Balsamic Herb Chicken with Mozzarella and Garlic Butter Spaghetti

This balsamic herb chicken recipe is the perfect weeknight dinner: quick, satisfying and packed with flavor. Chicken cutlets are coated in Italian seasoning, seared until golden, then baked under a blanket of mozzarella until the meat is tender and the cheese is perfectly melted. The chicken is served atop twirly spaghetti tossed with garlic herb butter and finished with a warm balsamic tomato topping laced with fresh parsley and chives.

Every element comes together beautifully-the tangy-sweet tomatoes, the savory herb-crusted chicken and the rich, buttery pasta. It’s a complete meal that feels special but comes together in under 30 minutes. Perfect for a busy weeknight when you want something delicious without the fuss.

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Ingredients

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Bring a large pot of salted water to a boil.
2. Cook spaghetti according to package directions until al dente. Drain, reserving 1/4 cup pasta water. Return pasta to pot and toss with garlic herb butter until melted. Cover and set aside.
3. While pasta cooks, pat chicken cutlets dry and season both sides with Italian seasoning, salt and pepper.
4. Heat a large oven-safe skillet over medium-high heat. Add cooking oil and olive oil. Sear chicken cutlets for 2-3 minutes per side until golden brown.
5. Top each cutlet with mozzarella cheese. Transfer skillet to oven and bake for 5-7 minutes until chicken is cooked through and cheese is melted and bubbly.
6. Meanwhile, dice tomato. In a small bowl, combine balsamic vinegar, sugar and half the green herb blend (chives and parsley). Stir in diced tomato.
7. Remove chicken from oven. Let rest 2 minutes. Add butter to the balsamic tomato mixture and microwave or warm gently until butter melts.
8. To serve, divide garlic herb spaghetti between plates. Top with a chicken cutlet and spoon balsamic tomato topping over chicken. Garnish with remaining green herb blend.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts in half horizontally to create thin cutlets or pound them to even thickness for even cooking.

What can I substitute for the green herb blend?

Use 2 tablespoons chopped fresh parsley and 1 tablespoon chopped fresh chives. Dried herbs can work in a pinch, but fresh is best.

Can I make this dish gluten-free?

Absolutely! Use gluten-free spaghetti and ensure your Italian seasoning and other ingredients are gluten-free.