazing flavor, we want it ALL in the sauce!
Add the crushed tomatoes, pesto, Italian seasoning, salt and pepper to taste, and stir until fully combined.
Bring the sauce to a simmer, and allow to cook a further 10 minutes on low. (Now is a good time to cook your pasta).
Taste test the sauce and adjust seasoning if necessary.
Step 3: Add the chicken back into the sauce
Add the chicken back into the skillet, and submerge in the sauce.
Top with mozzarella cheese (use more or less, as to your own taste – I vote for more), and melt until the broiler until browned on top. Serve with cooked linguine.
Devour.
Kylee’s Notes
Season the chicken with some garlic powder and onion powder for an even bigger flavor boost
You can use a store bought marinara sauce if you wish, but DO add the basil pesto!
Add some red pepper flakes to the sauce if you like a kick!
If you don’t have an oven proof skillet, no worries! Just add your cooked chicken breasts to a baking dish, pour the sauce over the top and add your shredded mozzarella over the top, and broil.
You can use fresh mozzarella if you have it!
If you are looking for side dishes, go for a basic salad, or some roasted broccoli.
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Italian Style Mozzarella Chicken
Ingredients
- 2 tablespoons olive oil divided
- 2 large chicken breasts cut into thin cutlets to make 4
- salt and pepper
- 1 onion, diced finely
- 4 cloves minced garlic
- 1/2 cup water
- 30 ounces diced tomatoes 2x15oz cans
- 3-4 tablespoons basil pesto
- 2 teaspoons Italian seasoning
- 2 cups mozzarella cheese shredded
- 1 pound cooked linguine pasta
Instructions
- Heat 1 Tbs oil in a large cast iron or other oven proof skillet, over medium high heat.
- Season 2 large chicken breasts with salt and pepper then cook on both sides, until browned and fully cooked. Remove from skillet and keep warm.
- Add the other 1 Tbs olive oil to the skillet, and heat.
- Add 1 onion, diced finely, and cook until softened. Add4 cloves minced garlic and cook another minute.
- Add 1/2 cup waterand deglaze the skillet, scraping up the flavor from the bottom.
- Add 30 ounces diced tomatoes,3-4 tablespoons basil pesto,2 teaspoons Italian seasoning, salt and pepper, and stir until fully combined.
- Bring the sauce to a simmer, and allow to cook a further 10 minutes on low. (Now is a good time to cook your pasta)
- Taste test the sauce and adjust seasoning if necessary.
- Add the chicken back into the skillet, and submerge in the sauce.
- Top with 2 cups mozzarella cheese (use more or less, as to your own taste), and melt until the broiler until browned on top.
- Serve with 1 pound cooked linguine pasta.
- Devour.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This was originally posted in December of 2016, and has been updated to improve reader experience.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. Iām happily married to the love of my life ā a hot American boy I met while traveling the world. Iām a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Had this for dinner tonight. Loved the sauce! HadWe will surely have this again.
Very easy and delicious. I will make this recipe again
What can I use for this delicious looking meal instead of mozzarella? I don’t like it. It’s tasteless and chewy for me š.
You could use any cheese that you love. Mozzarella is stretchy and yummy (to me), but cheddar or anything else you like would work.
Wow, delicious!! Made with boneless skinless thighs. On our list to make regularly.
I love that kind of every day dinner that is quick and easy – and delicious! Pesto is a great idea! I usually have some around in winter, when I don’t have fresh basil, so I’ll have to try it!