Italian Style Chicken Tomato Herb (Print Version)

Tender chicken in aromatic tomato sauce with melted mozzarella and fresh basil

# What You 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 Steps:

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

# Expert Tips:

01 -
  • The sauce develops this incredible depth in just 30 minutes, like it has been simmering all day
  • Everything happens in one pan so you get maximum flavor with minimal cleanup
02 -
  • Do not skip searing the chicken first because that brown fond stuck to the pan becomes the foundation of the sauce
  • Let the chicken rest for a few minutes before serving so the juices redistribute instead of running out onto the plate
03 -
  • Use a cast iron skillet if you have one because it holds heat evenly and goes from stove to table beautifully
  • Grate a little parmesan over the top at the end for an extra savory layer

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