Chicken Mozzarella Skillet
This Chicken Mozzarella Skillet is the sort of weeknight dinner that looks and tastes like it took all day, but actually comes together in under 30 minutes. It’s simple, saucy, and melts into cheesy perfection. Thin-cut chicken breasts get a quick sear, then bathe in a garlicky tomato cream sauce before being topped with fresh mozzarella and a scatter of basil. The result is comforting, bright, and perfect served over pasta, rice, or with crusty bread to sop up every last spoonful.
Why you’ll love this recipe
- Fast: Thin-cut chicken cooks quickly, so dinner is on the table in no time.
- Simple ingredients: Pantry-friendly staples and fresh basil make this accessible and flavorful.
- Comforting texture: Creamy tomato sauce plus melty mozzarella is irresistible.
- Versatile: Serve it with pasta, polenta, or a green salad for a complete meal.
Ingredients
- ▢2lbs Boneless skinless chicken breasts, cut or pounded to thin cutlets
- ▢1/2 tsp garlic powder
- ▢1/2 tsp salt
- ▢1/2 tsp pepper
- ▢1 tbsp olive oil
- ▢4 oz buffalo mozzarella, sliced
- ▢4 cloves garlic, pressed
- ▢28 oz crushed tomatoes (1 can)
- ▢1 tbsp Italian seasoning (dried)
- ▢1/2 tsp salt
- ▢1/2 cup heavy cream
- ▢1/4 cup parmesan cheese
- ▢1/3 cup fresh basil, chopped
Notes on ingredients
Use thin-cut chicken breasts so they cook evenly and quickly. If your breasts are thick, use a meat mallet or rolling pin to pound them gently to an even thinness. Buffalo-style mozzarella slices provide a creamy, slightly tangy melt — if you prefer, you can use regular fresh mozzarella as an alternative. The crushed tomatoes form a bright base for the sauce, while the heavy cream rounds out acidity for a luscious finish. Parmesan adds umami and salt, and fresh basil brings brightness at the end.
Equipment
- Large skillet with lid (10–12 inch works well)
- Tongs or spatula
- Knife and cutting board
- Measuring spoons and cups
Step-by-step directions
The following directions are rewritten into clear, step-by-step instructions while keeping the ingredient list and amounts exactly as given. Follow them in order for the best result.
- Prepare the chicken: Pat the 2lbs Boneless skinless chicken breasts, cut or pounded to thin cutlets dry with paper towels. Season both sides of each cutlet with 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp pepper.
- Heat the skillet: Place a large skillet over medium-high heat and add 1 tbsp olive oil. Allow the oil to heat until it shimmers but is not smoking.
- Sear the chicken: Add the seasoned chicken cutlets to the hot skillet in a single layer. Cook for about 2–3 minutes on the first side without moving them, until they develop a golden-brown crust. Flip and cook the second side for 1–2 minutes more; the goal is to partially cook the chicken through because it will finish cooking in the sauce.
- Remove chicken and set aside: Transfer the seared chicken to a plate and set aside while you build the sauce in the same skillet. Leave any browned bits in the pan — they add flavor.
- Sauté the garlic: Reduce the heat to medium, and add the 4 cloves garlic, pressed to the skillet. Cook for about 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic brown.
- Add crushed tomatoes and seasoning: Pour in the 28 oz crushed tomatoes (1 can) and stir to combine with the garlic and pan juices. Sprinkle in the 1 tbsp Italian seasoning (dried) and the additional 1/2 tsp salt. Stir thoroughly and let the mixture come to a gentle simmer.
- Simmer to meld flavors: Allow the sauce to simmer for about 3–4 minutes, stirring occasionally, so the flavors meld and the sauce slightly thickens. Taste and adjust the salt if needed.
- Finish the sauce with cream and cheese: Reduce the heat to low and stir in the 1/2 cup heavy cream until the sauce is evenly pinkish and creamy. Then add the 1/4 cup parmesan cheese and stir until it melts into the sauce.
- Nestle chicken into the sauce: Return the partially cooked chicken cutlets to the skillet, placing them directly into the sauce. Spoon some sauce over the tops so the chicken is coated.
- Top with mozzarella: Arrange the 4 oz buffalo mozzarella, sliced over each chicken cutlet in the skillet.
- Melt the cheese and finish cooking: Cover the skillet with a lid and let the chicken simmer in the sauce for about 4–6 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the mozzarella is melted and bubbly.
