Description
Garlic Tomato Chicken with Mozzarella is a flavorful and easy-to-make dish featuring tender chicken fillets cooked in a rich cherry tomato sauce with garlic, shallots, fresh basil, and melted mozzarella cheese. Perfectly seasoned and finished with Parmesan, this recipe brings a delicious combination of Italian-inspired flavors to your table in under 40 minutes. Ideal served alongside pasta, toasted ciabatta, or a fresh salad.
Ingredients
Chicken and 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
- ¼ cup dry white wine (such as Pinot Grigio)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried basil
- 2 tbsp tomato paste
- ½ cup chicken broth
- 1 can (14 oz / 400 g) cherry tomatoes or crushed tomatoes
- 3 tbsp chopped basil leaves
Cheese and Toppings
- 2 mozzarella balls, chopped
- 3 tbsp grated Parmesan
- Crushed red pepper flakes for sprinkling
Instructions
- Preparation: Mince the garlic, finely chop the shallot, and chop the mozzarella into cubes. Have all ingredients ready before you start cooking.
- Season the Chicken: Season both sides of the chicken fillets evenly with salt, black pepper, garlic powder, and sweet paprika.
- Preheat Oven (Optional): If you plan to bake the dish at the end, preheat your oven to 200 °C (400 °F).
- Cook Chicken: Heat the olive oil and butter together in a large ovenproof skillet over medium-high heat. Add the chicken fillets and cook for about 5 minutes on each side until they are browned and cooked through. Remove the chicken from the skillet and place it on a plate. Cover loosely with foil to keep warm.
- Make the Sauce: In the same skillet, add the minced garlic and chopped shallot. Cook over medium heat until fragrant, about 2 minutes. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2 minutes.
- Season and Simmer Sauce Base: Stir in the salt, black pepper, dried basil, and tomato paste. Cook while stirring constantly for 1 minute to meld the flavors.
- Add Liquids and Tomatoes: Pour in the chicken broth and stir to combine. Add the canned cherry tomatoes (or crushed tomatoes), bring the sauce to a boil, then reduce heat and simmer for 5 minutes. Taste and adjust seasoning as needed.
- Combine Chicken and Cheese: Nestle the cooked chicken fillets back into the sauce, arrange the chopped basil and mozzarella cubes evenly over the chicken. Sprinkle with additional black pepper, crushed red pepper flakes, and grated Parmesan.
- Simmer or Bake to Finish: Let the skillet simmer gently over low heat for 5 minutes or until the flavors meld, the chicken is fully cooked, and the mozzarella starts to melt. Alternatively, place the skillet in the preheated oven and bake for 10 minutes until the top is golden and bubbly.
- Serve: Serve hot alongside pasta, toasted ciabatta bread, or a big side salad for a complete and delicious meal.
Notes
- Using an ovenproof skillet allows seamless transition from stovetop to oven for finishing the dish.
- If you don’t have white wine, you can substitute with additional chicken broth and a splash of lemon juice.
- To keep the chicken moist, cover it with foil while resting after browning.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- This recipe pairs well with pasta, garlic bread, or a fresh green salad for a balanced meal.
