Print

with Tomato and Creamy Mozzarella Sauce Recipe

with Tomato and Creamy Mozzarella Sauce Recipe
Print Recipe

★★★★★

5 from 20 reviews

This Italian Basil Chicken Cutlets recipe features tender, thinly pounded chicken breasts coated in a flavorful seasoned flour, pan-fried to golden perfection, and topped with a rich, creamy tomato and mozzarella sauce infused with fresh basil. It’s a comforting and elegant dish perfect for a weeknight dinner served over pasta, rice, or roasted vegetables.

Ingredients

Scale

For the Chicken Cutlets:

  • 4 boneless, skinless chicken breasts (pounded thin)
  • ½ cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and black pepper, to taste
  • 3 tbsp olive oil

For the Tomato Mozzarella Sauce:

  • 2 tbsp butter
  • 3 garlic cloves, minced
  • 1 cup cherry tomatoes, halved
  • ½ cup heavy cream
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ¼ tsp red pepper flakes (optional)
  • Salt and pepper, to taste
  • ¼ cup chopped fresh basil

Optional Garnish:

  • Extra basil leaves
  • Fresh mozzarella pearls
  • Drizzle of olive oil

Instructions

  1. Prepare the Chicken: In a shallow bowl, combine the all-purpose flour, garlic powder, Italian seasoning, salt, and black pepper. Dredge each pounded chicken cutlet in the flour mixture, ensuring an even coating, and shake off any excess flour before cooking.
  2. Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the coated chicken cutlets and cook them for 4 to 5 minutes on each side until they become golden brown and are cooked through. Remove the chicken from the skillet and set aside on a plate to rest.
  3. Make the Tomato Cream Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the halved cherry tomatoes and cook for 3 to 4 minutes until the tomatoes soften and release their juices.
  4. Add Cream and Cheese: Pour in the heavy cream and bring the mixture to a gentle simmer. Add the shredded mozzarella and grated Parmesan cheese, stirring continuously until the cheeses melt completely and the sauce becomes creamy. Season with salt, black pepper, and red pepper flakes if using.
  5. Combine and Serve: Return the cooked chicken cutlets to the skillet, spoon the creamy tomato mozzarella sauce over the top, and simmer together for 2 to 3 minutes to allow the flavors to meld. Just before serving, sprinkle with chopped fresh basil and drizzle with a little olive oil. Garnish with extra basil leaves or fresh mozzarella pearls if desired.

Notes

  • For even thinner cutlets, you can butterfly the chicken breasts before pounding.
  • If you prefer a spicier sauce, increase the red pepper flakes to taste.
  • This dish pairs beautifully with pasta, rice, or roasted vegetables for a complete meal.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or in the microwave.

Nutrition

Keywords: Italian chicken cutlets, basil chicken recipe, tomato mozzarella sauce, creamy chicken recipe, easy Italian dinner, chicken with cream sauce

Find it online: https://maicook.com/with-tomato-and-creamy-mozzarella-sauce-recipe/