Indulge in the tantalizing flavors of Garlic Tomato Chicken with Mozzarella. This dish combines succulent chicken breast fillets seasoned to perfection, simmered in a rich cherry tomato sauce infused with aromatic garlic and shallots. Topped generously with mozzarella and Parmesan, it’s a delightful harmony of flavors that’s both comforting and impressive.
In our household, this Garlic Tomato Chicken with Mozzarella has become an instant favorite. It all started on a cozy weekend when I decided to surprise my husband with a new dinner creation. As the aroma of garlic and tomatoes filled the kitchen, he couldn’t resist peeking in. One taste and it was settled—it became a staple! Now, it’s our go-to recipe for family dinners and special occasions, delighting us every time with its robust flavors and cheesy goodness.
Why This Dish is a Must-Try:
- Flavor Fusion: Infuses the tanginess of cherry tomatoes with aromatic garlic and shallots, creating a savory sensation.
- Cheesy Indulgence: Generously topped with mozzarella and Parmesan for that irresistible melt-in-your-mouth experience.
- Versatile Preparation: Cooks perfectly both on the stovetop and in the oven, offering flexibility in your cooking method.
Ingredients:
- 4 chicken breast fillets (about 680g or 1.5 lb)
- 1 tsp each of salt, black pepper, garlic powder, sweet paprika
- Cherry tomato sauce
- 1 tbsp olive oil (15 ml)
- 1 tbsp unsalted butter (15g)
- 1 shallot, finely chopped
- 4 garlic cloves, minced
- ¼ cup/60 ml white wine (Pinot Grigio recommended)
- 1 tsp each of salt, black pepper, dried basil
- 2 tbsp tomato paste
- ½ cup/120 ml chicken broth
- 1 can (14 oz/400 g) cherry tomatoes
- 3 tbsp chopped basil leaves
- 2 mozzarella balls, chopped
- 3 tbsp grated Parmesan
- Crushed red pepper flakes, for sprinkling
Directions:
- Begin by prepping all ingredients: mince the garlic, finely chop the shallot, and cube the mozzarella.
- Season both sides of the chicken fillets with salt, pepper, garlic powder, and paprika.
- Preheat your oven to 200°C/400°F (if using).
- Heat olive oil and butter in a large skillet over medium-high heat. Cook the chicken fillets for about 5 minutes per side until fully cooked and golden brown. Once done, transfer them to a plate and cover with foil to keep warm.
- In the same skillet, add garlic and shallot. Sauté until fragrant for about 2 minutes. Deglaze the skillet with white wine, simmer for 2 minutes, and scrape up the brown bits.
- Stir in salt, pepper, dried basil, and tomato paste. Cook for 1 minute, stirring constantly.
- Pour in the chicken broth, add canned cherry tomatoes, and bring to a boil. Simmer for 5 minutes. Adjust salt if necessary and chop the basil leaves.
- Nestle the cooked chicken among the cherry tomatoes in the skillet. Add basil and mozzarella cubes on top. Sprinkle with black pepper, red pepper flakes, and grated Parmesan. Simmer for about 5 minutes until the flavors meld together, the chicken is thoroughly cooked, and the mozzarella has slightly melted. Alternatively, place the skillet in the preheated oven and bake for 10 minutes until golden.
- Serve and enjoy!
Notes:
For a lighter version, consider using skinless chicken breasts and reducing the cheese quantity. You can also customize the spice level by adjusting the amount of red pepper flakes added. Nutritional information per serving can vary based on specific ingredients and portion sizes.
