Garlic Tomato Chicken Mozzarella (Print Version)
# Ingredients:
→ Garlic Tomato Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon paprika
05 -
2 tablespoons olive oil
06 -
1 medium onion, finely chopped
07 -
6 cloves garlic, minced
08 -
1 can (14.5 ounces) diced tomatoes or 1 1/2 cups fresh cherry tomatoes, halved
09 -
1 tablespoon balsamic vinegar
10 -
1/2 teaspoon dried Italian seasoning
11 -
1/4 teaspoon red pepper flakes (optional)
12 -
1 cup shredded mozzarella cheese or 4 slices fresh mozzarella
13 -
Fresh basil leaves, chopped, for garnish
14 -
1/2 cup fresh spinach, roughly chopped
15 -
1/2 cup sliced mushrooms
16 -
1 tablespoon fresh parsley, chopped, for garnish
→ Serving
17 -
Cooked pasta, rice, or crusty bread
# Instructions:
01 -
Pat the chicken breasts dry with paper towels to remove excess moisture. In a small bowl, mix the salt, black pepper, and paprika. Sprinkle this mixture evenly over both sides of the chicken breasts, ensuring they are well-coated.
02 -
In a large skillet or cast-iron pan, heat 2 tablespoons of olive oil over medium-high heat. Place the chicken breasts in the skillet and cook for 4-5 minutes on each side until golden brown. Set the chicken aside.
03 -
In the same skillet, sauté the onion for 3-4 minutes until translucent. Add the garlic and cook for 1 minute, stirring constantly. Add the diced tomatoes, balsamic vinegar, Italian seasoning, and red pepper flakes. Stir and simmer for 5-7 minutes. Add spinach and mushrooms, cooking until softened.
04 -
Return the chicken to the skillet, nestling it into the sauce. Spoon sauce over the chicken and reduce the heat to low. Cover and simmer for 10 minutes until fully cooked and internal temperature reaches 165°F (74°C).
05 -
Sprinkle shredded mozzarella or place a slice of fresh mozzarella on each chicken breast. Cover the skillet and cook for 2-3 minutes until cheese is melted and bubbly. Alternatively, broil for 1-2 minutes.
06 -
Remove from heat, garnish with fresh basil and parsley, and serve with pasta, rice, or crusty bread, spooning tomato sauce over each serving.