Baked Chicken Mozzarella Recipe
Baked Chicken Mozzarella is the definition of rustic Italian comfort — juicy chicken breasts simmered in a fragrant tomato and roasted red pepper sauce, then crowned with melted mozzarella and fresh basil. Each bite captures the essence of home-style cooking: rich, savory, and utterly satisfying. It’s the kind of dish that feels indulgent yet effortless, with bold Mediterranean flavors that make it equally perfect for a relaxed weeknight dinner or an elegant meal shared with family and friends.
Ingredient Breakdown
The foundation of this dish lies in perfectly seasoned chicken breasts. Lightly salted and peppered before cooking, they absorb the surrounding flavors of the sauce while staying moist and tender during baking. Using boneless, skinless chicken makes this meal both lean and satisfying, allowing the sauce and cheese to shine without excess fat.
The aromatic base is where the depth of flavor begins. Onions and garlic are sautéed until soft and fragrant, mingling with chopped anchovies that melt seamlessly into the olive oil. This trio creates a savory foundation with a subtle umami richness that enhances the entire sauce.
The sauce itself comes to life with crushed tomatoes and roasted red peppers. The tomatoes bring acidity and structure, while the roasted peppers add natural sweetness and a hint of smokiness, striking the perfect balance. Together, they form a sauce that’s bright yet full-bodied, ideal for pairing with tender chicken and creamy cheese.
Seasonings like oregano, fennel, and red pepper flakes introduce warmth and complexity. The fennel’s gentle sweetness and the red pepper’s mild heat transform the sauce into something layered and memorable. The final touches — shredded mozzarella and torn basil — add contrasting elements of creaminess and freshness, completing the dish with a satisfying finish that feels both vibrant and comforting.
Step-by-Step Preparation Guide
The preparation begins with properly seasoning the chicken. A generous coating of salt and pepper ensures every bite is flavorful from the start. This step may seem simple, but it’s the key to building a balanced dish where the chicken stands up to the bold sauce.
Next comes the sauce — the heart of the recipe. Heating olive oil in a large ovenproof skillet, the onions and garlic are cooked until translucent and aromatic. Anchovies are added at this stage, their flavor melting into the oil and creating a rich, savory undertone that forms the base of the sauce. Oregano, fennel, and red pepper flakes are introduced to infuse the mixture with warmth and spice before the crushed tomatoes and roasted peppers are stirred in. A few minutes of gentle simmering allows the flavors to blend beautifully.
Once the sauce has come together, the seasoned chicken is nestled directly into the pan. The chicken absorbs the sauce as it bakes, ensuring that each piece is tender and infused with flavor. After about 15 minutes in the oven, the chicken is flipped, then generously topped with mozzarella. As it bakes for a few more minutes, the cheese melts into a luscious golden layer that clings to the chicken.
When the dish emerges from the oven, fresh basil is scattered on top, releasing a burst of herbal aroma that cuts through the richness of the sauce. The result is a skillet of perfectly cooked chicken resting in a pool of silky, vibrant sauce, ready to be served hot with all its Italian-inspired charm.
Recipe Tips & Frequently Asked Questions
Choosing the best chicken cut and ensuring even thickness for consistent cooking:
Pound thicker chicken breasts slightly for uniform cooking and juicy results.
Tips for perfectly balanced sauce — not too thick, not too watery:
Let the sauce simmer briefly before adding the chicken to allow it to reduce slightly.
Adjusting spice levels for mild or bold heat preferences:
Start with a small pinch of crushed red pepper and build up gradually to your desired level of heat.
Using an ovenproof skillet for easy transfer and less cleanup:
A cast-iron skillet works perfectly for going from stovetop to oven without losing heat.
Adding a broil at the end for golden, bubbly cheese:
Broil the chicken for 1–2 minutes at the end of baking for a lightly caramelized mozzarella topping.
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work beautifully and stay extra tender.
What can I substitute for anchovies if I don’t have them?
Use a teaspoon of Worcestershire sauce or a small amount of miso paste for a similar umami depth.
Can this dish be made ahead or frozen for later?
Yes, bake the chicken without cheese, cool completely, and freeze. Add the cheese and reheat before serving.
How do I prevent the cheese from becoming too oily?
Use part-skim mozzarella and avoid overbaking after adding the cheese.
Can I make it spicier without overpowering the other flavors?
Add extra crushed red pepper or a dash of Calabrian chili paste for a bolder kick.
What to Serve With This Recipe
This dish pairs effortlessly with a variety of sides that complement its richness. For a classic Italian combination, serve the chicken over spaghetti or linguine tossed with a drizzle of olive oil or a touch of butter. Creamy risotto also makes a decadent pairing, soaking up every drop of the flavorful sauce.
For something lighter, pair it with roasted vegetables — zucchini, eggplant, or asparagus are all great options. A crisp green salad dressed with lemon vinaigrette provides a refreshing contrast to the creamy cheese and savory sauce. Crusty bread or garlic toast is a must for sopping up the tomato-pepper sauce that pools in the skillet.
