I love a weeknight recipe that looks dressed up but cooks up fast. Mozzarella Chicken does exactly that: straightforward steps, simple pantry herbs, and a melty, golden finish that feels like comfort in under an hour. It’s the sort of dish I reach for when I want family-friendly flavors with very little drama.

This is not a fussy dinner. You brown the chicken, add garlic and marinara, melt mozzarella under the broiler, and finish by tossing pasta right in the skillet so everything tastes of the same bright tomato sauce. The active cooking time is short; the technique is the payoff—high heat to get color, then a quick broil for oozy cheese.

Below I walk you through the exact ingredients and steps, common pitfalls to avoid, and quick variations for hot or cool weather. Read the instructions once, gather the few ingredients, and you’ll be ready to pull this together confidently.

Ingredient Breakdown

1 teaspoon dried basil leaves — adds sweet, aromatic lift; dried works well here since it infuses the herb-oil mixture quickly.
1 teaspoon dried parsley leaves — contributes mild green freshness and balances richer flavors.
1/2 teaspoon ground oregano — brings a warm, slightly bitter herb note that complements the tomato sauce.
1 pinch salt — seasons the herb-oil and chicken; adjust to your taste but keep it minimal in the mix.
1 pinch freshly ground black pepper — a quick grind brightens the profile without overpowering the other herbs.
1 tablespoon olive oil — binds the dried herbs and helps brown the chicken; use good-quality olive oil for flavor.
2 skinless boneless chicken breasts halved to make 4 fillets — the main protein; halving keeps pieces thin for quick, even cooking.
1 teaspoon garlic minced — fragrant boost added in the pan; add it after searing so it doesn’t burn.
1 1/2 cups marinara sauce — the tomato base; a simple, good-quality jarred sauce saves time and provides consistent flavor.
1-2 teaspoons Italian seasoning adjusted to your tastes — blended dried herbs to deepen the sauce; stir it in so the flavor distributes evenly.
1/2 cup shredded mozzarella — the melty topping; fresh shredded mozzarella melts beautifully under the broiler.
1/2 cup pasta water — reserved starchy water to loosen and bind the sauce to pasta; don’t skip this if you want glossy pasta.
2-3 cups pasta pasta of choice, cooked — the vehicle for the sauce; choose a shape that holds sauce well, and cook to just al dente.

Mozzarella Chicken — Do This Next

Preheat your oven broiler (or grill) to a medium heat setting. Place a large, heavy, oven-proof skillet on the stove but do not heat it yet.
In a shallow bowl, combine 1 teaspoon dried basil, 1 teaspoon dried parsley, 1/2 teaspoon ground oregano, 1 pinch salt, 1 pinch freshly ground black pepper, and 1 tablespoon olive oil. Stir to form a herb-oil mixture.
Pat the 2 skinless boneless chicken breasts dry and halve them to make 4 fillets. Coat both sides of each fillet evenly with the herb-oil mixture.
Heat the oven-proof skillet over high heat until hot. Add the chicken fillets and pan-fry until golden, about 3 minutes per side.
Reduce heat to medium, add 1 teaspoon minced garlic to the skillet, and cook until fragrant, about 30 seconds.
Spoon 1 1/2 cups marinara sauce over and around the chicken in the skillet. Stir 1–2 teaspoons Italian seasoning into the sauce until combined.
Sprinkle the 1/2 cup shredded mozzarella evenly over the 4 fillets (about 2 tablespoons per fillet). Transfer the skillet to the preheated broiler and broil until the cheese has melted and the chicken is cooked through, about 3 to 5 minutes—watch closely to avoid burning.
Remove the skillet from the oven. Transfer the chicken fillets to a plate and keep warm.
With the skillet still hot, pour in 1/2 cup reserved pasta water. Add 2–3 cups cooked pasta to the skillet and toss over medium heat until the sauce coats the pasta and becomes slightly thickened and glossy, about 1–2 minutes.
Return the chicken fillets to the skillet or plate the pasta and top with the chicken. Spoon extra sauce over the chicken and pasta as desired, and serve warm.

