Name: Mozzarella Chicken in Homemade 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; salt and pepper to taste; 1 tablespoon minced garlic; 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; salt and pepper to taste; 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 tender chicken bathed in a rich, tangy tomato sauce topped with gooey melted mozzarella. The Mozzarella Chicken in Homemade Tomato Sauce Recipe is one of those dishes that feels both special and totally doable on a busy weeknight. It’s simple, packed with flavor, and hits all the right cozy notes.

The image shows three pieces of food in a pan, each piece having two layers. The bottom layer is a thick, deep red tomato sauce with a chunky texture, spread across the bottom of the pan. On top of each sauce patch is a layer of melted cheese, which is white with light golden brown spots where it has slightly browned. Small green herb pieces are sprinkled on the cheese for decoration. The pan is set on a white marbled surface. 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 Homemade Tomato Sauce Recipe
Top Tip
How to Serve Mozzarella Chicken in Homemade Tomato Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mozzarella Chicken in Homemade Tomato Sauce Recipe

Why You'll Love This Recipe

Honestly, I’ve made this Mozzarella Chicken in Homemade Tomato Sauce Recipe so many times because it combines quick cooking with deep, layered flavors. It’s one of those dishes that feels seriously fancy but let me tell you — it couldn’t be easier to pull together.

Quick & Easy: Ready in just 30 minutes, making it perfect for busy weeknights without sacrificing flavor.
Homemade Tomato Sauce: The fresh, vibrant tomato sauce made from scratch tastes way better than jarred sauces.
Cheesy Goodness: Melty mozzarella on top creates that luscious, gooey finish everyone loves.
Versatile Serving Options: Pairs beautifully with pasta, bread, or a crisp salad for a complete meal.

A close-up view of a piece of food with two layers being lifted by a silver fork. The top layer is bubbly, melted cheese with golden brown spots and small green herb pieces sprinkled over it. Below the cheese, there is a rich red tomato sauce visible around the edges. In the background, there are more pieces like this in a cooking pan, all sitting on a white marbled texture. The image shows a warm, freshly cooked dish with a smooth and slightly crispy cheese topping, with the tomato sauce layer underneath photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Mozzarella Chicken in Homemade Tomato Sauce Recipe come together to build layers of flavor without fuss. Each component supports the others for a balanced, rich dish that feels like it took way longer than 30 minutes.

Flat lay of four small raw chicken breasts, a small mound of minced fresh garlic, a small pile of chopped yellow onions, a small white bowl filled with bright red crushed tomatoes, a small white bowl containing deep red sun-dried tomato pesto, a small white bowl with dried Italian seasoning herbs, a tiny white bowl of red pepper flakes, a tiny white bowl of dried basil, four thick slices of fresh mozzarella cheese, a few fresh green parsley sprigs, and a nest of uncooked farfalle pasta, all arranged symmetrically 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 ones work best for even cooking and staying juicy.
Olive oil: Adds richness and helps build your flavor base in the pan.
Minced garlic: Fresh garlic gives that aromatic punch that wakes up the sauce.
Chopped onions: They soften and sweeten, creating depth in the sauce.
Crushed tomatoes: The heart of the sauce gives fresh tomato flavor with great texture.
Italian seasoning: A classic blend that ties herbs like oregano, thyme, and rosemary together.
Red pepper flakes: Just a dash adds subtle heat and complexity. Adjust to your taste!
Dried basil: Enhances the sauce with a sweet, herby note.
Sun-dried tomato pesto: This secret ingredient amps up the savory tang and makes the sauce taste like it simmered all day.
Mozzarella cheese: Fresh slices melt beautifully and add creamy richness that’s hard to resist.
Salt, pepper, and water: Basic essentials for seasoning and balancing sauce consistency.
Fresh parsley or basil: Bright herbs to finish the dish with a pop of freshness.

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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

This recipe is a great jumping-off point that you can easily adapt depending on what’s in your pantry or how you like your flavors. I usually keep it classic, but sometimes I like to mix it up a little.

Variation: Swap the sun-dried tomato pesto for a few spoonfuls of fresh basil pesto if you prefer a brighter sauce — both taste fantastic!
Spice it up: Feel free to add more red pepper flakes if you like it spicy, or leave them out altogether for a family-friendly version.
Cheese swap: I’ve tried it with provolone or fontina too, which melts nicely and adds a slightly different cheesy note.
Protein options: Boneless thigh meat works well if you want juicier chicken, just adjust cooking time as thighs can take a little longer.

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

Step 1: Sear the Chicken Until Golden and Juicy

Start by seasoning your small chicken breasts with a pinch of salt and pepper on both sides. Heat olive oil in a large nonstick skillet over medium-high heat — I like to let the pan get hot so you get a nice sear. Place the chicken in the pan and cook for about 3-5 minutes per side until the outside is golden and the inside is cooked through. Remove the chicken to a plate and set aside. This step seals in moisture so your chicken stays tender.

