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Mozzarella Chicken with Quick Homemade Sauce

I know I am bouncing around this season, from dinner to dessert, it’s just that the season is all about cooking and baking! Today I am so excited to share with you this totally delicious, perfect for families, Mozzarella Chicken with Quick Homemade Sauce. With the bulk of the time being to cook the chicken, you can have a completely homemade dinner ready that will make you remember why you enjoy eating at home the best. Tomatoes, fresh basil, and perfectly seasoned chicken make sure this recipe can only be upstaged by crispy homemade bread.

Since bread is like candy for adults. 

Want a sneak peak of your dinner plate? ENJOY and then scroll down to grab the recipe!


BEFORE YOU GET STARTED

Kitchen Gizmo 2 Sided TPU Anti-Bacterial Cutting Board, Thick Yet Flexible, Knife Friendly, Scratch Resistant, Non-Slip, Juice Groove, Dishwasher Safe, Antimicrobial and FDA Approved (Red/Black)Kitchen Gizmo 2 Sided TPU Anti-Bacterial Cutting Board, Thick Yet Flexible, Knife Friendly, Scratch Resistant, Non-Slip, Juice Groove, Dishwasher Safe, Antimicrobial and FDA Approved (Red/Black)

PRO TIP: Every time I am working with raw chicken, I honestly get grossed out. We all know how sick it can make someone to be exposed to what it leaves behind. I love these Kitchen Gizmos– its a cutting board that takes away the worry! Standard cutting boards get scratches which become a breeding ground for bacteria. This cutting board is extremely scratch-resistant, preventing any bacteria from building up, has two sides, and a juice catcher so your defrosted chicken doesn’t leak to the counter.

*You can get rid of a whopping 54% of bacteria just by washing it with cold water.
*To sterilize up to 99.6% just pour boiling water over the board.
*Big working surface 15″x11.75″
*Heat-resistant of up to 300° Fahrenheit
*FDA Approved, BPA free, Dishwasher Safe

 


 

 

 


Mozzarella Chicken with Quick Homemade Sauce

Let’s get cooking! 

 

  • 3 large chicken breasts
  • 1 tablespoon olive oil
  • 2 tablespoons minced garlic
  • ½ cup chopped onions
  • 1 (14 ounce) can diced tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 2 tablespoons sun-dried tomato pesto
  • Salt and pepper, to taste
  • ¼ cup water
  • 3 slices mozzarella cheese (about 1/2″ thick)
  • Chopped basil, for garnish

Pasta or spaghetti, prep this while cooking your chicken or just prior so it’s done around the same time.

First, you have to prep the chicken. Make sure you put a little bit of salt and pepper on your chicken breasts. Heat up your cast ironed skillet  (<—my favorite one) over med-high heat and add a little olive oil. Add your chicken and cook on both sides approx 4 minutes on each side (Till cooked through). Personally, I find that pounding the chicken flat helps cook faster. Once the chicken is cooked, move to a plate.

To create your tomato sauce, you will need to turn the oven on broil. Add your chopped onions into the pan and saute in oil for a few minutes, just until soft, and add your garlic for an additional 45 seconds. Now add your crushed tomatoes, seasonings, red pepper, basil, and pest. Combine by stirring and let sauce come up to simmer. Now add 1/4th cup water, lower your heat, and cover the pan for approximately 10 minutes to thicken the sauce. You can add some salt and pepper if you like.

Now add your cooked chicken to the sauce and spread some of the sauce over the chicken. Top with cheese. Place your cast iron pan in the broiler for approx 2 minutes to melt and color cheese. Be careful when pulling out because they get super hot! Top with extras like fresh basil and parsley.

 Note: Scroll to bottom of post for Printed Version of Recipe

 

Looking for more dinner recipes? Make sure you follow me on my Good Food: Dinner board on Pinterest for not only my posts, but all my best finds that will make your mouth water.

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Check out these other fantastic rave worth recipes here on MomDot before you go!

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Mozzarella Chicken with Quick Homemade Sauce
What You Need
  • 3 large chicken breasts
  • 1 tablespoon olive oil
  • 2 tablespoons minced garlic
  • ½ cup chopped onions
  • 1 14 ounce can diced tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 2 tablespoons sun-dried tomato pesto
  • Salt and pepper to taste
  • ¼ cup water
  • 3 slices mozzarella cheese about 1/2" thick
  • Chopped basil for garnish
  • Pasta or spaghetti prep this while cooking your chicken or just prior so it's done around the same time.
Instructions
  1. First, you have to prep the chicken. Make sure you put a little bit of salt and pepper on your chicken breasts. Heat up your skillet over med-high heat and add a little olive oil. Add your chicken and cook on both sides approx 4 minutes on each side (Till cooked through). Personally, I find that pounding the chicken flat helps cook faster. Once the chicken is cooked, move to a plate.
  2. To create your tomato sauce, you will need to turn the oven on broil. Add your chopped onions into the pan and saute in oil for a few minutes, just until soft, and add your garlic for an additional 45 seconds. Now add your crushed tomatoes, seasonings, red pepper, basil, and pest. Combine by stirring and let sauce come up to simmer. Now add 1/4th cup water, lower your heat, and cover the pan for approximately 10 minutes to thicken the sauce. You can add some salt and pepper if you like.
  3. Now add your cooked chicken to the sauce and spread some of the sauce over the chicken. Top with cheese. Place your pan in the broiler for approx 2 minutes to melt and color cheese. Be careful when pulling out! Top wit extras like fresh basil and parsley.

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