Rosemary Chicken with Mozzarella Melt
Rosemary Chicken with Mozzarella Melt
Ingredients
For the Rosemary Chicken
- 10 boneless, skinless chicken breasts, about 3 1/2 to 4 pounds total
- 1/2 cup olive oil
- 3 tablespoons fresh rosemary, finely chopped
- 6 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper, freshly ground
For the Mozzarella Melt
- 1 1/2 pounds fresh mozzarella cheese, sliced into 1/4-inch thick rounds
- 1 cup cherry tomatoes, halved (optional)
- 1/4 cup fresh basil, chopped, for garnish
- 1/4 cup Parmesan cheese, freshly grated (optional)
For Cooking
- 2 tablespoons olive oil, for searing
Instructions
- 1
Prepare the chicken for marinating. Pat the chicken breasts dry with paper towels. If the breasts are very thick, you may butterfly them or pound them to an even 3/4-inch thickness to ensure even cooking.
⏱️ 10 min
- 2
In a large bowl or a resealable plastic bag, combine 1/2 cup olive oil, chopped fresh rosemary, minced garlic, lemon juice, lemon zest, dried oregano, salt, and black pepper. Mix well to create the marinade.
⏱️ 5 min
- 3
Add the chicken breasts to the marinade, ensuring each piece is thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 1 hour, or up to 4 hours. Do not marinate for longer than 4 hours due to the lemon juice.
⏱️ 5 min
- 4
Preheat your oven to 375°F. Remove the chicken from the refrigerator about 20 minutes before cooking to bring it closer to room temperature.
⏱️ 20 min•🌡️ 375
- 5
Heat 2 tablespoons of olive oil in a large oven-safe skillet (cast iron or stainless steel works best) over medium-high heat. Once the oil is shimmering, remove chicken from the marinade, allowing excess to drip off, and place it in the hot skillet without overcrowding. You may need to work in batches.
⏱️ 3 min
- 6
Sear the chicken for 3 to 4 minutes per side, until golden brown. The chicken will not be fully cooked at this stage. Transfer the seared chicken to a plate if cooking in batches, then return all chicken to the skillet.
⏱️ 10 min
- 7
Arrange the sliced fresh mozzarella cheese over each chicken breast. If using, scatter the halved cherry tomatoes around the chicken and sprinkle with grated Parmesan cheese.
⏱️ 5 min
- 8
Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the mozzarella is melted and bubbly.
⏱️ 20 min•🌡️ 375
- 9
Carefully remove the skillet from the oven. Let the chicken rest for 5 minutes before serving. Garnish generously with fresh chopped basil.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rosemary Chicken with Mozzarella Melt
Ingredients
For the Rosemary Chicken
- 10 boneless, skinless chicken breasts, about 3 1/2 to 4 pounds total
- 1/2 cup olive oil
- 3 tablespoons fresh rosemary, finely chopped
- 6 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper, freshly ground
For the Mozzarella Melt
- 1 1/2 pounds fresh mozzarella cheese, sliced into 1/4-inch thick rounds
- 1 cup cherry tomatoes, halved (optional)
- 1/4 cup fresh basil, chopped, for garnish
- 1/4 cup Parmesan cheese, freshly grated (optional)
For Cooking
- 2 tablespoons olive oil, for searing
Instructions
- 1
Prepare the chicken for marinating. Pat the chicken breasts dry with paper towels. If the breasts are very thick, you may butterfly them or pound them to an even 3/4-inch thickness to ensure even cooking.
⏱️ 10 min - 2
In a large bowl or a resealable plastic bag, combine 1/2 cup olive oil, chopped fresh rosemary, minced garlic, lemon juice, lemon zest, dried oregano, salt, and black pepper. Mix well to create the marinade.
⏱️ 5 min - 3
Add the chicken breasts to the marinade, ensuring each piece is thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 1 hour, or up to 4 hours. Do not marinate for longer than 4 hours due to the lemon juice.
⏱️ 5 min - 4
Preheat your oven to 375°F. Remove the chicken from the refrigerator about 20 minutes before cooking to bring it closer to room temperature.
⏱️ 20 min•🌡️ 375 - 5
Heat 2 tablespoons of olive oil in a large oven-safe skillet (cast iron or stainless steel works best) over medium-high heat. Once the oil is shimmering, remove chicken from the marinade, allowing excess to drip off, and place it in the hot skillet without overcrowding. You may need to work in batches.
⏱️ 3 min - 6
Sear the chicken for 3 to 4 minutes per side, until golden brown. The chicken will not be fully cooked at this stage. Transfer the seared chicken to a plate if cooking in batches, then return all chicken to the skillet.
⏱️ 10 min - 7
Arrange the sliced fresh mozzarella cheese over each chicken breast. If using, scatter the halved cherry tomatoes around the chicken and sprinkle with grated Parmesan cheese.
⏱️ 5 min - 8
Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the mozzarella is melted and bubbly.
⏱️ 20 min•🌡️ 375 - 9
Carefully remove the skillet from the oven. Let the chicken rest for 5 minutes before serving. Garnish generously with fresh chopped basil.
⏱️ 5 min