Garlic Tomato Chicken with Mozzarella

You know those meals that look like they took all afternoon but secretly came together in one skillet and under 30 minutes? That’s this. It’s saucy, cheesy, full of bold garlic and tomato flavor, and perfect served over pasta, rice, or with a big piece of crusty bread to soak up every last drop.

I made this for dinner one night when I had a pack of chicken breasts, half a pint of cherry tomatoes, and mozzarella that needed to be used. I winged it with garlic and a splash of broth, and the result was a dinner I’ve been making on repeat ever since. It’s simple enough for a weeknight, but special enough to serve guests.

Why You’ll Love This Recipe

• One skillet, 30 minutes: Quick and minimal cleanup.
• Melty mozzarella magic: You get gooey cheese pulls with every bite.
• Fresh and flavorful: Garlic, tomatoes, herbs—it’s bright and comforting at the same time.
• Flexible: Works with chicken breasts or thighs, fresh or canned tomatoes.
• Crowd-pleaser: It’s cheesy, saucy, and super satisfying.

It’s a little bit chicken parmesan, a little bit caprese, and a whole lot of delicious.

Prep Time and Servings

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories per serving: 420
• Protein: 38g | Carbs: 10g | Fat: 24g

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups cherry or grape tomatoes, halved (or 1 can diced tomatoes, drained)
• 1/4 cup chicken broth or water
• 1 teaspoon dried Italian seasoning or oregano
• 1 tablespoon fresh basil or parsley, chopped (plus more for garnish)
• 1 cup shredded mozzarella or 4 slices of fresh mozzarella
• Optional: 2 tablespoons grated Parmesan

Chicken: Use breasts for a leaner option, or thighs for more richness.
Tomatoes: Cherry tomatoes give a sweet, juicy burst. Canned works too.
Garlic: Go big! It’s the star of the sauce.
Mozzarella: Shredded or fresh—whatever melts best for you.
Broth: Loosens the sauce and adds depth. You can also use white grape juice or just water.

Step-by-Step Instructions

1. Season and sear the chicken

• Pat chicken dry and season both sides with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat.
• Sear chicken 3–4 minutes per side, until golden brown. It doesn’t need to be fully cooked yet. Transfer to a plate.

2. Make the garlic tomato sauce

• In the same skillet, lower heat to medium and add a touch more oil if needed.
• Add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
• Add cherry tomatoes and a pinch of salt. Cook, stirring often, until tomatoes soften and start to burst (about 5–7 minutes).
• Add chicken broth and Italian seasoning. Simmer for 2–3 minutes until slightly thickened.
• Stir in chopped basil or parsley.

3. Return chicken and melt the cheese

• Nestle the seared chicken back into the skillet with the sauce.
• Spoon some sauce over each piece.
• Top each chicken breast with mozzarella (and Parmesan if using).
• Cover the skillet with a lid and cook for 5–7 minutes, until cheese is melted and chicken is cooked through (internal temp 165°F).

4. Serve and garnish

• Spoon extra tomato-garlic sauce over the top.
• Sprinkle with fresh herbs and serve hot.

How to Serve

• Over pasta: Penne, spaghetti, or even zucchini noodles.
• With crusty bread: To mop up all that garlic tomato sauce.
• Next to rice or mashed potatoes: For a hearty, comfort food dinner.
• Tucked into a toasted sandwich: Leftovers make amazing paninis.

Tips for Success

• Pound thick chicken breasts to even thickness so they cook faster and more evenly.
• Use fresh mozzarella for that classic melty, stretchy cheese moment.
• Deglaze the pan with broth or a splash of lemon juice to lift all those golden brown bits after searing the chicken.
• Make it extra garlicky by adding roasted garlic cloves to the sauce.
• Don’t overcook the chicken—pull it off the heat right at 165°F for maximum juiciness.

Variations

• Spicy version: Add more red pepper flakes or a spoonful of harissa to the sauce.
• Creamy version: Stir in a splash of heavy cream or a spoonful of cream cheese before adding the chicken back in.
• Caprese-style: Add sliced fresh basil and a drizzle of balsamic glaze before serving.
• Low-carb/keto: Serve with roasted cauliflower or sautéed spinach instead of pasta.

Storing and Leftovers

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in a skillet over low heat or in the microwave.
• Freeze cooked chicken without the mozzarella (it can get rubbery) and add cheese fresh when reheating.

Special Equipment

• Large skillet with lid: For cooking everything in one pan.
• Meat thermometer: To check for doneness without overcooking.
• Spatula or tongs: To handle the chicken easily during searing.

FAQ

Can I use chicken thighs instead of breasts?
Absolutely. They’re a bit juicier and just as delicious.

Can I use jarred tomato sauce?
You can, but the fresh tomatoes + garlic make this sauce super vibrant and quick. If using sauce, reduce the broth.

Can I bake this instead of stovetop?
Yes! Sear the chicken first, then bake everything at 375°F for 15–20 minutes, or until the chicken is cooked through and cheese is melted.

Can I make this ahead?
Yes—prep the sauce and sear the chicken ahead. Store separately and finish cooking when ready to eat.

Is this recipe halal-friendly?
Yes! Just be sure to use certified halal chicken and broth.

What herbs go best?
Basil is classic, but parsley, oregano, or thyme also work beautifully.

Can I add veggies?
Absolutely—try spinach, mushrooms, or roasted bell peppers stirred into the sauce.

Conclusion

This Garlic Tomato Chicken with Mozzarella is your go-to for a satisfying, no-fuss dinner that tastes like something you’d order at your favorite cozy Italian spot. It’s melty, garlicky, saucy, and so comforting—and you can have it on the table in under 30 minutes.

If you make it, I’d love to see how it turns out! Snap a photo and tag me—I’m always here for a good cheese pull moment.

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