Italian Style Chicken (Printable)

Tender chicken in tomato herb 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

# Directions:

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. Sear the chicken breasts 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. Stir in the minced garlic and sliced bell pepper; cook for another 2 minutes until fragrant.
04 - Add the diced tomatoes, dried oregano, dried basil, and red pepper flakes to the skillet. 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 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 cheese. Cover the skillet and cook for an additional 2-3 minutes until the cheese is completely melted and bubbly.
07 - Remove from heat and garnish with fresh basil leaves. Serve hot while the cheese is still melted.

# Expert Tips:

01 -
  • The sauce comes together faster than delivery would arrive but tastes like it simmered all day
  • Leftovers somehow taste even better the next night if they last that long
02 -
  • Letting the chicken rest on a plate after searing keeps it from releasing juices into the sauce too early
  • The sauce thickens naturally as it simmers with the chicken juices incorporated
03 -
  • Use a meat thermometer instead of cutting into the chicken to check doneness
  • Let the finished dish rest for 5 minutes before serving so the sauce sets slightly

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