Just look at this chicken with mozzarella and tomato! This simple dinner recipe doesn’t take longer than 40 minutes total to make, and you’ll enjoy every bite!
This recipe for chicken with mozzarella and tomato is a great way to bring creamy comfort food and fresh flavors together in one dish. It’s basically a salad. I mean, it has all the ingredients of a salad if you think about it- vegetables, cheese, chicken, dressing… errr… sauce.
Anyway, this mozzarella chicken is super easy to throw together. I think it makes a great choice for busy evenings when you want something that looks a little fancy, without taking as long as a fancy recipe.
This post is all about how to make chicken with mozzarella and tomato.
Main Ingredients for Chicken with Mozzarella and Tomato
- Chicken breast- I used to hate chicken breast. I would choose chicken thighs over chicken breast for years. And then I learned how to cook chicken breast. It turns out that it was more of a me problem than the chicken’s fault. We’re friends now- very good friends.
- Heavy cream- This is the base for the sauce that surrounds this easy mozzarella chicken. Its mellow flavor makes a great base to add other flavors.
- Cocktail tomatoes- I recently discovered cocktail tomatoes. You can definitely also use cherry tomatoes, but I feel like the size of the cocktail tomatoes is perfect for this chicken with mozzarella and tomato. I highly recommend smaller tomatoes because their flavor is almost always better than regular storebought tomatoes. However, if you’re a superhero and grow your own tomatoes in your backyard or something, you can totally use them.
- Mini fresh mozzarella balls- Am I the only one who thinks these things are ADORABLE? I guess small things just do that to me. A warning though- once you try one, it’s really hard to stop. These things are addictive.
- Fresh basil- Technically, you wouldn’t have to use this, but I think it adds great flavor and beautiful color. Honestly, who can refuse fresh basil anyway?
Keep reading for instructions on how to make chicken with mozzarella and tomato.
How to Make Chicken with Mozzarella and Tomato
Step 1
Cut three large chicken breasts in half, longways. You’ll have 6 thinner pieces of chicken breast. Pound each piece just until they are roughly the same thickness throughout the piece. I like to do this by putting the pieces of chicken into a plastic bag instead of using plastic wrap. It just seems easier to me.
Step 2
Mix together salt, pepper, oregano, basil, and thyme. Sprinkle it generously on both sides of each piece of chicken. Remember there has to be enough seasoning has to be flavorful enough for the whole piece.
Step 3
Melt butter in a large frying pan and cook all the pieces of chicken until they’re golden brown on the outside and cooked through. You’ll probably have to do this in a few different rounds. Set the chicken aside once all the pieces are cooked.
Step 4
In the same pan, add some more butter and a choppped onion. Add a large pinch of salt to the onion and let it cook until it’s softened. Add the minced garlic and let it cook for about 30 seconds, stirring often. Then add the chopped cocktail tomatoes. Stir them around for about 2 minutes until they’re just starting to soften.
Step 5
After the tomatoes have started to soften, add the canned tomatoes and toss in 1 teaspoon of salt and 1/4 teaspoon of pepper. Let this simmer for about 5 minutes. Pour in the heavy cream and stir the sauce until the cream has combined.
Step 6
Add the chicken back into the pan, covering it with sauce. Let it simmer together until the chicken has warmed back up.
Step 7
Add the sliced cocktail tomatoes and the sliced mini mozzarella balls to the top of the chicken. You can also optionally add fresh basil leaves to the top. I recommend doing this once the chicken is on the plate. It looks prettier that way.
Questions about Chicken with Mozzarella and Tomato
What can I serve with this mozzarella chicken?
- Pasta- This chicken would work great with almost any kind of pasta. This sauce is honestly just pasta sauce with a twist.
- Rice- To me, there’s nothing better than rice with a good sauce.
- Roasted Broccoli- This is just such a classic, and you really can’t go wrong with chicken and broccoli.
- Mashed Potatoes- This sauce would also go great drizzled on top of mashed potatoes. Also, chicken and mashed potatoes are just made for each other.
- Garlic Bread- Going along with the Italian nature of the ingredients, garlic bread would be a great side. I think the garlic bread would be even better dipped in this sauce. If you really want to go all out, I recommend homemade garlic bread.
- Greek Salad- This salad is the perfect balance to the creamy sauce. You’ll love the combination. Try this one.
How can I store my leftover chicken with mozzarella and tomato?
This chicken stores well for up to three days in the fridge. Just put it in an airtight container, and heat it up again however you like.
If you’re looking for other dinner ideas try our cheesy crockpot chicken and rice. You won’t regret it!
Chicken with Mozzarella and Tomato
Ingredients
Chicken
- 2 tbsp. Butter
- 3 Chicken breasts (large)
Spice Mixture for Chicken
- 1 tbsp. Salt
- ½ tsp. Pepper
- 1 tsp. Oregano
- 1 tsp. Thyme
- 1 tsp. Basil
Sauce
- 2 tbsp. Butter
- 1 Onion (diced)
- ½ tsp. Salt
- 3 cloves Garlic (minced)
- 1 cup Cocktail Tomatoes (chopped)
- 16 oz. Diced Canned Tomatoes
- ½ cup Heavy Cream
Topping
- 4-5 Cocktail Tomatoes (sliced)
- 5-6 Fresh Mini Mozzarella Balls (sliced)
- Fresh Basil Leaves (optional)
Instructions
- Cut three large chicken breasts in half. You’ll have 6 thinner pieces of chicken breast. Pound each piece until they are roughly the same thickness through the piece. You don't need perfection here, so don't spend too much time on it. (If you want to skip this step, you can use pre-cut chicken breast.)
- Mix together 1 tbsp. salt, ½ tsp. pepper, 1 tsp. oregano, 1 tsp. basil, and 1 tsp. thyme. Sprinkle the mixture generously on both sides of the pieces of chicken. You should use up all of the seasoning on the chicken.
- Melt 2 tbsp. of butter in a large frying pan. Cook each piece of chicken until both sides are golden brown and the chicken is cooked through. Make sure not to cook it too long, because this will make the chicken dry. I recommend using a meat thermometer. Set the chicken aside once all of the pieces are done.
- In the same pan, melt 2 more tbsp. of butter. Add the diced onion, and let it cook until it's softened. Sprinkle a generous pinch of salt on the onions. Then, add the minced garlic, and stir it around for about 30 seconds. Toss in 1 cup of chopped cocktail tomatoes. Let them cook for about 2 minutes, until they're beginning to soften.
- Next, add 16 oz. of canned tomatoes. Stir everything together. At this point, you can taste the sauce and add salt and pepper to your own taste. (I added 1 tsp. of salt and ¼ teaspoon of pepper.) Let the sauce simmer for about 5 minutes. Pour ½ cup of heavy cream in the sauce. Stir this until it's combined.
- Take the chicken you set aside and put it back into the frying pan. Let it simmer in the sauce for a few minutes, just until the chicken has warmed up in the sauce.
- You can either add the sliced cocktail tomatoes and sliced mozzarella balls on top of the chicken while it's still in the pan, or you can do it after plating the food. It will look a bit better if you do it after plating the food. You can also optionally add fresh basil leaves on top of the chicken.
- Enjoy your chicken with mozzarella and tomato!
I hope you enjoy this chicken with mozzarella and tomato as much as I do!