- Stir in basil and serve: Remove the pan from the heat. Sprinkle the 1/3 cup fresh basil, chopped over the skillet, letting the residual heat release the herb’s aroma. Serve immediately with your choice of pasta, rice, or bread to soak up the sauce.
Serving suggestions
- Serve over spaghetti or fettuccine tossed with a little olive oil to keep the pasta from sticking.
- Try it with creamy polenta or mashed potatoes for a heavy, comforting plate.
- For a lighter option, serve on a bed of sautéed greens or with a simple arugula salad dressed in lemon and olive oil.
- Garnish with extra chopped basil and a light grating of parmesan if desired.
Make-ahead and storage
This skillet reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or cream to loosen the sauce as it warms. The mozzarella will firm up after refrigerating; you can add an extra sprinkle of fresh mozzarella or a quick broil to refresh the topping before serving.
Tips for success
- Even thickness: Pound or slice the chicken to even thickness so every cutlet finishes at the same time and stays juicy.
- Don’t over-skip the sear: Searing the chicken first gives you flavor and color. Even if it’s not fully cooked through, finishing in the sauce ensures tenderness.
- Control the garlic: Pressed garlic mellows quickly; cook briefly to avoid bitterness from burning.
- Adjust creaminess: If you want a lighter sauce, reduce the heavy cream slightly or swap half of it for a splash of milk. For a richer finish, add an extra tablespoon of parmesan.
- Fresh herbs matter: Add the basil at the end to preserve its bright flavor and color.
Recipe nutrition snapshot (approximate)
Per serving (assuming 4 servings): high in protein from chicken, moderate in fat from olive oil and heavy cream, and contains carbohydrates from the tomatoes and any side you choose. Use lighter cream or skip the parmesan for a lighter plate if desired.
Why this Chicken Mozzarella Skillet works
The balance here is what makes this skillet sing. Acidic crushed tomatoes cut through the richness of heavy cream and mozzarella, while garlic and Italian seasoning bring classic Mediterranean notes. Searing the chicken locks in juices and provides texture, and finishing everything in the skillet allows flavors to mingle so every bite tastes cohesive. Fresh basil at the end gives a lift that says “home-cooked” in the best possible way.
Quick recap
- Season and sear 2lbs Boneless skinless chicken breasts, cut or pounded to thin cutlets.
- Make the sauce with 4 cloves garlic, pressed, 28 oz crushed tomatoes, 1 tbsp Italian seasoning, and 1/2 tsp salt.
- Stir in 1/2 cup heavy cream and 1/4 cup parmesan cheese.
- Return chicken to the skillet, top with 4 oz buffalo mozzarella, sliced, cover, and cook until done.
- Finish with 1/3 cup fresh basil, chopped and serve hot.
This Chicken Mozzarella Skillet is a dependable, flavor-forward meal you’ll return to again and again. It’s forgiving, fast, and irresistible — everything a weeknight dinner should be. Enjoy with a glass of your favorite beverage and a big piece of crusty bread to mop up the sauce.
Chicken Mozzarella Skillet
Ingredients
Equipment
Method
- Combine the 1/2 tsp garlic powder, 1/2 tsp salt and 1/2 tsp black pepper in a small bowl and season both sides of the chicken cutlets evenly.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Working in batches if needed, add the chicken to the skillet in a single layer and cook 3–4 minutes per side until browned and cooked through; remove chicken to a plate and set aside.
- Reduce heat to medium, add the pressed garlic to the skillet and cook 30 seconds until fragrant.
- Pour in the 28 oz crushed tomatoes and add 1 tablespoon dried Italian seasoning; stir and bring to a simmer, scraping up browned bits from the pan, and simmer 5 minutes.
- Stir in 1/4 cup Parmesan and 1/2 cup heavy cream until combined, then stir in the chopped basil.
- Return the cooked chicken to the skillet, spoon sauce over each piece, and simmer uncovered 3–5 minutes until heated through.
- Top each chicken breast with a slice of mozzarella and place the skillet under the oven broiler for 3–5 minutes, or until the cheese is melted and bubbly and begins to brown.
- Remove from the oven, garnish with additional basil if desired, and serve hot.
Notes
- Season chicken evenly for consistent flavor.
- Cook in batches to avoid crowding the pan.
- Use a broiler-safe skillet or transfer to a baking dish before broiling.
- Fresh basil added at the end preserves its bright flavor.
