Mozzarella Chicken – Easy Italian Dinner Idea for Busy Weeknights!
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This hearty low carb/Keto Mozzarella Chicken Dinner Recipe is always an attention grabber. It contains basic ingredients that most low carb lovers already have in their kitchen. It’s easy to make but, it tastes like you spent hours on it.
The tangy tomato sauce, juicy chicken and melted mozzarella are a delightful combination that everyone will love.
How can something so easy be so delectable?
Maybe it’s because it is so simple. These are basic ingredients and spices that Italians have been putting together for hundreds of years.
You can make this Mozzarella Chicken dinner recipe in less than 40 minutes, it’s low carb, Keto friendly, and your whole family will love it – even the sugar burners.
🥘Ingredients:
- 2 lbs. chicken thighs boneless skinless chicken thighs
You can use breasts if you prefer those, but they can get dry if overcooked.
- Salt and pepper to taste
- 3 tbsp. olive oil
- 1/2 onion chopped
- 2 cloves garlic minced
- 28 oz. Italian Style Crushed tomatoes OR sugar free tomato sauce
If you choose to use plain tomato sauce you’ll need to add some Italian Seasoning. About a tablespoon should do it.
- 1 Tbsp Red Wine Vinegar
The vinegar gives this sauce some twang.
- 1/4 cup grated Parmesan
- 8 oz shredded mozzarella
- 1/4 cup parsley, fresh, chopped * optional for garnish
- Pinch red pepper flakes if you like it spicy
- 2 tsp Allulose * Optional –
Most store bought tomato based pasta sauces contain a lot of sweetener. You don’t need a lot of sweetener but this ingredient makes the tangy tomato flavor shine.
👨🍳How to make the Chicken Dinner:
1.) Heat skillet and oil over medium heat. Preheat oven to 375. Salt and pepper the chicken thighs while the pan is heating up.
2.) Fry the chicken thighs until seared on each side and cooked through. About 4-5 minutes on each side. You might need to do this in batches because they need room to cook. They will shrink once cooked. Remove the chicken to a plate and set aside.
3.) Add the chopped onion and minced garlic to the pan and cook for 1-2 minutes until translucent.
4.) Pour in the crushed tomatoes and crushed red pepper if using and de-glaze the pan (scrape all of the browned bits off the bottom of the pan, this is where the flavor is). Let simmer and thicken for about 8-10 minutes.
5.) Add the chicken and turn the heat off. Top with Parmesan and Mozzarella. Bake in pre-heated oven for 15-20 minutes or until the cheese is bubbling and golden brown to your liking.
6.) Handle with care, it will be hot! Serve.
📋Tips & FAQs’:
About Frying Pans:
This recipe calls for an “oven safe” frying pan because you have to be able to take it from the stove top and put it in the oven.
If you have a stainless steel frying pan with an all metal handle, that will work fine.
I have heard that you are not supposed to use cast iron with tomato based sauces but if you pan is well seasoned it works just fine.
Can I half this recipe?
Yes, and no additional changes are needed.
Serving Suggestions:
- Serve Over Zucchini Noodles or Shredded Lettuce
- Great with Green Bean Salad
- Velvety Courgette Soup
- Tabouli
- Caprese Salad
- Greek Salad
- Bacon Cauliflower Mash
- Baguettes
That’s all for the Keto Mozzarella Chicken Recipe!
This was one of the first recipes I made when we went Low Carb.
Brandy didn’t think chicken and tomato sauce sounded good together but she changed her tune when it came out of the oven.
In fact, she makes it now! Who do you think put those veggie roses all over it in the photo?
I hope you and your family love it as much as we do… if you have any questions please post them below.
Cheers Keto Friends!
Thom
More Healthy Recipes to Love:
Easy Keto Mozzarella Chicken
Equipment
Ingredients
- 2 lbs. chicken thighs boneless skinless chicken thighs
- Salt and pepper to taste
- 3 tbsp. olive oil
- 1/2 onion chopped
- 2 cloves garlic minced
- 28 oz. Italian Style Crushed tomatoes OR sugar free tomato sauce
- 1 tbsp Red Wine Vinegar
- 1/4 cup grated Parmesan
- 8 oz shredded mozzarella
- 1/4 cup parsley, fresh, chopped * optional for garnish
- Pinch red pepper flakes if you like it spicy
- 2 tsp Allulose * optional – granulated. See post for explanation.
Instructions
- Heat skillet and oil over medium heat. Preheat oven to 375. Salt and pepper the chicken thighs while the pan is heating up.
- Fry the chicken thighs until seared on each side and cooked through. About 4-5 minutes on each side. You might need to do this in batches because they need room to cook. They will shrink once cooked. Remove the chicken to a plate and set aside.
- Add the chopped onion and minced garlic to the pan and cook for 1-2 minutes until translucent. Pour in the crushed tomatoes and crushed red pepper if using and de-glaze the pan (scrape all of the browned bits off the bottom of the pan, this is where the flavor is). Let simmer and thicken for about 8-10 minutes.
- Add the chicken and turn the heat off. Top with Parmesan and Mozzarella. Bake in pre-heated oven for 15-20 minutes or until the cheese is bubbling and golden brown to your liking.
- Handle with care, it will be hot! Serve. See post for serving suggestions.
Notes
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Nutrition
The nutritional information for the Easy Keto Mozzarella Chicken Recipe is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
We take your health seriously here at castleinthemountains and do the best we can with nutrition information. We obtain all information from the USDA Food Composition Database and occasionally straight from the nutritional label.
Please note that when cooking with pre-made seasonings and sauces that the nutrition info can vary widely by brand. Check your labels to ensure that you are not accidentally using brands that contain bunch of added sugar, onion and garlic.
OMG! Where has this recipe been all my Keto life? It was delish and I followed the instructions exactly. I am just learning to cook and really appreciate you taking the time to share the steps.