Easy mozzarella chicken recipe by Café Delites
Chicken parmesan — low carb
Unlike my original recipe of using jarred pasta or marinara sauce on a rushing-to-get-dinner-on-the-table kind of day, this recipe uses a tomato sauce made from scratch. We are only adding 5 extra minutes of cooking time in this recipe, and honestly, it’s well worth it when you get a beautiful, rich sauce soaking into your chicken breasts to make them that much more succulent and tasty.
How to make mozzarella chicken
You are 5 simple steps away form the BEST Mozzarella Chicken!
Sear then remove
Make sauce in the same pan
Add chicken back into the pan, top with cheese
The secret totally lies in the 5 major ingredients in this sauce. So much better than store bought stuff!
Onion (or a brown shallot)
Garlic (because you know me by now)
Fire roasted peppers (YES! They add an AMAZING flavour to this sauce! If you can’t get them, use sun dried tomatoes packed in oil — oil drained)
Crushed tomatoes (fresh or canned — you can also use a tomato puree or Passata)
Tomato paste — I use garlic and herb flavoured. Don’t skip this, it makes your sauce nice and thick.
Pinch of red pepper flakes for a nice and subtle flavour bomb
Easy chicken recipe
The recipe includes broiling the cheese at the end for a nice crisp, golden and bubbling cheese result. If you don’t want to turn on your oven, you can throw a lid on your pan and allow the cheese to melt that way while simmering on the stove. I prefer broiling (our grilling for Aussies), because you can’t beat the result crispy melted mozzarella cheese!
4 5-ounce (150 gram) boneless skinless chicken breasts
1 tablespoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon onion powder
Salt and pepper, to season
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 fire roasted pepper, (fire roasted capsicum), chopped
15- ounces 425 grams crushed tomatoes, OR tomato puree (Passata)
2 tablespoons tomato paste, garlic and herb flavoured if possible
Pinch crushed red pepper flakes OPTIONAL
3/4 cup shredded mozzarella
1 tablespoon freshly chopped parsley, to garnish
Arrange oven shelf to the middle of the oven. Preheat broiler (or grill in Australia) on medium heat.
Season chicken with 2 teaspoons of Italian seasoning, paprika, onion powder, salt and pepper.
Heat oil in a pan or skillet over medium heat. Cook chicken on both sides until browned and cooked through (about 8 minutes each side). Transfer to a plate; set aside.
Cook the onion in the same pan until transparent (about 3-4 minutes) scraping any browned bits form the bottom of the pan, then add in the garlic and cook until fragrant (about 1 minute). Add the fire roasted pepper (or capsicum), crushed tomatoes, tomato paste, crushed red pepper flakes (if including) and remaining Italian seasoning. Give it a good stir to mix well.
Bring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes).
Arrange the chicken in the sauce and top each breast with 2-3 tablespoons of mozzarella cheese per breast. Transfer to the oven to broil for 1-2 minutes, or until the cheese in browned and bubbling.
Garnish with parsley and serve.