Skillet Chicken and Mozzarella Bake

This skillet chicken mozzarella recipe is an easy way to get dinner on the table fast and will be a sure family favorite.

Jump to Recipe

Table of Contents

Skillet Chicken and Mozzarella Bake Ingredients
Substitutions And Additions
How To Make This Skillet Chicken Mozzarella Recipe
How To Serve
Storage
Frequently Asked Questions
More Recipes You’ll Love
JUMP TO RECIPE

This skillet chicken mozzarella recipe is the ideal dish for all of you cheese lovers! The seasoned homemade tomato sauce pairs perfectly with tender chicken breasts and gooey mozzarella cheese for this perfect skillet meal.

Chicken topped with Mozzarella and garnished with parsley

Skillet Chicken and Mozzarella Bake Ingredients

Skillet Chicken And Mozzarella Bake raw ingredients that are labeled

You’ll need:

For The Chicken:

6 (6 to 8 ounce) boneless skinless chicken breasts
2 teaspoons of kosher salt
1 teaspoon of fresh cracked pepper
2 tablespoons of extra virgin olive oil

For The Tomato Sauce:

2 tablespoons of fresh minced garlic
1 (28-ounce) can of crushed tomatoes
2 tablespoons of rough chopped fresh basil
2 teaspoons of dried Italian seasoning
2 teaspoons of granulated sugar
1½ teaspoons of onion powder
1 teaspoon of kosher salt
½ teaspoon of fresh cracked black pepper
3 tablespoons of grated parmesan cheese
2 tablespoons of heavy cream
6 slices of fresh sliced mozzarella
1 teaspoon of freshly chopped flat parsley

Substitutions And Additions

MIX-INS: Fresh spinach or jarred roasted red peppers can be added to the tomato sauce.

CHEESE: You can substitute shredded mozzarella for fresh, but it will not give the same creaminess as the fresh mozzarella.

CHICKEN: If you prefer dark meat, boneless skinless chicken thighs would also be delicious in this recipe.

SPICE: Add a dash of red pepper flakes to the sauce for an extra kick of spicy flavor in this mozzarella chicken skillet.

BREAD CRUMBS: Add bread crumbs to the top of your mozzarella for a little bit of added crunch.

How To Make This Skillet Chicken Mozzarella Recipe

STEP ONE: Lay the chicken breasts on a plate or baking sheet.

STEP TWO: Sprinkle both sides of the chicken breast with salt and pepper.

STEP THREE: Using a 12-inch oven-safe skillet, heat the pan with the two tablespoons olive oil over medium-high heat.

OUR RECIPE DEVELOPER SAYS

If you do not have an ovenproof skillet, you can prepare the stove top portion in a large skillet and transfer everything to a greased baking dish to finish under the broiler.

STEP FOUR: Cook the breast in the hot skillet, covered for five to eight minutes per side.

PRO TIP:

If you are in a time crunch, you can pre-cook the chicken ahead of time and store in the fridge for up to 24 hours. Then just start at Step Six below when it’s dinner time.

STEP FIVE: Remove the breasts to a baking sheet.

STEP SIX: Lower the stovetop temperature to medium-low.

STEP SEVEN: Add the fresh minced garlic for 30 seconds, stirring constantly to avoid burning.

crushed tomatoes, fresh basil, dried Italian seasoning, sugar, onion powder, kosher salt, and cracked pepper cooked in a skillet

STEP EIGHT: Add the crushed tomatoes, fresh basil, dried Italian seasoning, sugar, onion powder, kosher salt, and cracked pepper. Simmer for 5 minutes, stirring often.

STEP NINE: Preheat the oven to broil.

STEP TEN: Stir in the grated parmesan cheese and heavy cream. Reduce the heat to low.

STEP ELEVEN: Add the chicken breast to the tomato sauce. Cover and continue to simmer, covered for five to eight minutes.

PRO TIP:

Make sure your chicken has reached an internal temperature of 165°F.

chicken breast added to tomato sauce and topped with slices of mozzarella

STEP TWELVE: Remove the skillet from the heat. Lay one slice of fresh mozzarella cheese on each chicken breast.

