Save This Recipe
Just drop your email here and We'll send it right away!
Hey there—can I just say, we all have those wild evenings, right? I mean, you’re still in “work mode,” the laundry buzzer is bzzzing in the background, and your family (or maybe just your stomach) keeps sending out that silent dinner SOS. On nights like that, my brain craves something warm and soothing—but with about as much fuss as making a sandwich. That’s where this one-skillet chicken with tomato basil sauce and melty mozzarella comes in. It’s the cozy, craveable comfort food you want after a long day, and it leaves just one pan to wash. (Cue happy dance!)
This is the kind of meal that’ll make you feel like a total dinnertime rockstar. You get juicy chicken, a creamy garlicky tomato basil sauce, and mozzarella that gets all bubbly and golden on top. It even looks like something magical when you set it on the table. The best part? It’s all done in about 40 minutes, so you can spend less time scrubbing and more time—well, doing anything else you want. I swear, if you serve this for dinner even on a Tuesday, everyone in your house is going to think you’ve pulled off a minor miracle.
Why You’ll Love It
- It’s all made in ONE pan (truly, this never gets old—you’ll thank yourself at cleanup time).
- The tomato cream sauce hugs every bit of chicken and practically begs to be scooped up with bread (seriously, don’t skip the bread!).
- That fresh mozzarella? It gets all melty, gooey, and just a little bit browned on top (is there anything better?).
- Tastes fancy but is dead simple—weeknight-friendly, but special enough for guests.
- Leftovers (if you have any!) reheat beautifully.
Ingredient Notes
Okay, let’s chat ingredients so you know what you need—and where you can sneak in some swaps if you’re raiding the fridge at 5pm. This is comfort food, not culinary Olympics, so don’t stress perfection:
- Chicken breasts: I use boneless, skinless, and pound them out a bit for even cooking. Chicken thighs also work and are a little more forgiving if you’re distracted by, say, helping with math homework.
- Garlic powder, salt, pepper: For easy-peasy seasoning. Want more flavor? Try a sprinkle of paprika or some Italian herbs. (I love the “use what calls your name” spirit!)
- Olive oil: For searing and flavor. Don’t skip this step!
- Buffalo mozzarella: If you can find fresh, go for it—it melts like a dream. Regular mozzarella or even the little pearls work if that’s what’s lingering in the cheese drawer.
- Fresh garlic: Yes, please. I’m always rooting for fresh, but a spoonful from a jar is your friend in a pinch (I’ve done it myself, shh).
- Crushed tomatoes: I usually grab fire-roasted for extra oomph, but regular is totally fine—just not the chunky kind, unless you’re into that.
- Italian seasoning: The dried blend is my weeknight MVP, but tossing in oregano or basil on its own? Also perfect.
- Heavy cream: For that luscious sauce. Half-and-half works if you want to keep things a little lighter—it’ll be slightly less rich, but still delicious, promise!
- Parmesan cheese: Adds that nutty-salty comfort. Fresh is best, but don’t sweat it if all you have is the pre-grated stuff.
- Fresh basil: Brings herby sunshine and makes everything smell like an Italian hug. Baby spinach or even a pinch of dried basil will get you close if fresh isn’t an option.
This is such a flexible supper—the only true must-haves are chicken, tomatoes, and that glorious cheese. Everything else can be a little riff, which takes the pressure off and usually means one less grocery run. And who’s mad about that?
Directions
- Get the chicken ready: Pat those chicken breasts dry (for real, do it—the browning is magic!) and sprinkle with garlic powder, salt, and pepper. Rub it in a bit—think of it as encouraging the flavor right into the meat.
- Sear the chicken: Grab your biggest oven-safe skillet (cast iron if you have it), get that olive oil shimmering, and lay the chicken in, in a single layer. Sear for 3–4 minutes on each side, until golden and lovely. Don’t worry if it’s not cooked through yet—trust the process! Remove and set aside.
- Make the sauce base: Drop the heat to medium, toss in the minced garlic, and just stir it for a quick minute, until fragrant. (Nothing burns quicker than garlic—set a timer if you’re like me and get lost staring out the window!)
- Add tomatoes and flavor support: Pour in the crushed tomatoes, Italian seasoning, and a little more salt. Give it a scrape to get those tasty browned bits up from the bottom—this is flavor town. Let it simmer about 5 minutes, until it thickens a bit and the color deepens.
- Make it creamy: Turn the heat down and whisk in your heavy cream and Parmesan. Let it bubble gently, stirring until it looks glossy and smells divine. (At this point, I have to fend off folks trying to “taste test” directly from the pan.) Stir in most of the basil—save a pinch for drama at the end.
- Finish cooking the chicken: Nestle the chicken breasts back into the sauce, making sure they get a nice sauce bath. Spoon a bit over each piece. Cover the pan (or loosely with foil), and let it all simmer together for 8–10 minutes, until the chicken is cooked through (165°F is the magic number, but I usually poke and if it’s springy, it’s good).
- Cheese time: Set your oven to broil. Top each chicken piece with a thick slice of mozzarella, and slide the skillet under the broiler for 2–3 minutes. Don’t even blink—this goes fast! Melted, bubbly, golden cheese is the goal (and yes, it’s as dreamy as you’re imagining).
