This Mozzarella Chicken Bake is a quick and easy chicken dinner. The chicken breasts come out perfectly moist and are cooked directly in your favorite marinara sauce and then topped with tons of mozzarella cheese.
Need something easy but hearty for dinner tonight? This mozzarella chicken is just what you’re looking for.
Why You Should Make Mozzarella Chicken Tonight
- It’s super easy and most of the cooking time is hands-off. Once you brown your chicken breasts and add the sauce, your work is pretty much done.
- Cooking chicken breasts directly in the sauce keeps them moist and juicy and perfect. It’s basically foolproof.
- This is an absolutely crowd pleasing dish. Even picky eaters are going to love cheesy chicken in red sauce.
Ingredient Notes
- 4 small or 2 large boneless skinless chicken breasts: Since chicken breast sizes vary so much these days, I recommend using four 6-to-8-ounce chicken breasts OR two 10+-ounce pieces and just cut them in half horizontally like I did for the chicken breasts in the photos.
- Marinara sauce: As a shortcut, we’re using our favorite store-bought red sauce in this recipe. This is my current go-to.
- Pasta: Use your favorite pasta here. I usually use fettuccine, but penne, rigatoni, and rotini would also be fantastic.
How to Make Chicken Marinara
1. Sear chicken breasts: Start by seasoning and searing the chicken breasts. This helps add flavor and cuts down on the cooking time for the chicken.
2. Add sauce: Pour sauce into the pan and use tongs to arrange the chicken breasts so there is sauce on all sides.
3. Top with cheese: Add cheese and then bake until the chicken is cooked through and the cheese is melted and bubbly.
4. Serve over pasta: Transfer each chicken breast to a bed of pasta, spoon on sauce, and enjoy!
FAQ
What type of sauce is marinara? Can I use spaghetti sauce instead?
Marinara sauce is an Italian red sauce made with tomatoes, spices, garlic, and sometimes onions. You can use it over a variety of different meats and pasta shapes and sizes.
Spaghetti sauce is simply a type of marinara sauce, typically with meat added. So yes, you can use store-bought spaghetti sauce in place of marinara here.
Do I have to use an instant-read thermometer?
You don’t *have* to use a thermometer. You can also cut into the chicken to test for doneness, but if you don’t already own a thermometer, please buy one.
They take all the guesswork out of cooking meat and are truly one of the most useful kitchen tools you can own.
Can I make Mozzarella Chicken in advance?
Yes. Store covered in the refrigerator for up to 3 days, and you can reheat the sauce and chicken gently over medium heat on the stove or in the microwave.
This also freezes fairly well. Store chicken and sauce in a freezer zip-top bag for up to 3 months. Defrost in the refrigerator before reheating. Serve over freshly cooked pasta.
What to Serve With Mozzarella Chicken?
Serve mozzarella chicken with garlic bread or french bread and either a simple side salad or roasted vegetable like:
More Easy Chicken Recipes
Easy Weeknight Mozzarella Chicken
Equipment
- 12-inch oven-safe skillet
Ingredients
- 4 small or 2 large boneless skinless chicken breasts
- Salt and pepper
- 2 teaspoons Italian seasoning OR 1 teaspoon each basil and oregano, divided
- 1 tablespoon olive oil
- 1 24-ounce jar of marinara sauce
- 1 ¾ cups (6oz) shredded mozzarella cheese
- 12 ounces pasta fettuccine is a great option
Instructions
- Preheat your oven to 425℉.
- If using 2 large chicken breasts, slice each piece of chicken into 2 cutlets by placing your hand on top of the chicken breast and running a sharp knife horizontally through the breast, slicing the top and bottom into two thin, even pieces.
- Generously salt and pepper the top of each piece of chicken and then sprinkle on 1 teaspoon of Italian seasoning.
- Bring a large pot of lightly salted water to boil for your pasta.
- In a 12-inch, oven-safe skillet, heat oil over medium-high heat. Once hot, add chicken breasts to the pan, seasoning-side down. Salt and pepper the other side of the chicken breasts and top with remaining 1 teaspoon of Italian seasoning. Cook chicken until the first side is browned, 3 to 4 minutes. Flip the chicken and repeat with the second side.
- Remove skillet from heat and pour marinara sauce over the chicken. Use tongs or a fork to pick up each chicken piece and nestle it into the sauce so there is sauce on all sides of the chicken.
- Sprinkle ¼ of the cheese on each chicken breast and then place the skillet in the oven. Bake until an instant-read thermometer inserted into the thickest part of the chicken breasts reads 165°F, about 10-20 minutes.* Allow chicken to rest for 5 minutes before serving.
- While your chicken bakes and then rests, cook pasta according to packaging instructions.
- Serve each chicken breast on a bed of pasta and spoon sauce over the top. Enjoy!
Notes
- Refrigerator: Store covered for up to 3 days, and you can reheat the sauce and chicken gently over medium heat on the stove or in the microwave.
- Freezer: Store chicken and sauce in a freezer zip top bag for up to 3 months. Defrost in the refrigerator before reheating. Serve over freshly cooked pasta.
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