Description
A flavorful, restaurant-quality chicken dish featuring juicy chicken fillets nestled in a rich cherry tomato sauce, topped with melted mozzarella and Parmesan cheese. Perfect for a weeknight dinner that impresses.
Ingredients
Scale
For the Chicken
- 4 chicken fillets
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp sweet paprika
For the Cherry Tomato Sauce
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 shallot – finely chopped
- 4 garlic cloves – minced
- ¼ cup white wine – like 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
- 3 tbsp grated Parmesan
- crushed red pepper flakes – for sprinkling
Instructions
- Preparation: Get all the prep done before you start cooking: mince the garlic, finely chop the shallot and cut mozzarella into cubes. This ensures smooth cooking once you begin, as the recipe moves quickly once heat is applied.
- Season the Chicken: Season the chicken fillets on both sides with salt, pepper, garlic powder, and paprika. Even seasoning on both sides ensures the chicken is flavorful throughout, not just on the surface.
- Preheat: Preheat the oven to 200°C/400°F (if using). Having the oven ready ensures you can transition smoothly from stovetop to oven without temperature delays.
- Cook the Chicken: Heat oil and butter in a large (ovenproof) skillet over medium-high heat. Add the chicken fillets and cook over medium heat for 5 minutes per side or until fully cooked and browned on both sides. Remove from skillet and place on a plate. Cover with foil to keep warm and retain moisture while you prepare the sauce.
- Make the Sauce Base: In the same skillet, add garlic and shallot, cooking until fragrant, about 2 minutes. The fond (browned bits) from cooking the chicken adds flavor to the sauce. Deglaze with white wine, simmer for 2 minutes, stirring with a wooden spoon while scraping up the brown bits on the bottom of the skillet.
- Build the Sauce: Add salt, pepper, dried basil, and tomato paste. Cook while stirring constantly for 1 minute to caramelize the tomato paste. Pour in chicken broth and stir to combine. Add canned cherry tomatoes, bring to a boil and simmer for 5 minutes. Adjust salt if needed. Meanwhile, chop the basil leaves.
- Combine and Finish: Nestle chicken between the cherry tomatoes. Add basil and mozzarella cubes. Top with black pepper, red pepper flakes, and grated Parmesan. Let simmer for 5 minutes or until all flavors are well combined, the chicken is cooked through, and mozzarella has slightly melted. Alternatively, slide the skillet into your preheated oven and bake for 10 minutes or until golden. Serve immediately while hot and cheese is melted.
Notes
- For best results, use fresh mozzarella that’s been patted dry to prevent excess moisture in the dish.
- This dish pairs wonderfully with pasta, crusty bread, or a simple green salad.
- If you don’t have white wine, you can substitute with additional chicken broth and a splash of lemon juice for acidity.
- The recipe can be made gluten-free as written – just double-check your chicken broth is gluten-free.
- Leftovers will keep in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes