Description
This 30 Minute Mozzarella Chicken in Homemade Tomato Sauce is a quick and flavorful meal featuring tender chicken breasts cooked in a rich, homemade tomato sauce infused with garlic, onions, Italian seasonings, and sun-dried tomato pesto. Topped with bubbly melted mozzarella cheese and fresh herbs, it’s perfect served with pasta or crusty bread for a comforting dinner.
Ingredients
Scale
Chicken
- 4 small chicken breasts
- 1 tablespoon olive oil
- salt and pepper to taste
Tomato Sauce
- 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
Topping and Serving
- 4 slices mozzarella cheese (or 1 cup shredded mozzarella)
- chopped parsley or basil for garnish
- pasta or crusty bread, for serving
Instructions
- Prepare Chicken: Sprinkle both sides of the chicken breasts with salt and pepper. Heat a large nonstick skillet over medium-high heat and add the olive oil. Cook the chicken for 3-5 minutes per side, or until fully cooked through. Remove the chicken to a plate and set aside. If serving with pasta, begin boiling water and cook pasta according to package instructions.
- Make Tomato Sauce: In the same skillet, add onions to the remaining oil. If there isn’t enough oil left, add about ½ teaspoon. Sauté the onions for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Stir in crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and sun-dried tomato pesto. Bring the sauce to a simmer, then pour in ¼ cup water. Lower heat, cover the skillet, and let the sauce simmer gently for 10-12 minutes until it thickens slightly. Season with salt and pepper to taste.
- Assemble and Broil: Nestle the cooked chicken breasts into the tomato sauce in the skillet. Spoon sauce over the chicken to coat. Top each piece of chicken with a slice of mozzarella cheese. Place the skillet under the oven broiler for 1-2 minutes, watching closely until the cheese is bubbly and melted.
- Garnish and Serve: Remove from the broiler and sprinkle with chopped parsley or fresh basil ribbons. Serve immediately alongside pasta or crusty bread, and a fresh salad if desired.
Notes
- Sun-dried tomato pesto adds a deep, rich flavor to the sauce, but basil pesto can be used as a substitute for a different but still delicious taste.
- Adjust the amount of red pepper flakes according to your spice preference, or omit them entirely for a milder sauce.
- Use shredded mozzarella if you prefer easier melting and a more even cheese coverage across the chicken.
- This dish pairs beautifully with simple spaghetti or any pasta of your choice, as well as a crisp green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 80 mg
