Garlic Tomato Chicken with Mozzarella is a hearty, flavor-packed dish that brings together juicy seared chicken breasts, a rich tomato-garlic sauce, and perfectly melted mozzarella cheese—all in one skillet. It’s the kind of meal I turn to when I want something comforting but still fresh and vibrant, and it’s simple enough for any weeknight dinner.

Garlic Tomato Chicken with Mozzarella

Why I Love This Recipe

I love how this recipe makes something restaurant-worthy right in my kitchen, without much fuss. The garlic and tomato sauce is full of bold flavor, the chicken stays tender, and the gooey mozzarella on top ties it all together. Plus, it’s all made in one pan, which means less cleanup for me.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons olive oil
4 cloves garlic, minced
1 small shallot or onion, finely chopped
1 tablespoon tomato paste
1 can (14 oz) crushed or cherry tomatoes
1/2 cup chicken broth
1 teaspoon sugar (optional, to balance acidity)
1/2 teaspoon red pepper flakes (optional, for heat)
2 tablespoons fresh chopped basil or parsley
2 mozzarella balls or 1 cup shredded mozzarella

Directions

I start by seasoning the chicken breasts on both sides with salt, pepper, garlic powder, oregano, and basil.
In a large oven-safe skillet, I heat olive oil over medium-high heat and sear the chicken breasts until golden on both sides, about 4–5 minutes per side. I remove the chicken and set it aside.
In the same skillet, I lower the heat to medium and sauté the minced garlic and chopped shallot for about 2 minutes, just until fragrant and soft.
I stir in the tomato paste and cook it for about 1 minute, then add the crushed tomatoes and chicken broth. I add a pinch of sugar to cut the acidity and red pepper flakes for a bit of heat if I want it spicy.
I let the sauce simmer for about 5 minutes so the flavors can come together.
I return the chicken to the skillet, spoon some sauce over each piece, and top each breast with mozzarella.
I transfer the skillet to a preheated oven at 400°F (200°C) and bake for 10–15 minutes, or until the chicken is cooked through and the cheese is melted and bubbling.
Before serving, I sprinkle everything with fresh basil or parsley and serve it hot with pasta, rice, or crusty bread.

Servings and Timing

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Variations

I like to swap chicken breasts for boneless thighs when I want something extra juicy.
Sometimes I use provolone or shredded Italian blend cheese instead of mozzarella.
To boost the veggies, I add spinach, zucchini, or mushrooms into the sauce.
For a creamier version, I stir in a couple of tablespoons of heavy cream to the tomato sauce before baking.
I adjust the heat with more or less red pepper flakes depending on who I’m serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a covered skillet over medium heat or in the microwave for 2–3 minutes until hot. If the sauce thickens too much in the fridge, I add a splash of water or broth to loosen it up while reheating.

FAQs

Can I use shredded mozzarella instead of fresh?

Yes, I often use shredded mozzarella when I want extra coverage or a quicker melt. Both versions work great.

What’s the best way to tell when the chicken is done?

I check that the internal temperature reaches 165°F (75°C) using a meat thermometer. The juices should also run clear when sliced.

Can I make this dish ahead of time?

Yes, I prepare the sauce and sear the chicken in advance. When I’m ready to serve, I assemble and bake it with the cheese on top until everything is hot and bubbly.

Do I need to use an oven-safe skillet?

An oven-safe skillet makes it easier, but if I don’t have one, I transfer everything to a baking dish after making the sauce and then bake.

Can I freeze Garlic Tomato Chicken with Mozzarella?

Yes, once cooled, I freeze the chicken and sauce in a container for up to 2 months. I thaw it overnight in the fridge and reheat gently in the oven or on the stove.

Conclusion

Garlic Tomato Chicken with Mozzarella is one of those meals I keep coming back to—it’s cozy, flavorful, and incredibly satisfying. With its garlicky tomato base, melted cheese, and juicy chicken, it feels like comfort food without being heavy. It’s simple enough for a weeknight but tasty enough to serve guests.