This quick meal combines tender chicken fillets with a rich cherry tomato sauce and melted mozzarella. It is a high-protein dish that is ready in about 35 minutes, making it ideal for weeknight dinners.
List of ingredients
- 4 chicken fillets – boneless and skinless.
- 1 tsp salt – for seasoning.
- 1 tsp black pepper – for seasoning.
- 1 tsp garlic powder – adds depth to the crust.
- 1 tsp sweet paprika – provides color and mild flavor.
- 1 tbsp olive oil – for searing.
- 1 tbsp unsalted butter – adds richness to the sauce.
- 1 shallot – finely chopped.
- 4 garlic cloves – minced.
- 1/4 cup chicken broth with 1 tsp lemon juice – replaces white wine for deglazing.
- 1 tsp salt – for the sauce.
- 1 tsp black pepper – for the sauce.
- 1 tsp dried basil – adds herbal notes.
- 2 tbsp tomato paste – thickens and intensifies the sauce.
- 1/2 cup chicken broth – provides the liquid base.
- 1 can (14 oz/400 g) cherry tomatoes – or crushed tomatoes.
- 3 tbsp chopped basil leaves – fresh for garnish and flavor.
- 2 mozzarella balls – chopped into cubes.
- 3 tbsp grated Parmesan – for a salty finish.
- crushed red pepper flakes – optional for a spicy kick.
step-by-step instructions
- Preparation: Mince the garlic, finely chop the shallot, and cut the mozzarella balls into small cubes.
- Seasoning: Rub both sides of the chicken fillets with salt, black pepper, garlic powder, and sweet paprika.
- Oven Preheat: Set your oven to 200°C (400°F) if you prefer to finish the dish in the oven.
- Searing Chicken: Heat olive oil and butter in a large ovenproof skillet over medium-high heat. Cook fillets for 5 minutes per side until browned and cooked through, then transfer them to a plate and cover with foil.
- Sautéing Aromatics: In the same skillet, sauté the minced garlic and chopped shallot for 2 minutes until fragrant.
- Deglazing: Pour in the chicken broth and lemon juice mixture, simmering for 2 minutes while scraping the browned bits from the bottom of the pan.
- Adding Base Flavors: Stir in salt, pepper, dried basil, and tomato paste, cooking for 1 minute while stirring constantly.
- Simmering Sauce: Pour in the remaining chicken broth and add the canned cherry tomatoes. Bring the mixture to a boil, then simmer for 5 minutes and adjust salt if necessary.
- Combining: Place the chicken fillets back into the skillet, nestling them among the tomatoes. Add the fresh basil and mozzarella cubes, then top with black pepper, red pepper flakes, and grated Parmesan.
- Final Cooking: Simmer for 5 minutes until the cheese melts, or place the skillet in the preheated oven for 10 minutes until the topping is golden brown.
Recommended Side Dish Pairings
Serving with Long Pasta
Spaghetti, linguine, or fettuccine are excellent choices for this recipe. The long noodles hold onto the cherry tomato sauce and melted cheese effectively. Cook the pasta al dente to ensure it maintains a firm texture when plated with the chicken.
Choosing Short Pasta Shapes
Penne, rigatoni, or fusilli work well if you prefer a heartier bite. These shapes capture chunks of cherry tomato and mozzarella within their ridges. Toss the cooked pasta directly into the skillet for a few minutes to coat every piece in the sauce.
Preparing Garlic Butter Potatoes
Roasted potato wedges or mashed potatoes provide a comforting contrast to the acidity of the tomatoes. Toss potato cubes in melted butter and garlic before roasting at 200°C for 20-25 minutes. This adds a creamy, earthy element to the meal.
Selecting Green Vegetables
Steamed broccoli, sautéed spinach, or blanched green beans add necessary freshness and color. Sautéing spinach with a touch of garlic and lemon juice complements the Italian flavor profile. These vegetables balance the richness of the mozzarella and Parmesan.
