Garlic Tomato Chicken Mozzarella has become my absolute go-to for a weeknight dinner that feels incredibly special. I remember the first time I made this easy garlic tomato chicken mozzarella recipe; the aroma of simmering tomatoes, garlic, and basil filled my kitchen, and my family practically ran to the table. This dish, a beautiful chicken with garlic tomato and mozzarella, features perfectly tender chicken bathed in a vibrant cherry tomato sauce, all topped with gooey, melted mozzarella. It’s simple enough for a busy Tuesday but impressive enough for company. Let’s get cooking!
Why You’ll Love This Garlic Tomato Chicken Mozzarella
You’re going to adore this Garlic Tomato Chicken Mozzarella bake for so many reasons:
- Incredible Flavor: Tender chicken meets a zesty, garlicky tomato sauce and creamy mozzarella – it’s a taste sensation!
- Quick Prep: With just 10 minutes of prep, this quick garlic tomato chicken mozzarella is perfect for busy weeknights.
- Healthier Choice: Packed with lean protein and fresh ingredients, it’s a satisfying meal without the guilt.
- Budget-Friendly: Uses common pantry staples and affordable chicken, making it easy on your wallet.
- Family Favorite: The mild, savory flavors and cheesy topping make this dish a hit with kids and adults alike.
- Versatile: This chicken mozzarella and tomato bake is adaptable with different herbs and spice levels.
- Impressive Presentation: It looks as good as it tastes, perfect for when you want to impress guests.
Ingredients for Garlic Tomato Chicken Mozzarella
Here’s everything you need to create this amazing garlic chicken mozzarella with tomatoes dish. I love having all my ingredients prepped and ready to go before I start cooking; it makes the process so much smoother.
- 4 chicken fillets – about 6 oz each, patted dry
- 1 teaspoon salt – for seasoning the chicken
- 1 teaspoon black pepper – freshly ground is best
- 1 teaspoon garlic powder – adds a foundational garlic flavor
- 1 teaspoon sweet paprika – for a touch of color and mild sweetness
- 1 tablespoon olive oil – your base for sautéing
- 1 tablespoon unsalted butter – adds richness to the pan
- 1 shallot, finely chopped – milder and sweeter than onion
- 4 garlic cloves, minced – the star of our garlic-forward sauce
- 1/4 cup dry white wine (such as Pinot Grigio) – adds depth and helps deglaze
- 1 teaspoon salt – for seasoning the sauce
- 1 teaspoon black pepper – to taste
- 1 teaspoon dried basil – classic Italian herb
- 2 tablespoons tomato paste – concentrates the tomato flavor
- 1/2 cup chicken broth – for a silky sauce consistency
- 1 can (14 oz / 400 g) cherry tomatoes or crushed tomatoes – fresh cherry tomatoes will burst and create a lovely texture
- 3 tablespoons chopped fresh basil leaves – bright, fresh finish
- 2 mozzarella balls, chopped – fresh mozzarella melts beautifully
- 3 tablespoons grated Parmesan cheese – for that salty, nutty kick
- Crushed red pepper flakes for sprinkling – if you like a little heat
How to Make Garlic Tomato Chicken Mozzarella
This easy garlic tomato chicken mozzarella recipe comes together surprisingly fast. I love that I can have a delicious, Italian-inspired meal on the table in under an hour, with most of that time being hands-off cooking. Follow these simple steps for a truly satisfying chicken with garlic tomato and mozzarella.
Step-by-Step Instructions
Browning the Chicken
- Step 1: First things first, let’s prep our chicken! Mince your garlic, finely chop that shallot, and chop your mozzarella into bite-sized cubes. Having everything ready makes the cooking process so much smoother. Season both sides of the chicken fillets evenly with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon sweet paprika.
- Step 2: If you’re planning to finish this in the oven, preheat it now to 400°F (200°C).
- Step 3: Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large ovenproof skillet over medium-high heat. Once shimmering, add the chicken fillets. Sear them for about 5 minutes per side until beautifully browned and mostly cooked through. Remove the chicken from the skillet and set it aside on a plate. Tent it loosely with foil to keep it warm while you work on the sauce.
Deglazing the Pan and Building the Sauce
- Step 4: In that same skillet, add the minced garlic and chopped shallot. Sauté over medium heat until they’re wonderfully fragrant, about 2 minutes – you’ll smell that delicious aroma!
- Step 5: Pour in the 1/4 cup dry white wine to deglaze the pan. Use a wooden spoon to scrape up all those flavorful browned bits from the bottom. Let it simmer and reduce for about 2 minutes.
- Step 6: Stir in the sauce seasonings: 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon dried basil. Add the 2 tablespoons tomato paste and cook, stirring constantly, for 1 minute to really toast the paste and deepen the flavor.
- Step 7: Pour in the 1/2 cup chicken broth and stir well to combine everything. Add the 1 can (14 oz / 400 g) cherry tomatoes (or crushed tomatoes). Bring the sauce to a gentle boil, then immediately reduce the heat to low and let it simmer for 5 minutes. Give it a taste and adjust any seasonings if needed.
