Quick And Easy Mozzarella Chicken is what I make on the nights when I want something cozy and cheesy without a pile of dishes. You know those evenings when you forgot to defrost anything, the clock is racing, and your stomach is already asking what is for dinner. This skillet dish solves it. Tender chicken simmers in a garlicky tomato sauce, then gets blanketed with mozzarella that turns bubbly and golden. The kitchen smells amazing, and the whole thing lands on the table in about 30 minutes. It is simple, it is hearty, and it is the kind of meal that makes everyone linger for a second helping.
What Makes This Mozzarella Chicken Work
I love this because it is the perfect mix of weeknight easy and weekend cozy. The sauce is quick yet tastes like it simmered longer. The chicken stays juicy thanks to a few easy steps, and the mozzarella melts into a stretchy, creamy blanket. It is forgiving too, so you can use what you have in the fridge and still get a great result.
The Story Behind This Recipe
Hey, I’m Cuts Food! This Quick And Easy Mozzarella Chicken was built for real kitchens: simple steps, reliable results, and flavor that makes people ask for seconds. Quick And Easy Mozzarella Chicken is what I make on the nights when I want something cozy and cheesy without a pile of dishes. You know…
Why it is weeknight friendly
There is no long prep, no fancy tools, and everything happens in one skillet. A quick sear develops flavor, then the sauce does the rest. If you love a one-pan situation like I do, this has the same spirit as a comforting skillet meal. On nights when I want a similar vibe, I also reach for this easy one-pot chicken and orzo skillet which cooks up like a hug in a pan.
With Quick And Easy Mozzarella Chicken, the real win is how it feels special without being fussy. You get those classic Italian-inspired flavors everyone loves, and the leftovers reheat well for lunch the next day. The sauce even tastes better after it sits for a bit.
Key benefits: fast prep, pantry-friendly ingredients, family-approved flavor, and minimal cleanup. 
What Goes Into Mozzarella Chicken
Ingredient Notes
Here is what I use most nights. Keep it flexible and adjust to taste.
- Chicken: 4 small boneless skinless chicken breasts or 6 to 8 cutlets. You can also use thighs. Aim for even thickness so they cook evenly.
- Seasoning for chicken: Salt, black pepper, garlic powder, and Italian seasoning. A pinch of smoked paprika adds warmth.
- Olive oil and butter: The combo helps sear the chicken and adds flavor to the sauce.
- Garlic and onion: Fresh garlic is a must for depth. A small onion or shallot brings sweetness.
- Crushed tomatoes or marinara: A 14 to 15 ounce can works great. Choose low-sodium so you control the salt.
- Chicken broth: Just a splash to thin and enrich the sauce.
- Balsamic vinegar or a pinch of sugar: Balances the acidity of the tomatoes.
- Mozzarella: 8 ounces sliced low-moisture mozzarella or shredded. Fresh mozzarella works too, but it is a bit more watery. Both melt beautifully.
- Fresh basil or parsley: For brightness at the end.
- Optional boosts: Red pepper flakes for heat, a spoon of pesto for herby richness, or a handful of baby spinach to sneak in greens.
If you are feeding a crowd and want to double up, it is easy to scale this into a baking dish, similar to how I stretch flavors in a reliable easy potato and chicken casserole. The idea is to keep it simple and cozy.
How To Make Mozzarella Chicken
Here is the plan. It is mostly hands-off once the sauce starts simmering, which is great when you are juggling other things in the kitchen.
- Pound or slice the chicken to even thickness. Pat dry. Season on both sides with salt, pepper, garlic powder, and Italian seasoning.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high. Sear the chicken 3 to 4 minutes per side until lightly golden. It does not need to be fully cooked yet. Transfer to a plate.
- Lower heat to medium. Add a drizzle of oil if needed. Cook chopped onion for 2 to 3 minutes until soft. Stir in minced garlic for 30 seconds until fragrant.
- Pour in crushed tomatoes, plus 1 to 2 tablespoons chicken broth to loosen. Add a splash of balsamic or a small pinch of sugar. Season with a little salt and pepper. Let it simmer 5 to 7 minutes, stirring now and then, until slightly thickened.
- Nestle the chicken back into the sauce and spoon some sauce on top. Cover and simmer 4 to 6 minutes, until the chicken is almost done.
- Top each piece with mozzarella. Cover again for 2 to 3 minutes, or slide the skillet under the broiler for 1 to 2 minutes, until the cheese is melted and starting to brown in spots. The chicken should reach an internal temperature of 165 F or 74 C.
- Finish with chopped basil or parsley and a few cracks of pepper. Taste and adjust salt as needed.
That is it. Serve with garlic bread, pasta, rice, or a quick salad. If you love creamy comfort, this is right up there with my go-to one pot chicken alfredo pasta for those nights when you want simple but satisfying.
I made this for my picky teens and they actually cheered. The sauce was silky and the chicken stayed tender. It felt like a restaurant dinner, and I only washed one pan.
