Herb-Crusted Chicken with Balsamic Tomato Sauce Over Garlic Spaghetti

This dish brings together tender chicken cutlets coated in Italian herbs, seared to golden perfection and baked under a blanket of melted mozzarella. The chicken rests on a bed of garlicky spaghetti, while a warm balsamic tomato sauce with fresh parsley adds a tangy finish.

Perfect for a weeknight dinner, this recipe is both satisfying and easy to prepare. The combination of savory chicken, rich cheese and bright balsamic tomatoes will make it a family favorite.

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Ingredients

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil for the spaghetti.
2. Season chicken cutlets on both sides with Italian seasoning, salt and pepper.
3. Heat 1 teaspoon cooking oil in an oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden. Remove from heat and top each cutlet with mozzarella cheese. Transfer skillet to oven and bake until chicken is cooked through and cheese is melted, about 5-7 minutes.
4. Meanwhile, cook spaghetti according to package directions until al dente. Drain, reserving 1/4 cup pasta water.
5. In a small bowl, combine balsamic vinegar, sugar and a pinch of salt. Dice the tomato and finely chop the parsley. Set aside.
6. In the same pot, heat remaining 1 teaspoon oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add cooked spaghetti and toss to coat. If needed, add a splash of reserved pasta water to loosen.
7. Divide garlic spaghetti among plates. Top with mozzarella-topped chicken. Spoon balsamic tomato mixture over chicken and garnish with chopped parsley. Serve immediately.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can substitute chicken breasts. Slice them horizontally to create thinner cutlets or pound them to even thickness for even cooking.

Can I make this dish gluten-free?

Absolutely. Use gluten-free spaghetti and ensure your Italian seasoning and balsamic vinegar are gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.