To complete the meal, serve with a glass of dry white wine such as Pinot Grigio or Sauvignon Blanc, or sparkling water infused with lemon or orange for a simple, refreshing accompaniment.
Creative Variations
Baked Chicken Mozzarella is endlessly adaptable. Add briny olives or capers for a Mediterranean touch, or swap the mozzarella for smoked provolone or fontina for a deeper, more complex flavor. To add greens, stir in a handful of spinach or kale to the sauce before baking for extra texture and nutrition.
Leftovers can easily be repurposed into new dishes — shred the chicken and serve it over pasta, stuff it into toasted sandwich rolls, or layer it into a baked pasta casserole for a quick weeknight reinvention.
Baked Chicken Mozzarella combines everything that makes Italian-inspired cooking irresistible — tender chicken, a vibrant sauce, and melted cheese in one effortless dish. It’s hearty, flavorful, and comforting, yet refined enough to serve for special occasions. Each forkful delivers a blend of textures and flavors that feels timeless, rustic, and satisfying — a true celebration of simplicity done right.
Ingredients
4 boneless, skinless chicken breasts (about 2½–3 pounds / 1.3 kg)
1 onion, finely chopped
4 cloves garlic, minced or grated
¼ cup (60 ml) extra virgin olive oil
1 (15-ounce / 430 g) can crushed tomatoes
1 cup jarred roasted red peppers, drained and chopped
3 oil-packed anchovies, finely chopped
1 teaspoon dried oregano
1 teaspoon ground fennel seed (optional, or substitute with Italian seasoning)
½ teaspoon crushed red pepper flakes, more or less to taste
1½ cups shredded mozzarella cheese
1 cup fresh basil leaves, torn or chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
Preheat the oven to 425°F (220°C). Pat the chicken breasts dry and season both sides generously with kosher salt and freshly ground black pepper.
In a large ovenproof skillet (12 to 14 inches wide), heat the olive oil over medium-high heat. Add the chopped onion and a pinch of salt, cooking for 2 to 3 minutes until the onion softens and turns translucent. Stir in the minced garlic, anchovies, oregano, fennel seed, and crushed red pepper flakes. Continue cooking for another 1 to 2 minutes, stirring constantly until the mixture becomes fragrant and the anchovies dissolve into the oil, creating a savory base.
Add the crushed tomatoes and roasted red peppers to the skillet, stirring to combine. Bring the sauce to a gentle simmer and let it cook for about 3 minutes to allow the flavors to meld together. Nestle the seasoned chicken breasts into the sauce, coating them lightly, then turn off the heat.
Transfer the skillet to the preheated oven and bake for 15 minutes. Carefully remove the pan, flip each chicken breast, and top evenly with shredded mozzarella cheese. Return the pan to the oven and bake for another 5 minutes, or until the cheese is fully melted and bubbly, and the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and sprinkle the freshly chopped basil over the top. Let it rest for a couple of minutes before serving. Serve warm with a spoonful of the flavorful tomato-pepper sauce over each piece of chicken, paired with pasta, crusty bread, or a green salad for a complete meal.
Baked Chicken Mozzarella Recipe
Ingredients
- 4 boneless skinless chicken breasts (about 2½–3 pounds / 1.3 kg)
- 1 onion finely chopped
- 4 cloves garlic minced or grated
- ¼ cup 60 ml extra virgin olive oil
- 1 15-ounce / 430 g can crushed tomatoes
- 1 cup jarred roasted red peppers drained and chopped
- 3 oil-packed anchovies finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground fennel seed optional, or substitute with Italian seasoning
- ½ teaspoon crushed red pepper flakes more or less to taste
- 1½ cups shredded mozzarella cheese
- 1 cup fresh basil leaves torn or chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken breasts dry and season both sides generously with kosher salt and freshly ground black pepper.
- In a large ovenproof skillet (12 to 14 inches wide), heat the olive oil over medium-high heat. Add the chopped onion and a pinch of salt, cooking for 2 to 3 minutes until the onion softens and turns translucent. Stir in the minced garlic, anchovies, oregano, fennel seed, and crushed red pepper flakes. Continue cooking for another 1 to 2 minutes, stirring constantly until the mixture becomes fragrant and the anchovies dissolve into the oil, creating a savory base.
- Add the crushed tomatoes and roasted red peppers to the skillet, stirring to combine. Bring the sauce to a gentle simmer and let it cook for about 3 minutes to allow the flavors to meld together. Nestle the seasoned chicken breasts into the sauce, coating them lightly, then turn off the heat.
- Transfer the skillet to the preheated oven and bake for 15 minutes. Carefully remove the pan, flip each chicken breast, and top evenly with shredded mozzarella cheese. Return the pan to the oven and bake for another 5 minutes, or until the cheese is fully melted and bubbly, and the chicken reaches an internal temperature of 165°F (74°C).
- Remove the skillet from the oven and sprinkle the freshly chopped basil over the top. Let it rest for a couple of minutes before serving. Serve warm with a spoonful of the flavorful tomato-pepper sauce over each piece of chicken, paired with pasta, crusty bread, or a green salad for a complete meal.