Combining and Finishing the Dish
- Step 8: Gently nestle the browned chicken fillets back into the simmering tomato sauce. Scatter the chopped fresh basil leaves and the chopped mozzarella balls evenly over the chicken. Sprinkle with a little more black pepper, some crushed red pepper flakes if you like a kick, and the 3 tablespoons grated Parmesan cheese.
- Step 9: You have two options to finish this garlic tomato chicken mozzarella bake. You can let the skillet simmer gently over low heat for about 5 minutes, just until the mozzarella melts and the flavors meld beautifully. Or, for a perfectly bubbly top, carefully transfer the skillet to your preheated oven and bake for 10 minutes until the cheese is golden and bubbly.
- Step 10: Serve this incredible tomato mozzarella chicken recipe hot. It’s fantastic alongside pasta, toasted ciabatta bread, or a fresh green salad for a complete and delicious meal.
Pro Tips for the Best Garlic Tomato Chicken Mozzarella
Want to elevate your Garlic Tomato Chicken Mozzarella game? I’ve picked up a few tricks over the years that make all the difference in getting this dish just right. These simple tips will ensure your baked garlic tomato mozzarella chicken is a showstopper every time.
- Always use an oven-safe skillet. It makes moving from stovetop to oven seamless, ensuring that perfectly melted, bubbly cheese finish.
- Don’t skip deglazing with white wine! It adds a wonderful depth of flavor to the sauce that you just can’t replicate otherwise.
- For extra freshness, reserve some fresh basil to sprinkle on top right before serving.
- Make sure your chicken is patted dry before browning; this is key for achieving that beautiful sear.
- Adjust the crushed red pepper flakes to your liking – a little goes a long way for a subtle warmth.
What’s the secret to perfect Garlic Tomato Chicken Mozzarella?
The secret to a truly perfect Garlic Tomato Chicken Mozzarella dish lies in building layers of flavor. Browning the chicken well, deglazing the pan properly, and toasting the tomato paste before adding liquids are crucial steps for rich taste. For more on building flavor in cooking, check out this guide on flavor development techniques.
Can I make Garlic Tomato Chicken Mozzarella ahead of time?
You can definitely prep components of this mozzarella chicken tomato garlic dish ahead of time. Brown the chicken and make the sauce separately up to 24 hours in advance. Store them in airtight containers in the fridge. Reheat the sauce, add the chicken back in, top with cheese, and finish cooking just before serving.
How do I avoid common mistakes with Garlic Tomato Chicken Mozzarella?
A common mistake is overcrowding the pan when browning chicken, which leads to steaming instead of searing. Another is rushing the sauce; let it simmer to develop its flavor. Also, ensure you don’t overcook the chicken before adding it back to the sauce; it will finish cooking with the sauce. For more tips on cooking chicken, explore these chicken cooking methods.
Best Ways to Serve Garlic Tomato Chicken Mozzarella
This mouthwatering Garlic Tomato Chicken Mozzarella is a complete meal in itself, but it truly shines when paired with the right accompaniments. I often serve this tomato mozzarella chicken recipe alongside a simple, yet elegant, portion of pasta. Think spaghetti or linguine tossed with a little olive oil and parsley to soak up that incredible sauce. For a lighter option, a big, fresh green salad with a zesty vinaigrette is fantastic. And of course, no Italian-inspired dish is complete without some crusty bread – toasted ciabatta or a simple baguette is perfect for mopping up every last bit of that delicious tomato and garlic sauce. Learn more about great side dish pairings.
Nutrition Facts for Garlic Tomato Chicken Mozzarella
This Garlic Tomato Chicken Mozzarella dish is a flavorful Italian-inspired meal. Here’s a nutritional breakdown per serving, based on the recipe yielding 4 servings:
- Calories: Approximately 450-550
- Fat: Around 25-35g
- Saturated Fat: Roughly 10-15g
- Protein: About 35-45g
- Carbohydrates: Approximately 15-25g
- Fiber: Around 3-5g
- Sugar: Typically 5-10g (mostly from tomatoes)
- Sodium: About 800-1000mg
Nutritional values are estimates and can vary based on the specific ingredients and portion sizes used in your chicken with garlic tomato and mozzarella preparation.
How to Store and Reheat Garlic Tomato Chicken Mozzarella
Leftovers of this delicious garlic tomato chicken mozzarella bake are almost as good as the original! Once the dish has cooled down completely, transfer any remaining chicken mozzarella and tomato bake to an airtight container. It should keep well in the refrigerator for about 3 to 4 days. If you find yourself with a lot of extra, don’t worry! This dish freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags for up to 3 months. When you’re ready to enjoy your leftovers, the best way to reheat is gently. For refrigerated portions, warm it up in a skillet over low heat or in the microwave until heated through. For frozen portions, thaw them in the refrigerator overnight before reheating using the same methods.
Frequently Asked Questions About Garlic Tomato Chicken Mozzarella
What is garlic tomato chicken mozzarella?
Garlic tomato chicken mozzarella is a delightful Italian-inspired dish featuring tender chicken fillets simmered in a rich, garlicky tomato sauce, then topped with melted mozzarella and Parmesan cheese. It’s a flavorful and comforting meal that’s surprisingly easy to make, making it a perfect option for both weeknight dinners and special occasions.
