Garlic Tomato Chicken with Mozzarella

Ingredients

• 4chicken fillets
• 1 can (397 g; 14 oz)cherry tomatoes
• 2mozzarella balls
• 1 tbsp (15 ml)olive oil
• 4garlic cloves
• to tastefresh basil leaves
• to tastesalt
• to tastepepper
• to tastegarlic powder
• to tastesweet paprika
• to tastedried basil
• not specifiedbutter
• not specifiedshallot
• not specifiedwhite apple vinegar
• not specifiedtomato paste
• not specifiedchicken broth

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200 °C (400 °F).

2. 2

   Season the chicken

   Season the chicken fillets with salt, pepper, garlic powder and paprika.

3. 3

   Brown the fillets

   Warm the olive oil and butter in a large ovenproof frying pan over medium-high heat. Cook the chicken for about 5 minutes on each side, until browned and cooked through, then lift it out and set it aside.

4. 4

   Cook the aromatics

   In the same pan, sauté the minced garlic and chopped shallot until fragrant. Deglaze the pan with white apple vinegar.

5. 5

   Simmer the sauce

   Stir in the tomato paste, chicken broth, canned cherry tomatoes, salt, pepper and dried basil. Simmer for about 5 minutes.

6. 6

   Add cheese and finish

   Nestle the chicken into the sauce again and top it with chopped basil and mozzarella. Simmer or bake in the oven for about 10 minutes, until the cheese has melted.

What is garlic tomato chicken with mozzarella?

This is a chicken-and-tomato skillet finished with basil and melted mozzarella. It takes cues from Italian tomato-and-cheese cooking, while the chicken makes it a more substantial main course.

Searing the fillets before adding them to the sauce builds colour, and finishing everything together lets the tomato, garlic and herbs coat the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 405 calories, 41g protein, 8g carbs, 21g fat.

The chicken provides most of the protein, while the mozzarella and olive oil contribute much of the fat. The tomatoes contribute some carbohydrate, with pasta or ciabatta adding more if served alongside; balance the plate with a crisp salad or other vegetables.

The tomato base

Cherry tomatoes: canned tomatoes give the sauce a convenient, ready-to-simmer base. Stir them in with the broth, tomato paste and dried basil, then allow about 5 minutes of simmering as directed.

Garlic and shallot: the method calls for both to be sautéed in the same pan after the chicken is removed. Keep them moving so they become fragrant without taking on too much colour.

Searing the chicken

Even seasoning: coat the fillets with salt, pepper, garlic powder and paprika before they go into the pan. This spreads the seasoning across the chicken rather than leaving it only in the sauce.

Pan space: use a large ovenproof frying pan so the fillets can brown against the hot surface. If they do not fit comfortably, sear them in batches.

Finishing with mozzarella

Cheese: add the mozzarella on top of the chicken after returning it to the sauce. The recipe calls for about 10 minutes of simmering or oven time, just until the cheese melts.

Basil: use chopped fresh basil over the chicken and mozzarella for its fresh, aromatic flavour. Dried basil goes into the tomato sauce instead.

Serving the dish

Pasta: spoon the tomato sauce over pasta to make the meal more substantial. Toasted ciabatta is another useful choice for scooping up the sauce.

Salad: a crisp salad offers a fresh contrast to the warm chicken, tomato sauce and melted cheese. Serve it alongside rather than under the chicken so the mozzarella stays intact.

Check the ingredient list

The supplied method includes butter, shallot, white apple vinegar, tomato paste and chicken broth, but the supplied ingredient list gives no amounts for them and does not list them. Check the source recipe before cooking if you need their quantities.

Likewise, the ingredient list names garlic, but the method does not specify how much goes into the pan; it calls for minced garlic. The method also says the chicken should be cooked through before it is returned to the sauce.

Recipe notes & tips

• Use an ovenproof frying pan if you plan to finish the dish in the oven.
• Have the seasonings ready before you begin browning the chicken.
• Sauté the garlic and shallot only until fragrant, as the method directs.
• Check that the mozzarella has melted before serving.
• Confirm the missing ingredient quantities in the source recipe before starting.

Variations

• Add chilli: include chilli flakes in the tomato sauce for a hotter finish.
• Use dried herbs: substitute dried basil for fresh basil on top if fresh leaves are unavailable.
• Serve with pasta: spoon the chicken and sauce over cooked pasta for a heartier meal.
• Choose ciabatta: serve with toasted ciabatta to mop up the tomato sauce.
• Add greens: accompany the chicken with a crisp green salad.

Common mistakes to avoid

• Crowding the pan: the chicken may not brown evenly, so sear it in batches if needed.
• Guessing missing amounts: the method lists several ingredients without quantities, so check the original recipe before cooking.
• Overcooking the garlic: sauté it only until fragrant, then move on to deglazing the pan.
• Skipping the sauce simmer: give the tomato mixture the stated 5 minutes before returning the chicken.
• Baking past the melt: finish after about 10 minutes, once the mozzarella has melted.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a covered pan or in the microwave until hot throughout; the cheese may not retain its freshly melted texture.

Frequently asked questions