Garlic Tomato Chicken with Mozzarella: A One-Pan Wonder
There’s something magical about the combination of garlic, tomatoes, and melty mozzarella—especially when they cozy up to tender chicken in a single pan. This Garlic Tomato Chicken with Mozzarella is the kind of dish that feels indulgent but comes together in under 30 minutes, making it a weeknight hero. Whether you’re juggling a busy schedule or just craving comfort food that doesn’t skimp on flavor, this recipe is here to save the day.
I first stumbled upon this combo during a frantic fridge clean-out (you know, those nights when you’re *this close* to ordering takeout). A few cherry tomatoes, a half-used log of mozzarella, and some garlic later—voilà! Dinner was born. Now, it’s a regular in my rotation, and my family practically cheers when they smell it sizzling. The best part? It’s endlessly adaptable. Toss in spinach, swap the chicken for shrimp, or add a sprinkle of red pepper flakes for heat. It’s all about making it *yours*.
Why You’ll Love This Garlic Tomato Chicken with Mozzarella
This dish checks all the boxes:
- Quick & easy: Ready in 30 minutes flat.
- One-pan wonder: Fewer dishes = happier you.
- Packed with flavor: Juicy tomatoes, garlic, and gooey cheese? Yes, please.
- Meal-prep friendly: Tastes even better the next day.
How to Make Garlic Tomato Chicken with Mozzarella
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, minced
- 1 cup fresh mozzarella, sliced or torn
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Step-by-Step Instructions
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and oregano, then cook for 5–6 minutes per side until golden. Remove and set aside.
- Sauté the garlic and tomatoes: In the same pan, add garlic and tomatoes. Cook for 2–3 minutes until tomatoes soften and release their juices.
- Add the cheese: Return chicken to the pan, nestling it into the tomatoes. Top with mozzarella, cover, and let it melt for 2–3 minutes.
- Garnish and serve: Sprinkle with fresh basil and enjoy hot! Pair with crusty bread or a simple garlic parmesan pasta.
Tips for the Best Garlic Tomato Chicken
Want to take this dish to the next level? Try these tricks:
- Use chicken thighs: For extra juiciness, swap breasts for thighs.
- Broil for bubbly cheese: Pop the skillet under the broiler for 1–2 minutes for an extra-toasty finish.
- Add a splash of balsamic: A drizzle of balsamic glaze adds a sweet-tart kick.
Frequently Asked Questions
Can I use shredded mozzarella instead of fresh? Yes, but fresh melts creamier. For a compromise, try shredded whole-milk mozzarella.
How do I store leftovers? Keep in an airtight container for up to 3 days. Reheat gently to avoid rubbery cheese.
Can I make this dairy-free? Absolutely! Swap mozzarella for dairy-free cheese or omit it entirely.
What sides go well with this dish? Try a crisp arugula salad or roasted potatoes.
Can I freeze this recipe? It’s best fresh, but cooked chicken (without cheese) freezes well for up to 2 months.
How can I add more veggies? Stir in spinach, zucchini, or bell peppers when sautéing the tomatoes.
There you have it—a dish that’s as flexible as it is delicious. Whether you’re cooking for one or a crowd, this Garlic Tomato Chicken with Mozzarella is sure to become a staple. And hey, if you’re anything like me, you might just find yourself accidentally making it twice a week. Happy cooking!