Reasons to Love Mozzarella Chicken

This recipe hits a sweet spot between comfort and quick prep. You get crisped edges on the chicken from a hot skillet, garlicky warmth in the sauce, and a bubbly mozzarella finish that makes every forkful indulgent. Tossing pasta in the skillet afterward does two things: it brings the sauce and pasta together so they cling to each other, and it captures any browned bits from the pan for extra flavor.

It’s a crowd-pleaser with few moving parts. Most ingredients live in the pantry or freezer: dried herbs, jarred marinara, pasta, and shredded cheese. If you want to impress without being stuck at the stove all night, this is a reliable, practical go-to.

Texture-Safe Substitutions

If you need to shift textures for dietary preferences or ingredient availability, here are safe swaps that preserve mouthfeel and overall balance.

Chicken: If you prefer thigh meat for juiciness, use boneless skinless thighs halved to similar thickness. They may take a minute longer to brown.
Mozzarella: For a creamier finish, use fresh sliced mozzarella—just be mindful of extra moisture. If you need a stronger flavor, mix in a little grated Parmesan at the end.
Marinara: If your jarred sauce is very thin, simmer it briefly to thicken before adding to the skillet so it clings better to pasta.
Pasta: Use short shapes like penne or rigatoni if you want chunkier bites; long pasta like spaghetti creates a silkier texture that twirls nicely with the chicken.

Tools of the Trade

Simple equipment makes this straightforward: an oven-proof heavy skillet (cast iron or stainless steel), a shallow bowl for the herb-oil, tongs for turning the chicken, and a spatula to toss pasta. A reliable meat thermometer is handy if you want to check doneness without cutting into the chicken.

Missteps & Fixes

Here are a few common missteps I see and how to fix them fast.

Chicken sticks to the pan or doesn’t brown: Make sure the skillet is properly hot before adding the chicken. Pat the fillets dry to remove surface moisture—wet chicken steams, it doesn’t brown.
Garlic burned and bitter: Add the garlic after searing and lower the heat as directed. It only needs about 30 seconds to release fragrance.
Cheese bubbles but chicken is undercooked: Broilers can melt cheese faster than they cook through the meat. If unsure, briefly return the skillet to the stovetop over medium heat or tent the chicken with foil and finish in the oven at a moderate temperature until it reaches safe doneness.
Sauce too thin or doesn’t coat pasta: Use the reserved pasta water sparingly and toss until glossy. If sauce still seems loose, simmer a minute longer to reduce and concentrate.

Warm & Cool Weather Spins

In warm months I like to lighten the plate: serve Mozzarella Chicken over zucchini noodles or a bed of lightly dressed arugula. The bright salad greens cut through the richness and keep the meal fresh without extra cooking.

In cooler weather, lean into comfort. Stir a spoonful of butter into the finished pasta for silkier mouthfeel, or add sautéed mushrooms and spinach to the skillet before returning the chicken so everything simmers together and the flavors deepen.

Cook’s Commentary

I often hear readers worry about timing when broiling cheese and finishing pasta in the same pan. The trick is a steady rhythm: while the broiler does its quick work on the cheese, have your reserved pasta water measured and your cooked pasta waiting in a warm colander. That way, when you pull the skillet from the oven, you move straight into tossing the pasta and bringing the meal together in under five focused minutes.

If I’m feeding guests, I’ll keep the plated chicken on a warm tray while the pasta finishes. Spoon a little extra sauce from the pan over the chicken right before serving. It makes the presentation feel intentional and cohesive.

Make-Ahead & Storage

Make-ahead: You can brown the chicken and store it in an airtight container in the refrigerator for up to 24 hours. Hold off on adding sauce and cheese until you’re ready to broil and finish so the crust stays crisp.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or sauce to prevent drying. Re-melting the mozzarella under the broiler works if you place the skillet off the heat and watch closely. For freezing, wrap portions tightly and freeze up to 2 months; thaw overnight in the fridge before reheating.

