Description
Tender chicken in a garlicky tomato sauce topped with gooey mozzarella and fresh basil
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
Instructions
- Get all your prep done: mince garlic, finely chop the shallot, cut the mozzarella into cubes.
- Season chicken fillets on both sides with salt, pepper, garlic powder, and paprika.
- Preheat oven to 200 °C (≈ 400 °F) if you plan to finish in the oven.
- Heat olive oil and butter in a large oven‑proof skillet over medium‑high heat. Add chicken fillets and cook about 5 minutes per side, until browned and nearly cooked through. Remove chicken and cover with foil.
- In the same skillet, add the garlic and shallot; sauté until fragrant (about 2 minutes). Deglaze with white wine, simmer 2 minutes, scraping up browned bits.
- Add salt, pepper, dried basil and tomato paste; cook stirring for about 1 minute.
- Pour in chicken broth, stir to combine. Add canned cherry tomatoes, bring to a boil and then simmer about 5 minutes.
- Return chicken to skillet, nestle into the tomato sauce. Add chopped basil and mozzarella cubes. Top with Parmesan and sprinkle crushed red pepper flakes.
- Simmer for about 5 minutes until the chicken is cooked through and mozzarella has melted. (Or slide the skillet into the oven and bake for ~10 minutes until top is golden.)
- Serve hot, with extra fresh basil if desired.
Notes
- You can omit the wine and use extra chicken broth instead.
- Fresh mozzarella works better than pre‑grated for texture and melting.
- If chicken fillets are thick, pound them out so they cook evenly.
- This dish reheats well; store leftovers in fridge up to 3 days.
Nutrition
- Serving Size: 1 serving (¼ recipe)
- Calories: 374 kcal
- Sugar: 2 g
- Sodium: 1500 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: ≈ 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 127 mg