This Chicken Mozzarella Bake is a cheesy, saucy weeknight hero. Juicy seared chicken breasts are nestled in garlicky marinara, blanketed with fresh mozzarella and Parmesan, then baked until bubbling and golden. Finished with a shower of fresh basil, it tastes like chicken Parmesan meets a Margherita pizza without the breading or fuss.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup marinara sauce (homemade or store-bought)
- 1 cup fresh mozzarella cheese, sliced
- 1/2 cup grated Parmesan cheese
- 1 cup fresh basil leaves (plus extra for garnish, if desired)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the minced garlic and sauté for 1–2 minutes, just until fragrant and lightly golden. Do not let it burn.
- Pat the chicken breasts dry with paper towels, then season both sides generously with salt, pepper, and Italian seasoning.
- Place the chicken in the hot skillet and sear for 4–5 minutes per side, until nicely browned. The chicken will finish cooking in the oven.
- Pour the marinara sauce evenly over and around the chicken, turning each piece once so it’s well coated in sauce.
- Arrange the fresh mozzarella slices over the top of each chicken breast.
- Sprinkle the grated Parmesan cheese evenly over the mozzarella and sauce.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted, bubbly, and lightly golden.
- Remove from the oven and let rest for 5 minutes. Top generously with fresh basil leaves before serving.
Variation
- Add a veggie layer by tucking sliced tomatoes, sautéed spinach, or roasted bell peppers around the chicken before baking.
- Make it spicy by adding red pepper flakes to the marinara or drizzling with a bit of Calabrian chili oil before serving.
- Turn it into a casserole by slicing the chicken after baking and layering it over cooked pasta or zucchini noodles, then baking with extra sauce and cheese.
Cooking Notes
- Searing the chicken first builds flavor and keeps the meat juicy—don’t skip this step, even though the dish finishes in the oven.
- If the cheese is browning too fast in the oven, loosely tent the skillet with foil for the last 5–10 minutes of baking.
- For extra golden, bubbly cheese, switch the oven to broil for 1–2 minutes at the end, watching closely to avoid burning.
Serving Suggestions
- Serve over cooked pasta, zucchini noodles, or mashed potatoes to soak up the extra marinara and cheesy juices.
- Pair with a simple green salad dressed with lemon and olive oil to balance the richness of the cheese.
- Add a side of garlic bread or warm crusty baguette for dipping into the sauce and melted cheese.
Tips
- Pat the chicken dry before seasoning and searing; this helps it brown nicely instead of steaming in the pan.
- Slice the mozzarella on the thicker side for those gooey, stretchy cheese pulls, or use shredded mozzarella for quicker melting.
- Check doneness with a meat thermometer; pull the chicken from the oven as soon as it hits 165°F (74°C) to avoid drying it out.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 38 g
- Sodium: 680 mg
Frequently Asked Questions
- Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well—just adjust the baking time as they may need a few extra minutes to reach 165°F (74°C). - Can I prepare this ahead of time?
You can sear the chicken and assemble it in the skillet or baking dish a few hours ahead, then cover and refrigerate. Add a few extra minutes to the baking time when cooking from cold. - What kind of mozzarella is best?
Fresh mozzarella logs or balls (sliced) give a creamy, luxurious melt, but low-moisture mozzarella (shredded) will brown more quickly and give a slightly firmer, pizza-like top. - How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (165°C) oven or in a covered skillet over low heat until warmed through.
Conclusion
This Chicken Mozzarella Bake delivers big Italian-inspired flavor with minimal effort. Tender seared chicken, garlicky marinara, and a blanket of melty mozzarella and Parmesan come together in one skillet, finished with fresh basil for brightness. It’s weeknight-easy yet special enough for guests, and it pairs beautifully with pasta, salad, or simple roasted veggies.
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Chicken Mozzarella Bake
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using gluten-free marinara)
Description
This Chicken Mozzarella Bake is a cheesy, saucy weeknight hero. Juicy seared chicken breasts are nestled in garlicky marinara, blanketed with fresh mozzarella and Parmesan, then baked until bubbling and golden. Finished with a shower of fresh basil, it tastes like chicken Parmesan meets a Margherita pizza without the breading or fuss.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup marinara sauce (homemade or store-bought)
- 1 cup fresh mozzarella cheese, sliced
- 1/2 cup grated Parmesan cheese
- 1 cup fresh basil leaves (plus extra for garnish, if desired)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the minced garlic and sauté for 1–2 minutes, just until fragrant and lightly golden. Do not let it burn.
- Pat the chicken breasts dry with paper towels, then season both sides generously with salt, pepper, and Italian seasoning.
- Place the chicken in the hot skillet and sear for 4–5 minutes per side, until nicely browned. The chicken will finish cooking in the oven.
- Pour the marinara sauce evenly over and around the chicken, turning each piece once so it’s well coated in sauce.
- Arrange the fresh mozzarella slices over the top of each chicken breast.
- Sprinkle the grated Parmesan cheese evenly over the mozzarella and sauce.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted, bubbly, and lightly golden.
- Remove from the oven and let rest for 5 minutes. Top generously with fresh basil leaves before serving.
Notes
- Use thin, evenly sized chicken breasts so they cook at the same rate; pound thicker pieces to even thickness if needed.
- Choose a good-quality marinara since it’s a main flavor—look for one with simple ingredients and low added sugar.
- If your skillet isn’t oven-safe, sear the chicken in any pan, then transfer everything to a baking dish before baking.
- Letting the chicken rest for a few minutes after baking keeps it juicy and lets the cheese set slightly for easier serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce and cheese (¼ of recipe)
- Calories: 350 kcal (estimated)
- Sugar: 4 g (from marinara, estimated)
- Sodium: 680 mg (estimated, varies by marinara and salt use)
- Fat: 19 g (estimated)
- Saturated Fat: 8 g (estimated)
- Unsaturated Fat: 10 g (estimated)
- Trans Fat: 0 g
- Carbohydrates: 6 g (estimated, mostly from sauce)
- Fiber: 1 g (estimated)
- Protein: 38 g (estimated)
- Cholesterol: 115 mg (estimated)
Keywords: chicken mozzarella bake, cheesy chicken, baked chicken, low carb chicken, skillet chicken, easy weeknight dinner, Italian chicken recipe