Can I use chicken thighs instead of fillets for this garlic tomato chicken mozzarella recipe?
Absolutely! Chicken thighs are a fantastic alternative and can often stay even more moist than fillets. If you opt for thighs, I recommend boneless, skinless thighs for easier cooking. You might need to adjust the cooking time slightly, as thighs can take a few minutes longer to cook through than fillets. Explore more chicken thigh recipes.
How do I make garlic tomato chicken mozzarella vegetarian?
To make a vegetarian version of this mozzarella chicken tomato garlic dish, simply omit the chicken. You can substitute it with hearty vegetables like eggplant, zucchini, bell peppers, or even firm tofu. Sauté your chosen vegetables until tender, build the tomato sauce as directed, and then top with the mozzarella and Parmesan before baking or simmering.
What kind of tomatoes are best for this tomato garlic chicken mozzarella skillet?
While the recipe calls for canned cherry or crushed tomatoes, fresh cherry tomatoes are truly wonderful when they burst and create a lovely texture in the sauce. If using fresh, you’ll want about 1.5 to 2 cups. Canned crushed tomatoes offer a smoother sauce base, while whole peeled tomatoes (crushed by hand) also work beautifully. Learn about the benefits of fresh ingredients.
Variations of Garlic Tomato Chicken Mozzarella You Can Try
This versatile Garlic Tomato Chicken Mozzarella recipe is a fantastic base for all sorts of delicious twists! I love experimenting with different flavors and methods to keep things exciting. Here are a few ideas to inspire your next chicken with garlic tomato and mozzarella adventure.
- Spicy Kick: Amp up the heat by adding more crushed red pepper flakes to the sauce, or even a finely diced jalapeño with the shallots for an extra layer of spice in your tomato garlic chicken mozzarella skillet.
- Creamy Dream: For a richer sauce, stir in a tablespoon or two of heavy cream or mascarpone cheese at the end of simmering the sauce, before adding the chicken back. This makes for a wonderfully decadent mozzarella chicken tomato garlic dish.
- Mediterranean Twist: Incorporate Kalamata olives, capers, or sun-dried tomatoes into the sauce for a delightful Mediterranean flair. A sprinkle of oregano along with the basil also works beautifully.
- Vegetarian Delight: As mentioned in the FAQs, this dish is easily made vegetarian by swapping the chicken for hearty vegetables like zucchini, bell peppers, or eggplant. It’s a fantastic way to enjoy a similar flavor profile without meat.
Garlic Tomato Chicken Mozzarella: 10 Minute Prep
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Gluten Free
Description
This Garlic Tomato Chicken with Mozzarella recipe features tender chicken fillets cooked in a rich cherry tomato sauce. It’s seasoned with garlic, shallots, and basil, then topped with melted mozzarella and Parmesan cheese. This Italian-inspired dish is quick to make, perfect for weeknights, and impressive enough for guests.
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 (such as 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 fresh basil leaves
- 2 mozzarella balls, chopped
- 3 tbsp grated Parmesan
- Crushed red pepper flakes for sprinkling
Instructions
- Mince the garlic, finely chop the shallot, and chop the mozzarella into cubes. Have all ingredients ready before you start cooking.
- Season both sides of the chicken fillets evenly with salt, black pepper, garlic powder, and sweet paprika.
- If you plan to bake the dish at the end, preheat your oven to 200 °C (400 °F).
- Heat the olive oil and butter together in a large ovenproof skillet over medium-high heat. Add the chicken fillets and cook for about 5 minutes on each side until they are browned and cooked through. Remove the chicken from the skillet and place it on a plate. Cover loosely with foil to keep warm.
- In the same skillet, add the minced garlic and chopped shallot. Cook over medium heat until fragrant, about 2 minutes. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2 minutes.
- Stir in the salt, black pepper, dried basil, and tomato paste. Cook while stirring constantly for 1 minute to meld the flavors.
- Pour in the chicken broth and stir to combine. Add the canned cherry tomatoes (or crushed tomatoes), bring the sauce to a boil, then reduce heat and simmer for 5 minutes. Taste and adjust seasoning as needed.
- Nestle the cooked chicken fillets back into the sauce, arrange the chopped basil and mozzarella cubes evenly over the chicken. Sprinkle with additional black pepper, crushed red pepper flakes, and grated Parmesan.
- Let the skillet simmer gently over low heat for 5 minutes or until the flavors meld, the chicken is fully cooked, and the mozzarella starts to melt. Alternatively, place the skillet in the preheated oven and bake for 10 minutes until the top is golden and bubbly.
- Serve hot alongside pasta, toasted ciabatta bread, or a big side salad for a complete and delicious meal.
Notes
- Using an ovenproof skillet allows for a seamless transition from stovetop to oven for finishing the dish.
- If you don’t have white wine, you can substitute with additional chicken broth and a splash of lemon juice.
- To keep the chicken moist, cover it with foil while resting after browning.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- This recipe pairs well with pasta, garlic bread, or a fresh green salad for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
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