Garlic Tomato Chicken with Mozzarella Recipe
This flavorful Garlic Tomato Chicken with Mozzarella features tender chicken fillets seared to perfection and simmered in a rich cherry tomato sauce infused with garlic, shallots, and aromatic herbs. Topped with fresh mozzarella, basil, and Parmesan, this comforting dish offers a perfect balance of savory and tangy flavors, ideal for a hearty weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the Chicken
- 4 chicken fillets
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp sweet paprika
For the Cherry Tomato Sauce
- 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
- Prepare Ingredients: Mince the garlic, finely chop the shallot, and cut the mozzarella into cubes to have everything ready before starting to cook.
- Season Chicken: Season the chicken fillets on both sides evenly with salt, black pepper, garlic powder, and sweet paprika.
- Preheat Oven: Preheat your oven to 200 °C (400 °F) if you plan to finish the dish by baking.
- Sear Chicken: Heat the olive oil and 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 golden brown and cooked through. Remove the chicken from the skillet, place on a plate, and cover with foil to keep warm.
- Cook Aromatics: In the same skillet, add the minced garlic and chopped shallot. Cook over medium heat until fragrant, about 2 minutes.
- Deglaze Skillet: Pour in the dry white wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet with a wooden spoon to incorporate deep flavors.
- Add Seasonings and Tomato Paste: Stir in salt, black pepper, dried basil, and tomato paste. Cook for 1 minute, stirring constantly to blend the flavors.
- Add Liquids and Tomatoes: Pour in the chicken broth and stir 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 to thicken and develop the flavors. Taste and adjust salt if needed.
- Combine and Simmer: Nestle the seared chicken fillets into the cherry tomato sauce. Sprinkle the chopped fresh basil leaves and mozzarella cubes on top. Season with black pepper, crushed red pepper flakes, and grated Parmesan cheese.
- Finish Cooking: Let everything simmer gently on the stovetop for 5 minutes until the chicken is fully cooked and the mozzarella begins to melt. Alternatively, transfer the skillet to the preheated oven and bake for 10 minutes or until the cheese is golden and bubbly.
- Serve: Remove from heat, garnish as desired, and serve immediately for a warm, comforting meal.
Notes
- You can use either cherry tomatoes or crushed tomatoes depending on your texture preference for the sauce.
- If you don't have an ovenproof skillet, transfer the skillet contents to a baking dish before placing in the oven.
- A dry white wine like Pinot Grigio adds depth but can be substituted with additional chicken broth if preferred.
- For a spicier dish, increase the crushed red pepper flakes to your taste.
- This dish pairs well with crusty bread, pasta, or a side of steamed vegetables.
