Name: Garlic Tomato Chicken with Mozzarella
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-Inspired
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 dry white wine (like Pinot Grigio); 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

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I present a comforting, one-pot meal featuring tender chicken fillets, a rich cherry tomato sauce infused with garlic and basil, and generous melted mozzarella—ready in just about 35 minutes and perfect for impressing or indulging. Garlic Tomato Chicken with Mozzarella

Why I’ll Love This Recipe

I fall in love with this dish the moment I taste the creamy tomato sauce paired with juicy chicken and gooey mozzarella. It’s not only quick and effortless—especially when I slice the chicken breast into cutlets to cut cooking time—but also full of flavor that feels both indulgent and homey. Plus, there’s plenty of sauce for pasta, ciabatta, or even garlic bread.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Cherry tomato sauce:
6. 1 tbsp olive oil
7. 1 tbsp unsalted butter
8. 1 shallot, finely chopped
9. 4 garlic cloves, minced
10. ¼ cup dry white wine
11. 1 tsp salt
12. 1 tsp black pepper
13. 1 tsp dried basil
14. 2 tbsp tomato paste
15. ½ cup chicken broth
16. 1 can (14 oz) cherry tomatoes or crushed tomatoes
17. 3 tbsp chopped basil leaves
18. 2 mozzarella balls, chopped
19. 3 tbsp grated Parmesan
20. Crushed red pepper flakes, for sprinkling

directions

I begin by prepping everything: mincing garlic, finely chopping the shallot, and cubing the mozzarella.
I season the chicken fillets with salt, black pepper, garlic powder, and paprika on both sides.
If I’m using an oven, I preheat it to 200°C / 400°F.
In a large oven-proof skillet over medium-high heat, I melt olive oil and butter, then add the chicken and cook it about 5 minutes per side until browned and fully cooked. I remove it and cover with foil.
In the same skillet, I sauté garlic and shallot until fragrant (2 minutes), deglaze with white wine, simmer for 2 minutes while scraping up any browned bits, then add salt, pepper, dried basil, and tomato paste and stir for 1 minute.
I pour in chicken broth, stir, add the canned cherry tomatoes, bring to a boil, then simmer for 5 minutes.
I nestle the chicken back into the tomato mixture, sprinkle in chopped basil and mozzarella cubes, then top with black pepper, red pepper flakes, and Parmesan. I simmer for 5 minutes until the cheese softens—or I transfer the skillet to the oven and bake for about 10 minutes until golden and bubbling.

Servings and timing

Total time: 35 minutes
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4
Calories: Approximately 374 kcal per serving

storage/reheating

Fridge: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: I gently reheat it over medium heat on the stove until warmed through.
Freezer: Once cooled, I transfer the chicken and sauce to a freezer-safe container and freeze for up to 3 months. To enjoy again, I thaw it overnight in the refrigerator and reheat thoroughly.

FAQs

Can I finish the dish in the oven for a golden top?

Yes, after simmering the dish on the stove, I like to transfer the skillet to a hot oven and bake it at 200°C / 400°F for 10 minutes. It gives the mozzarella a beautiful golden finish.

Is grated mozzarella okay to use instead of fresh?

I prefer using fresh mozzarella balls because they melt better and create a creamier texture. Grated mozzarella can work, but it won’t give me that same gooey effect.

Can I use crushed tomatoes instead of canned cherry tomatoes?

Absolutely. If I don’t have canned cherry tomatoes on hand, crushed tomatoes are a great substitute.

How long can I freeze the leftovers?

I can freeze the cooked dish for up to 3 months. I always make sure it’s cooled completely and stored in a freezer-safe container.

What can I serve this with?

I love serving this with pasta, garlic-butter potatoes, potato wedges, green beans, broccoli, a fresh salad, or crusty bread to soak up that rich tomato sauce.

Conclusion

This garlic tomato chicken with mozzarella is a fast and flavor-packed dinner that never disappoints. I get everything I want in one skillet—savory chicken, rich tomato sauce, gooey cheese, and just the right amount of herbs and spice. Whether I’m cooking for myself or for guests, this recipe is always a hit.

Garlic Tomato Chicken with Mozzarella