Garlic tomato chicken with mozzarella. Imagine perfectly tender chicken, cherry tomato sauce, fresh basil, and lots of cheese. This utterly delicious combo is super easy to make and ready in about 30 minutes. It’s the perfect comfort food for the whole family but will easily impress the fussiest guests. Serve with pasta or some toasted ciabatta and a big side salad.
Tomato mozzarella chicken
You’ll love these tender chicken fillets! And the best part? There will be plenty of sauce for a side of pasta or some ciabatta to mop up all of that goodness. This is one of those dishes you’ll totally fall in love with after the first bite.
Let me guide you through the recipe with this step-by-step video.
What to serve with garlic tomato chicken and mozzarella?
- pasta like spaghetti, linguine or penne
- crispy garlic butter potatoes
- potato wedges
- broccoli
- green beans
- spinach
- fresh salad drizzled with balsamic vinegar
- crusty bread or toasted ciabatta
- garlic bread
Recipe tips
- Swap canned cherry tomatoes for crushed tomatoes.
- Don’t use grated mozzarella, it’s best to use fresh mozzarella balls since they are higher in moisture, will melt into the sauce and make it creamier.
- If you slice the chicken breast fillets into cutlets, you’ll be ready in 20 minutes!
- You can make this recipe on the stovetop or finish it off in the oven for a golden brown top.
Storage
- Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat over medium heat on the stove until heated through.
- To freeze: Make sure the chicken and sauce are completely cooled. Transfer to a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator.
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Garlic Tomato Chicken with Mozzarella
Ingredients
- 4 chicken fillets
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp sweet paprika
cherry tomato sauce
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 shallot finely chopped
- 4 garlic cloves minced
- ¼ cup white wine like Pinot Grigio
- 1 tsp salt
- 1 tsp black pepper
- 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 chopped basil leaves
- 2 mozzarella balls chopped
- 3 tbsp grated Parmesan
- crushed red pepper flakes for sprinkling
Instructions
- Get all the prep done before you start cooking: mince the garlic, finely chop the shallot and cut mozzarella into cubes.
- Season the chicken fillets on both sides with salt pepper, garlic powder and paprika.
- Preheat the oven to 200 °C/400 °F (if using).
- Heat oil and butter in a large (ovenproof) skillet over medium high. Add the chicken fillets and cook over medium heat, for 5 minutes per side or until fully cooked and browned on both sides. Remove from skillet and place on a plate. Cover with foil.
- In the same skillet, add garlic and shallot, cook until fragrant, 2 minutes. Deglaze with white wine, simmer for 2 minutes, stir with a wooden spoon while scraping up the brown bits on the bottom of the skillet. Add salt, pepper, dried basil and tomato paste. Cook, while stirring constantly for 1 minute.
- Pour in chicken broth, stir to combine. Add canned cherry tomatoes, bring to a boil and simmer for 5 minutes. Adjust salt, if needed. Meanwhile, chop the basil leaves.
- Next, nestle chicken between the cherry tomatoes. Add basil and mozzarella cubes. Top with black pepper, red pepper flakes and grated Parmesan. Let simmer for 5 minutes or until all flavors are well combined, the chicken is cooked through and mozzarella has slightly melted. Alternatively, slide the skillet into your oven and bake for 10 minutes or until golden. Serve!
Video
Nutrition
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Can I substitute the wine for something else? I don’t drink or use alcohol..
hi, you can just leave it out and deglaze the pan with chicken broth. Enjoy the recipe!
I made this recipe for dinner tonight. It was very good. I’d definitely make it again. My hubby and my son both loved it. Thank you for sharing the recipe.
Fantastic! so happy you enjoyed the recipe, thanks for making it!
Great recipe! Everyone loved it. 🙂
Yay! Love hearing that! Thank you so much for giving this recipe a try!
My sister just made this for dinner for us tonight. Delicious!! Just with the chicken, no pasta, lemon broccoli side…. Very filling.
Thanks Mona! Love hearing that!
Jodi LoGerfo
What kind of mozzarella? Was it the lower moisture or was it fresh mozzarella in the tub of liquid?
Hi, I used mozzarella in a tub of brine. Enjoy the recipe!
Have you ever tried it with fresh cherry tomatoes? Wondering if they would cook enough and if I would need to add more liquid.
Hi, you can use fresh cherry tomatoes together with a cup of crushed tomatoes or tomato purée. Please let me know if you have any more questions. Enjoy the recipe!
this is awesome and so easy to make. I made it 2 Sundays in a row.. thanks
You’re welcome Pam!
This came out perfectly. I would recommend the option of finishing the dish in the oven. The chicken breasts I used were quite large but were tender and juicy
So glad you enjoyed Michael!
Great flavours, we all enjoyed it so much, will definitely maje it again. Thank you for sharing.
Looking on your site fir other recipes.
Thank you, that’s so nice to hear. Happy cooking!
Can the recipe be frozen for later?
hi, you can freeze it for up to 3 months. Enjoy the recipe!
Great, thank you.
By the way, I have made and tasted it. Very yummy! 👍
Thank you! I’m so happy to hear that!
Great, thanks. I have made it and tried it. Very yummy. 👍
Great, thanks. I have made it and tried it. Very yummy. 👍and this stupid site will not allow me to say thanks! 😬
What brand of canned cherry tomatoes do you use? I can not find canned cherry tomatoes.
Hi, I used Mutti, but you can use crushed tomatoes if you can’t find them. Enjoy the recipe!
I will for sure make this one again it tastes very authentic!
So glad you enjoyed Nikki!
Can I make this with shrimp?
Hi Rafidah, using shrimp is a great idea. Enjoy the recipe!
I am not a great cook. I made this, and it was delicious. I used crushed tomatoes instead of the canned cherry tomatoes and recommend. It did take me an hour all in- but I am a slow prepper. The tomato sauce was so delicious. The family said it was defithe best thing I ever made so thanks.
It makes me so happy to hear that Terry!
Easy to make and tastes delicious! Served over spaghetti 🙂
SO glad you enjoyed Kate!
Delicious, When I make it for the family it is gone before you could ever dream of leftovers for lunch. Going to have to double up next time! Thanks a bunch!
It makes me so happy to hear that Kristina!
5 stars
just made this tonight and it turned out great! Served it with roasted broccoli. Next time I will serve it with some type of pasta.
Hey Guy, so glad to hear that this recipe turned out great for you, thanks for making it and your feedback!