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Cheesy Mozzarella Chicken Bake Recipe
Ash Tyrrell

Cheesy Mozzarella Chicken Bake Recipe

I just pulled this cheesy mozzarella chicken bake out of the oven, and honestly, it’s one of those meals that makes me pause for a second before serving because it smells that good. When I first made it, I was looking for something comforting, simple, and packed with flavor without spending hours in the kitchen.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Boneless skinless chicken breasts – 2 large (≈1.5 lbs) – Evenly sized for uniform cooking
  • Olive oil – 1 tbsp – For searing chicken
  • Garlic cloves – 3 minced – Adds depth of flavor
  • Marinara sauce – 1 cup – Use good-quality for best taste
  • Italian seasoning – 1 tsp – Classic herby notes
  • Red pepper flakes – ¼ tsp optional – Adds mild warmth
  • Salt – ½ tsp or to taste – Proper seasoning is key
  • Black pepper – ¼ tsp – Freshly ground for clean flavor
  • Shredded mozzarella cheese – 1 ½ cups – Melt smooth if freshly grated
  • Grated Parmesan cheese – ¼ cup – Adds salty nutty balance
  • Fresh basil – optional for garnish – Adds freshness and color.

Method
 

  1. Start by preheating your oven to 400°F (200°C). I season the chicken breasts with salt and pepper on both sides so the flavor goes all the way through. This small step makes a noticeable difference once everything is baked together.
  2. Heat olive oil in an oven-safe skillet over medium heat. Add the chicken and cook for about 4–5 minutes per side until lightly golden. I don’t cook it all the way through here; the oven finishes the job while keeping it tender.
  3. Once the chicken is seared, reduce the heat slightly and add the minced garlic. I stir it for about 30 seconds until fragrant, being careful not to burn it. Then I pour in the marinara sauce and sprinkle in Italian seasoning and red pepper flakes.
  4. Nestle the chicken back into the sauce, spooning some of the sauce over the top. This helps keep the chicken moist while baking and infuses it with flavor. At this stage, everything already smells amazing.
  5. I sprinkle shredded mozzarella generously over each piece of chicken, followed by a light layer of Parmesan. This combination melts beautifully and creates that irresistible cheesy topping.
  6. Transfer the skillet to the oven and bake uncovered for about 20 minutes. I know it’s ready when the cheese is melted, bubbly, and lightly golden, and the chicken reaches an internal temperature of 165°F.
  7. After baking, I let the chicken rest for about 5 minutes. This keeps the juices inside the meat. A little fresh basil on top adds color and freshness right before serving.

Notes

  • I always pound thicker chicken breasts slightly so they cook evenly.
  • I’ve learned not to overload the sauce; too much can make the dish watery.
  • I prefer baking uncovered so the cheese browns nicely instead of steaming.
  • When I want extra richness, I mix a tablespoon of cream into the marinara.