Q1: Can I make Garlic Tomato Chicken with Mozzarella ahead of time?

Yes, this dish reheats very well. You can make it a day in advance and store it in the fridge in an airtight container. Reheat gently on the stovetop with a splash of chicken broth to maintain moisture and texture.

Q2: What’s the best type of chicken to use for this recipe?

Boneless, skinless chicken breasts work best for a lean and quick-cooking option. However, you can also use boneless chicken thighs if you prefer richer flavor and tenderness — just adjust the cook time accordingly.

Q3: Can I freeze leftovers of Garlic Tomato Chicken with Mozzarella?

Absolutely! Let the dish cool completely, then freeze in airtight containers for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat over low heat, adding a bit of broth if needed to revive the sauce.

Garlic Tomato Chicken – Best One-Pan Dinner

Name: Garlic Tomato Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts: lean protein base; 1 teaspoon salt: enhances overall flavor; 1/2 teaspoon black pepper: adds mild spice; 2 tablespoons olive oil: used for searing and adds depth; 5 cloves garlic, minced: core aromatic for bold flavor; 1 teaspoon Italian seasoning: provides herbaceous flavor; 1/2 teaspoon red pepper flakes: adds gentle heat; 1 (14 oz) can crushed tomatoes: base of the sauce, rich in umami; 1/2 cup chicken broth: adds savory moisture and balances acidity; 1 tablespoon balsamic vinegar: gives depth and slight sweetness; 1 cup shredded mozzarella cheese: creamy topping that melts beautifully; Fresh basil leaves, for garnish: adds a fragrant, peppery finish

Description

Garlic Tomato Chicken with Mozzarella is a quick and delicious one-skillet meal made with juicy chicken breasts simmered in a garlicky tomato sauce, topped with melty mozzarella and fresh basil. Perfect for busy weeknights, this cheesy chicken recipe is rich in flavor and gluten-free.

Ingredients

Scale

4 boneless, skinless chicken breasts: lean protein base
1 teaspoon salt: enhances overall flavor
1/2 teaspoon black pepper: adds mild spice
2 tablespoons olive oil: used for searing and adds depth
5 cloves garlic, minced: core aromatic for bold flavor
1 teaspoon Italian seasoning: provides herbaceous flavor
1/2 teaspoon red pepper flakes: adds gentle heat
1 (14 oz) can crushed tomatoes: base of the sauce, rich in umami
1/2 cup chicken broth: adds savory moisture and balances acidity
1 tablespoon balsamic vinegar: gives depth and slight sweetness
1 cup shredded mozzarella cheese: creamy topping that melts beautifully
Fresh basil leaves, for garnish: adds a fragrant, peppery finish

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Instructions

Season chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium heat. Sear the chicken for 6-7 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant. Stir in Italian seasoning and red pepper flakes.
Add crushed tomatoes, chicken broth, and balsamic vinegar. Stir and bring to a simmer.
Return chicken to skillet and spoon sauce over each piece. Reduce heat to low and simmer for 5 minutes to blend flavors.
Top each chicken breast with shredded mozzarella. Cover skillet and cook for 2-3 more minutes, or until cheese is melted and bubbly.
Garnish with fresh basil leaves and serve hot.

Notes

Use an instant-read thermometer to ensure chicken reaches 165°F internally.
Substitute boneless thighs for juicier meat if desired.
To reduce spice, omit or reduce red pepper flakes.
Pairs well with pasta, rice, or crusty bread.
Refrigerate leftovers up to 3 days and reheat gently with broth.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Skillet
Cuisine: Italian-American

Nutrition

Serving Size: 1 chicken breast with sauce and cheese
Calories: 350 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 95 mg