Garlic Tomato Chicken with Mozzarella Recipe

If you’re looking for a dinner that sings with vibrant Mediterranean flavors, you absolutely can’t go wrong with Garlic Tomato Chicken with Mozzarella. In this dish, juicy chicken fillets are nestled in a tangy-sweet cherry tomato sauce, boosted by garlic and herbs, and finished with gorgeous chunks of gooey mozzarella. It’s a recipe that feels homey, yet elegant enough for guests. Each bite is a little taste of sunshine, and as soon as this hits your table, you’ll be coming back to it all year round.

Ingredients You’ll Need

You don’t need a mile-long shopping list to create Garlic Tomato Chicken with Mozzarella—just a handful of pantry and fridge staples that truly shine when brought together. Each ingredient plays a distinct role, from adding depth and richness to lending a burst of freshness or creamy decadence.

• Chicken fillets: Boneless, skinless fillets cook quickly and soak up all the wonderful flavors of the sauce.
• Salt & black pepper: Essential for seasoning at each stage, helping each component pop.
• Garlic powder & sweet paprika: Layers the chicken with warmth and that unmistakable welcoming aroma.
• Olive oil & unsalted butter: The dream team for sautéing, adding richness without overpowering other flavors.
• Shallot (finely chopped): Sweeter and milder than onion, it softens beautifully into the sauce.
• Fresh garlic (minced): You simply can’t have Garlic Tomato Chicken with Mozzarella without it—garlic brings every bite to life.
• Dry white wine (like Pinot Grigio): Brings brightness and deglazes the pan, pulling up all those flavorful browned bits.
• Dried basil: Aromatic and herbal, to round out the sauce with an Italian touch.
• Tomato paste: Concentrated tomato flavor for richness and great color.
• Chicken broth: Adds a savory base that keeps the sauce luscious and not too heavy.
• Canned cherry tomatoes (or crushed tomatoes): Bursting with sweetness and tang, they’re the star of the sauce.
• Chopped basil leaves: Absolute freshness, stirred in at the end for a beautiful pop of green and flavor.
• Mozzarella balls (chopped): Melty, creamy cheese that makes each forkful a delight.
• Grated Parmesan: Adds sharp, salty notes that contrast the mozzarella perfectly.
• Crushed red pepper flakes: Just a sprinkle for a tiny kick of heat.

How to Make Garlic Tomato Chicken with Mozzarella

Step 1: Prep the Ingredients

Before you start cooking, take a few minutes to do your prep work: mince the garlic, finely chop the shallot, and cut the mozzarella into cubes. This little bit of mise en place makes everything go smoothly once you fire up the stove.

Step 2: Season the Chicken

Scatter both sides of your chicken fillets with salt, black pepper, garlic powder, and sweet paprika, gently pressing the seasonings in with your hands. This creates a deliciously flavorful crust on the outside, and ensures the chicken tastes like more than “just chicken.”

Step 3: Brown the Chicken

Set your oven to 200°C/400°F if you plan to finish the dish under the broiler. In a large oven-proof skillet, heat the olive oil and butter over medium-high until bubbling. Add the chicken fillets and sear for about five minutes per side, until golden brown and just cooked through. Set them on a plate and keep covered with foil so they stay juicy.

Step 4: Make the Garlic Tomato Sauce

In the same skillet, turn the heat to medium and add in the minced garlic and chopped shallot. Sauté until fragrant and soft—about two minutes. Pour in the white wine and let it bubble for a couple of minutes, scraping up any caramelized bits stuck to the pan. Add more salt, pepper, dried basil, and tomato paste, stirring as it thickens and darkens slightly. Then, in goes the chicken broth and canned cherry tomatoes. Bring it all to a gentle boil and let it simmer for five minutes—it’ll smell incredible by now! Taste and adjust seasoning if needed.

Step 5: Finish with Basil and Mozzarella

Chop the fresh basil while the sauce simmers, then tuck your cooked chicken fillets snugly into the bubbly tomato sauce. Scatter the mozzarella cubes over the top, follow with the chopped basil and grated Parmesan, and finish with a sprinkle of black pepper and red pepper flakes. Simmer for another five minutes so the flavors meld and the mozzarella becomes irresistibly melty. If you like your cheese super golden, finish it off in the oven for about ten minutes. Serve your Garlic Tomato Chicken with Mozzarella right away!

How to Serve Garlic Tomato Chicken with Mozzarella

Garnishes

This dish shines when adorned with extra fresh basil leaves, a scatter of extra Parmesan, and an optional pinch of crushed red pepper flakes. These final touches make each plate vibrant and add just the right balance of flavor and color.

Side Dishes

Garlic Tomato Chicken with Mozzarella is heavenly served over fluffy rice, creamy polenta, or buttery pasta to soak up all that beautiful sauce. For something lighter, pair it with a crisp arugula salad or some simply steamed green beans for freshness and crunch.

Creative Ways to Present

If you’re aiming for a wow factor, serve this family-style in the skillet to show off all the bubbling sauce and melty cheese. Or, try plating the chicken individually with a generous ladle of sauce and mozzarella over a bed of buttery mashed potatoes or thick-cut bread for an open-faced Italian sandwich vibe.

Make Ahead and Storage

Storing Leftovers

Leftover Garlic Tomato Chicken with Mozzarella keeps beautifully for up to three days in the fridge. Store it in an airtight container, making sure the chicken is tucked beneath a blanket of sauce to keep it moist.

Freezing

You can freeze this dish, although mozzarella may lose its silky texture after thawing. If you plan to freeze, consider adding fresh mozzarella when reheating for the creamiest results. Freeze in individual portions for easy weeknight meals.

Reheating

For best results, reheat gently on the stovetop over low heat, covered, until hot and bubbly. If the sauce thickens too much, stir in a splash of chicken broth. Microwave works for single servings—just don’t overcook, so the chicken stays tender.

FAQs

Can I use chicken thighs instead of fillets?

Absolutely! Chicken thighs will be just as delicious and perhaps even more juicy. Adjust the cooking time to ensure they’re cooked all the way through, especially if they are bone-in.

What type of mozzarella works best here?

Fresh mozzarella balls offer the creamiest melt, but you can use low-moisture mozzarella if that’s all you have—the cheese will still get beautifully gooey in the hot tomato sauce.

Is there a non-alcoholic substitute for wine?

Yes, you can substitute more chicken broth or a splash of apple cider vinegar mixed with water for a similar acidity and depth of flavor in the sauce, no wine required.

Can this be made dairy-free?

It can! Swap out the butter for olive oil, and use a plant-based mozzarella and Parmesan to capture the savory creaminess without the dairy.

How spicy is the finished dish?

The spiciness is very mild, as the red pepper flakes are only a finishing touch. If you prefer more heat, don’t hesitate to add extra flakes or finely chopped fresh chili to the tomato sauce as it cooks.

Final Thoughts

There’s something truly special about gathering around the table with loved ones and digging into Garlic Tomato Chicken with Mozzarella. Vibrant, melty, and endlessly comforting, it’s the kind of dish you’ll crave again and again. Give it a try, and don’t be surprised when it becomes your new go-to favorite for both weeknights and celebrations.

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