Cheesy Tomato Chicken Skillet
A quick, low-carb chicken dish simmered in a rich tomato sauce and topped with melted mozzarella, ready in just 30 minutes.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings4
This is one of those easy dinners that feels like a treat but is secretly healthy. The chicken is seasoned simply, then simmered in a homemade tomato sauce with fire-roasted peppers, and finished under the broiler with a blanket of gooey mozzarella.
It's a fantastic low-carb alternative to chicken parmesan, with all the flavor and none of the breading. Perfect for busy weeknights, and you can easily adjust the heat to your liking.
Ingredients
Servings
Converted amounts are rounded.
Method
- Season the chicken with 2 teaspoons of the Italian seasoning, paprika, onion powder, salt, and pepper. Heat the olive oil in a large skillet over medium heat. Cook the chicken for about 4-5 minutes per side, until golden brown and cooked through. Transfer to a plate.
- In the same skillet, add the chopped onion and cook for 3-4 minutes, until soft and translucent, scraping up any browned bits from the bottom. Add the minced garlic and cook for another minute until fragrant.
- Stir in the fire-roasted pepper, crushed tomatoes, tomato paste, optional red pepper flakes, and the remaining Italian seasoning. Mix well and let the sauce simmer for a couple of minutes.
- Return the chicken to the skillet, nestling it into the sauce. Sprinkle each breast with 2-3 tablespoons of mozzarella. Transfer the skillet to the oven and broil for 1-2 minutes, until the cheese is melted and bubbling.
- Garnish with chopped parsley and serve hot.
💡 Tips
- If you don't have fire-roasted peppers, use any roasted red pepper from a jar.
- For extra flavor, add a splash of balsamic vinegar to the sauce.
- Serve with a side of zucchini noodles or a green salad to keep it low-carb.
Inspired by a recipe from Cafe Delites