Italian Style Chicken (Printable version)

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

# 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
11 - Salt and black pepper, to taste

→ Fresh Herbs

12 - Fresh basil leaves, for garnish

# How to Make It:

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. Add the seasoned chicken breasts and sear for 3-4 minutes per side until golden brown. Remove from skillet and set aside on a plate.
03 - In the same skillet, add the chopped onion 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 - Add the diced tomatoes with their juices, dried oregano, dried basil, and red pepper flakes. Stir well to combine 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 tomato sauce. Cover with a lid and reduce heat to low. Simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
06 - Top each chicken breast with mozzarella cheese slices or shredded mozzarella. 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 if desired.

# Expert tips:

01 -
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor development
  • The tomato sauce becomes rich and concentrated while the chicken stays incredibly moist
02 -
  • Resist the urge to flip the chicken constantly during the sear, it needs uninterrupted contact to develop that golden crust
  • Let the chicken rest for a few minutes after cooking so the juices redistribute instead of running out onto the plate
03 -
  • Use a cast-iron skillet if you have one, it holds heat evenly and creates the best sear
  • Let the sauce come to room temperature before adding the chicken back in, otherwise it may seize up

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