This Easy Mozzarella Chicken is the kind of weeknight dinner that feels special without asking for much from you. Tender boneless skinless chicken breasts are seared until golden, then finished in a simple, flavor-packed tomato and roasted pepper sauce before being crowned with gooey shredded mozzarella and a sprinkling of fresh parsley. It’s cozy, comforting, and quick enough for a busy evening — and it comes together with pantry-friendly ingredients you probably already have on hand.

Why you’ll love this recipe

This recipe delivers big flavor with minimal effort. The Italian seasoning, paprika, and a touch of onion powder give the chicken a warm, familiar profile while the fire roasted pepper adds a sweet, smoky depth to the sauce. Because the sauce is built right in the skillet, the chicken soaks up all of those bright tomato flavors before the cheese melts on top. Serve it over rice, pasta, or with crusty bread to sop up every last bit of sauce.

Ingredients

4 boneless skinless chicken breasts (5-ounce breasts)
1 tablespoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon onion powder
1 pinch salt to season
1 pinch pepper to season
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 fire roasted pepper (fire roasted capsicum), chopped
15 ounces crushed tomatoes OR tomato puree, passata
2 tablespoons tomato paste (garlic and herb flavored if possible)
1 pinch crushed red pepper flakes (optional)
3/4 cups shredded mozzarella
1 tablespoon freshly parsley, chopped, to garnish

Equipment

Large skillet with a lid (ovenproof preferred if you plan to finish under the broiler)
Measuring spoons and cups
Sharp knife and cutting board
Spatula or tongs

Prep notes

Pat the chicken dry with paper towels before seasoning. This helps it brown evenly. If your chicken breasts are thicker on one end, you can gently pound them to even thickness so they cook uniformly. Use crushed tomatoes for a chunkier sauce or passata/tomato puree for a smoother, more velvety finish.

Step-by-step instructions

Season the chicken: Place the 4 boneless skinless chicken breasts (5-ounce breasts) on a plate. Sprinkle each breast on both sides with 1 tablespoon Italian seasoning, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1 pinch salt to season, and 1 pinch pepper to season. Rub the seasonings into the meat so the flavors adhere.
Heat the skillet: Warm 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering but not smoking.
Sear the chicken: Add the seasoned chicken breasts to the hot skillet in a single layer, making sure not to crowd them. Sear for about 3 to 4 minutes per side, or until each side develops a golden-brown crust. Transfer the seared chicken to a plate and set aside.
Sauté the aromatics: Reduce the heat to medium. If the pan looks dry, add a touch more oil. Add 1 onion, chopped, to the skillet and cook for about 4 to 5 minutes, stirring occasionally, until the onion is softened and translucent. Add 4 cloves garlic, minced, and cook for 30 to 60 seconds until fragrant, taking care not to let the garlic burn.
Add the roasted pepper: Stir in 1 fire roasted pepper, chopped, and cook for another 1 to 2 minutes to allow the pepper to warm through and release its flavor into the onions and garlic.
Build the sauce: Pour in 15 ounces crushed tomatoes OR tomato puree, passata, and add 2 tablespoons tomato paste (garlic and herb flavored if possible). Stir to combine. If you like a little heat, sprinkle in 1 pinch crushed red pepper flakes (optional). Bring the mixture to a gentle simmer, stirring occasionally, and let it cook for 4 to 5 minutes so the flavors meld and the sauce thickens slightly.
Return the chicken to the skillet: Nestle the seared chicken breasts back into the skillet, spooning some of the sauce over each breast so they’re partially covered. Reduce the heat to low, cover the skillet, and let the chicken simmer in the sauce for 6 to 8 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Add the mozzarella: Uncover the skillet. Evenly sprinkle 3/4 cups shredded mozzarella over the top of the chicken and sauce. Cover the skillet again and let it sit off the heat for 2 to 3 minutes so the cheese can melt. If you prefer a browned, bubbly top, place the skillet under a preheated broiler for 1 to 2 minutes — watch closely so the cheese doesn’t burn.
Garnish and serve: Remove the skillet from the heat and sprinkle 1 tablespoon freshly parsley, chopped, over the melted cheese. Serve each chicken breast with plenty of the tomato and roasted pepper sauce spooned over the top.

Serving suggestions

This Easy Mozzarella Chicken pairs beautifully with a range of sides. For a classic pairing, serve over cooked pasta for an Italian-style meal. Spoon it over rice for a simpler plate, or serve with mashed potatoes for extra comfort. A crisp green salad or steamed vegetables add freshness and balance to the richness of the cheese and tomato sauce.

Make-ahead and storage

You can prepare the sauce up to 2 days ahead and store it in an airtight container in the refrigerator. Keep the chicken separate and reheat by simmering the sauce, adding the chicken, and finishing with the mozzarella as directed. Leftovers store in the fridge for up to 3 days; reheat gently on the stovetop until warmed through and the cheese is melted.

Tips for success

Room temperature chicken sears more evenly. Remove the chicken from the refrigerator 15 minutes before cooking.
Don’t overcrowd the pan when searing — give each breast room so it browns rather than steams.
If using frozen shredded mozzarella, thaw it in the fridge first for even melting.
Adjust the seasoning of the sauce near the end of cooking. Add a small pinch of salt or pepper if it needs brightness.

Flavor variations

Feel free to customize this Easy Mozzarella Chicken to suit your tastes. Add sliced mushrooms to the onions for earthiness, or stir in a splash of cream at the end for a creamier sauce. Swap smoked paprika for regular paprika if you want a milder profile, or increase the crushed red pepper flakes for a spicier finish. Fresh basil added at the end in place of parsley will give the dish a bright, herbaceous lift.

Nutritional snapshot

This dish combines lean protein from the chicken with the calcium-rich goodness of mozzarella and the vitamins in crushed tomatoes and roasted pepper. Because it’s skillet-based and uses minimal oil, it’s a relatively light preparation that still feels indulgent thanks to the melted cheese.

Final thoughts

Easy Mozzarella Chicken is proof that everyday ingredients can make a satisfying, family-friendly meal with very little fuss. The seared chicken, quick tomato and roasted pepper sauce, and melty cheese come together in under an hour for a dinner that’s both comforting and full of bright, savory flavor. Keep this one in your weeknight rotation for a reliable go-to when you want something simple and delicious.

Enjoy — and don’t forget to spoon plenty of sauce over your plate!