This post may contain affiliate links. Read my disclosure policy.
Easy Baked Mozzarella Chicken with Mushrooms and Tomato Sauce is a simple one-pan dinner! This low-carb recipe is made without breadcrumbs. An easy and quick meal that a whole family will love! Chicken Breasts are smothered in marinara sauce with melted Mozzarella cheese on top.
Chicken and Mozzarella make such a great combination! Take a look at pesto mozzarella chicken bake!
This baked chicken with tomato sauce is juicy, cheesy, and bursting with flavors! And, it's easy to make. Only 10 minutes of prep and 30 minutes of baking. It's the best recipe for busy weekdays! The saucy chicken topped with melted Mozzarella cheese will add a variety to your family dinner menu!
Mozzarella Chicken - Low Carb Recipe
- Easy cooking technique. Making this cheesy chicken bake could not be easier! Throw everything in a casserole dish and bake!
- Flavorful and moist chicken. This is the best recipe for cooking the juicy and saucy mozzarella chicken ever!
- Flexible recipe. Make your own marinara sauce or use a store-bought one. Use Mozzarella or Parmesan or Asiago Cheese. You can use skinless boneless chicken breasts or chicken thighs.
- Low-carb dinner. The recipe uses ingredients that are low in carbs. Chicken breasts, Mozzarella cheese, and mushrooms are all low-carb. This baked Mozzarella chicken is made without breadcrumbs.
- High in protein. This recipe is packed with protein (chicken).
Easy Mozzarella Baked Chicken
Why is this an easy recipe? Here are 3 reasons:
- Quick cooking time. 10-minute prep, 30 minutes cooking time.
- One-pan meal. Everything is baked in one baking dish. Use a deep baking dish or casserole pan. Only one pan to clean!
- Only 4 ingredients. All you need are chicken breasts, tomato sauce, mushrooms, and Mozzarella cheese. Plus seasonings: Italian seasoning + salt. These simple ingredients make the best mozzarella chicken bake ever!
Melted Mozzarella
- The best part of this recipe is a bubbly melted Mozzarella cheese on top of the baked chicken.
- Broil the chicken with marinara sauce and cheese during the last 3-4 minutes of baking. Broiling will make Mozzarella cheese bubble. It will create a beautifully crisp, cheesy golden crust over the baked chicken.
Variations
- This recipe works with either skinless boneless chicken breasts or chicken thighs.
- Use homemade tomato sauce or store-bought marinara sauce.
- Any of these cheeses will work: shredded Mozzarella, Parmesan, Asiago, or Pecorino Romano cheese.
- This recipe uses regular button mushrooms. You can also try shiitake mushrooms or oyster mushrooms.
Cooking Tips
- Use 4 thin chicken breasts. Or, use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
- The total cooking time depends on the thickness of the chicken breasts. The thicker the chicken breasts, the longer the baking time.
Side Dishes
Here are some ideas for side dishes to serve with baked chicken with tomato sauce and Mozzarella:
- Spaghetti, linguine, or fettuccine.
- Jasmine rice or flavored rice.
- Cauliflower rice.
- Cooked spaghetti squash.
- Roasted asparagus.
- Roasted broccoli.
How to make Mozzarella Chicken
Below are step-by-step photos and instructions.
1) Preheat oven to 375 F.
2) Add skinless, boneless chicken breasts to the casserole dish. Season the chicken with Italian seasoning and salt.
3) Top each chicken breast with sliced mushrooms.
4) Pour marinara sauce over the chicken breasts.
5) Top with shredded Mozzarella cheese.
6) Bake, uncovered, for 25-30 minutes, until the mozzarella chicken with marinara sauce is cooked through. Then, broil for the last 4 minutes if desired.
Mozzarella Chicken Recipes
- Chicken Mozzarella Pasta with Sun-Dried Tomatoes
- Pepperoni Chicken with Mozzarella and Basil Pesto Tomato Sauce
- Tomato Basil Artichoke Chicken Bake with Mozzarella
Baked Chicken Recipes
Easy Mozzarella Chicken with Marinara Sauce and Mushrooms
Ingredients
- 4 chicken breasts , skinless, boneless
- ½ tablespoon Italian seasoning
- ¼ teaspoon salt
- ½ cup mushrooms , sliced
- 1 cup marinara sauce
- 1 cup Mozzarella cheese , shredded
Instructions
- Preheat oven to 375 F.
- Add chicken breasts to the casserole dish.
- Season chicken breasts with Italian seasoning and salt.
- Top each chicken breast with sliced mushrooms.
- Pour marinara sauce evenly over the chicken.
- Top with shredded Mozzarella cheese.
- Bake, uncovered, for 25-30 minutes, until the chicken is cooked through. Broil for the last 4 minutes if desired.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
4 minutes in broil is too long and it will burn the cheese. Otherwise, overall quick and easy recipe.
