30-Minute Mozzarella Chicken Skillet
This 30-Minute Mozzarella Chicken Skillet is a quick, one-pan dinner loaded with tender chicken, savory marinara, and melted mozzarella. Perfect for busy weeknights!
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3-4 garlic cloves minced or grated
- 1 can (15 oz) crushed tomatoes or marinara sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 boneless, skinless chicken breasts small to medium
- 8 oz mozzarella cheese fresh or shredded
- fresh basil to garnish
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until translucent. Stir in the minced garlic and sauté for another minute until fragrant.
- Pour in the can of crushed tomatoes or marinara sauce. Stir in 1 teaspoon of Italian seasoning, ½ teaspoon of garlic powder, ½ teaspoon of crushed red pepper, ½ teaspoon of salt, and ½ teaspoon of pepper. Let the sauce simmer for about 5 minutes to meld the flavors.
- Season the chicken breasts with salt and pepper. Push the sauce to the side of the skillet and nestle the chicken breasts into the sauce. Cover the skillet and cook for about 8-10 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
- Once the chicken is cooked, sprinkle the mozzarella cheese evenly over the chicken. Cover the skillet again and let it cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.
- Remove the skillet from the heat and garnish with fresh basil. Serve warm, spooning extra sauce over the top if desired.
Equipment
- Large Skillet
- Spatula
- Knife
- Cutting Board
- Meat Thermometer
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
- Swap chicken breasts for thighs for a more flavorful option.
- Vegetarian variations can be made using eggplant, zucchini, or portobello mushrooms instead of chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- To avoid burnt garlic, add it after onions have softened.