One Pan Mozzarella Chicken with Tomato Sauce


  • 1 Tbsp olive oil – extra virgin
  • 5 pieces (about 1.5lb) boneless skinless chicken breasts
  • sea salt & pepper – to your taste
  • 2 Tbsp Italian seasoning – divided
  • 2 garlic cloves – minced
  • 1/3 cup white wine
  • 1 1/2 Tbsp capers
  • 1 can (450g/15 oz) cherry tomatoes
  • 1 1/2 cup fresh tomatoes – chopped
  • 5 slices of mozzarella
  • 2 Tbsp fresh chopped herbs (basil, parsley, cilantro)


  • Heat olive oil in a large skillet, over medium-high heat. Add chicken and season with salt and pepper.
  • Cook for 6-8 minutes, then flip and season the other side with salt, pepper, and Italian seasoning.
  • Cook for an additional 6-8 minutes, or until the chicken is cooked through and no longer pink on the inside. Then transfer to a plate and set aside.
  • In the same skillet, add garlic and cook until fragrant, for about 1 minute. Pour white wine to deglaze the pan, and scrape up the brown bits with a spatula.
  • Add canned and fresh tomatoes, 1 Tbsp Italian seasoning, and capers. Stir well to combine.
  • Return the chicken to the pan and nestle it in the sauce. Top each breast with 1 slice of mozzarella, cover with a lid and simmer for about 10 minutes.
  • Garnish with fresh chopped herbs and enjoy!

Source: Blondelish

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