Mary Berry Midweek Chicken Mozzarella and Tomato Bake

There’s something unbeatable about a midweek dinner that looks like you made an effort—when really, you didn’t. I threw this together one Wednesday after a chaotic workday and honestly didn’t expect much. Chicken, passata, mozzarella… it all sounded a bit basic.

But then the filling bubbled out just slightly, the Parmesan crisped on top, and the sauce went from simple to something you’d swipe bread through like it owed you money. The first time, I overdid the stuffing and ended up with cheese lava everywhere. Since then, I’ve cracked the method. Let me show you how to keep the filling inside and the praise coming your way.

WHY THIS ONE WORKS SO WELL

It’s all about layering flavour with zero faff. You get rich tomato sauce, gooey cheese, and perfectly cooked chicken—without a frying pan in sight. The Worcestershire sauce adds proper umami (don’t skip it), and the combo of mozzarella and cream cheese makes the filling creamy, stretchy, and totally addictive.

Most similar recipes stop at mozzarella, but Mary adds cream cheese and sun-blushed tomatoes—and it changes everything.

INGREDIENTS + WHY THEY MATTER

• Chicken breasts (4 small) – Easier to stuff and cook evenly. Larger ones tend to dry out.
• Passata (400g) – Smooth tomato base. Needs seasoning, so don’t just pour and hope.
• Worcestershire sauce (1 tbsp) – Adds depth. Makes the tomato sauce taste like more than tomatoes.
• Cream cheese (75g) – Full-fat only. Low-fat goes grainy and sad.
• Mozzarella (100g, grated) – Melty, stretchy, and easy. I tested fresh once—it turned watery.
• Sun-blushed tomatoes (6, chopped) – Sweet, chewy, flavour bombs. Way better than sun-dried for this.
• Fresh basil (small bunch, chopped) – Bright and peppery. Dried doesn’t cut it here.
• Parmesan (25g, grated) – Crispy, salty topping that pulls the whole thing together.
• Salt and pepper – Season at every stage. The sauce needs it more than you think.

MAKING IT YOURS (WITHOUT RUINING IT)

• Gluten-free? Naturally is—just double-check your Worcestershire sauce.
• Dairy-free? I tried it once with oat cream cheese and DF mozzarella—it worked, but lacked the richness.
• No basil? Fresh parsley’s a fair swap, but don’t expect the same lift.
• Want it spicy? A pinch of chilli flakes in the tomato sauce gives it kick without overpowering.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cheese exploded out	Overstuffed the chicken	Use less filling, don’t cut too deep
Chicken turned dry	Left in oven too long	Check internal temp at 25 min (75°C)
Sauce was bland	Didn’t season the passata	Always taste + season before baking
Watery filling	Used fresh mozzarella	Stick with pre-grated for better melt

HOW TO MAKE MARY BERRY’S CHICKEN MOZZARELLA AND TOMATO BAKE

1. Preheat the oven to 200°C/180°C fan/Gas 6. Use a wide ovenproof dish—chicken needs space.
2. Mix your sauce – Combine passata, Worcestershire sauce, salt, and pepper. Pour into the dish.
3. Make the filling – Mix cream cheese, grated mozzarella, basil, and sun-blushed tomatoes in a bowl. Season.
4. Prep the chicken – Slice a pocket into each breast (not all the way through). Fill with cheese mix, spread any leftover on top.
5. Assemble – Nestle chicken into the sauce, top with grated Parmesan.
6. Bake for 25–30 minutes – Check at 25 min. Chicken should be golden, filling melty, and sauce bubbling.

TIPS FROM MY KITCHEN

• I pat chicken dry before stuffing—helps the filling stay put.
• I taste the tomato base before baking—seasoning early makes all the difference.
• I let the bake sit for 5 mins before serving—it firms up and slices cleaner.

STORAGE + SERVING

• Keeps – 2 days in the fridge (airtight container).
• Freezes – Up to 3 months. Freeze cooked portions and thaw overnight.
• Reheats – Oven: 180°C for 10–15 mins. Microwave works, but oven keeps it crisp.
• Serve with – Crusty bread, garlicky greens, or a quick salad.

FREQUENTLY ASKED QUESTIONS

Q: Can I use thighs instead of breasts?
A: You can, but they’re harder to stuff. I tried rolling the filling inside—tasty, but a bit messier.

Q: Can I prep it in advance?
A: Yes—stuff the chicken and prep the sauce a day ahead. Keep chilled and assemble just before baking.

Q: Is it okay to use shop-bought tomato sauce instead of passata?
A: Only if it’s not too sweet. Avoid sauces with added sugar or herbs—they’ll throw off the balance.

Q: Can I add vegetables to the dish?
A: I’ve added spinach to the cheese mix before—it wilted beautifully. Avoid watery veg like courgette.

Try More Recipes:

• Mary Berry Chicken Cordon Bleu
• Mary Berry Chicken, Spinach and Tomato Lasagne
• Mary Berry Mediterranean Pasta Salad