There’s something special about the comfort that comes from a skillet dish bubbling away on the stove—especially when it includes the timeless trio of garlic, tomatoes, and cheese. This Garlic Tomato Chicken with Mozzarella feels like a warm hug in food form. It’s the kind of dish that’s perfect for those evenings when you crave something hearty, but don’t want to spend all night in the kitchen.
I still remember the first time I made this for my family. It was a chilly early fall evening, leaves just beginning to change, and I wanted something that felt cozy, rustic, and satisfying. We’d just come back from the farmer’s market, bags full of ripe tomatoes and fragrant garlic. The scent of garlic sizzling in olive oil quickly drew everyone into the kitchen—before they even knew what was on the menu. It’s amazing how a simple mix of ingredients can fill a home with warmth and anticipation.
This dish brings together tender chicken fillets, juicy cherry tomatoes, and melted mozzarella in a silky garlic tomato sauce. It’s full of Mediterranean charm, yet completely down-to-earth and easy to make. Perfect for a weeknight dinner but just as worthy of a spot at the table when friends come over.
Why You’ll Love This Recipe:
- It’s fast and flavorful – Ready in about 30 minutes, but tastes like you’ve been cooking all day.
- Family-friendly – Mild, cheesy, and comforting. Great for picky eaters too!
- One-pan magic – Less cleanup, more time to relax.
- Versatile – Serve it with pasta, rice, bread, or even a crisp salad.
- Cozy and impressive – A simple dish that still feels special.
INGREDIENTS YOU’LL NEED:
- 2 chicken breast fillets, halved horizontally
- 250 g (9 oz) cherry tomatoes
- 125 g (4.4 oz) mozzarella, torn
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 125 ml (1/2 cup) chicken broth
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh basil leaves, for serving
HOW TO MAKE GARLIC TOMATO CHICKEN WITH MOZZARELLA:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prep the chicken
Start by slicing the chicken breasts horizontally to make four thinner cutlets. This helps them cook quickly and evenly. Season both sides generously with salt, pepper, and a sprinkle of dried oregano.
Step 2: Sear the chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken fillets and cook until golden and just cooked through, about 3–4 minutes per side. Don’t overcrowd the pan—cook in batches if needed. Remove the chicken and set it aside on a plate.
Step 3: Build that garlicky base
Lower the heat slightly and add the minced garlic to the same skillet. Stir for about 30 seconds, just until it becomes fragrant—careful not to burn it! Then add the tomato paste and stir it into the garlic oil to deepen its flavor. It should become rich and slightly caramelized.
Step 4: Add tomatoes and simmer
Toss in the cherry tomatoes. Let them cook for a few minutes, stirring occasionally, until they start to soften and burst. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan—those bits are pure flavor gold.
Step 5: Nestle the chicken back in
Return the chicken to the skillet, nestling it into the garlicky tomato sauce. Let it all simmer together for 5–7 minutes. This lets the flavors meld beautifully and the chicken soak up all that goodness.
Step 6: Add the mozzarella
Scatter the torn mozzarella over the chicken and sauce. Cover the skillet with a lid or foil, just long enough for the cheese to melt into oozy, creamy perfection. This is where the magic really happens.
Step 7: Finish and serve
Sprinkle fresh basil over the top for that final burst of freshness. Serve it hot—maybe over pasta, with crusty bread, or alongside a light green salad.
HELPFUL TIPS:
- Don’t skip searing the chicken – It locks in juices and gives the chicken a golden crust that holds up beautifully in the sauce.
- Use fresh mozzarella if you can – It melts so smoothly and adds a lovely creaminess to the dish.
- Adjust the heat – If you’re sensitive to spice, reduce or skip the red pepper flakes. Or, if you love heat, add a pinch more!
- Burst those tomatoes – Lightly press them with the back of a spoon to help release their juices while they cook.
- Let the dish rest for a few minutes before serving – The sauce thickens just a bit and the flavors settle in perfectly.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Sautéing
- Cuisine: Mediterranean-inspired
- Diet: High-protein, Gluten-free (if served without bread or pasta)
NOTES:
- This recipe is flexible—feel free to add baby spinach, olives, or even cooked mushrooms if you’d like to change things up.
- It works great with boneless, skinless chicken thighs too, if you prefer a juicier cut.
- For extra richness, you could stir in a splash of cream at the end (but totally optional!).
