Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 2 tbsp extra virgin olive oil
  • 1.5 cups marinara sauce
  • 1 cup shredded low-moisture mozzarella cheese
  • 4 oz fresh mozzarella pearls
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/2 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Butterfly the chicken breasts or pound them to an even 1/2-inch thickness using a meat mallet to ensure even cooking. Season both sides generously with salt, pepper, and dried oregano.
  3. Heat the extra virgin olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes per side until a golden-brown crust forms.
  4. Remove the skillet from heat and pour the marinara sauce around and slightly over the chicken breasts. Top the chicken with shredded low-moisture mozzarella, fresh mozzarella pearls, and halved cherry tomatoes.
  5. Transfer the skillet to the oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly and golden. Prep and season the chicken up to 24 hours in advance.
  6. Remove from oven and garnish with fresh basil chiffonade and red pepper flakes before serving.