Chicken mozzarella bake is juicy, garlicky chicken breasts baked on a bed of marinara with sweet cherry tomatoes and fresh basil, then covered in mozzarella and broiled until it’s bubbly and golden. It’s a one-dish weeknight dinner that’s ready in 30 minutes.
How to make chicken mozzarella bake: season four chicken breasts, set them on marinara and basil in a 9×13 dish with halved cherry tomatoes around them, bake at 400°F for 20 to 25 minutes until they reach 165°F, then top with mozzarella and broil for 2 to 3 minutes.
Why You’ll Love It
- 30 minutes, with only 5 of them hands-on.
- One baking dish. The sauce, the chicken and the cheese all cook together.
- Melty, golden mozzarella over tender chicken and a bright tomato-basil sauce.
- One breast per person, so it’s easy to portion for 4.
Ingredient Notes
Chicken breasts. Four medium boneless, skinless breasts, one per serving. Try to pick ones that are about the same size so they finish together.
Seasoning. Each breast gets a few drizzles of olive oil, 1/4 teaspoon garlic powder, 1/4 teaspoon Italian seasoning and 1/2 teaspoon kosher salt, plus black pepper. Season each piece on its own so they all get the same amount.
Marinara. One 24-ounce jar of your favorite brand. It’s the sauce, so use one you like the taste of straight from the jar.
Basil and tomatoes. One-third cup of sliced fresh basil goes into the sauce; leave it out if you don’t have fresh. Eight ounces of cherry tomatoes, halved, roast around the chicken.
Mozzarella. One packed cup of shredded mozzarella, plus more if you like a thicker layer.
Ingredients
- 4 medium chicken breasts, boneless, skinless; 1 per serving
- Olive oil, a few drizzles on each breast
- 1 teaspoon garlic powder, 1/4 teaspoon per breast
- 1 teaspoon Italian seasoning, 1/4 teaspoon per breast
- 2 teaspoons kosher salt, 1/2 teaspoon per breast
- Ground black pepper, to taste
- 1 jar marinara sauce (24 ounces), your favorite brand
- 1/3 cup fresh basil, sliced, semi-packed; omit if you have no fresh
- 8 ounces cherry tomatoes, cut into halves
- 1 cup shredded mozzarella cheese, packed, plus more as needed
- Fresh parsley, chopped, for garnish
How to Make Chicken Mozzarella Bake
1. Heat the oven. Preheat the oven to 400°F.
2. Season the chicken. Season each chicken breast with a few drizzles of olive oil, 1/4 teaspoon garlic powder, 1/4 teaspoon Italian seasoning, 1/2 teaspoon kosher salt and ground black pepper. Set aside.
3. Make the sauce. In a 9×13 inch baking dish, combine the marinara sauce with the sliced basil. Season the sauce with more salt and pepper if you like.
4. Layer the dish. Place the seasoned chicken on top of the marinara. Arrange the cherry tomato halves around the chicken.
5. Bake. Bake uncovered for 20 to 25 minutes, depending on the thickness of the chicken, until the center of the thickest breast reaches 165°F on a food thermometer.
6. Add the mozzarella and broil. Remove the dish from the oven and top the chicken with the shredded mozzarella. Return it to the oven and broil for 2 to 3 minutes, until the cheese is melted and slightly golden. Watch it closely so it does not burn, because broiling happens very fast.
7. Garnish and serve. Garnish with chopped parsley and serve warm.
How Long to Bake It for Juicy Chicken
The one thing that can go wrong here is dry chicken. Chicken breasts turn dry once they go past 165°F, so the goal is to take them out right when they get there, not 10 minutes later.
| Breast size | Bake at 400°F | Start checking |
|---|---|---|
| Medium | 20 to 25 minutes | Around 12 minutes |
| Smaller | About 15 minutes | Around 12 minutes |
Go by thickness, not the clock. The bake time depends on how thick the breasts are. Start checking at about 12 minutes, and push a food thermometer into the center of the thickest one. At 165°F, it’s done.
