Irresistible Mozzarella Chicken
This Mozzarella Chicken recipe delivers juicy, tender chicken breasts topped with melted mozzarella and a bright tomato sauce in under an hour. It's a symphony of flavors that's perfect for a quick and satisfying weeknight meal.
Equipment
- Oven
- 9x13 inch baking dish
- Small bowl
- Plastic Wrap
- Meat Mallet or Rolling Pin
- Measuring spoons
- Measuring cups
- Meat thermometer
Ingredients
- 4 boneless, skinless chicken breasts 6-8 ounces each
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces fresh mozzarella cheese, sliced
- ¼ cup grated Parmesan cheese
- Fresh basil leaves, for garnish optional
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine the olive oil, garlic powder, Italian seasoning, salt, and pepper.
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness (about 1/2 inch).
- Rub the seasoning mixture all over the chicken breasts, making sure they are well coated.
- In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
- Arrange the seasoned chicken breasts in the baking dish, overlapping slightly if needed.
- Pour the remaining marinara sauce evenly over the chicken.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove the baking dish from the oven and top each chicken breast with slices of fresh mozzarella cheese and sprinkle with grated Parmesan cheese.
- Return the dish to the oven and bake for another 5-10 minutes, or until the mozzarella cheese is melted and bubbly.
- Garnish with fresh basil leaves, if desired. Let it cool for a few minutes before serving.
Notes
Pounding the chicken breasts ensures even cooking. Use a good-quality marinara sauce for the best flavor. Fresh mozzarella is ideal, but provolone can be substituted. You can assemble the dish ahead of time and refrigerate for up to 24 hours before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.