One-Pot Mozzarella Chicken in Tomato Sauce
A Mediterranean-inspired dish that combines lean chicken, fresh tomatoes, garlic, and basil, this dish is bursting with flavor and perfect for a busy weeknight or a simple dinner gathering.
Time and Yield
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
For the Chicken and Tomato Sauce:
4 boneless, skinless chicken breasts (about 1½ lbs or 680g)
2 tablespoons olive oil
Salt and pepper, to taste
1 small onion, chopped
3 cloves garlic, minced
1 can (14.5 oz / 410g) crushed tomatoes
1 can (6 oz / 170g) tomato paste
½ cup chicken broth (or water)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon red pepper flakes (optional, for heat)
1 tablespoon fresh basil, chopped (optional, for garnish)
1 tablespoon balsamic vinegar (optional, for extra depth of flavor)
For the Topping:
8 oz (225g) fresh mozzarella, sliced into rounds
Freshly grated Parmesan cheese (optional, for garnish)
Instructions
1. Brown the Chicken:
Heat olive oil in a large, deep skillet over medium-high heat.
Season the chicken breasts with salt and pepper.
Add the chicken to the skillet and sear for about 3-4 minutes on each side until browned.
Remove the chicken from the skillet and set aside.
2. Sauté the Onion and Garlic:
In the same skillet, add the chopped onion. Sauté for 2-3 minutes until softened.
Add minced garlic and cook for another 1 minute until fragrant.
3. Make the Tomato Sauce:
Stir in the crushed tomatoes, tomato paste, and chicken broth.
Add dried oregano, basil, red pepper flakes, and balsamic vinegar (if using).
Bring the sauce to a simmer, stirring occasionally. Let it cook for about 5-7 minutes, allowing the flavors to combine.
4. Cook the Chicken in the Sauce:
Return the chicken breasts to the skillet, nestling them into the sauce.
Spoon some of the sauce over the chicken.
Cover and let it simmer for 15-20 minutes, until the chicken is fully cooked (internal temperature should reach 165°F / 75°C).
5. Add the Mozzarella:
When the chicken is cooked through, top each chicken breast with a slice or two of mozzarella cheese.
Cover the skillet again and cook for another 2-3 minutes, until the cheese has melted and is bubbly.
6. Serve:
Garnish with freshly chopped basil and grated Parmesan, if desired.
Serve the chicken with the sauce spooned over it, alongside pasta, rice, or a green salad for a complete meal.
Notes & Tips
Chicken Options: You can use bone-in chicken breasts or thighs, but the cook time will be longer.
Tomato Flavor: If you prefer a sweeter sauce, add a pinch of sugar. For a richer flavor, a splash of red wine can also be added to the sauce.
Mozzarella: Fresh mozzarella is best here for that creamy melt, but you can use shredded mozzarella if needed.
Serving: This dish pairs wonderfully with pasta, crusty bread, or steamed vegetables. For a lighter option, serve with zucchini noodles or cauliflower rice.
Frequently asked questions FAQs
Q: Can I make this dish ahead of time?
A: Yes! You can prepare the chicken and sauce ahead and store it in the fridge for up to 2 days. Reheat on low heat, then add the mozzarella and melt it just before serving.
Q: How do I make this dish spicier?
A: You can add more red pepper flakes or even some chopped fresh chili peppers to the sauce for more heat.
Q: Can I use frozen chicken breasts?
A: Yes, but make sure to thaw the chicken first to cook evenly. You may need to simmer it a bit longer to ensure it’s fully cooked.
Q: Can I use another type of cheese?
A: Yes! Provolone, gouda, or even parmesan would work well in this dish.
Nutritional Value
Calories: 260
Protein: 43g
Fat: 18g
Carbohydrates: 10g
Fiber: 2g
Sugar: 6g
Vitamin A: 10% DV
Vitamin C: 15% DV
Calcium: 25% DV
Iron: 10% DV