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Garlic Tomato Chicken with Mozzarella Recipe

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4.8 from 105 reviews

This Garlic Tomato Chicken with Mozzarella recipe features tender, seared chicken fillets cooked in a fragrant tomato and garlic sauce, enriched with fresh basil and melted mozzarella cheese. Perfectly balanced with savory seasonings and a touch of spice, it’s a comforting and flavorful dinner option that can be finished on the stovetop or baked in the oven for a golden cheesy 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 Toppings

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 shallot, finely chopped
  • 4 garlic cloves, minced
  • ¼ cup dry white wine (e.g., 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 fresh basil leaves
  • 2 mozzarella balls, chopped into cubes
  • 3 tbsp grated Parmesan cheese
  • Crushed red pepper flakes, for sprinkling

Instructions

  1. Prepare Ingredients: Mince the garlic cloves, finely chop the shallot, and cut the mozzarella into cubes. Having all ingredients ready before cooking will ensure a smooth process.
  2. Season the Chicken: Season both sides of the chicken fillets evenly with salt, black pepper, garlic powder, and sweet paprika to enhance their flavor profile.
  3. Preheat Oven (Optional): If you choose to finish the dish in the oven, preheat it to 200 °C (400 °F) to get it ready.
  4. Sear Chicken: Heat olive oil and unsalted butter in a large ovenproof skillet over medium-high heat. Add the chicken fillets and cook for about 5 minutes per side until they are browned and cooked through. Remove the chicken from the skillet and place it on a plate; cover loosely with foil to keep warm.
  5. Sauté Aromatics: In the same skillet, add the minced garlic and chopped shallot. Cook over medium heat for about 2 minutes until fragrant, being careful not to burn the garlic.
  6. Deglaze Pan: Pour in the dry white wine to deglaze the skillet. Stir with a wooden spoon to scrape up browned bits from the bottom, letting it simmer for 2 minutes to reduce slightly.
  7. Add Seasonings and Tomato Paste: Stir in salt, black pepper, dried basil, and tomato paste. Cook while stirring constantly for about 1 minute to build depth in the sauce.
  8. Simmer Sauce: Add the chicken broth and stir to combine. Pour in the canned cherry or crushed tomatoes and bring the mixture to a boil, then reduce heat and simmer for about 5 minutes to develop flavors. Adjust salt if necessary.
  9. Combine and Finish Cooking: Nestle the seared chicken fillets back into the tomato sauce. Sprinkle chopped fresh basil, mozzarella cubes, a pinch of black pepper, crushed red pepper flakes, and grated Parmesan over the top. Let everything simmer for 5 minutes on the stovetop, allowing the mozzarella to melt and flavors to meld together.
  10. Optional Oven Finish: Alternatively, after adding all toppings, place the ovenproof skillet into the preheated oven and bake for 10 minutes until the cheese is golden and bubbly for a perfect finish.
  11. Serve: Serve the chicken hot, spooning the rich tomato and melted cheese sauce over the fillets for a delightful meal.

Notes

  • You can use crushed tomatoes in place of cherry tomatoes if preferred.
  • For a spicier dish, increase the amount of crushed red pepper flakes.
  • If you don’t have an ovenproof skillet, transfer the chicken and sauce to a baking dish before placing in the oven.
  • Use fresh mozzarella rather than pre-shredded for better melting and texture.
  • Dry white wine can be substituted with chicken broth if you prefer a non-alcoholic version.

Keywords: Garlic chicken, tomato sauce, mozzarella, Italian chicken recipe, seared chicken, easy chicken dinner

Find it online: https://dishedbydana.com/garlic-tomato-chicken-with-mozzarella-recipe/