Chicken Tomato Sauce Mozzarella Recipe: Italian Trattoria Style Bake

This Italian-inspired bake brings trattoria-quality flavors to your home kitchen with minimal effort.

Tender chicken nestles in rich tomato sauce, topped with melted mozzarella that turns golden brown in the oven. The result is a comforting, restaurant-quality dish perfect for family dinners.

Ingredients for Chicken Tomato Sauce Mozzarella

Pantry staples meet deli counter finds for trattoria-style comfort at home.

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The chicken should be uniformly thick—pound it yourself or ask the butcher to do it (most will for free). Whole Foods or Costco have great pre-pounded options if you’re short on time. For the tomatoes, San Marzano cans are the gold standard—sweeter, less acidic. Look for the DOP certification on the label. The mozzarella needs to be low-moisture; the fresh stuff in water is too wet and will make your bake soupy.

No San Marzano tomatoes? Any good-quality crushed tomato works—just avoid the ones with added herbs. Fresh mozzarella in a pinch? Pat it dry with paper towels first. Want more depth? Add a splash of red wine to the sauce. The oregano and basil can be fresh if you’ve got them—use triple the amount. Trader Joe’s has great prices on both dried and fresh herbs.

Assemble and bake right away, or prep the chicken and sauce the night before—store separately in the fridge for up to 24 hours. Leftovers keep 4-5 days refrigerated, or freeze the baked dish for 3 months. Reheat covered to keep the mozzarella from drying out.

Step-by-Step Instructions for Chicken Tomato Sauce Mozzarella Bake

Here’s how I make this Italian-inspired dish with perfect layers every time.

Step 1: Sear and Season the Chicken

Pound the boneless skinless chicken breasts to an even ½-inch thickness using a meat mallet. This ensures even cooking and prevents dry spots. Season both sides with 1 tsp kosher salt and ½ tsp ground black pepper.

Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side until golden brown and just cooked through. The internal temperature should reach 160°F when tested with a meat thermometer. Transfer to a plate and set aside.

Step 2: Build the Tomato Sauce Base

In the same skillet, add the remaining 1 tbsp olive oil. Sauté the finely diced yellow onion for 5 minutes until soft and translucent. Add the minced garlic cloves and cook for 30 seconds until fragrant—don’t let it brown.

Stir in the 2 tbsp tomato paste and cook for 1 minute to deepen its flavor. Add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, and ½ tsp red pepper flakes. Simmer for 10 minutes until slightly thickened, stirring occasionally.

Step 3: Combine Chicken and Sauce

Return the seared chicken breasts to the skillet, nestling them into the tomato sauce. Spoon the sauce over the top to coat evenly. Sprinkle the remaining ½ tsp kosher salt over the chicken and sauce for balanced seasoning.

Cover the skillet and let it simmer on low heat for 5 minutes. This step allows the chicken to absorb the rich tomato flavors while staying moist and tender.

Step 4: Add Cheese and Finish Under the Broiler

Preheat the broiler to high. Top each chicken breast with 2 oz fresh mozzarella (divided evenly) and sprinkle with ½ cup parmesan cheese. Place the skillet under the broiler for 2-3 minutes until the cheese is bubbly and golden.

Watch closely to prevent burning. Remove from the oven and let it rest for 2 minutes before serving. Garnish with ¼ cup fresh basil leaves for a pop of color and freshness.

Storing and Reheating This Dish

Refrigerator Storage

Let this dish cool for no more than 2 hours before transferring to airtight containers. Store in the fridge at 40°F or below for up to 4-5 days. The flavors deepen overnight as the sauce soaks into the chicken. ❄️

Freezer Storage

For longer storage, freeze the baked dish in a single layer first, then transfer to freezer-safe containers. It keeps well for up to 3 months without losing texture. I recommend glass containers to prevent freezer burn.

Oven Reheating

Preheat your oven to 350°F and cover the dish with foil. Bake for 15-20 minutes until the internal temperature reaches 165°F. This method keeps the cheese gooey and the chicken moist.

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 30-second intervals until hot. 🔥

Pro Tips

Add a splash of water or broth before reheating to prevent drying. If freezing, portion into meal-sized servings for easy thawing. Always label containers with the date to track freshness.

Frequently Asked Questions