Ingredients
Chicken
- 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 dry white wine (such as 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 into cubes
- 3 tbsp grated Parmesan cheese
- Crushed red pepper flakes, for sprinkling
Instructions
- Prep Ingredients: Mince the garlic, finely chop the shallot, and cut mozzarella into cubes so everything is ready before you start cooking.
- Season Chicken: Season both sides of the chicken fillets with salt, black pepper, garlic powder, and sweet paprika to enhance flavor.
- Cook Chicken: Heat olive oil and butter in a large ovenproof skillet over medium-high heat. Add the chicken fillets and cook for 5 minutes per side until browned and fully cooked. Remove chicken from skillet onto a plate and cover with foil to keep warm.
- Make Sauce Base: In the same skillet, add minced garlic and chopped shallot; cook until fragrant, about 2 minutes. Deglaze the pan with white wine, simmer for 2 minutes while scraping up brown bits to add flavor.
- Add Seasonings and Tomato Paste: Stir in salt, pepper, dried basil, and tomato paste. Cook while stirring constantly for 1 minute to deepen the sauce flavor.
- Add Liquids and Tomatoes: Pour in chicken broth and stir to combine. Add canned cherry tomatoes, bring the mixture to a boil, then reduce to a simmer for 5 minutes. Taste and adjust salt if necessary.
- Combine Chicken and Sauce: Nestle the cooked chicken fillets back into the skillet among the cherry tomatoes. Sprinkle chopped basil and mozzarella cubes evenly over the top.
- Finish Cooking: Top with additional black pepper, crushed red pepper flakes, and grated Parmesan. Let everything simmer together for 5 minutes until flavors meld and mozzarella slightly melts. Alternatively, transfer the skillet to a preheated oven at 200 °C (400 °F) and bake for 10 minutes until golden and bubbly.
- Serve: Serve the garlic tomato chicken hot with your choice of pasta, toasted ciabatta bread, and a big side salad for a complete meal.
Notes
- Using an ovenproof skillet allows seamless transfer from stovetop to oven to melt the cheese perfectly.
- Substitute crushed tomatoes if fresh or canned cherry tomatoes are unavailable.
- Adjust red pepper flakes amount based on your preferred spice level.
- Letting the chicken rest covered after browning helps keep it juicy.
- This dish pairs well with pasta, rice, or crusty bread to soak up the flavorful sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