- Serve it up: Let things hang out for a couple minutes off the heat to thicken the sauce and help flavors settle (just trust me on this). Scatter on that extra basil, grab a big serving spoon, and bring the whole pan to the table. Family style is my favorite—just let everyone dig in!
Variations
- Spice it up: Add a pinch of red pepper flakes with the garlic for just a subtle kick. My family loves it, and it’s not overwhelming for the spice-shy.
- No chicken? No problem: Try this with thick slices of eggplant or a couple big portobello mushrooms for a totally satisfying veggie twist (it STILL gets gobbled up, even by the meat-eaters).
- Cheese swap: Fancy a little change? Fontina, provolone, or even gouda are all delicious melted on top. Use what you love!
- Pasta night: Stir in a couple cups of cooked penne or rigatoni right before broiling for the ultimate, cheesiest pasta bake. (Add a splash more cream or a bit of broth if the sauce looks too thick!)
- Veggie boost: Toss in a few handfuls of baby spinach during the last simmer, or chopped roasted red peppers for color and a little sweetness.
Storage & Reheating Tips
- Fridge: Let things cool down, then transfer to airtight containers. It stays happy in the fridge for up to three days (good luck keeping it that long with snacking gremlins in the house).
- Freezer: Bundle up individual portions of the chicken and sauce in freezer containers—sticks around for three months. Thaw in the fridge overnight for a lazy, cozy dinner later on.
- Reheating: My favorite way is in a skillet over medium-low, adding the teensiest splash of broth, milk, or cream to loosen up the sauce. If you’re microwaving, go low and slow so the cheese stays lovely and stretchy—instead of rubbery, which nobody wants.
FAQs
Q: Can I use chicken thighs instead of chicken breasts?
A: Absolutely! Just give them a minute or two more searing on each side since they’re a bit thicker. They stay so juicy, you’ll be thrilled you tried it.
Q: Can I swap out the cream for half-and-half?
A: For sure! The sauce won’t be quite as thick or rich, but it’s still creamy and wonderful. Let it simmer down a little more if it seems thin.
Q: My sauce is thinner than I’d like! Help?
A: Just simmer things uncovered for a few more minutes—problem solved. Give it an occasional stir and watch it get thick and glossy.
Q: Can I prep any part of this in advance?
A: You bet—make the whole sauce ahead of time, park it in the fridge, and just reheat when you’re ready to add your chicken and cheese. It makes those wild weeknights even easier.
Conclusion
There’s something just plain magical about this cozy chicken mozzarella skillet. The kitchen always fills with the best smells—garlicky tomato, creamy cheese, herby basil—like you’ve snuck a little trattoria into your house. It’s simple enough for a Tuesday, yet if the neighbors dropped by, nobody would bat an eye. (If they do, just hand them a fork!) Try it with pasta, a tangle of garlicky greens, or just some very crusty bread for scooping up all that amazing sauce. If you make it, let me know how it went! I love hearing about your twists or how your crew likes it, so don’t be shy—leave a comment or question below and let’s swap a few cozy stories. Happy cooking, friends!
Chicken Mozzarella Skillet
Ingredients
- 2 lbs boneless, skinless chicken breasts cut or pounded to thin cutlets
- 1/2 tsp garlic powder for seasoning the chicken
- 1/2 tsp salt for seasoning the chicken
- 1/2 tsp pepper for seasoning the chicken
- 1 tbsp olive oil for searing the chicken
- 4 oz buffalo mozzarella sliced
- 4 cloves garlic pressed, for the sauce
- 1 can crushed tomatoes 28 oz
- 1 tbsp Italian seasoning dried
- 1/2 tsp salt for the sauce
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/3 cup fresh basil chopped
Instructions
- Season 2 lbs of boneless, skinless chicken breasts with ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon pepper on both sides. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.
- Place the chicken breasts in a single layer in the skillet. Sear for 3-4 minutes per side, or until a golden-brown crust forms. The chicken may not be fully cooked through. Remove from the skillet and set aside on a plate.
- Reduce heat to medium and add 4 cloves of pressed garlic. Sauté for about 30 seconds, stirring constantly, until fragrant.
- Pour in 1 can of crushed tomatoes and add 1 tablespoon of Italian seasoning and ½ teaspoon of salt. Stir to combine, scraping up any browned bits from the skillet. Let the sauce simmer for about 5 minutes.
- Reduce heat to low and stir in ½ cup of heavy cream and ¼ cup of grated Parmesan cheese. Continue to cook for another 2-3 minutes until the sauce is smooth and creamy. Stir in ⅓ cup of chopped fresh basil.
- Nestle the seared chicken breasts back into the skillet, making sure they’re coated with the sauce. Spoon some sauce over each piece. Partially cover and let the chicken simmer in the sauce for 5-7 minutes, or until cooked through (165°F/74°C).
- Preheat your oven’s broiler. Top each chicken breast with a slice of buffalo mozzarella. Transfer the skillet to the oven and broil for 3-5 minutes, or until the cheese is melted and bubbly.
- Remove the skillet from the oven and let the dish rest for a few minutes. Garnish with extra chopped fresh basil. Serve hot, spooning the creamy tomato basil sauce over each piece of chicken.