Seasoned chicken cooked in a gorgeous Italian tomato sauce and topped with melted creamy mozzarella... what's not to love? This is a low carb recipe suitable for everyone and anyone. Oh, and it's ready in 20 minutes too!

Many traditional cheesy chicken recipes usually call for a breading topping of somewhat, but to make this dish low carb and super easy to make, I've skipped the breading and stuck with as little ingredients as possible.

Creamy mozzarella chicken and tomato recipe

Low Carb Italian Style Tomato Sauce

Forget your store brought tomato sauce, now is the time to make your own! And trust me, it couldn't be any easier! All you need is a jar of organic tomato passata, a few herbs and spices and you're on you're way to a truly authentic Italian style tomato sauce.   

I've tried to make this recipe as simple and quick as possible and to do so, I've cut out a few ingredients like onion and garlic. I know, I know, but trust me it really does make this recipe a whole lot quicker.

Close up of melted mozzarella surrounded by a juicy tomato sauce

If time isn't an issue, then feel free to add half an onion and a clove of garlic to the recipe otherwise, you'll be getting most of your flavour from your organic tomato passata, juicy chicken, creamy mozzarella and dried herbs and spices.

To achieve a bubbly, golden cheesy top, this recipe requires you to pop your skillet/pan into an oven to melt the cheese. If you don't fancy turning on the oven, simply pop a lid over the pan until the cheese melts nicely. I much prefer using an oven for that crispy golden texture though! Mmm, mmm.

Creamy mozzarella and tomato chicken recipe

The perfect combination! Cheese, chicken and tomato. This healthy, low carb dish is perfect for the whole family and ready in just 20 minutes with minimal ingredients!

 Course: Main meal

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
  • 2 organic chicken breasts
  • A handful of mozzarella cheese
  • Italian mix (1 tsp dried basil, 1 tbsp dried oregano, 1 tsp dried rosemary, 1 tsp dried thyme, 1 tsp chilli flakes)
  • 250g organic tomato passata
  • 1 tsp tomato puree
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1 fire-roasted sweet pepper, diced
  • Fresh parsley, to garnish 


Begin by heating a pan with oil to medium heat. Season your chicken with the half of the Italian mix and smoked paprika and add to the pan. Fry until the chicken has browned on both sides and then add the passata with the rest of the Italian mix and mix.

Add the diced sweet pepper and salt and pepper to taste. Pre-heat the oven to 200c and cook the chicken for another 5 minutes until the passata turns slightly thicker. 

Add a handful of mozzarella on top of both chicken breasts and pop in the middle of the oven for 5 minutes until golden brown and bubbly. Remove from the oven, check the chicken is cooked thoroughly and serve straight away.