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.
Ingredients
Scale
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)
Instructions
- 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.
- Season: Season both sides of the chicken fillets evenly with salt, black pepper, garlic powder, and sweet paprika to infuse flavor into the meat.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
