Chicken Mozzarella Bake
A delightful, easy-to-make Chicken Mozzarella Bake with juicy chicken, savory sauce, and melted cheese.
Equipment
- Ovenproof skillet 12-14 inches preferred
Ingredients
Main Ingredients
- 4 breasts boneless, skinless chicken (2½-3 pounds)
- pinch kosher salt
- pinch black pepper
- 0.25 cup extra virgin olive oil (60 ml)
- 1 whole onion, chopped
- 4 cloves garlic, minced or grated
- 3 whole oil-packed anchovies, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground fennel seed (optional if using Italian seasoning)
- 0.5 teaspoon crushed red pepper adjust to taste
- 1 can crushed tomatoes (15 ounces)
- 1 cup jarred roasted red peppers, drained and chopped
- 1.5 cups shredded mozzarella cheese
- 1 cup fresh basil leaves, torn or chopped
Instructions
- Preheat your oven to 425°F (220°C).
- Season both sides of the chicken breasts generously with kosher salt and freshly ground black pepper.
- In a large ovenproof skillet or sauté pan (12-14 inches), heat the olive oil over medium-high heat.
- Add the chopped onion and 1 teaspoon of salt. Cook until the onion is softened and translucent, about 2-3 minutes.
- Add the minced garlic, chopped anchovies, oregano, fennel seed, and crushed red pepper to the pan. Cook for 1-2 minutes, stirring frequently until fragrant.
- Stir in the crushed tomatoes and roasted red peppers. Bring the sauce to a simmer, then place the chicken on top of the sauce and turn off the heat.
- Transfer the pan to the oven and bake for 15 minutes.
- Flip the chicken breasts over. Sprinkle the mozzarella cheese evenly on top of the chicken and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Once out of the oven, sprinkle the torn or chopped basil over the chicken and serve.
Notes
Leftovers can be refrigerated for up to 5 days or frozen for up to a month. Defrost overnight in the refrigerator and reheat at 350°F for about 15 minutes or until heated through.