Italian Smothered Chicken

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Golden chicken cutlets smothered in a garlicky pesto tomato sauce and finished with gooey melted mozzarella and fresh basil.

Course Dinner, lunch, Main Course

Cuisine American, Italian, Mediterranean

Keyword Italian Chicken Cutlet Sandwich, italian chicken recipe, Smothered Chicken

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 414

Author Erren Hart

Ingredients

4 boneless chicken cutlets thin sliced
Salt and pepper to taste
1 tablespoon olive oil
3 cloves garlic minced
1½ cups cherry tomatoes halved
⅓ cup green pesto store-bought or homemade
1 tablespoon balsamic glaze plus extra for serving
¼ cup chicken stock or water
1 cup shredded mozzarella cheese
Fresh basil leaves for garnish

US Customary - Metric

Instructions

Pat the chicken cutlets dry with paper towels to help them brown properly. Season generously on both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4 to 5 minutes per side, until nicely golden and cooked through to an internal temperature of 165°F. Remove the chicken from the pan and set aside, loosely covered to stay warm.
Lower the heat to medium. Add the garlic to the skillet and cook briefly, about 30 seconds, just until fragrant. Stir in the cherry tomatoes and cook for 2 to 3 minutes, allowing them to soften and release their juices.
Add the pesto, balsamic glaze, and chicken stock to the pan, stirring to combine. Let the sauce simmer for 2 to 3 minutes until slightly thickened. Taste and adjust as needed, adding more balsamic for sweetness, a splash of water if it feels too thick, or extra salt to balance.
Nestle the chicken back into the skillet and spoon the sauce over the top. Scatter the mozzarella evenly over the chicken, then cover the pan for 1 to 2 minutes, just until the cheese melts. For a lightly browned top, place the skillet under the broiler for 1 to 2 minutes if desired.
Garnish with fresh basil and drizzle with additional balsamic glaze. Serve immediately with pasta, rice, or crusty bread.

Notes

Erren’s Top Tips

Don’t rush the sear. That golden crust adds big flavor to the sauce.
Keep the garlic moving so it doesn’t burn and turn bitter.
If the sauce thickens too much, add a splash of water or stock to loosen it.

Variations & Add-Ins

Add sliced mushrooms with the tomatoes for extra depth
Stir in a pinch of red pepper flakes for heat
Finish with grated Parmesan for a sharper bite
Serve over pasta, polenta, or creamy mashed potatoes

Storage & Freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Freezing is not recommended, as the cheese texture can change.

Nutrition