Thank you for the feedback! Glad you enjoyed the recipe!
We love chicken parmigiana but I decided to try this recipe with mozzarella cheese…EXCELLENT! Thank you for mixing it up. Great recipe
Belinda, thank YOU for such a positive comment - I really appreciate it! ❤️
BEAUTIFUL DISH,VERY TENDER AND THE TASTE IS DEVINE ...
Darral, I am so glad you loved it!
Delicious meal. Quick and easy. Thank youl
Linda, I am so glad! 🙂
So tasty, quick and easy! Will be added to our regular dinners
Penny, I am so glad this recipe turned out well. Thank you for this positive feedback! 🙂
This was so easy and so tasty! I used an entire pack of fresh mushrooms because we love them, but next time I'll sauté them first with some onions. As they cooked with the chicken, they let off a lot of moisture and diluted the marinara. Precooking them would hopefully prevent this. We will enjoy this great dish again!
Kathy, thank you for giving this recipe a try, and glad you loved it! 🙂 This recipe will only benefit from more mushrooms!
Made tonight for the first time and loved it. So easy and tasted delicious. Only had dried parsley/basil.
Used thighs and done in 30 mins. Served with garlic infused EVO, red chilli flakes Spaghettini. Husband said "You can make this recipe any time". ❤️
This is a 5 star for it's taste & simplicity. Didn't have to broil it as it turned out golden just from baking it.
Wendy, thank you for this glowing review - I so appreciate it! 🙂
Wendy, I love that you served this with chili flakes Spaghettini - that sounds so good! 🙂
This was a scrumptious dish..quick, and attractive to invite tasters..
Thank you for sharing!
Deborah, I am so happy this recipe was a success! Thank you for such a positive comment and the 5-stars! 🙂
I’m confused, photos show cooked mushrooms but directions/ingredients imply using raw mushrooms?
Matt, yes, those are cooked mushrooms (in step-by-step photos). I think when I initially made this recipe, I cooked the mushrooms first. Then, when I made it the 2nd time, I used raw mushrooms and realized it didn't really matter.
Thanks for making this so simple!
You're very welcome! 🙂
The only thing I did differently was add a lot more mushrooms, marinara & mozzarella, and pounded the chicken breasts to make them a bit more tender. Otherwise, really good & I wish I’d seen it before. = )
Oh no. I forgot to pound mine. its in the oven now. Too late. It hopefully will be good.
Shari, love-love your changes! The more mushrooms, the better!
If I use tenderloins does anything need to be changed with the cook time?
I would watch your cooking times, because if the chicken tenderloins are really small - they will cook much faster than whole chicken breasts.
Just cooked it tonight came out fantastic out fantastic everybody loved it except for my daughter who walked in the house and said oh I thought that was a lasagna
Robbie, I am glad this recipe was a success! And, 'm glad you took the time to share such a wonderful comment!
Took a little longer to cook than your recipe says. but worth the wait!
Joan, I am glad the recipe was enjoyed!
Really struggling to stick to low carb meals, as everything needs to be freshly cooked. I am in search of some freezable meals that can be reheated. Do you think I can do this with this recipe? Any tips? Thank you
I cooked the breasts for 28 minutes following your directions and the chicken is still basically raw. No, it’s not my oven.
Laura, did you preheat your oven until it registered 375 F before adding the chicken? Or, did you add the chicken and only then turned on the oven?
Can I cook in advance and reheat
Yes, you can.
Mine only went to 130 F at 50 mins with foil in it. I uncovered and am cooking 20 more mins to see if it cooks all the way. My chicken breasts are thick though and I only had 3 of them
Maria, thank you so much for your feedback - very helpful!
maria, if you cut them horizontally and pound them, it will work as the recipe states.
Theresa, good tips, thank you!
Same I put mine on for another half hour
Rukshana, this recipe will actually freeze really well. It doesn't have a creamy sauce - just a tomato sauce with cheese on top. It will freeze well and reheat easily.
Easy and a good use up of things in the fridge. I puréed some roasted red peppers and mixed with the sauce. Added a Panko/Parmesan mix the last 10 minutes. Served with a side of green beans. Extra sauce and pasta next time!
Cathy, I love all of your delicious changes, especially adding the Panko/Parmesan mix and serving this over a side of green beans! Thank you so much for such a wonderful comment and the 5-star rating! 🙂
I made this recipe tonight for dinner and absolutely delicious and it took about 45 minutes to cook maybe because my chicken breast was not as thin and I try to slice them thin but nevertheless I am making them again in the future because it is plain delicious and 5 stars rating
Anita, thank you so much for the 5-star rating and your kind words about this recipe! Glad you will be making this again!
My son found this recipe. Is so delicious ! Actually eating it again tonight.
Heather, I am so glad you've enjoyed this recipe! Thank you for the comment!