Garlic Tomato Chicken with Mozzarella Recipe
This Garlic Tomato Chicken with Mozzarella is a flavorful and comforting dish featuring tender chicken fillets cooked in a rich cherry tomato sauce with garlic, shallots, fresh basil, and melted mozzarella and Parmesan cheeses. It combines savory spices and fresh ingredients to create a satisfying meal perfect for weeknight dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Chicken Seasoning
- 4 chicken fillets
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp sweet paprika
Cherry Tomato Sauce
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 shallot – finely chopped
- 4 garlic cloves – minced
- 1/4 cup dry white wine (e.g., Pinot Grigio)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried basil
- 2 tbsp tomato paste
- 1/2 cup chicken broth
- 1 can (14 oz / 400 g) cherry tomatoes or crushed tomatoes
- 3 tbsp chopped fresh basil leaves
- 2 mozzarella balls – chopped into cubes
- 3 tbsp grated Parmesan cheese
- Crushed red pepper flakes for sprinkling
Instructions
- Prep Ingredients: Mince the garlic cloves, finely chop the shallot, and cut the mozzarella balls into cubes so all ingredients are ready before cooking.
- Season Chicken: Season the chicken fillets thoroughly on both sides with salt, pepper, garlic powder, and sweet paprika to develop layers of flavor.
- Preheat Oven (Optional): Preheat your oven to 200°C (400°F) if you plan to finish the dish in the oven.
- Cook Chicken: Heat olive oil and unsalted butter in a large ovenproof skillet over medium-high heat. Add the chicken fillets and cook for about 5 minutes on each side or until they are browned and fully cooked through. Remove chicken and place on a plate, covering it with foil to keep warm.
- Sauté Aromatics: In the same skillet, add minced garlic and chopped shallot. Cook for about 2 minutes until fragrant but not browned.
- Deglaze and Build Sauce: Pour in the dry white wine to deglaze the skillet, scraping up the flavorful browned bits with a wooden spoon. Simmer for 2 minutes. Then add salt, pepper, dried basil, and tomato paste. Stir constantly and cook for 1 minute to deepen the sauce flavor.
- Add Liquid and Tomatoes: Pour in the chicken broth, stirring to combine. Add the canned cherry or crushed tomatoes. Bring the sauce to a boil, then reduce to a simmer and cook for 5 minutes. Taste and adjust salt if needed.
- Combine Chicken and Sauce: Nestle the cooked chicken fillets into the tomato sauce. Scatter chopped fresh basil and mozzarella cubes over the chicken. Sprinkle with black pepper, crushed red pepper flakes, and grated Parmesan cheese.
- Simmer or Bake to Finish: Let the skillet simmer gently for 5 minutes on the stovetop until the flavors meld, the chicken is cooked through, and the mozzarella has slightly melted. Alternatively, transfer the skillet to the preheated oven and bake for 10 minutes until the mozzarella is golden and bubbly.
- Serve: Remove from heat and serve the Garlic Tomato Chicken hot, spooning extra sauce and melted cheese over each portion.
Notes
- The dish can be finished either on the stovetop or in the oven, depending on your preference and available cookware.
- Using an ovenproof skillet allows seamless transfer from stovetop cooking to baking without extra dishes.
- If you don’t have dry white wine, substitute with additional chicken broth or a splash of white grape juice for acidity.
- For a spicier dish, add more crushed red pepper flakes or a pinch of cayenne pepper.
- Fresh basil is recommended for the best flavor, but dried basil can be used if needed.
- Serve this dish with crusty bread, rice, or pasta to soak up the delicious tomato sauce.