Cheese goes on last. The mozzarella goes on after the chicken reaches 165°F, and the broiler melts it in 2 to 3 minutes. Stay by the oven: broiling happens very fast, and you only need it long enough for the cheese to melt and turn slightly golden.
Let it rest. Give the chicken 5 minutes on the counter before you cut into it, so it stays juicy.
Tips for Success
Why did my cheese burn?
It stayed under the broiler too long, and broiling happens very fast. Stay close and pull the dish out after 2 to 3 minutes, as soon as the cheese has melted.
Why are some breasts done and others not?
They were different sizes. Check each one with the thermometer; take out any that reach 165°F and give the others a few more minutes.
Variations
- Add Parmesan: sprinkle 1/2 cup freshly grated Parmesan over the chicken before the mozzarella.
- Seared first: brown the seasoned chicken in oil for 5 minutes per side, then bake it on the sauce at 375°F for about 20 minutes, until it reaches 165°F.
- Fresh mozzarella: top each breast with sliced tomato and slices from a ball of fresh mozzarella, drizzle with balsamic vinegar and broil until melted.
Storage & Reheating
Refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days. You can freeze them for 3 to 4 months; USDA FSIS notes that frozen leftovers can lose moisture and flavor the longer they’re kept. Thaw in the fridge, then reheat covered until the chicken reaches 165°F.
What to Serve With It
Crusty bread, pasta, rice or steamed vegetables all pair well with the marinara. Try it with garlic broccoli olive oil pasta or skillet zucchini and mushrooms. For more cheesy chicken dinners, there’s chicken mozzarella skillet, chicken broccoli alfredo pasta bake, Ritz cracker chicken casserole and slow cooker 4-ingredient cheddar baked chicken.
Frequently Asked Questions
When does the mozzarella go on the chicken during the bake?
After the chicken has baked and reached 165°F. Then it goes under the broiler for just 2 to 3 minutes.
What do I serve with it?
Anything that soaks up tomato sauce: pasta, rice or crusty bread, with steamed vegetables on the side.
Can I skip the fresh basil?
Yes. If you don’t have fresh basil, leave it out; the marinara and Italian seasoning still flavor the sauce.
Final Notes
Pull the chicken the moment the thermometer says 165°F, then go straight to the cheese. Tell me in the comments what you served yours with.
Chicken Mozzarella Bake
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Ingredients
- 4 medium chicken breasts boneless, skinless; 1 per serving
- olive oil a few drizzles on each breast
- 1 teaspoon garlic powder 1/4 teaspoon per breast
- 1 teaspoon Italian seasoning 1/4 teaspoon per breast
- 2 teaspoons kosher salt 1/2 teaspoon per breast
- ground black pepper to taste
- 1 jar marinara sauce 24 ounces, your favorite brand
- 1/3 cup fresh basil sliced, semi-packed; omit if you have no fresh
- 8 ounces cherry tomatoes cut into halves
- 1 cup shredded mozzarella cheese packed, plus more as needed
- fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 400°F.
- Season each chicken breast with a few drizzles of olive oil, 1/4 teaspoon garlic powder, 1/4 teaspoon Italian seasoning, 1/2 teaspoon kosher salt and ground black pepper. Set aside.
- In a 9x13 inch baking dish, combine the marinara sauce with the sliced basil. Season the sauce with more salt and pepper if you like.
- Place the seasoned chicken on top of the marinara. Arrange the cherry tomato halves around the chicken.
- Bake uncovered for 20 to 25 minutes, depending on the thickness of the chicken, until the center of the thickest breast reaches 165°F on a food thermometer.
- Remove the dish from the oven and top the chicken with the shredded mozzarella. Return it to the oven and broil for 2 to 3 minutes, until the cheese is melted and slightly golden. Watch it closely so it does not burn, because broiling happens very fast.
- Garnish with chopped parsley and serve warm.
Notes
Nutrition
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