home cooked dinners by the season

Fresh Mozzarella Chicken Parmesan

Fresh Mozzarella Chicken Parmesan

Serves 4


  • 4 Boneless, skinless chicken breasts, about 6 ounces each
  • Kosher salt
  • Fresh ground black pepper
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    1/2 cup all-purpose flour
  • 2-3 tablespoons olive oil
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    1/2 cup chopped yellow onion
  • 1 medium clove garlic, minced
  • 28 oz canned or carton diced tomatoes, drained
  • 1 teaspoon dried oregano or basil
  • 8 oz fresh mozzarella cheese, cut into 1/4-inch thick slices
  • 1/4-1/2 cups grated Parmesan cheese


Pound chicken breasts between waxed paper or plastic wrap to ½ inch thickness. Season both sides with salt and pepper. Put flour in a shallow dish and dredge chicken on both sides, lightly shaking off excess.
Heat olive oil over medium heat in a large skillet. Add chicken breasts in a single layer and cook until browned, about 3-4 minutes; turn and cook until browned on the other side, about 3-4 minutes. Remove chicken and keep warm.
To the same skillet, add onions (adding 1 tablespoon additional olive oil if needed) and cook and stir until softened, about 3-4 minutes. Add garlic and cook until softened, about 1 minute. Stir in tomatoes, oregano, ½ teaspoon salt and several grinds of fresh ground black pepper and bring to a simmer; adjust heat to low and cook 5-10 minutes to blend flavors and thicken slightly.
Add browned chicken in a single layer to the tomatoes in the skillet, spooning some sauce over each breast. Cover and cook just until chicken is cooked through, about 3-5 minutes. Remove from heat.
Preheat broiler.
Put mozzarella slices over each breast then sprinkle with Parmesan cheese. Put pan under broiler and cook until cheese is melted and lightly browned, about 2-3 minutes. Or eliminate the broiler step and cover the skillet, cooking on low just until the cheese melts, about 2-3 minutes.