There are some dishes that feel made for sharing, and this low carb 4-ingredient tomato mozzarella chicken bake is one of them. It reminds me of the kind of dependable potluck supper recipe neighbors passed around on handwritten cards, the sort of meal that looked simple but always drew folks back for another spoonful. With juicy chicken, ripe tomatoes, and a blanket of melted mozzarella, it borrows a little from the flavors of chicken caprese while keeping things easy enough for a busy weeknight.
This bake is hearty enough to stand on its own, but it goes especially well with a crisp green salad, steamed green beans, or roasted broccoli if you want to keep the meal low carb. If you are feeding folks with bigger appetites, a side of buttered rice, garlic bread, or simple pasta works nicely for anyone at the table who is not counting carbs. A spoonful of pan juices over the side dishes never hurts a thing.
Low Carb 4-Ingredient Tomato Mozzarella Chicken Bake
Servings: 4
Ingredients
4 boneless, skinless chicken breasts
Directions
1. Preheat the oven to 400°F and lightly grease a 9x13-inch glass baking dish. Arrange the chicken breasts in an even layer and sprinkle the Italian seasoning over the top.
2. Lay the thick tomato slices over each piece of chicken, covering the tops as evenly as you can.
3. Top the tomatoes with the mozzarella, making sure each piece of chicken gets a generous layer.
4. Bake for 30 to 35 minutes, or until the chicken is cooked through and the cheese is melted, bubbly, and lightly golden around the edges. Let it rest for 5 minutes before serving.
Variations & Tips
Add basil if you have it: While the beauty of this dish is its four-ingredient simplicity, a little fresh basil scattered over the top after baking gives it a lovely garden flavor and makes it feel a touch more like summer supper.
Choose evenly sized chicken breasts: If the chicken pieces are all close in size, they will bake at the same rate. If some are especially thick, you can gently pound them to an even thickness so dinner finishes more evenly and stays juicy.
Drain extra tomato moisture: Very ripe tomatoes can release quite a bit of juice as they bake. If you want a less watery casserole, pat the slices dry with a paper towel before layering them over the chicken.
Try a different cheese: Provolone works nicely if that is what you have in the refrigerator, and part-skim mozzarella will give you a slightly lighter finish. Fresh mozzarella is delicious too, though it may release a bit more liquid as it bakes.
Finish under the broiler: If you like deeper color on top, place the dish under the broiler for 1 to 2 minutes at the very end. Just keep a close eye on it so the cheese turns golden and bubbly without burning.