Reader Q&A

Can I use fresh herbs instead of dried?

Yes. Use about three times the amount of fresh herbs by volume, finely chopped, and add them to the herb-oil mixture. Fresh basil and parsley added right before serving keep their bright colors and flavors.

What if I don’t have an oven-proof skillet?

Sear the chicken in a regular skillet, then transfer to a baking sheet or shallow baking dish to add sauce and cheese before placing it under the broiler. Watch it closely—the transfer adds a step but keeps the technique intact.

How do I know the chicken is cooked through?

Timings in the recipe are a guideline. A quick read with an instant-read thermometer should show 165°F (74°C) at the thickest part of the fillet. If you don’t have a thermometer, slice into the thickest piece; juices should run clear and meat should be opaque.

Before You Go

Mozzarella Chicken is one of those recipes that rewards a little technique with a big payoff: crisped chicken edges, savory marinara, and molten cheese that makes the whole dinner feel special. It’s dependable, forgiving, and versatile—perfect for a busy weeknight or a casual weekend dinner. Try it once as written, then experiment with a swap or two to make it your own.

If you make it, snap a photo and share how you served it—over pasta, on greens, or tucked into a roll. I love hearing small tweaks that turn a good recipe into someone’s go-to weeknight favorite.

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Mozzarella Chicken

Pan-seared chicken breasts topped with marinara and melted mozzarella, served with pasta tossed in the pan sauce.

Prep Time1

Cook Time10

Total Time11

Course: Main Dish

Servings: 4 servings

Ingredients

1 teaspoondried basil leaves
1 teaspoondried parsley leaves
1/2 teaspoonground oregano
1 pinchsalt
1 pinchfreshly ground black pepper
1 tablespoonolive oil
2 skinless boneless chicken breastshalved to make 4 fillets
1 teaspoongarlicminced
1 1/2 cupsmarinara sauce
1-2 teaspoonsItalian seasoningadjust to your tastes
1/2 cupshredded mozzarella
1/2 cuppasta water
2-3 cupspastapasta of choice cooked

Instructions

Preheat your oven broiler (or grill) to a medium heat setting. Place a large, heavy, oven-proof skillet on the stove but do not heat it yet.
In a shallow bowl, combine 1 teaspoon dried basil, 1 teaspoon dried parsley, 1/2 teaspoon ground oregano, 1 pinch salt, 1 pinch freshly ground black pepper, and 1 tablespoon olive oil. Stir to form a herb-oil mixture.
Pat the 2 skinless boneless chicken breasts dry and halve them to make 4 fillets. Coat both sides of each fillet evenly with the herb-oil mixture.
Heat the oven-proof skillet over high heat until hot. Add the chicken fillets and pan-fry until golden, about 3 minutes per side.
Reduce heat to medium, add 1 teaspoon minced garlic to the skillet, and cook until fragrant, about 30 seconds.
Spoon 1 1/2 cups marinara sauce over and around the chicken in the skillet. Stir 1–2 teaspoons Italian seasoning into the sauce until combined.
Sprinkle the 1/2 cup shredded mozzarella evenly over the 4 fillets (about 2 tablespoons per fillet). Transfer the skillet to the preheated broiler and broil until the cheese has melted and the chicken is cooked through, about 3 to 5 minutes—watch closely to avoid burning.
Remove the skillet from the oven. Transfer the chicken fillets to a plate and keep warm.
With the skillet still hot, pour in 1/2 cup reserved pasta water. Add 2–3 cups cooked pasta to the skillet and toss over medium heat until the sauce coats the pasta and becomes slightly thickened and glossy, about 1–2 minutes.
Return the chicken fillets to the skillet or plate the pasta and top with the chicken. Spoon extra sauce over the chicken and pasta as desired, and serve warm.

Equipment

oven-proof skillet
stove
Oven Broiler
Tongs or spatula

Notes

Notes
Our Mozzarella Chicken also goes well with a side of
Creamy Mashed Potato
.