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Garlic Tomato Chicken with Mozzarella Recipe

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4.1 from 10 reviews

This Garlic Tomato Chicken with Mozzarella is a flavorful and comforting dish featuring tender chicken fillets seared to perfection and simmered in a savory tomato-based sauce enriched with garlic, shallots, and herbs. Topped with melted mozzarella and Parmesan, it offers a perfect balance of creamy, tangy, and mildly spicy notes, ideal for a satisfying family dinner.

Ingredients

Chicken and Seasoning

  • 4 chicken fillets
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp sweet paprika

Cooking Base

  • 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)

Tomato Sauce

  • 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

Cheese and Garnish

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

Instructions

  1. Prep: Mince the garlic cloves, finely chop the shallot, and cut the mozzarella balls into cubes to have everything ready before cooking.
  2. Season: Season both sides of the chicken fillets evenly with salt, black pepper, garlic powder, and sweet paprika to infuse flavor throughout.
  3. Preheat: Preheat your oven to 200 °C (400 °F) if you plan to finish the dish by baking instead of stovetop simmering.
  4. Sear: Heat the olive oil and unsalted butter together in a large ovenproof skillet over medium-high heat. Add the seasoned chicken fillets and cook for about 5 minutes on each side, or until the chicken is browned and fully cooked. Remove the chicken from the skillet and place it on a plate, covering it loosely with foil to keep warm.
  5. Cook the aromatics: In the same skillet, add the minced garlic and chopped shallot. Cook for about 2 minutes until fragrant, being careful not to burn the garlic.
  6. Deglaze: Pour in the dry white wine to deglaze the skillet, simmering for 2 minutes while scrapping up the flavorful browned bits from the bottom with a wooden spoon.
  7. Build the sauce: Stir in salt, black pepper, dried basil, and tomato paste. Cook while stirring constantly for 1 minute to meld the flavors.
  8. Simmer: Add the chicken broth and combine. Then add the canned cherry tomatoes and bring the mixture to a boil. Reduce heat and let it simmer for 5 minutes to allow the sauce to thicken. Taste the sauce and adjust salt if needed.
  9. Finish: Nestle the seared chicken fillets back into the skillet, surrounding them with the cherry tomato sauce. Add chopped fresh basil leaves and the mozzarella cubes over the chicken. Sprinkle with additional black pepper, red pepper flakes, and grated Parmesan cheese.
  10. Melt and serve: Let everything simmer gently for another 5 minutes on the stovetop until the mozzarella slightly melts and flavors combine. Alternatively, transfer the skillet to the preheated oven and bake for 10 minutes until the cheese is golden and bubbly. Serve hot with your favorite sides.

Notes

  • If you do not have an ovenproof skillet, you can transfer the sauce and chicken to a baking dish before finishing in the oven.
  • Use fresh mozzarella for best melting results and creamy texture.
  • The dish pairs well with crusty bread, pasta, or a simple green salad.
  • Adjust crushed red pepper flakes to your spice preference or omit for a milder dish.
  • White wine can be substituted with extra chicken broth if preferred.

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