One more note: for a fully baked version, assemble everything in an oven-safe dish and bake at 400 F for 18 to 22 minutes, adding the cheese in the last 5 minutes. It is the same idea with more hands-off time. Quick And Easy Mozzarella Chicken still tastes rich and comforting either way.
Helpful tips
Give the chicken a little room in the pan. Crowded chicken steams instead of sears. That quick sear is where a lot of flavor comes from.
Keep an eye on the sauce thickness. If it gets too thick before the chicken is done, splash in a bit more broth. If it is too thin, let it simmer uncovered for a minute or two.
Use low-moisture mozzarella if you want less pooling liquid. Fresh mozzarella is dreamy and creamy, but it releases more moisture. Either is great. Blot fresh mozzarella slices on a paper towel if you want a cleaner, thicker sauce finish.
Make it ahead. You can cook the sauce and sear the chicken earlier in the day. When you are ready to eat, tuck the chicken in the sauce, simmer for a few minutes, then top with cheese. Dinner in minutes.
Want a heartier pairing. Spoon it over buttery mashed potatoes, or keep it light with zucchini noodles. On busy nights, I also lean on recipes like this quick, flavorful one pot Chinese chicken and rice when I need a change of pace but still want the one-pan magic.
If you are new to this kind of skillet dinner, trust the process. Once the cheese goes on and melts into the sauce, it all comes together in the best way. Quick And Easy Mozzarella Chicken is forgiving, so you have plenty of room to tweak and make it yours.
Substitutions and variations
Chicken choices. Breast, tenderloin, or thigh all work. Thighs are naturally juicy and a bit harder to overcook, so they are great for beginners.
Tomato base. Use a clean, simple marinara, crushed tomatoes, or even passata. If you only have diced tomatoes, blend them briefly for a smoother sauce or just enjoy a chunkier texture.
Cheese swaps. Try provolone, fontina, or a blend of mozzarella and parmesan. A sprinkle of parmesan on top adds a salty nutty pop that makes the cheese even more satisfying.
Flavor boosts. Stir in a spoon of basil pesto to the sauce for herby depth. Add a pinch of red pepper flakes for gentle heat. A few capers or olives bring a briny kick if you like that kind of flavor. You can also toss in mushrooms or spinach during the simmer stage.
Make it creamy. Stir a splash of heavy cream or half-and-half into the tomato sauce to create a blush sauce. It turns the dish extra silky and plays nicely with the mozzarella.
Low carb ideas. Serve it over roasted cauliflower or sautéed zucchini ribbons. Skip the bread if you are keeping it lighter, though I will not judge a single bite of garlicky toast dipped into that sauce.
Meal prep. Cook fully, cool, and store in airtight containers. It reheats well in a skillet with a splash of water or in the microwave. The flavors settle beautifully overnight. Quick And Easy Mozzarella Chicken makes weekday lunches feel a little special.
Common Questions
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs stay very tender and are harder to dry out. Cook until they reach 165 F and you are good.
What kind of mozzarella melts best?
Low-moisture mozzarella melts evenly and keeps the sauce thicker. Fresh mozzarella is amazing too but a bit wetter. Both taste great.
Can I bake it instead of using the stovetop?
Absolutely. Sear the chicken first for flavor, then bake with sauce at 400 F for about 18 to 22 minutes. Add cheese in the last 5 minutes.
How do I avoid dry chicken?
Pound to an even thickness, do a quick sear, and finish gently in the sauce. Pull it once it hits 165 F. Rest a few minutes before serving.
What should I serve with it?
Pasta, rice, polenta, mashed potatoes, or crusty bread. A simple green salad keeps it fresh and balanced.
Ready To Make It Tonight
If dinner stress has been creeping in, this is your sign to try Quick And Easy Mozzarella Chicken. It is simple, cheesy, and consistently hits that comfort spot. For more ideas in the same family, I love the approach in Easy Mozzarella Baked Chicken – Family Food on the Table, and I have picked up smart tips from Easy Mozzarella Chicken – Cafe Delites too. Keep it easy, taste as you go, and do not stress the small stuff. You have got this, and dinner will be delicious. 
Mozzarella Chicken
Ingredients Â
MethodÂ
- Pound or slice the chicken to even thickness. Pat dry and season on both sides with salt, pepper, garlic powder, and Italian seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 3 to 4 minutes per side until lightly golden. Transfer to a plate.
- Lower heat to medium. Cook chopped onion for 2 to 3 minutes until soft. Stir in minced garlic for 30 seconds until fragrant.
- Pour in crushed tomatoes and add a splash of chicken broth. Add balsamic vinegar or a pinch of sugar. Season with salt and pepper. Let it simmer for 5 to 7 minutes, stirring occasionally, until slightly thickened.
- Nestle the seared chicken back into the sauce and spoon some sauce on top. Cover and simmer for 4 to 6 minutes until the chicken is almost done.
- Top each piece of chicken with mozzarella. Cover again for 2 to 3 minutes until the cheese is melted and starting to brown, or slide the skillet under the broiler for 1 to 2 minutes.
- Finish with chopped basil or parsley and a few cracks of pepper. Taste and adjust salt if needed.
