Italian Style Chicken Tomato (Printable)

Tender chicken in tomato herb sauce with melted mozzarella and fresh basil.

# What You'll Need:

→ Poultry

01 - 4 boneless skinless chicken breasts about 1.3 lbs

→ Vegetables

02 - 1 medium onion finely chopped
03 - 2 cloves garlic minced
04 - 1 red bell pepper sliced
05 - 14 oz canned diced tomatoes

→ Dairy

06 - 4 oz mozzarella cheese sliced or shredded

→ Pantry

07 - 2 tbsp olive oil
08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - 1/2 tsp crushed red pepper flakes optional
11 - Salt and black pepper to taste

→ Fresh Herbs

12 - Fresh basil leaves for garnish

# How To Make:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes per side until golden brown. Remove chicken from skillet and set aside on a plate.
03 - In the same skillet, add chopped onion and sauté for 2 minutes until softened. Stir in minced garlic and sliced bell pepper; cook for another 2 minutes until fragrant.
04 - Add diced tomatoes with their juices, dried oregano, dried basil, and red pepper flakes if using. Stir well and let the mixture simmer for 5 minutes to allow flavors to meld.
05 - Return the chicken breasts to the skillet, nestling them into the sauce. Cover with lid and reduce heat to low. Simmer for 15-20 minutes until chicken is cooked through and reaches internal temperature of 165°F.
06 - Top each chicken breast with mozzarella cheese slices or shredded cheese. Cover skillet and cook for 2-3 minutes until cheese is completely melted and bubbly.
07 - Remove from heat. Garnish with fresh basil leaves and serve immediately while hot. Pairs excellently with pasta, rice, or crusty bread.

# Expert Tips:

01 -
  • The sauce comes together in one pan while the chicken stays impossibly tender
  • Melting mozzarella over everything makes it feel like a restaurant meal at home
02 -
  • Let the chicken rest for a few minutes after searing so it does not release too much juice into the sauce
  • The sauce will continue to thicken as it sits so do not reduce it too much while cooking
03 -
  • Use a skillet that can go from stove to oven if you want to finish it under the broiler for extra bubbly cheese
  • Room temperature chicken cooks more evenly than cold from the fridge

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