Garlic Tomato Chicken with Mozzarella Recipe

Introduction

This Garlic Tomato Chicken with Mozzarella is a flavorful and comforting dish that balances juicy chicken breasts with a rich tomato sauce and melty cheese. Perfect for a weeknight dinner, it combines simple ingredients to create a satisfying meal everyone will enjoy.

Ingredients

• 4 chicken fillets
• 1 tsp salt (divided)
• 1 tsp black pepper (divided)
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 shallot, finely chopped
• 4 garlic cloves, minced
• ¼ cup dry white wine (like Pinot Grigio)
• 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
• 2 mozzarella balls, chopped
• 3 tbsp grated Parmesan
• Crushed red pepper flakes (for sprinkling)

Instructions

1. Step 1: Prepare all ingredients before cooking. Mince the garlic, finely chop the shallot, and cut the mozzarella into cubes.
2. Step 2: Season the chicken fillets on both sides with half of the salt, half of the black pepper, garlic powder, and sweet paprika.
3. Step 3: Preheat your oven to 200 °C (400 °F) if you plan to finish the dish in the oven.
4. Step 4: Heat olive oil and butter in a large ovenproof skillet over medium-high heat. Add the chicken fillets and cook for about 5 minutes per side, until browned and cooked through. Remove the chicken, place on a plate, and cover with foil.
5. Step 5: In the same skillet, add the minced garlic and chopped shallot. Cook for about 2 minutes until fragrant.
6. Step 6: Deglaze the pan with white wine, simmer for 2 minutes while scraping up the brown bits from the skillet with a wooden spoon.
7. Step 7: Add the remaining salt and pepper, dried basil, and tomato paste to the skillet. Cook while stirring constantly for 1 minute.
8. Step 8: Pour in the chicken broth and stir to combine. Add the canned cherry tomatoes and bring the sauce to a boil. Reduce heat and simmer for 5 minutes, adjusting salt if needed.
9. Step 9: Nestle the chicken fillets back into the skillet among the tomato sauce. Sprinkle chopped basil leaves and mozzarella cubes over the chicken.
10. Step 10: Top with black pepper, crushed red pepper flakes, and grated Parmesan. Let the dish simmer for 5 minutes until the cheese begins to melt and flavors meld.
11. Step 11: Alternatively, transfer the skillet to the preheated oven and bake for 10 minutes until golden and bubbly. Serve hot.

Tips & Variations

• For a richer flavor, use fresh mozzarella and let it melt gently in the sauce rather than fully baking it.
• Substitute cherry tomatoes with canned diced tomatoes if fresh ones aren’t available.
• Add a splash of balsamic vinegar to the sauce for added depth and sweetness.
• Serve with crusty bread or over pasta to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Fresh mozzarella is best enjoyed immediately, so the texture may change upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of fillets?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust cooking time as thighs may take a bit longer to cook through.

Is it necessary to use white wine in the sauce?

White wine adds acidity and depth, but you can substitute it with extra chicken broth or a splash of lemon juice if you prefer to avoid alcohol.

Garlic Tomato Chicken with Mozzarella Recipe

Print Recipe

★★★★★

4.4 from 135 reviews

Garlic Tomato Chicken with Mozzarella is a flavorful, easy-to-make dish featuring juicy seared chicken fillets simmered in a rich tomato sauce with garlic, shallots, fresh and dried basil, and finished with melted mozzarella and Parmesan cheese. This comforting meal combines tender chicken with a tangy, aromatic sauce and gooey cheese for a satisfying dinner perfect for weeknights or entertaining guests.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 4 chicken fillets
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp sweet paprika

Sauce and Toppings

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 shallot, finely chopped
• 4 garlic cloves, minced
• ¼ cup dry white wine (like 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
• 2 mozzarella balls, chopped into cubes
• 3 tbsp grated Parmesan cheese
• Crushed red pepper flakes (for sprinkling)

Instructions

1. Prep: Finely mince the garlic cloves, finely chop the shallot, and cut the mozzarella into cubes before you start cooking to streamline the cooking process.
2. Season: Season both sides of the chicken fillets evenly with salt, black pepper, garlic powder, and sweet paprika to ensure the chicken is flavorful.
3. Preheat: Preheat your oven to 200 °C (400 °F) in case you decide to finish the dish by baking.
4. Sear: Heat olive oil and unsalted 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 fully cooked through and golden brown on both sides. Remove the chicken from the skillet and place them on a plate, covering loosely with foil to keep warm.
5. Cook Sauce: Using the same skillet, add the minced garlic and finely chopped shallot; cook for about 2 minutes until fragrant. Pour in the white wine to deglaze the pan, simmer for 2 minutes while scraping up the browned bits on the skillet’s bottom with a wooden spoon.
6. Add Seasonings and Tomato Paste: Stir in salt, black pepper, dried basil, and tomato paste. Keep stirring constantly for 1 minute to combine the flavors well and cook off the raw tomato taste.
7. Simmer Sauce: Pour in the chicken broth and stir to combine. Add the canned cherry tomatoes, bring the mixture to a boil, then reduce heat and simmer for 5 minutes. Taste and adjust salt if needed. At this stage, chop fresh basil leaves.
8. Finish: Nestle the seared chicken fillets back into the tomato mixture. Scatter chopped basil leaves and mozzarella cubes evenly over the top. Sprinkle with extra black pepper, crushed red pepper flakes, and grated Parmesan cheese. Let the skillet simmer gently for 5 minutes until the mozzarella just starts to melt and the flavors meld together. Alternatively, transfer the skillet into the preheated oven and bake for 10 minutes or until the top is golden and bubbly.
9. Serve: Once done, serve the Garlic Tomato Chicken hot, spooning the rich tomato and cheese sauce over the chicken for a deliciously warm meal.

Notes

• You can substitute canned cherry tomatoes with canned crushed tomatoes if preferred.
• Use an ovenproof skillet to easily transfer from stovetop to oven for finishing the dish.
• Adjust crushed red pepper flakes according to your preferred spice level.
• Pair this dish with rice, pasta, or crusty bread to soak up the flavorful sauce.
• Ensure the chicken is cooked fully to at least 165°F internal temperature for safety.

Keywords: garlic tomato chicken, mozzarella chicken, easy chicken dinner, Italian chicken recipe, chicken with tomato sauce, mozzarella chicken recipe, weeknight dinner