Description
This One-Pan Baked Chicken Mozzarella recipe is a quick and flavorful meal that combines tender chicken breasts with a rich tomato and roasted red pepper sauce, topped with melted mozzarella and fresh basil. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner with minimal cleanup.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken breasts (2½-3 pounds)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup extra virgin olive oil
Sauce
- 1 chopped onion
- 4 finely chopped or grated garlic cloves
- 3 chopped oil-packed anchovies
- 1 teaspoon dried oregano
- 1 teaspoon ground fennel seed (optional, if not using Italian seasoning)
- ½ teaspoon crushed red pepper (adjust to taste)
- 1 15-ounce can crushed tomatoes
- 1 cup jarred roasted red peppers (drained and chopped)
Topping and Garnish
- 1½ cups shredded mozzarella cheese
- 1 cup fresh basil leaves (torn or chopped)
Instructions
- Preheat Oven: Heat your oven to 425°F (220°C) to prepare for baking the chicken with sauce.
- Season Chicken: Generously season both sides of the chicken breasts with kosher salt and freshly ground black pepper for balanced flavor.
- Sauté Onion: Place a large (12-14-inch) ovenproof skillet or sauté pan over medium-high heat. Add ¼ cup extra virgin olive oil, the chopped onion, and 1 teaspoon salt. Cook until the onion is softened and translucent, about 2-3 minutes.
- Add Aromatics and Spices: Stir in the finely chopped or grated garlic cloves, chopped oil-packed anchovies, dried oregano, ground fennel seed (if using), and crushed red pepper. Cook 1-2 minutes, stirring frequently, until fragrant.
- Make Sauce and Add Chicken: Pour in the crushed tomatoes and chopped roasted red peppers. Bring the sauce to a simmer, then arrange the seasoned chicken breasts on top of the sauce. Turn off the heat under the pan.
- Bake Chicken: Transfer the ovenproof skillet into the preheated oven and bake for 12-15 minutes. Begin checking chicken doneness at 12 minutes to avoid drying out; the internal temperature should reach 165°F (74°C).
- Add Cheese and Continue Baking: Flip the chicken breasts over, sprinkle the shredded mozzarella cheese evenly on top, and bake for an additional 5 minutes or until the cheese is fully melted and bubbly.
- Garnish and Serve: Remove the skillet from oven, sprinkle fresh torn or chopped basil leaves over the chicken, and serve immediately while hot.
Notes
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption without overcooking.
- The ground fennel seed is optional but adds a subtle sweet spice that complements the tomato sauce well.
- If you prefer a milder dish, reduce or omit the crushed red pepper.
- You can substitute fresh tomatoes and roasted peppers but canned versions save time and add consistent flavor.
- For easier cleanup, ensure you use an oven-safe skillet or transfer the sauce and chicken to a baking dish if your pan is not ovenproof.
