Looking for a quick, cheesy dinner that’s healthy and satisfying? This chicken mozzarella bake is the answer.
It’s everything you want in a weeknight comfort meal—juicy chicken, bubbling mozzarella, rich tomato flavor, and bold Italian spices—without the carb overload.
This easy low-carb recipe is keto-friendly, gluten-free, and high in protein, making it ideal for clean eating, meal prep, or simple dinners that don’t derail your goals. No complicated steps, no fancy ingredients—just real food that works.
Why This Chicken Mozzarella Bake Works
This isn’t just another baked chicken recipe. It hits that perfect middle ground: rich without being heavy, flavorful but still simple, fast enough for weeknights, and flexible enough to tweak for what you have on hand.
Here’s what you’ll need, and how to modify it based on what’s in your kitchen:
Main Ingredients
- Chicken breasts – Lean, high-protein, and perfect for soaking up flavor. Boneless thighs are a great option if you want a juicier result.
- Garlic powder – Builds a savory backbone. Sub with granulated garlic or skip if using more fresh garlic.
- Onion powder – Offers gentle sweetness. Shallot powder works too.
- Italian seasoning – All-in-one dried herbs. Or just use oregano or thyme alone.
- Salt & black pepper – Don’t overlook the basics—these bring everything to life.
- Olive oil – Adds richness and helps the chicken brown.
Tomato Sauce Layer
- Chopped tomatoes (canned) – Juicy and tangy. Crushed tomatoes or passata also work. Fire-roasted adds depth.
- Garlic (fresh) – Minced for brightness. If you’re sensitive, use less or roast it first.
- Red onion – Slightly sweet and colorful. Yellow onions are fine; avoid white unless cooked down first.
- Oregano – Earthy, herbaceous. Optional if your seasoning blend includes it.
Melty Cheese Topping
- Mozzarella (shredded) – Creamy and gooey. Shred your own if you want the best melt. Gouda, fontina, or dairy-free mozzarella also work.
- Fresh basil – Torn and added after baking for a clean finish. Parsley or arugula can stand in.
Smart Tips for Better Results
- Pat the chicken dry before seasoning—it helps the flavor stick and promotes browning.
- If the sauce feels too watery after baking, run the broiler for 2–3 minutes to reduce and brown the top.
- Always let the dish rest at least five minutes out of the oven. The sauce thickens, the flavors settle, and it plates beautifully.
I’ve made this too many times to count, and the small details really do make the difference between decent and dinner-worthy.
Easy Pantry Swaps That Still Work
Not everything has to be exact. This dish welcomes improvisation.
- No mozzarella? Provolone, Monterey Jack, or even feta (if you’re okay with a briny twist) all work.
- No fresh basil? Use a light sprinkle of dried basil, or skip it entirely if using herb-rich sauce.
- Missing garlic powder? Just double the fresh garlic or vice versa.
- No red onion? Try shallots or green onion for a milder flavor.
This is flexible cooking, not precision baking. Trust your taste.
How to Store & Reheat
This dish was made for next-day meals. The flavors deepen, and the chicken stays juicy.
- Fridge – Store leftovers in a sealed container up to 4 days.
- Freezer – Wrap portions well and freeze for up to 2 months.
- Reheat – Use a 350°F oven for best texture (10–15 mins), or microwave in short intervals with a splash of water to keep it moist.
Creative Leftover Ideas
I often make a double batch just so I can use the leftovers differently. Here’s what works well:
- Shred the chicken and toss into a salad with baby spinach and balsamic.
- Fill a low-carb tortilla with chicken and cheese for a quick wrap.
- Serve it over spaghetti squash or zucchini noodles for a pasta-style bowl.
- Chop and bake it into a frittata with eggs and extra mozzarella.
These little tweaks turn one bake into three meals—especially helpful if you’re cooking for one or two.
Flavor Boost Add-Ins
Looking for something a little extra? These add-ins change the flavor profile without complicating the process:
- Crushed red pepper – Add to the tomato layer for subtle heat
- Kalamata olives – Stir into the sauce for a briny contrast
- Baby spinach or kale – Layer under the sauce for bonus greens
- Ricotta or mascarpone – Dot beneath the mozzarella for a creamier bite
- Pesto – Spread a thin layer over the chicken before baking for herby depth
This is the kind of dish that evolves. Use what you have, and let your taste preferences guide you.
Answers to Common Questions
Can I make this ahead of time?
Yes. Assemble the dish up to a day in advance, cover, and refrigerate. Bake as usual when ready to cook.
Can I use chicken thighs instead?
Absolutely. They’re more forgiving and don’t dry out as easily. Reduce cooking time by a few minutes.
Can I freeze it uncooked?
Yes. Assemble it in a freezer-safe dish and cover tightly. Bake straight from frozen, adding 10–15 extra minutes.
What other cheeses work well?
Try fontina for a nutty melt, gouda for a smoky edge, or even a dairy-free cheese if needed.
Can I make this vegetarian?
You can. Swap in thick eggplant slices, portobello mushrooms, or even firm tofu. Roast them slightly before baking.
Chicken and Mozzarella Bake Like You’ve Never Seen (or Tasted) Before
Equipment
- 1 Baking dish
- 1 Oven
- 1 Mixing bowl
- 1 Knife
- 1 Cutting board
- Measuring spoons
- Paper towels
Ingredients
- 4 chicken breasts (boneless and skinless)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt & black pepper (to taste)
- 16 oz can chopped tomatoes
- 3 cloves garlic
- ½ red onion
- 1 tsp oregano
- 1 cup shredded mozzarella
- 2-3 leaves basil
- 2 tbsp olive oil
Instructions
- Crank up your oven to 375 degrees F. While that’s heating up, give your chicken breasts a good rinse and pat them dry with some paper towels.
- Make some shallow cuts in the chicken, kind of like you’re making a criss-cross pattern. But don’t cut all the way through. We just want to make some little pockets for flavor.
- Next, pop the chicken breasts into a baking dish. Sprinkle on some salt, pepper, Italian seasoning, onion powder, and garlic powder. And to finish it off, drizzle a little bit of olive oil over everything.
- Now for the sauce. Grab a mixing bowl and toss in your chopped tomatoes, minced garlic, chopped red onion, oregano, and a pinch of salt and pepper. Give it a good stir to get everything mixed together nicely.
- Once the sauce is well combined, pour it over the chicken in the baking dish. Make sure the chicken is covered evenly.
- Then, sprinkle a generous amount of shredded mozzarella cheese over the chicken and sauce.
- Now, we’re ready to bake. Slide that dish into the preheated oven and let it cook for about 25-30 minutes. Keep an eye on it towards the end, and when the chicken is cooked through and the cheese is melted and bubbly, turn on the broiler for a few minutes to get that cheese nice and golden brown.
- Finally, once it’s out of the oven, sprinkle some fresh basil leaves over the top for a final touch of flavor and color. And there you have it! Your delicious chicken mozzarella bake is ready to enjoy.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.