Chicken Mozzarella Bake

No ratings yet

This easy chicken mozzarella bake is made in one pan. It's such a simple and delicious weeknight chicken recipe. The chicken is tender and baked in marinara, and topped with shredded mozzarella.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 362kcal

Author: Tania

Equipment

Ingredients

4 medium chicken breasts
Olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper
1 14-ounce jar marinara sauce your favorite brand
⅓ cup sliced fresh basil, semi-packed omit if don’t have fresh
8 ounces cherry tomatoes cut into halves
1 cup shredded mozzarella cheese packed, plus more as needed

Instructions

Preheat oven to 400 degrees F.
Season each chicken breast with a few drizzles of olive oil, ¼ teaspoon garlic powder, ¼ teaspoon Italian seasoning, ½ teaspoon Kosher salt, and ground black pepper. Set aside.
In a 9x13 inch baking dish, combine marinara sauce with the sliced basil. If desired, season the sauce with more salt and pepper to taste, but I didn’t find the need to.
Place the seasoned chicken on top of the marinara. Then, arrange the cherry tomato halves around the chicken on the baking pan.
Bake, uncovered, in the preheated oven for 20 to 25 minutes or until the center registers 165 degrees F, depending on the thickness.
Then, remove from the oven and top with shredded mozzarella cheese. Return to the oven and broil for 2 to 3 minutes until the cheese is melted and slightly golden brown on top. Note: Keep an eye on it so it doesn’t burn, as broiling happens very fast.
Garnish with chopped parsley and serve while still warm and melty. Enjoy!

Notes

Mozzarella: Use pre-shredded mozzarella (preferably whole milk mozzarella instead of part-skim). Shredded mozzarella has a lower moisture content and melts more smoothly. If you can't find it, fresh mozzarella works too, but can be slightly chewy when cooked.
Broiling the cheese takes only 2 minutes or so. It happens fast, so keep an eye on it so it doesn’t burn.
Make ahead: Assemble the dish without cheese, cover, and refrigerate overnight. Before baking, uncover and cook as directed, adding a few extra minutes if needed. Top with cheese and broil.
Freeze (cooked): Cool completely, then store in a freezer-safe container for up to a month. Thaw overnight in the fridge and reheat at 350F until warmed, adding more cheese if desired.
Meal prep: Make up to 3 days ahead. Reheat in the microwave oven until warm and the cheese is melted again.

Substitutions and variations:

Chicken breasts: Boneless chicken thighs.
Feel free to add extra seasoning of your choice to the chicken.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition