Name: Mozzarella Chicken in Homemade Tomato Sauce Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 small chicken breasts; 1 tablespoon olive oil; 1 tablespoon minced garlic; Salt and pepper to taste; ½ cup chopped onions; 1 (14-ounce) can crushed tomatoes; ½ teaspoon Italian seasoning; ½ teaspoon red pepper flakes; ¼ teaspoon dried basil; 1 tablespoon sun-dried tomato pesto (homemade); ¼ cup water; Salt and pepper to taste; 4 slices mozzarella cheese (or 1 cup shredded); Chopped parsley or basil for garnish; Pasta or crusty bread for serving

There's something so comforting about melting mozzarella cheese atop tender chicken swimming in a rich, tangy tomato sauce. This Mozzarella Chicken in Homemade Tomato Sauce Recipe is exactly that—simple, fresh, and bursting with flavor from scratch. It’s one of those dinners I make when I want something satisfying but not fussy, and I promise you’ll love it as much as I do.

The image shows three pieces of food in a pan, each piece having two layers. The bottom layer is a thick, deep red tomato sauce with a chunky texture, spread across the bottom of the pan. On top of each sauce patch is a layer of melted cheese, which is white with light golden brown spots where it has slightly browned. Small green herb pieces are sprinkled on the cheese for decoration. The pan is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mozzarella Chicken in Homemade Tomato Sauce Recipe
Top Tip
How to Serve Mozzarella Chicken in Homemade Tomato Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mozzarella Chicken in Homemade Tomato Sauce Recipe

Why You'll Love This Recipe

Honestly, this feels like a dish made with love every time I pull it together. The homemade tomato sauce isn’t just an afterthought; it’s the heart of the meal and brings such a fresh, vibrant taste that you just can’t get from a jar. Plus, cooking it all in one pan means less mess and more time to enjoy your meal.

Fresh & Flavorful Sauce: Homemade tomato sauce with sun-dried tomato pesto adds layers of rich, deep flavor without hours of simmering.
Quick & Easy: Ready in about 30 minutes, making it perfect for busy weeknights when you want something hearty but efficient.
Melty Mozzarella Magic: The bubbly, golden cheese on top adds creamy indulgence that complements the tangy sauce and tender chicken perfectly.
Adaptable & Cozy: Easily paired with pasta, crusty bread, or a fresh salad — great for casual dinners or impressing guests.

A close-up view of a piece of food with two layers being lifted by a silver fork. The top layer is bubbly, melted cheese with golden brown spots and small green herb pieces sprinkled over it. Below the cheese, there is a rich red tomato sauce visible around the edges. In the background, there are more pieces like this in a cooking pan, all sitting on a white marbled texture. The image shows a warm, freshly cooked dish with a smooth and slightly crispy cheese topping, with the tomato sauce layer underneath photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe blends simple, common ingredients that work beautifully together. The chicken stays juicy, the sauce has great depth from the sun-dried tomato pesto, and the mozzarella adds that irresistible gooey finish. When shopping, look for quality crushed tomatoes and fresh mozzarella for the best results.

Flat lay of four small raw chicken breasts, a small mound of minced fresh garlic, a small pile of chopped yellow onions, a small white bowl filled with bright red crushed tomatoes, a small white bowl containing deep red sun-dried tomato pesto, a small white bowl with dried Italian seasoning herbs, a tiny white bowl of red pepper flakes, a tiny white bowl of dried basil, four thick slices of fresh mozzarella cheese, a few fresh green parsley sprigs, and a nest of uncooked farfalle pasta, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Breasts: Small, even-sized pieces cook quickly and tenderly; pat them dry to get a nice sear.
Olive Oil: Adds subtle richness and helps brown the chicken evenly.
Minced Garlic: Fresh garlic gives a punch of aroma and flavor that canned garlic just can’t match.
Chopped Onions: They soften and sweeten the sauce base, balancing the acidity of the tomatoes.
Crushed Tomatoes: Look for a good-quality canned brand or use fresh if you have peeled, ripe tomatoes on hand.
Italian Seasoning: A blend of herbs enhances the sauce without extra prep work—think oregano, thyme, rosemary.
Red Pepper Flakes: Adds a subtle kick; adjust to your heat preference or leave out for milder flavor.
Dried Basil: A little goes a long way to lift the sauce’s herbal notes.
Sun-Dried Tomato Pesto: This is the secret ingredient that deepens the sauce’s complexity with intense tomato and basil flavor.
Salt & Pepper: Essential to season both chicken and sauce throughout cooking.
Water: Helps the sauce simmer to a perfect thickness without drying out.
Mozzarella Cheese: Use fresh slices or shredded — whichever melts better for you.
Fresh Parsley or Basil: Bright, fresh herbs bring a vibrant finish and color to the dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this dish depending on my mood or what’s in the fridge. It’s super flexible and lends itself well to little tweaks that suit your tastes or dietary needs.

Variation: When I want less heat, I skip the red pepper flakes altogether, and sometimes I add a handful of fresh spinach into the tomato sauce for extra greens.
Dietary Swap: Use turkey breasts or chicken thighs if you prefer darker meat; just adjust the cooking time so everything stays juicy.
Seasonal Touch: In summer, fresh basil leaves stirred into the sauce before simmering add a bright freshness that's unbeatable.
For a Kid-Friendly Version: Mild cheese like mozzarella and leaving out spicy ingredients make it perfect for little ones.

