Garlic Tomato Chicken with Mozzarella Recipe

If there’s ever been a dish that perfectly marries comfort food vibes with dazzling Italian flavor, it’s Garlic Tomato Chicken with Mozzarella. Imagine juicy chicken fillets, bubbling under a blanket of molten mozzarella, all nestled in a tangy cherry tomato sauce fragrant with garlic and sweet basil. The best part? This showstopper is surprisingly simple, ready in about 30 minutes, and bound to become a repeat request at your table!

Ingredients You’ll Need

The beauty of this dish is how a handful of kitchen staples can create something so deeply satisfying. Every ingredient here plays its part, whether it’s lending richness, brightness, or melty, gooey goodness to the Garlic Tomato Chicken with Mozzarella.

• Chicken fillets: Choose boneless, skinless fillets for quick, even cooking and maximum tenderness.
• Salt: Enhances every bite and draws out the best in tomatoes and chicken alike.
• Black pepper: Adds that essential earthy kick, balancing the sweet and savory notes.
• Garlic powder: Delivers a gentle, all-over garlicky warmth to the chicken itself.
• Sweet paprika: Contributes color and a whisper of smoky sweetness that perks up the sauce.
• Olive oil: Opt for extra-virgin if possible for a fruity depth and healthy shine.
• Unsalted butter: Lends a rich, silky touch to both the sauce and the chicken.
• Shallot (finely chopped): Sweeter and subtler than onion, shallots melt beautifully into the sauce.
• Garlic cloves (minced): The star of the show; don’t hold back on the garlic here.
• Dry white wine (like Pinot Grigio): For brightness and a layer of grown-up depth—skip if you prefer, but it makes a difference!
• Dried basil: Boosts the Italian herbal profile and ties the sauce together.
• Tomato paste: Amp up that rich tomato flavor and help the sauce thicken beautifully.
• Chicken broth: Keeps things juicy and flavorful without making the sauce too thin.
• Canned cherry tomatoes (or crushed): These burst with tangy sweetness, but crushed tomatoes work in a pinch.
• Chopped fresh basil: An absolute must to finish; its fragrance lifts the whole plate.
• Mozzarella balls (chopped): Use the softer fresh variety for ultimate gooeyness, chopping ensures even melting.
• Grated Parmesan: Adds salty, nutty intensity to the cheesy topping.
• Crushed red pepper flakes: For just the right amount of heat—add more or less to taste.

How to Make Garlic Tomato Chicken with Mozzarella

Step 1: Get Prepped

Before anything else, chop all your aromatics: finely mince the garlic, dice the shallot, and chop your mozzarella into cube-sized bites. Having everything ready means you can move seamlessly from one step to another—no stress, no missed details.

Step 2: Season the Chicken

Sprinkle both sides of your chicken fillets with a generous blend of salt, black pepper, garlic powder, and sweet paprika. These seasonings build a foundation of flavor that runs deep, sealing into the meat as it cooks. Don’t be shy here—the bolder the seasoning, the better the payoff.

Step 3: Sear the Chicken

Heat a swirl of olive oil and a pat of butter in a large, ovenproof skillet over medium-high. When the butter’s foam begins to subside, add your chicken fillets. Sear them for about 5 minutes per side until they’re golden and cooked through. Transfer to a plate and tent with foil so they stay juicy.

Step 4: Build the Sauce

In that same skillet (don’t waste those flavorful pan drippings!), toss in the minced garlic and chopped shallot. Cook for a couple of minutes until aromatic. Pour in the dry white wine. Let it bubble for about 2 minutes, scraping up any brown specks from the bottom. Stir in your dried basil, salt, pepper, and tomato paste, cooking until fragrant.

Step 5: Simmer with Tomatoes and Broth

Add the chicken broth to the skillet and give it a good stir, then pour in your canned cherry tomatoes. Turn up the heat and let it all come to a gentle boil before lowering it to a simmer for 5 minutes. This melds the ingredients and thickens your sauce to perfection; taste and adjust salt if needed. Meanwhile, chop your basil leaves for the freshest hit.

Step 6: Assemble and Melt the Cheese

Nestle your chicken fillets back into the saucy tomato goodness. Scatter over the chopped basil and cubes of mozzarella, then shower everything with a little more black pepper, a handful of Parmesan, and a sprinkle of red pepper flakes for heat. Let the whole thing simmer for another 5 minutes until the mozzarella melts dreamily. If you want a more golden, bubbly top, slide the skillet into a preheated oven for about 10 minutes until gloriously browned. Serve right away!

How to Serve Garlic Tomato Chicken with Mozzarella

Garnishes

Nothing sets off the beauty of Garlic Tomato Chicken with Mozzarella like a generous scattering of chopped fresh basil, a final dusting of grated Parmesan, and a pop of chili flakes. These touches not only amplify the flavors but add vibrant color and texture right before serving.

Side Dishes

For a truly satisfying meal, serve this with al dente pasta like spaghetti or rigatoni—the sauce clings beautifully! Toasted ciabatta or a rustic loaf is another top choice, perfect for mopping up every last spoonful. Don’t forget a big bright salad—think arugula, lemony vinaigrette, and maybe a few shavings of Parm.

Creative Ways to Present

For a dinner party spin, try plating the chicken over a bed of creamy polenta or even serving as a rustic skillet centerpiece at the table. You could also slice the chicken and stuff it into crusty rolls, topped with extra sauce and cheese, for an Italian-inspired sandwich feast!

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool to room temperature before transferring to an airtight container. Garlic Tomato Chicken with Mozzarella keeps well in the fridge for 2 to 3 days and is just as tasty (maybe even more so) after the flavors meld overnight!

Freezing

If you want to stash some away, freeze individual portions in freezer-safe containers for up to 2 months. Just know that the texture of the mozzarella might change a bit when thawed—it’ll still be delicious, but a touch less creamy.

Reheating

To reheat, either microwave covered portions gently until hot throughout or warm in a 350°F/180°C oven for about 15 minutes. To retain the best texture, cover the chicken with a bit of extra sauce before reheating, ensuring it stays juicy and flavorful.

FAQs

Can I use boneless chicken thighs instead of fillets?

Absolutely! Chicken thighs are a bit richer and will work beautifully—just adjust the cooking time so they’re fully cooked through.

Do I have to use white wine in the sauce?

Nope, you can skip the wine if you prefer. Just add a splash more broth instead. The wine adds background flavor, but it’s not a dealbreaker if omitted.

What’s the best mozzarella to use?

Fresh mozzarella balls (the kind packed in water) melt best and create that gorgeous, gooey finish. But regular block mozzarella, cut into cubes, will work if that’s what you have.

Is the dish gluten free?

Yes! Garlic Tomato Chicken with Mozzarella contains no wheat ingredients, making it naturally gluten free—just be sure any side dishes you serve (like bread or pasta) meet your dietary needs.

Can this be made dairy free?

You can definitely omit the mozzarella and Parmesan for a dairy free version; add chopped olives or sun-dried tomatoes as a punchy replacement, and finish with lots of fresh herbs!

Final Thoughts

This Garlic Tomato Chicken with Mozzarella has all the makings of your next craveable dinner hit—easy enough for a busy weeknight, special enough to share. If you’re looking to bring a little Italian magic to your kitchen, give this a try soon and watch everyone at the table light up!

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