Chicken Mozzarella Bake – A Cozy, Cheesy Weeknight Favorite

This Chicken Mozzarella Bake is the kind of meal you make once and keep on repeat. It’s simple, comforting, and loaded with melty cheese and rich tomato flavor. You won’t need fancy ingredients or hours in the kitchen—just a few pantry staples and a baking dish.

The best part is how flexible it is: serve it over pasta, with crusty bread, or alongside a crisp salad. If you’re craving a warm, satisfying dinner without the fuss, this one hits the mark.

Why This Recipe Works

This bake keeps things straightforward and big on flavor. The chicken simmers in a seasoned tomato sauce, which helps it stay moist and juicy.

Fresh mozzarella melts into creamy ribbons, and a quick broil gives it that golden, bubbly top you want from any cheesy bake. A hint of garlic, Italian herbs, and a touch of balsamic give the sauce depth without complicating the recipe. It’s easy to prep, easy to scale, and even easier to love.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5–2 pounds), pounded to even thickness
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or a mix of dried oregano and basil)
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for a gentle kick)
• 1 (24-ounce) jar marinara sauce or 3 cups homemade tomato sauce
• 1 tablespoon balsamic vinegar (optional but recommended)
• 8 ounces fresh mozzarella, sliced or torn
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, for garnish
• Cooked pasta, garlic bread, or a simple salad, for serving

Step-by-Step Instructions

1. Prep the oven and pan. Heat your oven to 400°F (200°C).

   Lightly oil a 9×13-inch baking dish or similar casserole pan.

2. Season the chicken. Pat the chicken dry. Sprinkle both sides with salt, pepper, Italian seasoning, and garlic powder. Even thickness helps it cook evenly, so give the thicker ends a quick pound if needed.
3. Quick sear for flavor. Heat the olive oil in a large skillet over medium-high heat.

   Sear the chicken for 2–3 minutes per side until lightly golden. You’re not cooking it through—just building flavor.

4. Bloom the garlic and spices. Reduce the heat to medium. Add the minced garlic and red pepper flakes to the skillet.

   Cook for 30 seconds until fragrant, stirring so it doesn’t burn.

5. Add the sauce. Pour in the marinara and stir in the balsamic. Let the sauce simmer for 2 minutes to meld the flavors. Taste and adjust salt as needed.
6. Assemble the bake. Transfer the seared chicken to the baking dish.

   Spoon the sauce over and around the chicken. Nestle slices or torn pieces of fresh mozzarella over the top. Sprinkle with half of the Parmesan.

7. Bake until juicy. Bake uncovered for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

   The cheese should be melted and the sauce bubbling around the edges.

8. Broil for color. Switch the oven to broil for 1–2 minutes to get golden, blistered spots on the mozzarella. Watch closely so it doesn’t over-brown.
9. Finish and serve. Rest for 5 minutes. Sprinkle with the remaining Parmesan and torn basil leaves.

   Serve over pasta, spoon onto toasted bread, or plate with a green salad.

Keeping It Fresh

Leftovers keep well and actually taste even better the next day. Store in an airtight container in the fridge for up to 4 days. Reheat gently in a covered skillet over low heat or in the oven at 325°F until warmed through.

If freezing, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat as above. For the best texture, add a splash of water to the sauce when reheating to loosen it.

Benefits of This Recipe

• Weeknight simple: Minimal prep and a single baking dish keep cleanup easy.
• Protein-packed: Chicken and cheese make a satisfying, balanced main dish.
• Customizable: Works with different sauces, cheeses, and sides.
• Family-friendly: Mild flavors with the option to add heat for spice lovers.
• Make-ahead friendly: Assemble in the morning and bake at dinnertime.

Pitfalls to Watch Out For

• Overcooking the chicken: Dry chicken is the biggest risk.

  Use a thermometer and pull it at 165°F.

• Watery sauce: Fresh mozzarella releases moisture. A thicker marinara helps, and broiling at the end reduces excess liquid.
• Skipping the sear: Browning adds flavor and helps the chicken hold up in the sauce.
• Uneven chicken thickness: Pound to an even 1/2–3/4 inch so everything cooks at the same pace.
• Burning the garlic: It turns bitter fast. Keep the heat moderate and stir.

Recipe Variations

• Chicken Parm-Style: Lightly bread the chicken with seasoned panko and a dusting of Parmesan before searing.

  Bake as directed for a crisp, classic twist.

• Veggie Boost: Add sautéed spinach, mushrooms, or roasted bell peppers to the sauce. They bring sweetness and extra texture.
• Spicy Arrabbiata: Swap in a spicy tomato sauce and double the red pepper flakes. Finish with extra basil and a drizzle of chili oil.
• Cheese Swap: Mix fresh mozzarella with shredded low-moisture mozzarella for better browning.

  A little provolone adds a smoky, melty pull.

• Mediterranean Touch: Stir in olives, capers, and a pinch of dried oregano. Garnish with parsley and lemon zest.
• Skinny Version: Use part-skim mozzarella and skip the broil. Serve with zoodles or steamed veggies instead of pasta.
• One-Pan Oven Method: Skip searing.

  Arrange seasoned chicken in the baking dish, pour sauce around, and bake 5–7 minutes longer, then top with cheese and finish as directed.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs work great and are very forgiving. Sear them the same way and bake until they reach 175°F for tender, juicy results.

Do I have to use fresh mozzarella?

No.

Fresh mozzarella gives a creamy melt, but shredded low-moisture mozzarella browns better and releases less water. A 50/50 mix is a solid middle ground.

What’s the best store-bought sauce for this?

Choose a marinara with simple ingredients and low added sugar. If it tastes good from the jar, it will shine here.

Rao’s, Newman’s Own, or any clean-label brand are dependable options.

How can I make this gluten-free?

The bake itself is naturally gluten-free. Just serve it with gluten-free pasta or a veggie side. If you do a breaded variation, use gluten-free breadcrumbs.

Can I assemble this ahead of time?

Yes.

Assemble up to 12 hours in advance and refrigerate, covered. Add 5–7 minutes to the baking time since it will be cold going into the oven.

Why is my bake watery?

Fresh mozzarella and some sauces release liquid. Use a thicker sauce, avoid overcrowding the pan, and broil at the end.

Letting the bake rest for 5 minutes also helps the sauce set.

What sides go well with it?

Serve over spaghetti or penne, or pair with garlic bread and a simple arugula salad with lemon and olive oil. Roasted broccoli is another easy win.

Can I make it dairy-free?

Yes. Use your favorite dairy-free mozzarella and skip the Parmesan.

Add a sprinkle of nutritional yeast for a savory boost.

In Conclusion

This Chicken Mozzarella Bake is everything you want in a weeknight dinner: unfussy, comforting, and full of flavor. The juicy chicken, bright tomato sauce, and melty cheese make a crowd-pleasing combo with almost no effort. Keep it classic, or try a variation that fits your style.

Either way, you’ll have a satisfying meal on the table with time to spare.