Chicken Mozzarella Bake in the Pressure Cooker
Bursting with flavor, this pressure cooker chicken mozzarella bake puts cheesy comfort, juicy chicken, and saucy tomatoes all in one dish for a comforting one-pot meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 chicken breasts medium
- 1 tablespoon olive oil for searing
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 salt and pepper to taste
- 1 jar marinara sauce 14-ounce, your favorite brand
- 0.33 cup fresh basil leaves sliced
- 8 oz cherry tomatoes halved
- 1 cup shredded mozzarella cheese packed, plus extra for topping
Instructions
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 Celsius), while you get stuff ready.
- Pound the chicken breasts with a meat mallet or rolling pin until they're even thickness.
- Season both sides well with garlic powder, Italian seasoning, salt, and pepper.
- Drizzle olive oil into a large oven-safe skillet and heat it over medium heat until hot but not smoking.
- Put chicken breasts in the skillet and sear about 2 to 3 minutes per side until golden.
- Take the skillet off heat and pour marinara sauce over the chicken. Scatter cherry tomatoes and fresh basil on top.
- Sprinkle shredded mozzarella evenly over everything.
- Bake for 20 to 25 minutes until chicken is cooked through and cheese is melty and bubbly. Optional: broil 1 to 2 minutes for browning.
- Let rest for 5 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for later. Reheat gently in oven or pressure cooker.