Chicken Mozzarella: Tasty Variation on Chicken Parmesan

chicken recipe, mozzarella cheese, tomato sauce, poultry, receipts
Chicken Breasts and Mozzarella Recipe. © 2014 Peggy Trowbridge Filippone
  • 50 mins
  • Prep: 15 mins,
  • Cook: 35 mins
  • Yield: 8 servings
Ratings (14)

In this delicious and hearty riff on chicken Parmesan, chicken breasts are breaded, browned, topped with herbs, tomato sauce and mozzarella cheese, then quickly finished in the oven.

This homestyle recipe is quite easy to make yet makes a strong presentation for a casual dinner party.

Do not skip the refrigeration step because it helps the crust adhere to the chicken. 

What You'll Need

  • 2 pounds boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
  • 1/2 cup milk
  • 1 cup Italian-style fine breadcrumbs
  • 1 (8-ounce) can tomato sauce or 1 cup marinara sauce, divided
  • 2 tablespoons olive oil, divided
  • 1 tablespoon fresh parsley, minced 
  • 1 teaspoon dried whole basil, crushed
  • 1 teaspoon dried whole oregano, crushed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes, optional
  • Salt and freshly ground black pepper to taste
  • 1 cup shredded mozzarella cheese 

How to Make It

  1. Dip the chicken breasts in the milk, then shake off any excess.
  2. Dredge the chicken in the breadcrumbs.
  3. Place in a single layer on a large platter and refrigerate for 30 minutes to set the crust.
  4. Preheat the oven to 375.
  5. Spray a 9- by 13-inch glass or ceramic baking dish with vegetable oil.
  6. Spread one-third of the tomato sauce over the bottom of the dish and set the rest aside for later use.
  7. Heat a large, heavy skillet over medium-high heat. When the skillet is hot, add 1 tablespoon of the olive oil and swirl to coat the bottom of the pan.
  1. Quickly brown each of the chicken breasts, turning only once. Use the second tablespoon of olive oil for the second batch. 
  2. Arrange the browned chicken in the bottom of the casserole dish, overlapping as little as possible.
  3. Spoon the remaining tomato sauce evenly over the chicken, then sprinkle with parsley, basil, oregano, garlic powder, red pepper flakes if desired, salt and pepper.
  4. Top with the mozzarella cheese.
  5. Bake uncovered for 15 to 20 minutes or until the chicken is heated through and cheese is bubbly and slightly golden.
  6. Let the chicken mozzarella rest 5 minutes before serving.


If you do not have a glass or ceramic baking dish, use a 9- by 13-inch roasting pan lined with foil and increase the oven temperature to 400.

Suggested Related Recipes
• Baked Buttermilk Chicken Recipe
Oven Beercan Chicken Recipe
Chicken with Forty Cloves of Garlic Recipe
Easy Chicken Piccata Recipe
Chicken Stroganoff Recipe
• Chicken or Turkey Tetrazzini Recipe
• Fiesta Turkey Loaf or Burgers Recipe
Jambalaya Fettuccine Recipe

Nutritional Guidelines (per serving)
Calories 404
Total Fat 23 g
Saturated Fat 7 g
Unsaturated Fat 10 g
Cholesterol 107 mg
Sodium 302 mg
Carbohydrates 13 g
Dietary Fiber 1 g
Protein 35 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)