Step 2: Build Flavors with the Tomato Sauce

Lower the heat to medium and add the chopped onions to the same pan. If there’s not much oil left, drizzle in a bit more (about ½ teaspoon). Sauté the onions for 2-3 minutes until they start to soften — that sweetness is key. Toss in the minced garlic and cook for another 30 seconds till fragrant.

Now pour in the crushed tomatoes along with Italian seasoning, red pepper flakes, dried basil, and sun-dried tomato pesto. Give it all a good stir. When you see the sauce start to bubble, add a ¼ cup of water, cover the pan, and simmer gently for 10-12 minutes. You want it to thicken slightly, deepening the flavors as it cooks. Taste and adjust seasoning with salt and pepper.

Step 3: Assemble and Melt That Mozzarella Magic

Nestle the seared chicken breasts right into the thickened sauce. Spoon the sauce over the chicken so it’s well covered. Now top each breast with a slice of mozzarella cheese (or sprinkle shredded mozzarella if that’s easier). Pop the skillet under your oven’s broiler for 1-2 minutes — keep an eye on it! You want the cheese to bubble and melt perfectly without burning.

The fresh herbs sprinkled on top add that last bit of brightness and freshness just before serving.

Top Tip

This Mozzarella Chicken in Homemade Tomato Sauce Recipe has been a favorite in my kitchen because of how effortlessly it delivers big flavor. Here are my best tips to get it just right and avoid common pitfalls.

Get a Good Sear: Don’t rush the chicken cooking step — a nice golden crust locks in juices and gives the dish a wonderful texture contrast.
Simmer Gently: Keeping the sauce at a low simmer allows flavors to meld without reducing too aggressively or burning the garlic.
Watch the Broiler Closely: Cheese melts quickly—1-2 minutes is usually enough. Stay close so it doesn’t turn from bubbly to burnt.
Don’t Skip the Pesto: That sun-dried tomato pesto is a game-changer here — it adds savory depth that makes the sauce taste slow-cooked.

How to Serve Mozzarella Chicken in Homemade Tomato Sauce Recipe

Garnishes

I love sprinkling chopped fresh parsley or thin ribbons of basil on top for that vibrant color and fresh herbal kick. It really brightens the whole plate and adds a little freshness that balances the rich sauce.

Side Dishes

This dish pairs perfectly with simple pasta tossed in olive oil or garlic butter to soak up every bit of that luscious tomato sauce. Crusty bread is another favorite because it’s great for sopping up sauce, and a crisp green salad with a light vinaigrette adds a refreshing contrast.

Creative Ways to Present

For special occasions, I’ve served this Mozzarella Chicken in Homemade Tomato Sauce Recipe layered in a shallow baking dish with pasta underneath and all the chicken nestled on top—then baked briefly to let everything mingle. Garnished with fresh basil leaves and a drizzle of good olive oil, it looks as good as it tastes and feeds a crowd beautifully.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce tends to thicken so sometimes I stir in a splash of water or chicken broth when reheating to regain that saucy texture.

Freezing

This recipe freezes nicely — I recommend freezing sauce and chicken separately if you can, but it’s fine frozen together too. Just thaw overnight in the fridge before reheating gently to avoid drying out the chicken or curdling the cheese.

Reheating

Reheat leftovers in a low oven or gently on the stovetop to keep the chicken tender and the sauce smooth. If the mozzarella has firmed up, a quick zap under the broiler for a minute will perk it right back to gooey goodness.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will work well and can give a juicier texture. Just cook them a bit longer until they’re fully done, about 6-7 minutes per side depending on thickness.

What can I substitute if I don’t have sun-dried tomato pesto?

If you don’t have sun-dried tomato pesto, basil pesto works nicely too and provides a fresh twist. You can also stir in a spoonful of tomato paste for extra tomato richness.

How spicy is this recipe?

The level of spice depends on how much red pepper flakes you add. The recipe uses just half a teaspoon as a guideline, but you can omit it for a mild sauce or increase it if you like a good kick.

Can I prepare the sauce ahead of time?

Yes! The sauce can be made a day ahead and refrigerated. It actually tastes better after sitting overnight. When you’re ready, just reheat gently and add the chicken before finishing under the broiler.

Final Thoughts

This Mozzarella Chicken in Homemade Tomato Sauce Recipe is one of my absolute go-tos when I want something satisfying without a lot of fuss. It’s been a crowd-pleaser every time I’ve served it—from casual family dinners to unexpected guests. I really think once you try making this, you’ll appreciate how easy it is to elevate simple chicken into a luscious, comforting meal. So grab your skillet, and give it a go—you’re going to love how the flavors come together!