Chicken Mozzarella Marinara

Chicken Mozzarella Marinara

A pretty simple dish… especially if you don’t forget to unthaw the chicken like I usually do. I don’t know what it is, but I always have the hardest time remembering to actually take the chicken out from the freezer… anywho.

I’ve been dying to incorporate Panko breadcrumbs with chicken. Originally I wanted to do something with lemon, but since it is fall I know it would be more appropriate to cook accordingly.

I am a huge fan of marinara sauce so this was my next thing on the cooking list (no there is no actual list). If I’m doing something with marinara I’d like to put some sort of cheese on top. Grating fresh mozzarella would be ideal but if you’re looking for a cheaper alternative, shredded would work just fine. For the sauce, I used my trusty Traditional Prego sauce and I used macaroni pasta. Originally I did not want to do any form of pasta what-so-ever! I can not tell you guys how anti-pasta I was for this!!! I like pasta but I’m kind of tired of pasta this week so I thought it would be nice to switch it up. I just wanted a simple salad with a raspberry balsamic vinaigrette dressing to pair with this dish, but my boyfriend, whom I invited to dinner, isn’t a fan of salads and my sister wanted more than just salad; so pasta it was.


  • 4 Chicken Breasts
  • 2 Large Eggs
  • 2 teaspoon Onion Powder
  • 1 Tablespoon + 1/4 Teaspoon Season Salt
  • 1 1/2 Teaspoon Ground Black Pepper
  • Panko Bread Crumbs
  • Shredded mozzarella

You can combine these seasonings into one bowl and put the chicken inside OR you can sprinkle each seasoning onto the chicken breasts and in a separate bowl it’s up to you. I  cracked two large eggs and whisked them together and dredged the chicken breast into the eggs. Placing them back on the cutting board, I coated the chicken with the Panko Breadcrumbs thoroughly. If the breadcrumbs aren’t sticking well and appear to be too big, you could always fill a ziplock bag a little more than halfway with the breadcrumbs and crush them up even further with the rolling pin method. With the heat on medium, I pan fried the chicken until golden brown. After the chicken is fried I took the mozzarella and shredded it onto the chicken and popped it in the broiler for a couple seconds being mindful that the broiler DOES cook fast so keep an eye out for it constantly.


P.S. I DID make my salad 😏


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