Chicken and Mozzarella Bake That's Saucy & Cheesy
A simple dish that turns pantry staples and garden-fresh herbs into a bubbling, cheesy meal worth repeating. High in protein, naturally gluten-free, and low in carbs, this no-fuss chicken mozzarella bake is weeknight-ready and full of bright, rich flavor.
Equipment
- 1 baking dish (around 9x13 works great)
- Oven
- 1 Mixing bowl
- Knife and cutting board
- Measuring spoons
- Paper towels (for prepping the chicken)
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 16 oz can crushed or chopped tomatoes crushed preferred for thicker sauce
- 3 cloves garlic minced
- ½ red onion finely chopped
- 1 teaspoon dried oregano
- 1 cup shredded mozzarella low-moisture for best melt
- 2 –3 fresh basil leaves torn or chopped
Instructions
- Preheat your oven to 375°F. While it warms up, pat the chicken dry with paper towels. This helps reduce excess moisture and improves the final texture.
- Lightly score the chicken with shallow diagonal cuts across the top—this helps seasonings and sauce seep in for more flavor. No need to cut deep, just a quick criss-cross on the surface.
- Season the chicken generously on both sides with garlic powder, onion powder, Italian seasoning, salt, and pepper. Place it in your baking dish and drizzle with olive oil. Rub it all in for even coverage.
- Make your sauce by stirring together the tomatoes, minced garlic, chopped onion, oregano, and a little extra salt and pepper in a bowl. Crushed tomatoes work best here since they cling better than chopped.
- Pour the sauce evenly over the seasoned chicken in the baking dish, making sure it gets into the scored cuts for extra flavor.
- Add the mozzarella over the top, spreading it across the surface so every piece of chicken gets a good cheesy layer.
- Bake uncovered for 25 to 30 minutes. For the juiciest results, aim to remove the chicken when it hits 160–163°F internally and let it rest—it’ll finish cooking as it sits.
- Optional but worth it: Turn on your broiler for 1 to 2 minutes at the end to brown the cheese. Keep a close eye—it can go from golden to burnt fast.
- Finish with fresh basil, torn over the top after baking. This adds brightness and a fresh-from-the-garden finish.
Notes
- Want juicier chicken? Brine it in salted water for 20–30 minutes before cooking. It makes a big difference in texture.
- No crushed tomatoes? Use chopped, but stir in a spoonful of tomato paste to thicken the sauce.
- Add-ins to try: Sliced mushrooms, halved cherry tomatoes, baby spinach, or even roasted red peppers can be added to the baking dish for extra flavor and texture.
- Cheese tip: Low-moisture mozzarella melts better and avoids a watery top.
- Want more flavor? Add a little Parmesan under the mozzarella or after broiling.
- Rest Time (recommended): 5–10 minutes
(Letting the chicken rest before slicing keeps it juicy.)
Servings: 4 Servings