This garlic tomato chicken with mozzarella is a restaurant-quality meal that you can easily prepare in your own kitchen. Featuring tender, seasoned chicken fillets smothered in a savory tomato sauce and blanketed with creamy, melted mozzarella, it is a satisfying dish perfect for weeknight dinners. The combination of fresh basil and aromatic garlic elevates the simple ingredients into something truly special.
List of 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)
- 1/4 cup vegetable broth
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried basil
- 2 tbsp tomato paste
- 1/2 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)
step-by-step instructions
- Step: Get all the prep done before you start cooking: mince the garlic, finely chop the shallot and cut mozzarella into cubes.
- Step: Season the chicken fillets on both sides with salt, pepper, garlic powder and paprika.
- Step: Preheat the oven to 200 °C/400 °F (if using).
- Step: 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.
- Step: In the same skillet, add garlic and shallot, cook until fragrant, 2 minutes. Deglaze with vegetable broth, 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.
- Step: 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.
- Step: Next, 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!
Refining Your Sear Technique
Creating the Perfect Crust on Chicken
To ensure a professional crust, always pat your chicken fillets dry with a paper towel before applying seasonings. Moisture is the enemy of browning, and removing surface liquid allows the chicken to sear rather than steam in the pan. A hot skillet is equally important, so wait until the butter-oil mixture begins to shimmer slightly before adding the meat.
Avoiding Overcrowded Skillets
When browning the chicken, ensure you leave enough space between each fillet. If the pan is too crowded, the temperature drops rapidly and the chicken will release its juices, preventing that essential golden-brown crust. If your skillet is on the smaller side, sear the chicken in two batches to maintain a consistent high heat.
Mastering the Pan Sauce
Deglazing Effectively for Flavor
The brown bits left in the pan after searing chicken, known as fond, are concentrated flavor depots. Using a liquid to deglaze the pan ensures that this flavor is incorporated directly into your tomato sauce. Scrape the bottom of the pan thoroughly with a wooden spatula while the liquid bubbles to release these solids into the sauce.
Balancing Sauce Texture and Consistency
If you prefer a thicker, more coating-style sauce, allow the tomato broth mixture to simmer for an additional two or three minutes before adding the chicken back. Conversely, if you prefer a looser sauce for tossing with pasta, you can add an extra splash of chicken broth. The tomato paste acts as a natural thickener, so whisk it well to prevent lumps.
Selecting the Right Mozzarella
Why Fresh Mozzarella Matters
For this specific recipe, fresh mozzarella balls sold in water provide a superior texture compared to the pre-shredded variety. Pre-shredded cheese contains anti-caking agents like cellulose that prevent smooth melting. Fresh mozzarella possesses a higher moisture content that creates a luxurious, creamy pull when heated, which is crucial for balancing the acidity of the tomatoes.
Serving Suggestions and Pairings
Complementary Pasta Shapes
This dish features a vibrant, chunky sauce that clings beautifully to pasta. Robust shapes like penne, rigatoni, or fusilli are excellent choices because they have deep grooves or hollow centers that trap the tomato chunks. For a lighter experience, serve the chicken over a bed of al dente linguine or spaghetti.
Vegetable Sides to Round Out the Meal
Because the chicken and cheese are quite rich, serving a side of steamed broccoli or roasted green beans provides a fresh contrast. A crisp green salad dressed with a bright balsamic vinaigrette also works exceptionally well to cut through the richness of the mozzarella. If you have time, quickly sautéed spinach with a touch of garlic is another fast and nutritious option.
Storage and Reheating Guidelines
Keeping Leftovers Fresh
Store any leftover chicken and sauce in a clean, airtight glass or plastic container. In the refrigerator, this dish will maintain its quality for up to 3 days. Ensure the container is sealed tightly to prevent the cheese from absorbing other refrigerator odors.
Restoring Texture During Reheating
To reheat, transfer the leftovers to a skillet and add a tiny splash of water or broth to prevent the sauce from sticking. Warm over medium-low heat, stirring occasionally, until the chicken is heated through and the mozzarella has softened again. Microwaving is possible, but warming on the stovetop provides better control over the final texture of the sauce.
Addressing Common Cooking Issues
Handling Excess Saltiness
If the sauce tastes overly salty, you can counteract this by adding a small amount of honey or sugar, or by increasing the volume of tomatoes. Always taste your sauce before adding salt at the final stages, especially since the parmesan cheese and broth already contain salt. Balancing the acidity with a touch of sweetness is a classic culinary technique for tomato-based sauces.
Preventing Tough Chicken
Chicken fillets can quickly become tough if overcooked. Using a meat thermometer is the most reliable way to ensure the chicken reaches an internal temperature of 165°F without going further. Once the chicken is seared and tender, remove it from the heat while you prepare the sauce so it does not continue to cook in the hot skillet unnecessarily.
FAQs
Can I use dried herbs instead of fresh basil?
Yes, you can substitute 1 teaspoon of dried basil for the fresh basil in the sauce. However, fresh basil is highly recommended for the final garnish as it provides a distinct, aromatic brightness that dried herbs cannot replicate.
Is it possible to use crushed tomatoes instead of cherry tomatoes?
Certainly, crushed tomatoes are an excellent alternative if you prefer a smoother sauce consistency. Simply follow the same cooking instructions, adjusting the simmer time slightly if the crushed tomatoes are much thicker than the cherry tomatoes.
Can I freeze this meal for later?
Yes, this recipe freezes well for up to 3 months. Ensure the chicken and sauce are completely chilled before placing them in a freezer-safe bag or container to avoid crystallization. Thaw the dish slowly in the refrigerator overnight before reheating on the stove.
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Garlic Tomato Chicken with Mozzarella
- Total Time: PT35M
- Yield: 4 servings 1x
- Diet: Gluten-Free
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. Serve with pasta or toasted ciabatta and a big side salad.
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)
- 1/4 cup vegetable broth
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried basil
- 2 tbsp tomato paste
- 1/2 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
- Step: Get all the prep done before you start cooking: mince the garlic, finely chop the shallot and cut mozzarella into cubes.
- Step: Season the chicken fillets on both sides with salt, pepper, garlic powder and paprika.
- Step: Preheat the oven to 200 °C/400 °F (if using).
- Step: 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.
- Step: In the same skillet, add garlic and shallot, cook until fragrant, 2 minutes. Deglaze with vegetable broth, 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.
- Step: 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.
- Step: Next, 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
Swap canned cherry tomatoes for crushed tomatoes. If you slice the chicken breast fillets into cutlets, you’ll be ready in 20 minutes! Use fresh mozzarella balls for the best melting results.
- Prep Time: PT10M
- Cook Time: PT25M
- Category: Main Course
- Method: Stovetop/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: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 127 mg