Description
This Italian Style Mozzarella Chicken features golden pan-seared chicken breasts simmered in a robust tomato-basil sauce, topped with melty mozzarella cheese, and served over al dente linguine. It’s a family-friendly main course blending classic Italian flavors with incredible ease—perfect for weeknight dinners or a comforting meal anytime.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil, divided
- 2 large chicken breasts, cut into thin cutlets to make 4
- 1 onion, diced finely
- 4 cloves garlic, minced
- 1/2 cup water
- 30 ounces diced tomatoes (2x15oz cans)
- 3–4 tablespoons basil pesto
- 2 teaspoons Italian seasoning
- Salt & pepper, to taste
- 2 cups mozzarella cheese, shredded
- 1 pound linguine pasta, cooked
Instructions
- Prepare the Skillet and Chicken: Heat 1 tablespoon of olive oil in a large cast iron or oven-proof skillet over medium-high heat. Season the chicken cutlets with salt and pepper, then add to the skillet. Sear on both sides until browned and completely cooked through. Remove chicken from the skillet and keep warm.
- Cook Aromatics: Add the remaining 1 tablespoon of olive oil to the same skillet, then add the diced onion. Cook until softened, stirring regularly. Add minced garlic and cook for another minute until fragrant, taking care not to burn.
- Deglaze and Build Sauce: Pour in the water to deglaze the skillet, scraping up any browned bits from the bottom for extra flavor. Stir in the diced tomatoes (with their juices), basil pesto, Italian seasoning, salt, and pepper. Mix thoroughly to combine.
- Simmer the Sauce: Bring the sauce to a gentle simmer, reduce the heat to low, and let cook for about 10 minutes to blend the flavors. Meanwhile, cook the linguine according to package instructions until al dente.
- Adjust Seasoning: Taste the sauce and adjust seasoning if needed by adding more salt, pepper, or Italian seasoning to your preference.
- Add Chicken and Cheese: Return the cooked chicken to the skillet, nestling it into the sauce. Generously sprinkle the shredded mozzarella cheese over the top of the chicken and sauce.
- Melt Cheese Under Broiler: Set your oven to broil. Place the skillet under the broiler and cook until the cheese is melted, bubbly, and golden-brown (about 2-3 minutes). Alternatively, cover the skillet with a lid and let the cheese melt on the stovetop.
- Serve: Plate the chicken and sauce over cooked linguine. Serve immediately, garnished with additional basil or parsley if desired, and enjoy!
Notes
- Use chicken cutlets for even and quick cooking; pound thicker breasts if needed.
- For more flavor, use freshly shredded mozzarella cheese.
- This dish can be made ahead; reheat gently in the oven or on the stove.
- Substitute spaghetti or penne for linguine if preferred.
- Use jarred pesto or homemade for the basil pesto component.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 620
- Sugar: 8g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 105mg
