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Garlic Tomato Chicken with Mozzarella

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  • Author: Lidia
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 servings
  • Category: Main Course
  • Method: Skillet / Oven finish
  • Cuisine: Italian‑inspired
  • Diet: Halal

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

  1. Get all your prep done: mince garlic, finely chop the shallot, cut the mozzarella into cubes.
  2. Season chicken fillets on both sides with salt, pepper, garlic powder, and paprika.
  3. Preheat oven to 200 °C (≈ 400 °F) if you plan to finish in the oven.
  4. 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.
  5. 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.
  6. Add salt, pepper, dried basil and tomato paste; cook stirring for about 1 minute.
  7. Pour in chicken broth, stir to combine. Add canned cherry tomatoes, bring to a boil and then simmer about 5 minutes.
  8. Return chicken to skillet, nestle into the tomato sauce. Add chopped basil and mozzarella cubes. Top with Parmesan and sprinkle crushed red pepper flakes.
  9. 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.)
  10. 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