Choosing the Right Bread
Toasted ciabatta or a crusty baguette is ideal for mopping up the remaining tomato sauce. Brush the bread with olive oil and toast it in the oven until golden. Garlic bread is another strong option that enhances the garlic notes in the chicken.
Cooking Tips for Optimal Results
Patting Chicken Dry
Always pat the chicken fillets dry with paper towels before applying the seasonings. Removing surface moisture allows the meat to sear and brown more quickly. This prevents the chicken from steaming in the pan, which results in a better crust.
Managing Pan Temperature
Ensure the olive oil and butter are shimmering before adding the chicken to the skillet. If the pan is too cold, the meat will stick and lose juices. Use a heavy-bottomed skillet to maintain a consistent temperature across the cooking surface.
Resting the Meat
Covering the seared chicken with foil while the sauce simmers allows the juices to redistribute. This ensures the meat remains moist and tender. Avoid overcooking the chicken during the searing phase if you plan to finish it in the oven.
Using Fresh Mozzarella
Choose fresh mozzarella balls stored in water rather than pre-shredded low-moisture mozzarella. Fresh mozzarella has a higher water content, which helps it melt into a creamier consistency. This creates a more authentic texture and a richer sauce.
Ingredient Substitutions and Variations
Alternative Cheese Options
If mozzarella is unavailable, provolone or mild white cheddar can be used. Provolone offers a slightly sharper taste that pairs well with tomatoes. For a dairy-free version, use a plant-based mozzarella alternative that melts at a similar temperature.
Using Fresh Tomatoes
Fresh cherry tomatoes can replace canned ones for a brighter, more acidic flavor. Halve the tomatoes and sauté them for several minutes until they burst and release their juices. You may need to simmer the sauce longer to achieve the desired thickness.
Substituting Fresh Basil
If fresh basil is not available, increase the amount of dried basil or use dried oregano. Fresh parsley can also be used for a clean, peppery finish. Add fresh herbs at the very end of cooking to preserve their volatile oils and color.
Replacing Unsalted Butter
Extra virgin olive oil or a plant-based butter substitute can be used for searing. While butter adds a nutty flavor, olive oil is sufficient for achieving a golden brown sear. For a vegan-friendly version, ensure the chicken broth is vegetable-based.
Flavor Customization Ideas
Increasing the Heat Level
Add more crushed red pepper flakes during the simmering process for a deeper spice. Sliced fresh jalapeños or a pinch of cayenne pepper can also be added to the seasoning rub. This heat cuts through the creaminess of the cheese.
Creating a Creamier Sauce
Stir in two tablespoons of heavy cream or mascarpone cheese just before adding the chicken back to the pan. This transforms the tomato sauce into a creamy pink sauce. It reduces the acidity of the tomatoes and adds a luxurious mouthfeel.
Incorporating Extra Vegetables
Add sliced mushrooms, bell peppers, or zucchini to the skillet along with the shallots. Sauté them until tender before deglazing the pan. This adds nutritional value and varying textures to the dish.
Adding a Tangy Note
Stir in a teaspoon of balsamic glaze or a small amount of capers. Balsamic vinegar provides a sweet and tangy contrast to the salty Parmesan. Capers add a briny, salty punch that complements the garlic and tomato.
Storage and Reheating Guidance
Refrigeration Methods
Place leftovers in an airtight glass or plastic container once the dish has cooled. Store it in the refrigerator for up to 3 days. Keep the chicken submerged in the sauce to prevent the meat from drying out.
Freezing Instructions
Allow the chicken and sauce to cool completely before transferring them to a freezer-safe container. The dish will remain high quality for up to 3 months in the freezer. Thaw the container in the refrigerator overnight before reheating.
Best Reheating Techniques
Reheat the chicken and sauce in a skillet over medium heat on the stove. Add a splash of water or chicken broth to loosen the sauce as it warms. Avoid microwaving for long periods, as this can make the chicken rubbery and the cheese oily.
