Baked Chicken Mozzarella — One-Pan, 30 Minutes
Baked chicken breasts topped with melted mozzarella in a thick and spicy tomato sauce. This easy one-pan recipe has intense flavor and is ready to serve in about 30 minutes.
Equipment
Ingredients
- 4 (1.3 kg) boneless, skinless chicken breasts 2½-3 pounds
- Kosher salt
- Freshly ground black pepper
- ¼ cup (60 ml) extra virgin olive oil
- 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 using Italian seasoning
- ½ teaspoon crushed red pepper or more/less to taste
- 1 15-ounce (30 g) can crushed tomatoes
- 1 cup jarred roasted red peppers drained and chopped
- 1½ cups shredded mozzarella cheese
- 1 cup fresh basil leaves torn or chopped
Instructions
- Preheat the oven to 425 (220C) degrees.
- Season 4 boneless, skinless chicken breasts generously on both sides with salt and black pepper.
- Put a large (12-14-inch) ovenproof skillet or saute pan over medium-high heat. Add ¼ cup extra virgin olive oil, 1 chopped onion and 1 teaspoon salt. Cook the onion until it's softened and translucent, 2-3 minutes.
- Add 4 finely chopped or grated garlic cloves, 3 chopped oil-packed anchovies, 1 teaspoon dried oregano, 1 teaspoon ground fennel seed, and ½ teaspoon crushed red pepper to the pan. Cook 1-2 minutes, stirring frequently, until fragrant.
- Stir in 1 15-ounce can crushed tomatoes and 1 cup jarred roasted red peppers. Bring the sauce to a simmer, then arrange the chicken on top of the sauce and turn off the heat. Transfer the pan to the oven and bake 12-15 minutes. Chicken breasts will get dry past 165°F — start checking them at the 12 minute mark.
- Flip the chicken breasts over. Sprinkle 1½ cups shredded mozzarella cheese evenly on top of the chicken and bake 5 more minutes, until the cheese is melted.
- Sprinkle the basil over the chicken and serve.
Video
Notes
- Serve with your favorite pasta or zucchini noodles or tossed with basil pesto sauce.
- The chicken keeps up to 5 days refrigerated. You can also freeze it for up to a month. Defrost overnight in the refrigerator.
- Reheat at 350 degrees about 15 minutes, or until the portion is heated through.
Nutrition
Calories: 407kcalCarbohydrates: 7gProtein: 35gFat: 26gSodium: 991mgFiber: 2gSugar: 2g
