Keto Mozzarella Chicken

Keto Mozzarella Chicken


1 tbsp. extra-virgin olive oil

4 boneless skinless chicken breasts

kosher salt

Freshly ground black pepper

1 tbsp. Italian seasoning

3 cloves garlic, minced

2 tbsp. balsamic vinegar

15 oz. crushed tomatoes

1 tbsp. Freshly Chopped Basil

pinch of crushed red pepper flakes

4 slices mozzarella

Freshly chopped parsley, for garnish


In a large skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and half the Italian seasoning. Cook 8 minutes, then flip and season other side. Cook 8 minutes more. Transfer to a plate to let rest. Add garlic to skillet and cook until fragrant, 1 minute, then add balsamic vinegar to deglaze pan, scraping up brown bits with a wooden spoon. Add crushed tomatoes, basil, and crushed red pepper flakes and stir until combined and warmed through, 3 minutes. Return chicken to pan and nestle in sauce. Top each breast with 1 slice mozzarella and cover with a lid until melted. Garnish with parsley and serve.

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