Breaded Chicken With Tomato Sauce & Mozzarella Recipe

Prepare chicken

Trim any fat from chicken breasts. If breasts are thick, place each between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness about 1/2 inch thick. Pat dry with paper towels and season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Set up breading station

Place flour in a shallow dish. In a second shallow bowl whisk eggs with 2 tbsp milk until combined. In a third shallow bowl combine breadcrumbs, 1/2 cup grated Parmesan, 1 tsp garlic powder, 1 tsp dried oregano, and 1/2 tsp salt. Stir to distribute seasonings.

Bread the chicken

One at a time, dredge each chicken breast in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture to coat completely. Place breaded breasts on a wire rack or plate while heating the pan.

Pan-fry the chicken

Heat a large oven-safe skillet over medium heat. Add 4 tbsp olive oil and 1 tbsp butter (if using). When butter is foaming and oil shimmering, add chicken breasts (work in batches if necessary) and cook until golden brown, about 3-4 minutes per side. Do not worry about full doneness — cook until crust is set and nicely browned. Transfer browned pieces to a plate and wipe pan if too dark before proceeding.

Sauté aromatics

In a medium saucepan or in the same large skillet over medium heat, add 1 tbsp extra-virgin olive oil. Add the chopped onion and cook, stirring occasionally, until translucent, about 4-5 minutes. Add minced garlic and cook until fragrant, about 30 seconds.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add crushed tomatoes, 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp sugar (if using). Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 10-12 minutes to thicken slightly and develop flavor. Taste and adjust seasoning. Stir in torn fresh basil leaves if using, right before assembly.

Assemble chicken with sauce and cheese

Preheat oven to 425°F (220°C). Spoon a thin layer (about 1/2 cup total) of the tomato sauce into the bottom of an oven-safe skillet or baking dish just large enough to hold the breasts in a single layer. Arrange the browned breaded chicken breasts over the sauce. Spoon about 1/4 to 1/3 cup sauce over each breast so the tops are covered but not swimming in sauce. Place 2 oz (approx. two 1/4-inch slices or a generous 1/4 cup shredded) fresh mozzarella on top of each breast. Sprinkle 1/2 tbsp grated Parmesan over each.

Bake to melt cheese and finish cooking

Transfer the skillet or baking dish to the preheated oven and bake until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbling, about 10-12 minutes. If you prefer a browned cheese top, finish with 1-2 minutes under the broiler—watch closely to avoid burning.

Rest and garnish

Remove from oven and let rest for 3-5 minutes. Garnish with chopped fresh parsley or basil. Serve each breast with any remaining sauce from the pan.