One-Pan Mozzarella Chicken Skillet Recipe

Made with simple, pantry-friendly ingredients, this Mozzarella Chicken is a crowd-pleasing weeknight dinner. The recipe comes together quickly, and using a cast-iron skillet lets you sear the chicken on the stove and finish it in the oven without extra dishes.

Rich, creamy, and full of flavor, this one-skillet mozzarella chicken is a family favorite. The melted mozzarella over the tomato-coated chicken breasts is irresistible. Most ingredients are likely already in your kitchen, and cleanup is fast.

Why You’ll Love This Recipe

• Simple but flavorful — no fancy ingredients required. This recipe relies on kitchen staples and fresh basil if you have it.
• Made in a single pan. Using a cast-iron skillet lets you move from stovetop to oven easily and limits cleanup.
• Versatile sides — serve with pasta, mashed potatoes, rice, or a simple salad. The tomato-mozzarella combination pairs well with many accompaniments.

Ingredients You’ll Need

For the Chicken:

• Boneless, skinless chicken breasts — choose pieces similar in size so they cook evenly.
• Olive oil (divided) — or your preferred cooking oil.
• Butter — unsalted is ideal since salt is added separately.
• Seasonings: Italian seasoning, paprika, dried basil, plus salt and pepper to taste.

For the Sauce:

• Olive oil
• Garlic, minced
• Crushed tomatoes or passata
• Seasonings: dried oregano, dried basil, onion powder, salt and pepper
• Fresh basil
• Mozzarella cheese — sliced or shredded, about 4 slices or 1 cup shredded

How To Make Mozzarella Chicken

• Pat the chicken dry. Season the breasts with 1 tablespoon of oil, Italian seasoning, dried basil, and salt and pepper to taste.
• Preheat the oven to 400°F (200°C). In a cast-iron skillet over medium heat, add the remaining tablespoon of oil and the butter. When the butter melts, add the chicken.
• Cook about 5 minutes per side, or until golden. Remove the chicken and set aside.

• In the same skillet, add olive oil and garlic and cook for about 1 minute until fragrant.
• Add the crushed tomatoes, dried oregano, dried basil, onion powder, salt, and pepper. Stir to combine.

• Cover and simmer the sauce for 10 minutes, then add a few basil sprigs and simmer 2 more minutes. Remove the sprigs.
• Return the chicken to the pan and spoon sauce over each piece.
• Top the chicken with mozzarella slices or shredded cheese and bake until the chicken is cooked through and the cheese is melted, about 8–10 minutes. If the chicken is already cooked through, simply bake until the cheese melts.
• Garnish with fresh basil before serving, if desired.

Recipe Variations

• Use marinara sauce instead of crushed tomatoes for a shortcut — store-bought marinara is already seasoned so you can skip extra seasoning and simmering.
• Substitute boneless, skinless chicken thighs for the breasts for a juicier result.
• Swap the cheese: buffalo mozzarella, provolone, pepper jack, or a sharp cheddar will each change the flavor profile.

Tips and Notes

• Use both butter and oil when searing the chicken — butter adds flavor and oil raises the smoke point to prevent burning.
• Sweet or smoked paprika both work well here depending on your taste preference.
• If chicken breasts are thick and uneven, pound them to an even thickness or slice them horizontally to ensure even cooking.
• Pat chicken dry before seasoning so the spices adhere better.
• Leftovers store in the refrigerator for 3–4 days.

Recipe

More Recipes You May Like

• Chicken Sloppy Joes
• Slow Cooker Honey Chipotle Chicken
• Garlic Parmesan Pasta with Chicken
• One Pot Chicken and Rice with Mushrooms and Peas
• One Pot Paprika Chicken and Rice
• Dutch Oven Chicken
• Whole Baked Chicken Wings

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