Garlic Tomato Chicken with Mozzarella Recipe
Garlic Tomato Chicken with Mozzarella is a flavorful, comforting dish featuring tender chicken fillets cooked in a savory cherry tomato sauce infused with garlic, shallots, basil, and a hint of white wine. Topped with melted mozzarella and Parmesan cheese, this dish offers a perfect balance of tangy tomato flavors and creamy cheese, ideal for a hearty dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
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 (e.g., 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
- 3 tbsp grated Parmesan cheese
- Crushed red pepper flakes, for sprinkling
Instructions
- Prepare Ingredients: Mince the garlic, finely chop the shallot, and cut mozzarella into cubes to have everything ready before cooking.
- Season Chicken: Season both sides of chicken fillets evenly with salt, black pepper, garlic powder, and sweet paprika for flavor.
- Preheat Oven (Optional): If baking to finish, preheat the oven to 200 °C (400 °F).
- Brown Chicken: Heat olive oil and butter in a large ovenproof skillet over medium-high heat. Cook chicken fillets 5 minutes per side until browned and fully cooked. Remove chicken from skillet, place on plate, and cover with foil to keep warm.
- Sauté Aromatics: In the same skillet, add minced garlic and chopped shallot. Cook for about 2 minutes until fragrant.
- Deglaze Skillet: Pour in white wine, simmer for 2 minutes while stirring and scraping up browned bits from the skillet bottom for added flavor.
- Add Seasonings and Tomato Paste: Stir in salt, black pepper, dried basil, and tomato paste. Cook while stirring constantly for 1 minute to combine flavors.
- Simmer Sauce: Add chicken broth and stir. Then add canned cherry tomatoes, bring to a boil, and simmer for 5 minutes to meld flavors. Adjust seasoning as needed.
- Combine Chicken and Cheese: Nestle the browned chicken fillets back into the skillet amid the tomato sauce. Scatter chopped basil leaves and mozzarella cubes on top. Sprinkle with black pepper, crushed red pepper flakes, and grated Parmesan cheese.
- Finish Cooking: Let everything simmer on the stovetop for 5 minutes until the mozzarella slightly melts and flavors combine well. Alternatively, transfer the entire skillet to the preheated oven and bake for 10 minutes or until the top is golden and bubbly.
- Serve: Serve hot straight from the skillet, pairing well with crusty bread, pasta, or a fresh salad.
Notes
- Use an ovenproof skillet if you plan to finish cooking the cheese under the broiler.
- Substitute cherry tomatoes with crushed tomatoes if desired for a smoother sauce texture.
- Adjust red pepper flakes based on your preferred spice level.
- This dish pairs well with pasta, rice, or a simple green salad for a complete meal.
- Leftovers can be refrigerated up to 2 days; reheat gently on stovetop or oven.
