The aroma of this easy mozzarella chicken skillet is enough to have your whole family drooling! Crispy breaded chicken submerged in a rich homemade tomato sauce then smothered in melted mozzarella. This simple weeknight recipe is surprisingly easy to make using simple kitchen staples and is ready to serve with fettuccine in under 1 hour!
Butterfly the chicken breasts and season with salt & pepper.
1.5 pounds boneless skinless chicken breasts
In a large shallow bowl, add the panko breadcrumbs and season with Montreal chicken seasoning, salt, and pepper. Toss to combine.
1 cup panko breadcrumbs, 1 teaspoon Montreal chicken seasoning, ½ teaspoon salt, ½ teaspoon black pepper
Use tongs to dredge each chicken piece in the seasoned panko until fully covered. Set the prepared breasts aside.
In a large skillet, over medium heat, add the butter and olive oil. Once melted and hot, add the chicken breasts (don't overcrowd - do two batches if necessary) and cook for 3-4 minutes on each side. Remove the cooked chicken from the pan and set aside.
1 Tablespoon butter, 1/4 cup olive oil
In the same pan, add in the minced garlic and chopped onion and scrape up all the butter/oil/panko bits. Add in the chicken stock and let it cook for a couple minutes until it reduces down to about half.
1 Tablespoon minced garlic, 1/4 cup chopped white onion, 1 cup chicken stock
Pour in the crushed tomatoes and season with the sugar, salt, and pepper. As it cooks, taste it. Add more salt and pepper, if needed. Let the sauce cook for about 30 minutes.
28 ounce crushed tomatoes, 1 Tablespoon sugar, salt & pepper
Meanwhile, bring a pot of salted water to boil and cook the fettuccine. Drain and set aside.
1/2 pound fettuccine
After 30 minutes, add either fresh or dried parsley to the sauce and stir.
fresh chopped parsley
Take your cooked chicken breasts and lay in the sauce, topping with shredded mozzarella. Put a lid on the pot and turn the heat down to low until cheese is melted and gooey.
1 cup shredded mozzarella cheese
Pile a bed of noodles onto a plate then top with sauce and chicken breast.
Notes
Store leftovers covered in the fridge for up to 4 days.