Chicken Mozzarella Olive Bake
Bottled pasta sauce makes this easy but nothing beats homemade, I use my pasta sauce that I make in large amounts and freeze until needed
Notes from our test kitchen; if using skinless boneless chicken breast reduce the cooking time slightly
Servings 4
1 teaspoon salt (I use seasoned salt)
1/2 teaspoon fresh ground black pepper
1/2 to 1 teaspoon garlic powder
1/4 cup olive oil
2 tablespoons butter
8 chicken thighs (can use a mixture of drumsticks and thighs)
1 medium onion, chopped
4-6 garlic cloves, finely chopped
1 (1-ounce) package fresh sliced mushrooms
1/2 teaspoon dried chili flakes (or adjust to suit heat level)
1/2 to 3/4 cup sliced green pimento olives
1 (14-ounce) jar pasta sauce (use your favorite pasta sauce)
1-1/2 cups shredded mozzarella cheese (can use more or less)
Instructions:
Preheat oven to 375 degrees F.
Grease a 13 x 9-inch baking dish.
In a shallow bowl combine the flour with salt, pepper and garlic powder (if you want some heat add in cayenne pepper).
Coat the chicken in the flour mixture then place on a plate (have all the chicken pieces coated before frying).
Heat olive oil and butter in a large skillet over medium-high heat; add in chicken and brown on both sides (about 3 minutes per side) transfer to baking dish.
To the same skillet add in onion; saute for about 3-4 minutes.
Add in garlic and sliced mushrooms; cook until the mushrooms are softened (about 3 minutes, watch closely not to burn the garlic).
Stir in pasta sauce and olives then season the sauce with salt and pepper; bring to a simmer for about 10 minutes stirring a few times.
Pour the sauce over the chicken pieces, then using tongs turn the chicken over once to coat in the sauce making sure the chicken is skin-side facing up in the baking dish before baking.
Top with mozzarella cheese.
Bake for about 40 minutes or until the chicken is cooked through.
Posted on www.recipezazz.com
Related posts:
- Feta and Olive Chicken Marinara
Kitten’s Baked Marinara Mozzarella Chicken Breasts
Cheesy Chicken Fettuccini Bake
Baked Chicken Mozzarella Risotto
Tomato Penne Chicken Thigh Bake
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Oh my lord does this sound scrumptious! Will be trying this one soon!
Ok…I made this last night and it was FABULOUS!!! I used Kitten’s marinara recipe in place of the jarred sauce (since I agree that fresh is always better!). I used boneless/skinless chicken breasts which I only sautee’d about 2 minutes per side. I also baked this for about 25 minutes and it was cooked perfectly! I made the marinara sauce a bit heavy on the onions and garlic so I didn’t need to saute any onions and garlic for this recipe. LOVED the mushrooms in this and LOVED the green olives! I used 3/4 cup of green olives and next time will probably even use more! SPECTACULAR!