STEP THIRTEEN: Transfer the skillet to the oven and broil for five to seven minutes until the mozzarella is melted and bubbling.

chicken cooked in a skillet and garnished with parsley then served over spaghetti

STEP FOURTEEN: Remove from the oven, and allow the dish to rest for five minutes.

How To Serve

You can serve this mozzarella chicken bake over cooked pasta, steamed veggies, or rice.

Try our delicious and simple cacio e pepe pasta recipe for a great Italian-inspired choice. A Caesar salad on the side is always a great go-to option as well.

We have tons of easy chicken dinner recipes. This chicken cacciatore and creamy garlic chicken parmesan are both delicious stovetop recipes.

MORE CHICKEN RECIPES

Chicken Dinner Ideas

Spaghetti with Chicken Parm Recipe

Chicken Dinner Ideas

Tuscan Chicken

Storage

IN THE FRIDGE: Store any leftovers of this chicken mozzarella bake in an airtight container for up to three days.

IN THE FREEZER: Store leftover chicken and mozzarella bake in the freezer for up to a month.

Chicken spaghetti topped with parsley on a plate with a fork

The amazing flavor of this dish will have your whole family asking for it again and again. This chicken mozzarella recipe is so delicious with the tender chicken, tomato sauce, and melted cheese that you will be eager to add it to your weekly meal plan.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts in this recipe?

This chicken dish would work fine with boneless skinless chicken thighs as well.

What if I don’t have an oven-safe skillet?

If you don’t have an oven-safe skillet for this mozzarella chicken in tomato sauce, you can prepare the recipe on the stovetop in a pan and then transfer it to a baking dish for the final step in the oven.

Can I use a different cheese in this recipe?

While mozzarella is a classic choice, you could change it up with cheddar, Monterey Jack, or provolone cheese instead.

More Recipes You’ll Love

Chicken Mozzarella Recipe

5 from 1 vote

This skillet chicken mozzarella recipe is an easy way to get dinner on the table fast and will be a sure family favorite.

Prep Time 10

Cook Time 40

Total Time 50

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

Chicken

6 boneless skinless chicken breasts (6 to 8 ounces)
2 teaspoons kosher salt
1 teaspoon fresh cracked pepper
2 tablespoons olive oil, extra virgin

Tomato Sauce

2 tablespoons fresh minced garlic
28 ounces crushed tomatoes
2 tablespoons fresh basil, rough chopped
2 teaspoons dried Italian seasoning
2 teaspoons granulated sugar
1½ teaspoons onion powder
1 teaspoon kosher salt
½ teaspoon fresh cracked pepper
3 tablespoons parmesan cheese, grated
2 tablespoons heavy cream
6 slices fresh sliced mozzarella
1 teaspoon flat parsley, freshly chopped

Instructions

Using a baking sheet, lay the chicken breasts on the baking sheet.
Sprinkle both sides of the chicken breast with salt and pepper.
Using an oven-safe 12-inch skillet, heat the 2 tablespoon olive oil over medium-high heat.
Cook the chicken, covered, for 5 to 8 minutes per side.
Remove the breasts to a baking sheet.
Lower the stovetop 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, and 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 to 8 minutes.
Remove the skillet from the heat. Lay one slice of fresh mozzarella on each chicken breast.
Broil for 5 to 7 minutes until the mozzarella is melted and bubbling.
Remove from the oven, and allow the dish to rest for 5 minutes.

Notes

If you do not have an ovenproof skillet, you can prepare the stove top portion in a large skillet and transfer everything to a greased baking dish to finish under the broiler.
If you are in a time crunch, you can pre-cook the chicken ahead of time and store in the fridge for up to 24 hours. Then just start at Step 6 below when it’s dinner time.
Make sure your chicken has reached an internal temperature of 165°F.

Nutrition

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Rhadonda Sedgwick Creative Director
Sian Cox Photographer
Lenore Ortyl Editorial Director
Lexus Monroe Editorial Assistant
Teresia Shrum Recipe Developer