Description
A quick and flavorful 30-minute recipe featuring tender mozzarella-topped chicken breasts simmered in a homemade tomato sauce infused with Italian herbs and sun-dried tomato pesto. Perfect served with pasta or crusty bread for a satisfying meal.
Ingredients
Scale
Chicken
- 4 small chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
Tomato Sauce
- 1 tablespoon minced garlic
- ½ cup chopped onions
- 1 (14-ounce) can crushed tomatoes
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ¼ teaspoon dried basil
- 1 tablespoon sun-dried tomato pesto
- ¼ cup water
- Salt and pepper to taste
Topping and Serving
- 4 slices mozzarella cheese or 1 cup shredded mozzarella
- Chopped parsley or basil for garnish
- Pasta or crusty bread, for serving
Instructions
- Prepare the chicken: Sprinkle salt and pepper on both sides of the chicken breasts. Heat a large nonstick skillet over medium-high heat with olive oil. Add the chicken and cook for 5 minutes per side until fully cooked through. Remove chicken to a plate. If serving with pasta, start boiling water and cook pasta according to package directions.
- Make the tomato sauce: Using the same skillet, add onions to the remaining oil or add ½ teaspoon oil if none remains. Sauté onions for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds. Stir in crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and sun-dried tomato pesto. Bring to a simmer, then add ¼ cup water, reduce heat, cover, and simmer for 10-12 minutes until sauce thickens. Season with salt and pepper to taste.
- Assemble and broil: Nestle chicken breasts into the simmered sauce and spoon sauce over them to cover. Top each chicken breast with a slice of mozzarella cheese. Place the skillet under the broiler for 1-2 minutes until the cheese is melted, bubbly, and slightly browned.
- Garnish and serve: Sprinkle chopped parsley or basil ribbons over the top. Serve the mozzarella chicken hot with pasta or crusty bread and a salad.
Notes
- Sun-dried tomato pesto enhances the sauce’s flavor, but basil pesto is a good substitute.
- Adjust red pepper flakes to taste or omit for a milder sauce.
- Use shredded mozzarella instead of slices if preferred, adjusting broiling time accordingly.
- To speed up cooking, use thinly pounded chicken breasts.
- Serve with a simple green salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
