Name: Mozzarella Chicken in Tomato Sauce Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 small chicken breasts; 1 tablespoon olive oil; 1 tablespoon minced garlic; Salt and pepper to taste; ½ cup chopped onions; 1 (14-ounce) can crushed tomatoes; ½ teaspoon Italian seasoning; ½ teaspoon red pepper flakes; ¼ teaspoon dried basil; 1 tablespoon sun-dried tomato pesto (homemade); ¼ cup water; 4 slices mozzarella cheese (or 1 cup shredded mozzarella); Chopped parsley or basil for garnish; Pasta or crusty bread for serving

There's something incredibly comforting about melty mozzarella blanketing tender chicken, all swimming in a rich, homemade tomato sauce. This Mozzarella Chicken in Tomato Sauce Recipe is my go-to when I want dinner to feel special without spending hours in the kitchen.

The image shows a close-up of a pan filled with thick red tomato sauce, textured with small bits and a rich color. On top of the sauce, there are three pieces of golden-browned melted cheese, with some darker spots showing where it has been cooked more. Each piece has a slightly bubbly, creamy texture with small green herb pieces sprinkled on top, adding a fresh look. The pan sides are light brown with some sauté marks near the food. The background surface is white marble. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mozzarella Chicken in Tomato Sauce Recipe
Top Tip
How to Serve Mozzarella Chicken in Tomato Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mozzarella Chicken in Tomato Sauce Recipe

Why You'll Love This Recipe

This Mozzarella Chicken in Tomato Sauce Recipe is one of those wonderful dishes that feels like a treat but comes together in under 30 minutes. I've made it countless times, and it never fails to impress family and friends.

Speedy yet impressive: You get a rich, hearty meal on the table in about half an hour—perfect for busy weeknights or last-minute guests.
Fresh, homemade flavors: The tomato sauce is bright and flavorful, thanks to sun-dried tomato pesto and a blend of Italian herbs.
Creamy, melty cheese topping: Mozzarella adds that gooey, irresistible layer that makes the chicken extra special.
Flexible and forgiving: You can adjust spice levels, swap in different cheeses, or serve it with pasta, bread, or salad to suit your mood.

A close-up of a fork holding a piece of food with melted, browned cheese on top, sprinkled with small green herbs. The food item appears to have a layer of red sauce underneath the cheese. In the background, a white marbled pan or dish contains more pieces of the same food, also covered with melted cheese and herbs, sitting in a bed of red sauce. The melting cheese has bubbly, browned spots and a smooth, slightly textured surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I love how each ingredient in this Mozzarella Chicken in Tomato Sauce Recipe strikes a balance between simplicity and flavor depth. From juicy chicken breasts to aromatic garlic and sun-dried tomato pesto, everything works beautifully together. Here's a quick breakdown to help you shop smarter and cook easier.

Flat lay of four small raw chicken breasts, a small white bowl of olive oil, a small white bowl of minced garlic, a small white bowl of chopped onions, a small white bowl filled with crushed ripe red tomatoes, a small white bowl containing sun-dried tomato pesto, a small white bowl of Italian seasoning mix, a small white bowl with red pepper flakes, a small white bowl with dried basil, a small white bowl with salt and pepper, a small white bowl of water, four slices of fresh mozzarella cheese, a few sprigs of fresh parsley and basil leaves, and a serving of uncooked farfalle pasta arranged in perfect symmetry on a clean white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Small, thin ones cook evenly and stay tender; thicker pieces take longer and risk drying out.
Olive oil: Use good quality for both flavor and healthy fats; it’s the base for sautéing and adds richness.
Minced garlic: Fresh is best for that punch of aroma and flavor; avoid pre-minced in jars if you can.
Chopped onions: They add sweetness and body to the sauce when sautéed gently.
Crushed tomatoes: The canvas for your sauce; opt for a good-quality canned brand or fresh if tomatoes are in season.
Italian seasoning and dried basil: Classic, fragrant herbs that bring that cozy, familiar Italian vibe.
Red pepper flakes: Adjust according to your spice tolerance; they wake up the sauce with a nice little kick.
Sun-dried tomato pesto: This is my secret weapon – it amps up the tomato flavor with a subtle tang and richness.
Mozzarella cheese: Melts beautifully to create that luscious gooey top layer – slices work great for even coverage.
Salt and pepper: Keep these handy to season perfectly to your taste.
Water: Helps thin out the sauce slightly while simmering, so it doesn’t get too thick or dry.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Mozzarella Chicken in Tomato Sauce Recipe is how easy it is to personalize. I often tweak the spice level or swap in different cheeses depending on my mood and what’s in my fridge.

Variation: I’ve tried using fresh basil pesto when I’m out of sun-dried tomato pesto, and while the flavor is lighter, it still works beautifully for a fresher, herbaceous twist.
Spice it up: If you enjoy a spicier kick, I usually double the red pepper flakes, which gives the sauce a lovely warmth without overpowering the cheese.
Cheese swap: Sometimes I add a sprinkle of Parmesan on top of the mozzarella before broiling for a nuttier, saltier finish.