Troubleshooting Common Issues
Sauce is Too Thin
If the sauce is too watery, simmer it for an additional 3-5 minutes without a lid. This allows the liquid to evaporate and concentrate the flavors. Alternatively, stir in a small amount of tomato paste to thicken it quickly.
Cheese Not Melting Properly
Ensure the skillet is hot enough or use the oven method for the final step. If the cheese remains firm, cover the pan with a lid for 2 minutes to trap the steam. The heat from the sauce should eventually melt the mozzarella cubes.
Chicken Tastes Dry
Dry chicken usually results from overcooking during the initial searing phase. Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F). Resting the meat under foil also prevents the juices from escaping.
Sauce Tastes Too Acidic
If the tomatoes are too tart, add a small pinch of sugar or a drizzle of honey. This neutralizes the acidity without making the sauce taste sweet. A tablespoon of butter stirred in at the end can also mellow the flavor.
Frequently Asked Questions
Can I use chicken breasts instead of fillets?
Yes, but you should slice the breasts into thinner cutlets first. Thicker breasts take longer to cook and may result in dry meat before the sauce is ready. Slicing them ensures even cooking and a faster sear.
Can I make this recipe in a slow cooker?
This specific recipe is designed for a skillet to achieve a sear, but you can adapt it. Sear the chicken in a pan first, then place it in the slow cooker with the sauce ingredients. Cook on low for 6 hours, adding the cheese in the last 30 minutes.
How do I prevent the mozzarella from separating?
Avoid boiling the sauce vigorously once the cheese has been added. Use a gentle simmer or the oven method to melt the cheese slowly. This prevents the fats from separating and keeps the cheese creamy.
Is it possible to make this dish low-carb?
The dish is naturally low-carb if you skip the pasta or bread. Serve the chicken and sauce over cauliflower rice or a bed of sautéed zucchini noodles. This maintains the flavor profile while reducing the carbohydrate count.
Can I use crushed tomatoes instead of cherry tomatoes?
Yes, crushed tomatoes work well and create a more uniform, smooth sauce. You will lose the chunky texture of the cherry tomatoes, but the flavor remains similar. You may need to reduce the chicken broth slightly to maintain thickness.
Print
Cheesy Garlic Tomato Chicken Fillets
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: General
Description
Tender chicken, cherry tomato sauce, fresh basil and lots of cheese. This utterly delicious combo is super easy to make and ready in about 30 minutes.
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 white grape juice
- 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
- Prep: Mince the garlic, finely chop the shallot and cut mozzarella into cubes.
- Season: Season the chicken fillets on both sides with salt pepper, garlic powder and paprika.
- Preheat: Preheat the oven to 200 °C/400 °F (if using).
- Sear: Heat oil and butter in a large (ovenproof) skillet over medium high. Add the chicken fillets and cook over medium heat, for 5 minutes per side or until fully cooked and browned on both sides. Remove from skillet and place on a plate. Cover with foil.
- Sauté: In the same skillet, add garlic and shallot, cook until fragrant, 2 minutes. Deglaze with white grape juice, simmer for 2 minutes, stir with a wooden spoon while scraping up the brown bits on the bottom of the skillet. Add salt, pepper, dried basil and tomato paste. Cook, while stirring constantly for 1 minute.
- Simmer: Pour in chicken broth, stir to combine. Add canned cherry tomatoes, bring to a boil and simmer for 5 minutes. Adjust salt, if needed. Meanwhile, chop the basil leaves.
- Finish: Nestle chicken between the cherry tomatoes. Add basil and mozzarella cubes. Top with black pepper, red pepper flakes and grated Parmesan. Let simmer for 5 minutes or until all flavors are well combined, the chicken is cooked through and mozzarella has slightly melted. Alternatively, slide the skillet into your oven and bake for 10 minutes or until golden. Serve!
Notes
Use fresh mozzarella balls for a creamier sauce. For faster cooking, slice chicken breast fillets into cutlets to reduce total time to 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet/Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 374 kcal
- Sugar: 2 g
- Sodium: 1500 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 127 mg