NUTRITIONAL INFORMATION:
Estimated per serving
- Calories: ~320
- Protein: ~35g
- Carbohydrates: ~6g
- Fat: ~18g
- Fiber: ~1g
- Sugar: ~3g
FREQUENTLY ASKED QUESTIONS:
Can I use shredded mozzarella instead of fresh?
Yes! While fresh mozzarella melts more creamily, shredded works in a pinch. Just try to use a good-quality one for best results.
What’s the best way to reheat this dish?
Gently reheat on the stove over low heat, adding a splash of water or broth to loosen the sauce if needed.
Can I make this ahead of time?
Absolutely. It keeps well in the fridge and the flavors deepen overnight. Just reheat gently and top with fresh basil before serving.
STORAGE INSTRUCTIONS:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not ideal for freezing due to the mozzarella, which can become rubbery when thawed.
- Reheat: Warm in a skillet over low heat or microwave in 30-second bursts, stirring gently.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken
- Healthy Mushroom Stuffed Chicken Breast
- Slow Cooker Chicken Enchiladas
Conclusion
This Garlic Tomato Chicken with Mozzarella is one of those recipes that never fails. It brings people together, makes your kitchen smell incredible, and turns simple ingredients into something that feels like a feast. Whether you’re cooking for family, guests, or just treating yourself to a cozy night in, this dish is always a win.
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Garlic Tomato Chicken with Mozzarella
Description
There’s something special about the comfort that comes from a skillet dish bubbling away on the stove—especially when it includes the timeless trio of garlic, tomatoes, and cheese. This Garlic Tomato Chicken with Mozzarella feels like a warm hug in food form. It’s the kind of dish that’s perfect for those evenings when you crave something hearty, but don’t want to spend all night in the kitchen.
I still remember the first time I made this for my family. It was a chilly early fall evening, leaves just beginning to change, and I wanted something that felt cozy, rustic, and satisfying. We’d just come back from the farmer’s market, bags full of ripe tomatoes and fragrant garlic. The scent of garlic sizzling in olive oil quickly drew everyone into the kitchen—before they even knew what was on the menu. It’s amazing how a simple mix of ingredients can fill a home with warmth and anticipation.
This dish brings together tender chicken fillets, juicy cherry tomatoes, and melted mozzarella in a silky garlic tomato sauce. It’s full of Mediterranean charm, yet completely down-to-earth and easy to make. Perfect for a weeknight dinner but just as worthy of a spot at the table when friends come over.
Ingredients
2 chicken breast fillets, halved horizontally
250 g (9 oz) cherry tomatoes
125 g (4.4 oz) mozzarella, torn
4 garlic cloves, minced
2 tbsp olive oil
1 tbsp tomato paste
125 ml (1/2 cup) chicken broth
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
Salt and black pepper, to taste
Fresh basil leaves, for serving
Instructions
Step 1: Prep the chicken
Start by slicing the chicken breasts horizontally to make four thinner cutlets. This helps them cook quickly and evenly. Season both sides generously with salt, pepper, and a sprinkle of dried oregano.
Step 2: Sear the chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken fillets and cook until golden and just cooked through, about 3–4 minutes per side. Don’t overcrowd the pan—cook in batches if needed. Remove the chicken and set it aside on a plate.
Step 3: Build that garlicky base
Lower the heat slightly and add the minced garlic to the same skillet. Stir for about 30 seconds, just until it becomes fragrant—careful not to burn it! Then add the tomato paste and stir it into the garlic oil to deepen its flavor. It should become rich and slightly caramelized.
Step 4: Add tomatoes and simmer
Toss in the cherry tomatoes. Let them cook for a few minutes, stirring occasionally, until they start to soften and burst. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan—those bits are pure flavor gold.
Step 5: Nestle the chicken back in
Return the chicken to the skillet, nestling it into the garlicky tomato sauce. Let it all simmer together for 5–7 minutes. This lets the flavors meld beautifully and the chicken soak up all that goodness.
Step 6: Add the mozzarella
Scatter the torn mozzarella over the chicken and sauce. Cover the skillet with a lid or foil, just long enough for the cheese to melt into oozy, creamy perfection. This is where the magic really happens.
Step 7: Finish and serve
Sprinkle fresh basil over the top for that final burst of freshness. Serve it hot—maybe over pasta, with crusty bread, or alongside a light green salad.
Notes
-
This recipe is flexible—feel free to add baby spinach, olives, or even cooked mushrooms if you’d like to change things up.
-
It works great with boneless, skinless chicken thighs too, if you prefer a juicier cut.
-
For extra richness, you could stir in a splash of cream at the end (but totally optional!).