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; ¼ cup dry white wine; 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 fresh basil, chopped; 2 mozzarella balls, chopped; 3 tbsp grated Parmesan; Crushed red pepper flakes, for sprinkling

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Tender chicken in a garlicky tomato sauce topped with gooey mozzarella and fresh basil. This recipe is hearty, flavorful, and comes together in under 40 minutes, making it one of my favorite weeknight dinners. Garlic Tomato Chicken with Mozzarella

Why You’ll Love This Recipe

I like how this dish feels comforting yet light at the same time. The garlic and shallots bring depth to the sauce, while the white wine and tomatoes brighten it up. I love the gooey melted mozzarella with Parmesan on top, which makes the whole skillet smell and taste irresistible. I also enjoy that I can finish it on the stovetop or slide it into the oven for a golden, bubbly finish.

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
1 tbsp olive oil
1 tbsp unsalted butter
1 shallot, finely chopped
4 garlic cloves, minced
¼ cup dry white wine
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 fresh basil, chopped
2 mozzarella balls, chopped
3 tbsp grated Parmesan
Crushed red pepper flakes, for sprinkling

Directions

I like to begin by preparing all the ingredients: mincing the garlic, finely chopping the shallot, and cutting the mozzarella into cubes.
I season the chicken fillets on both sides with salt, pepper, garlic powder, and paprika.
If I plan to finish the dish in the oven, I preheat it to 200 °C (≈ 400 °F).
I heat olive oil and butter in a large oven-proof skillet over medium-high heat, then cook the chicken fillets for about 5 minutes per side until browned and nearly cooked through. I remove the chicken and cover it with foil.
In the same skillet, I sauté the garlic and shallot until fragrant, about 2 minutes. I deglaze with white wine and simmer for 2 minutes, scraping up the browned bits.
I stir in salt, pepper, dried basil, and tomato paste, letting it cook for about 1 minute.
I pour in chicken broth, stir, then add the canned cherry tomatoes. I bring it to a boil, then let it simmer for 5 minutes.
I return the chicken to the skillet, nestling it into the sauce, and add fresh basil and mozzarella cubes. I top it with Parmesan and a sprinkle of red pepper flakes.
I let it simmer on the stove for 5 minutes until the chicken is cooked through and the mozzarella has melted, or I bake it in the oven for about 10 minutes until golden.
I serve it hot, adding extra fresh basil if I want a brighter finish.

Servings and timing

This recipe makes 4 servings. It usually takes me about 10 minutes to prep and 25 minutes to cook, so the total time is around 35 minutes.

Variations

Sometimes I swap the wine for extra chicken broth if I don’t have any on hand. I like using fresh mozzarella because it melts creamier than pre-grated. If I want extra heat, I add more crushed red pepper flakes. I’ve also tried adding spinach into the sauce, which gives it more color and nutrition.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer the oven at 350 °F until hot so the cheese melts nicely again. If I use the microwave, I cover the chicken with a damp paper towel to keep it moist.

FAQs

Can I make this without wine?

Yes, I often replace the wine with extra chicken broth. It keeps the sauce flavorful without changing the consistency.

Can I prepare this dish ahead of time?

I sometimes make the tomato sauce in advance and store it in the fridge. Then, when I’m ready, I just cook the chicken and finish everything together with mozzarella and Parmesan.

What side dishes go well with this chicken?

I like serving it with pasta, rice, or mashed potatoes. A simple green salad or roasted vegetables also pairs perfectly.

Can I freeze Garlic Tomato Chicken with Mozzarella?

Yes, I let it cool completely, then freeze it in airtight containers. I thaw it in the fridge overnight and reheat it in the oven.

How do I keep the chicken juicy?

I make sure not to overcook it by checking the internal temperature, which should be 165 °F. Covering it while it rests also helps keep the juices inside.

Conclusion

Garlic Tomato Chicken with Mozzarella is a dish I love making when I want a cozy dinner that doesn’t take much effort. The combination of garlic, tomatoes, and basil always feels fresh, while the melted cheese adds that indulgent touch. It’s a recipe I keep coming back to, whether for family meals or a simple weekend treat.