Step-by-Step: How I Make Mozzarella Chicken in Tomato Sauce Recipe

Step 1: Searing the Chicken to Golden Perfection

First, season your chicken breasts with a pinch of salt and pepper on both sides. Heat your skillet over medium-high heat and add your olive oil. When it’s shimmering, add the chicken—listen for that satisfying sizzle! Cook for about 3 to 5 minutes per side until each piece is fully cooked through and beautifully browned. This step locks in the juices and creates a great texture. Once done, transfer to a plate and set aside.

Step 2: Building the Flavorful Tomato Sauce

In the same skillet, add your chopped onions. If there isn't enough oil left, pour in just half a teaspoon more and cook the onions for 2 to 3 minutes until they soften and become translucent. Then toss in your minced garlic—let it cook just about 30 seconds to avoid bitterness but to release its aroma. Next, stir in your crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and that glorious sun-dried tomato pesto. Give everything a good stir, and as the sauce comes to a simmer, add a quarter cup of water. Cover the pan, reduce the heat, and let it gently simmer for 10 to 12 minutes, until the sauce thickens slightly. Taste and season with salt and pepper as needed.

Step 3: Assembling and Broiling for Melty Goodness

Nestle the chicken pieces back into the sauce, making sure they’re coated well. Using a spoon, generously ladle sauce over each breast, then top each with a slice of fresh mozzarella. Pop the skillet under your oven’s broiler for just 1 to 2 minutes, keeping a close eye so the cheese melts perfectly without burning—it should be bubbly and just starting to brown. Garnish with freshly chopped parsley or basil ribbons and serve immediately with your favorite pasta or crusty bread for mopping up all that delicious sauce.

Top Tip

Through many tries, I’ve learned a few tricks that make this Mozzarella Chicken in Tomato Sauce Recipe come out beautifully every single time. These tips can save you from common pitfalls and bring out the best flavors.

Don’t overcook the chicken: Chicken dries out fast, so aim for a quick sear—5 minutes per side max—and use a meat thermometer if you want to be sure (165°F internal temp).
Watch the broiler carefully: Mozzarella melts quickly, so keep the skillet close and check every 30 seconds to avoid burnt cheese.
Use sun-dried tomato pesto: This ingredient adds a depth of flavor that makes the sauce taste like it’s been simmering for hours without the wait.
Simmer sauce uncovered if too thick: If the sauce feels too watery after simmering, just take off the lid for a few minutes to reduce it down.

How to Serve Mozzarella Chicken in Tomato Sauce Recipe

Garnishes

I always top this dish with a sprinkle of freshly chopped parsley or torn basil leaves. It adds that pop of color and freshness that cuts through the richness. Sometimes I drizzle a little extra virgin olive oil for a silky finish.

Side Dishes

This Mozzarella Chicken in Tomato Sauce Recipe pairs wonderfully with al dente pasta—spaghetti or penne work great—or just grab a crusty loaf of bread to soak up every last bit of sauce. A side salad with a zesty vinaigrette lightens the meal beautifully.

Creative Ways to Present

For special dinners, I like to serve the chicken over creamy polenta or alongside roasted vegetables for a colorful plate. You could also layer it over zucchini noodles for a low-carb option, garnished elegantly with microgreens or edible flowers for a wow factor.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the chicken and sauce cool to room temperature before transferring everything to an airtight container. It keeps nicely in the fridge for up to 3 days — perfect for a quick lunch or dinner the next day.

Freezing

I’ve frozen this dish a couple of times by separating chicken and sauce slightly before freezing. Use a freezer-safe container and thaw overnight in the fridge before reheating. While the fresh mozzarella texture changes slightly, the flavors remain just as vibrant.

Reheating

Reheat leftovers gently in a covered skillet over low heat to prevent the chicken from drying out. Add a splash of water or chicken broth to loosen the sauce if needed. For that melty cheese goodness, I sometimes add a fresh mozzarella slice on top and broil for a minute.

Frequently Asked Questions:

Can I use other types of cheese besides mozzarella?

Absolutely! While mozzarella melts best and gives that classic gooey texture, you can try provolone, fontina, or even a blend with Parmesan for added depth. Just keep an eye on the broiling time as some cheeses brown faster.

Is sun-dried tomato pesto essential for the sauce?

I highly recommend it because it really boosts the flavor, giving the sauce a rich, tangy depth that’s hard to replicate with just tomato sauce. However, if you don’t have it, regular basil pesto works fine too or you can skip it, but the sauce might be less complex.

How spicy is this Mozzarella Chicken in Tomato Sauce Recipe?

The red pepper flakes add a gentle warmth but you can easily adjust the amount to your preference. Omit them entirely for a mild sauce or add more for extra heat. I usually keep it moderate to please a crowd.

Can I prepare this recipe ahead of time?

Yes! You can cook the sauce and chicken up to the point before broiling the cheese, then refrigerate. When ready to serve, top with mozzarella and broil just before serving. This helps retain freshness and that melty cheese appeal.

Final Thoughts

This Mozzarella Chicken in Tomato Sauce Recipe holds a dear spot on my weeknight dinner rotation because it delivers big on flavor yet never feels complicated. I love sharing it with friends who often ask for seconds—and trust me, you’ll want to make it again and again too. Give it a try; I’m pretty sure it’ll become one of your favorites as well!