Garlic Tomato Chicken with Mozzarella Recipe

Introduction

This Garlic Tomato Chicken with Mozzarella is a flavorful and comforting dish perfect for any night of the week. Tender chicken fillets simmer in a rich tomato sauce, topped with melted mozzarella and fresh basil for a satisfying meal.

Ingredients

• 4 chicken fillets
• 1 tsp salt
• 1 tsp black pepper
• 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 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
• Crushed red pepper flakes (for sprinkling)

Instructions

1. Step 1: Prepare ingredients by mincing the garlic, finely chopping the shallot, and cutting the mozzarella into cubes.
2. Step 2: Season the chicken fillets on both sides with salt, black pepper, garlic powder, and sweet paprika.
3. Step 3: Preheat the oven to 200 °C (400 °F) if planning 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 chicken and keep warm covered with foil.
5. Step 5: In the same skillet, add minced garlic and chopped shallot. Cook for 2 minutes until fragrant.
6. Step 6: Deglaze the skillet with white wine, simmer for 2 minutes while scraping up the browned bits.
7. Step 7: Stir in salt, black pepper, dried basil, and tomato paste. Cook for 1 minute while stirring.
8. Step 8: Pour in chicken broth and stir to combine. Add canned cherry tomatoes and bring to a boil, then simmer for 5 minutes. Adjust seasoning if needed.
9. Step 9: Nestle the chicken fillets back into the tomato sauce. Scatter chopped basil and mozzarella cubes over the top. Sprinkle with black pepper, crushed red pepper flakes, and grated Parmesan.
10. Step 10: Let the dish simmer on the stove for 5 minutes until the mozzarella starts to melt and flavors meld, or transfer the skillet to the oven and bake for 10 minutes until golden on top. Serve warm.

Tips & Variations

• Use fresh mozzarella for a creamier texture or substitute with shredded mozzarella if preferred.
• Add a splash of heavy cream to the sauce for a richer consistency.
• Serve with crusty bread or over pasta to soak up the delicious sauce.
• For a spicier kick, increase the amount of crushed red pepper flakes.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overheating to keep the chicken tender and prevent the mozzarella from becoming rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tomatoes instead of cherry tomatoes?

Yes, you can use crushed or diced canned tomatoes as a substitute. Just keep the quantity the same and adjust cooking time slightly if needed.

Is it possible to make this recipe without wine?

Absolutely. Simply substitute the white wine with an equal amount of chicken broth or water to maintain the liquid balance in the sauce.

Garlic Tomato Chicken with Mozzarella Recipe

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★★★★★

4.6 from 108 reviews

• Author: Simon
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Garlic Tomato Chicken with Mozzarella is a flavorful and hearty dish featuring tender chicken fillets simmered in a rich tomato and white wine sauce, infused with garlic, basil, and a blend of seasonings. Topped with melted mozzarella and Parmesan cheese, this recipe combines savory and tangy flavors perfect for a comforting family meal, easily prepared on the stovetop or finished in the oven for a golden crust.

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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 Cooking

• 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

Cheeses and Garnish

• 2 mozzarella balls, chopped into cubes
• 3 tbsp grated Parmesan cheese
• Crushed red pepper flakes (for sprinkling)

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Instructions

1. Prep: Mince the garlic cloves, finely chop the shallot, and cut the mozzarella into cubes. Gather all ingredients so they are ready before cooking begins.
2. Season: Season both sides of the chicken fillets evenly with salt, black pepper, garlic powder, and sweet paprika to infuse flavor into the meat.
3. Preheat: Preheat your oven to 200 °C (400 °F) if you plan to finish the dish in the oven. This step can be skipped if only cooking stovetop.
4. Sear: Heat the 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 browned and cooked through. Remove the chicken and set aside on a plate, covering with foil to keep warm.
5. Cook Sauce: In the same skillet, add minced garlic and chopped shallot and cook for about 2 minutes until fragrant. Pour in the white wine to deglaze the pan, simmering for 2 minutes while scraping up the flavorful browned bits stuck to the bottom of the skillet.
6. Add Seasonings and Tomato Paste: Stir in salt, black pepper, dried basil, and tomato paste. Continuously stir and cook for 1 minute to meld the flavors and cook out the tomato paste.
7. Simmer: Pour in the chicken broth and stir well to combine. Add the canned cherry or crushed tomatoes and bring the mixture to a boil, then reduce heat and simmer for 5 minutes to let the sauce thicken and flavors concentrate. Taste and adjust salt if needed. Meanwhile, chop the fresh basil leaves.
8. Finish: Nestle the cooked chicken fillets back into the tomato sauce in the skillet. Scatter the chopped basil leaves and mozzarella cubes over the top. Sprinkle with additional black pepper, crushed red pepper flakes, and grated Parmesan cheese. Let everything simmer gently for 5 minutes until the mozzarella starts to melt and flavors blend.
9. Optional Oven Finish: Alternatively, transfer the ovenproof skillet to the preheated oven and bake uncovered for 10 minutes, or until the top is golden and bubbly for a nice crusty finish. Then serve hot.

Notes

• Using an ovenproof skillet allows seamless transfer from stovetop searing to oven baking for convenience and better flavor development.
• If you prefer a spicier kick, increase the amount of crushed red pepper flakes.
• Dry white wine can be substituted with additional chicken broth or a non-alcoholic white wine alternative.
• Make sure the chicken is cooked fully; internal temperature should reach 165 °F (74 °C).
• Fresh cherry tomatoes can be used in place of canned for a fresher taste, but cooking time may need adjustment.
• Leftover sauce is great served over pasta or rice.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: garlic tomato chicken, chicken mozzarella recipe, Italian chicken skillet, tomato basil chicken, baked mozzarella chicken