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 (e.g., 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 fresh basil leaves
- 2 mozzarella balls, chopped into cubes
- 3 tbsp grated Parmesan cheese
- Crushed red pepper flakes, for sprinkling
Instructions
- Prepare Ingredients: Mince the garlic, finely chop the shallot, and cut the mozzarella into cubes before you begin cooking to ensure a smooth cooking process.
- Season Chicken: Season both sides of the chicken fillets evenly with salt, black pepper, garlic powder, and sweet paprika to enhance their flavor.
- Preheat Oven (Optional): Preheat your oven to 200 °C (400 °F) if you plan to finish the dish in the oven instead of on the stovetop.
- Sear Chicken: Heat olive oil and unsalted butter in a large ovenproof skillet over medium-high heat. Add the seasoned chicken fillets and cook for about 5 minutes per side, until browned and fully cooked through. Remove the chicken from the skillet, place on a plate, and cover with foil to keep warm.
- Cook Aromatics: In the same skillet, add minced garlic and chopped shallot. Sauté over medium heat for about 2 minutes until fragrant.
- Deglaze Pan: Pour in the dry white wine and simmer for 2 minutes, stirring with a wooden spoon and scraping the brown bits from the bottom of the skillet to incorporate extra flavor.
- Add Seasonings and Tomato Paste: Add salt, black pepper, dried basil, and tomato paste. Stir constantly for about 1 minute to deepen the sauce's flavor.
- Add Liquids and Tomatoes: Pour in chicken broth and stir well. Add the canned cherry tomatoes, bring the mixture to a boil, then reduce heat and simmer for 5 minutes to thicken the sauce. Adjust salt to taste if needed.
- Combine Chicken and Cheese: Nestle the cooked chicken fillets back into the sauce. Sprinkle chopped fresh basil, cubed mozzarella, grated Parmesan, black pepper, and crushed red pepper flakes over the top.
- Simmer or Bake: Let everything simmer gently on the stovetop for 5 minutes until the flavors meld and the mozzarella starts to melt. Alternatively, transfer the skillet to the preheated oven and bake for 10 minutes until bubbly and golden on top.
- Serve: Serve hot with pasta, toasted ciabatta, and a big side salad for a complete and delicious meal.
Notes
- Using an ovenproof skillet eliminates the need to transfer the sauce and chicken for baking, making cleanup easier.
- If white wine is not available, substitute with additional chicken broth or a splash of apple cider vinegar for acidity.
- Ensure the chicken fillets are cooked through by checking internal temperature (should reach 165°F or 74°C).
- For a spicier version, add more crushed red pepper flakes or a dash of chili powder in the sauce.
- Fresh mozzarella melts best when added toward the end of cooking; avoid overcooking to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
