Italian Style Chicken Tomato Herb

Last Tuesday my apartment smelled so intensely of garlic and tomatoes that my neighbor actually knocked on my door to ask what I was cooking. That moment when you realize something simple smells better than anything you could order from a restaurant. This chicken dish has become my go-to when I want people to feel welcomed without spending hours in the kitchen.

My sister was visiting last month and we were both too tired to attempt anything complicated after her flight. I threw this together with what I had in the fridge and she literally scraped the sauce off the plate with bread. Sometimes the simplest meals become the ones people actually remember.

Ingredients

• Boneless skinless chicken breasts: Pound them slightly to even thickness so they cook at the same rate and stay tender
• Olive oil: Use regular olive oil here rather than extra virgin since you are cooking at higher heat
• Onion and garlic: Finely chop the onion so it almost disappears into the sauce, mince the garlic finely to avoid harsh bits
• Red bell pepper: This adds sweetness that balances the acidity of the tomatoes
• Canned diced tomatoes: Good quality canned tomatoes work better here than fresh ones which vary wildly in season
• Dried oregano and basil: Dried herbs actually work better in longer cooked sauces than fresh ones
• Crushed red pepper flakes: Even a tiny amount adds a background warmth that makes everything else taste better
• Mozzarella cheese: Slice it yourself rather than buying pre shredded which has anti caking agents
• Fresh basil: Add this at the very end so it stays bright and aromatic

Instructions

Season and prep the chicken:

Pat each chicken breast dry with paper towels, then season both sides generously with salt and pepper while you heat the pan

Sear the chicken:

Heat olive oil in your largest skillet until it shimmers, add chicken and cook undisturbed for 3 to 4 minutes per side until golden brown, then transfer to a plate

Build the flavor base:

Add onion to the same pan and cook for 2 minutes until it starts to soften, then stir in garlic and bell peppers for another 2 minutes

Create the sauce:

Pour in the diced tomatoes along with oregano, basil, and red pepper flakes, then let everything bubble gently for 5 minutes

Simmer together:

Return chicken to the pan, spoon some sauce over the top, cover tightly and cook on low heat for 15 to 20 minutes until chicken reaches 74C

Melt the cheese:

Place mozzarella slices on each chicken breast, cover the pan again and cook for 2 to 3 minutes until the cheese is completely melted and bubbling

Finish and serve:

Scatter fresh basil leaves over everything and bring the whole pan to the table so everyone can see that gorgeous melted cheese

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My friend who claims she cannot cook anything made this for her family and said her husband asked if she had been taking secret cooking lessons. The best part is watching people pile that cheesy saucy chicken onto crusty bread.

Making It Your Own

I have made this with sliced mushrooms added with the peppers and with spinach stirred in at the end. Sometimes I throw in a handful of olives or capers like the notes suggest because they add these little bursts of saltiness that make each bite interesting.

What To Serve With It

A simple green salad with a sharp vinaigrette cuts through the richness of the melted cheese. Polenta is incredible with this because it soaks up all that tomato sauce. Crusty bread is non negotiable in my house because the sauce might actually be the best part.

Making Ahead

You can make the sauce completely up to two days ahead and just reheat it gently before searing the chicken. The sauce actually tastes better the next day which is rare for something so quick. Leftovers reheat beautifully if you add a splash of water to loosen the sauce.

• Cook the chicken only until it reaches temperature and not beyond or it will dry out when you reheat it
• Store the chicken separately from the sauce if you plan to freeze portions
• Add the fresh basil only when you serve it because it turns brown and sad in the fridge

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This is the kind of dinner that makes people feel taken care of without you needing to be anything close to a professional cook.

Recipe FAQs

→ What makes this dish Italian-style?

The authentic Italian flavors come from the combination of canned tomatoes, dried oregano and basil, garlic, and fresh basil garnish. The finishing touch of melted mozzarella cheese is a classic Italian technique that adds creamy richness to the tomato-based sauce.

→ Can I use fresh tomatoes instead of canned?

Yes, you can substitute fresh tomatoes. Use approximately 3-4 medium ripe tomatoes, diced. Fresh tomatoes will release more water, so you may need to simmer the sauce slightly longer to achieve the desired consistency.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 74°C (165°F) when tested with a meat thermometer. The meat should feel firm and spring back when touched, and the juices should run clear when pierced.

→ Can I make this dish dairy-free?

Absolutely. Simply omit the mozzarella cheese or substitute with a dairy-free alternative. The tomato and herb sauce provides plenty of flavor on its own, and the dish remains satisfying without the cheesy topping.

→ What side dishes work best with this chicken?

The sauce pairs perfectly with pasta such as penne or spaghetti. For lighter options, serve over white rice, polenta, or mashed potatoes. Crusty bread is ideal for soaking up the flavorful tomato sauce. A simple green salad with vinaigrette balances the richness nicely.

→ Can I prepare this in advance?

You can prepare the sauce components ahead of time and store them in the refrigerator for up to 2 days. Complete the cooking process and add the cheese just before serving. The dish reheats beautifully, though the cheese is best melted fresh.