Step-by-Step: How I Make Mozzarella Chicken in Homemade Tomato Sauce Recipe

Step 1: Sear the Chicken to Juicy Perfection

Start by seasoning your chicken breasts generously with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken and cook about 3–5 minutes per side — you want a nice golden crust but not overcooked. Removing the chicken at this stage keeps it juicy since it will finish cooking in the sauce later. Don’t forget to get your pasta water boiling now if you’re serving with pasta; perfect timing helps everything come together seamlessly.

Step 2: Build the Flavorful Tomato Sauce

In the same skillet, toss in your chopped onions using the oil left behind from the chicken. If there’s none, add a small teaspoon of olive oil. Sauté for 2–3 minutes until they soften and start to turn translucent. Add minced garlic, cooking briefly for 30 seconds to release its aroma—don’t let it burn! Pour in crushed tomatoes, sprinkle in the Italian seasoning, red pepper flakes, dried basil, and stir in that star ingredient: sun-dried tomato pesto. Let the sauce come to a gentle simmer, then add ¼ cup water to loosen it a bit. Cover and let it cook for about 10–12 minutes, stirring a couple times until thickened. Taste and season with salt and pepper as you go.

Step 3: Assemble & Broil for Cheesey Bliss

Carefully nestle the seared chicken breasts back into the sauce, spooning extra sauce over the top of each piece to coat well. Lay a slice of mozzarella cheese over each breast—use shredded cheese if that's what you have on hand. Pop the skillet under the preheated broiler for just 1-2 minutes; watch closely until the cheese melts, bubbles, and gets those gorgeous golden spots. Pull it out, sprinkle chopped parsley or basil ribbons on top, and get ready to serve!

Top Tip

I've made this recipe dozens of times, and what always makes or breaks it is the balance of simmering the sauce slowly enough to develop flavor, but not so long it dries out. These tips helped me every time:

Use Sun-Dried Tomato Pesto: It adds a rich, layered tang that makes this sauce taste like it’s been simmering all afternoon, even when it hasn’t.
Don’t Skip the Sear: Browning the chicken first locks in moisture and amps up flavor—it’s a quick step with a big payoff.
Watch the Broiler Closely: Cheese melts fast and can burn in seconds; keep your eyes on it to get that perfect golden top.
Simmer Covered: Covering the sauce helps it thicken gently while keeping moisture, preventing it from becoming too dry.

How to Serve Mozzarella Chicken in Homemade Tomato Sauce Recipe

Garnishes

I adore finishing this dish with fresh chopped parsley or torn basil ribbons—they add such a fresh herbal contrast to the rich tomato and creamy cheese. Sometimes, I also sprinkle a tiny drizzle of good olive oil right before serving for extra silkiness.

Side Dishes

This chicken pairs wonderfully with simple pasta like spaghetti tossed in olive oil or garlic butter to soak up every bit of sauce. Crusty bread is another favorite of mine—it’s perfect for mopping up the leftover tomato goodness. For a lighter option, a crisp green salad with lemon vinaigrette keeps the meal balanced and fresh.

Creative Ways to Present

For special dinners, I like serving this in individual oven-safe ramekins layered with the sauce, chicken, and cheese — then broiled until bubbly. It looks charming and feels a little upscale but is still super easy. Adding a few roasted cherry tomatoes on the side gives a pop of color and a burst of sweetness.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into an airtight container and refrigerate. The flavors deepen overnight, and the sauce stays nicely saucy. The chicken can stay tender, especially if you reheat gently. It’s great for next-day lunches or a quick dinner.

Freezing

This meal freezes surprisingly well. I portion out the chicken and sauce into freezer-safe containers (hold off on the fresh herbs and cheese). When ready, thaw overnight in the fridge and add fresh mozzarella before reheating for that melty finish.

Reheating

To keep the chicken juicy, I reheat leftovers gently in a covered pan over low heat or in the oven at 325°F until just warm. Then, I add fresh mozzarella on top and broil briefly to recreate that fresh-from-the-oven melt. It’s almost as good the second time around!

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and add more flavor, but they may need a couple of extra minutes to cook through. Just make sure to check the internal temperature to ensure safety.

Is sun-dried tomato pesto necessary?

While not absolutely necessary, sun-dried tomato pesto brings fantastic depth and richness to the sauce that you won’t get otherwise. If you don’t have it, basil pesto is a nice substitute, or a little extra Italian seasoning can help.

How spicy is this recipe?

The recipe calls for red pepper flakes, but the amount is adjustable. For little or no heat, simply omit them. Otherwise, it has a gentle kick that complements but doesn’t overpower the other flavors.

Can I prepare this recipe ahead of time?

Yes! You can prepare the sauce in advance and keep it refrigerated for up to 2 days. Just reheat gently, add the chicken and mozzarella, then broil right before serving for the freshest result.

Final Thoughts

This Mozzarella Chicken in Homemade Tomato Sauce Recipe holds a special spot in my kitchen repertoire because it always delivers on flavor, comfort, and ease—three things I value highly. I love sharing it with friends because it tastes impressive but is totally doable on a busy evening. Give it a try, make it yours, and I bet it’ll become one of your go-to weeknight favorites too.