I am surprisingly happy to see a new week, given that we lost an hour of sleep over the weekend for daylight savings time. Maybe it was the low-key weekend we had, or the fun movie night, or the afternoon visit with my parents, or the free time I took for myself yesterday to get some work done… or the date night I have with my dad tomorrow night! And despite the fun outlook, it’s also going to be a busy week. So today’s easy mozzarella baked chicken recipe is perfect when you want something that’s simple but scrumptious. Cause quick + easy doesn’t mean you have to sacrifice flavor, right? And this melty, cheesy chicken is sure to satisfy kids and adults alike, making it perfect for a fuss-free family dinner on a busy weeknight! Besides perhaps the fresh mozzarella (and you can see my cheat note about that below), this is all basic ingredients you probably already have on hand! So those nights when you don’t know what to do or what to make for dinner? (Yup, I have plenty of those, too.) Make this. It likely will make it into your regular rotation, it’s so simple and so tasty! (You might also want to try this easy strawberry balsamic chicken with mozzarella for a little twist.) OK, let’s get cooking so you can enjoy this dish as well. Now, I’ve got some notes and tips coming up below on how to make mozzarella baked chicken. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:
Cook time: The cooking time will depend on the thickness of your chicken breasts. You’ll want 4 that are a similar size so they cook evenly. If yours seem thick, you can pound them out between wax paper to make sure they are a good, even size for cooking. Also, I always recommend using a meat thermometer to ensure your chicken is cooked through! I love this instant read one and you’ll want the chicken to be at 165. Mushroom lover? Me too. Feel free to add 8 oz. of sliced mushrooms to the pan with the onion, until they are cooked down and have released their juices, then continue with the recipe. Tomato sauce: My recipe doesn’t have a tomato sauce but if that’s what you’re looking for, you can add a small can of diced tomatoes (or crushed tomatoes) to the pan after you’ve browned the chicken to warm through and cook with it. Mozzarella: Fresh mozzarella really is best here, but I won’t tell if you want to top the chicken with some sliced or shredded mozzarella. It won’t be quite as flavorful but still delicious.
As for serving, there are lots of easy options to help you round out this meal.
Serving Ideas
-Serve this mozzarella chicken with mashed potatoes (drizzle some of the pan sauce over those too, as seen below) -Or serve with brown or white rice. You could even do cauliflower rice or spaghetti squash for a low-carb option. -Or serve it with some creamy polenta. Or just some crusty bread. Anything to help mop up that yummy pan sauce. (I would drink it with a spoon if that weren’t frowned upon.) -Add your favorite steamed or roasted veggie - such as broccoli, green beans, asparagus - as a veggie side. Or make a simple side salad. It’s very versatile, so there are lots of options to make this dinner work for you! Last thing, what to do with any leftovers. Leftover mozzarella baked chicken can be stored, in a covered container, in the refrigerator for up to 4-5 days. Slice the chicken before reheating in the microwave or stove top, so it reheats more quickly and evenly without drying out. It also helps to save and reheat the chicken with the pan sauce. I hope you give this a try for a new easy dinner-time favorite! Enjoy! XO, Kathryn P.S. Love quick and easy chicken dinners? (Who doesn’t?!) Easy cream cheese chicken, Italian chicken skillet with pesto and 20-minute chicken paprikash are other fast, delicious favorites your family might love. And be sure to check out my collection of easy chicken dinner recipes and chicken recipes in under 30 minutes for more inspiration. Cook time: The cooking time will depend on the thickness of your chicken breasts. You’ll want 4 that are a similar size so they cook evenly. If yours seem thick, you can pound them out between wax paper to make sure they are a good, even size for cooking. Also, I always recommend using a meat thermometer to ensure your chicken is cooked through! I love this instant read one and you’ll want the chicken to be at 165. Mushroom lover? Me too. Feel free to add 8 oz. of sliced mushrooms to the pan with the onion, until they are cooked down and have released their juices, then continue with the recipe. Tomato sauce: My recipe doesn’t have a tomato sauce but if that’s what you’re looking for, you can add a small can of diced tomatoes (or crushed tomatoes) to the pan after you’ve browned the chicken to warm through and cook with it. Mozzarella: Fresh mozzarella really is best here, but I won’t tell if you want to top the chicken with some sliced or shredded mozzarella. It won’t be quite as flavorful but still delicious. Serving ideas: Serve over mashed potatoes along with extra pan sauce. Or serve with rice, polenta or crusty bread; you’ll just want something to go with that yummy sauce! Leftovers: Leftover mozzarella baked chicken can be stored, in a covered container, in the refrigerator for up to 4-5 days. Slice the chicken before reheating in the microwave or stove top, so it reheats more quickly and evenly without drying out. It also helps to save and reheat the chicken with the pan sauce.
