Balsamic Mozzarella Chicken with Garlic Herb Spaghetti

This isn’t your average chicken dinner. We’ve taken all the classic flavors of a Margherita pizza and translated them into a hearty, satisfying main course. Juicy chicken cutlets are topped with melted mozzarella and a warm balsamic-basil tomato topping, then served over a bed of garlic herb butter spaghetti. It’s a quick and easy meal that feels special enough for a weekend dinner but comes together in just 30 minutes.

The combination of tangy balsamic vinegar, sweet tomatoes and fragrant basil pairs perfectly with the rich, creamy mozzarella. The garlic herb butter adds a savory depth to the spaghetti that ties the whole dish together. Whether you’re cooking for family or just treating yourself, this recipe is sure to become a new favorite.

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Ingredients

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView 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

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Reserve 1/4 cup pasta water before draining.
2. While pasta cooks, season chicken cutlets on both sides with salt, pepper and Italian seasoning.
3. Heat a large skillet over medium-high heat. Add a drizzle of oil (if needed) and cook chicken cutlets for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from skillet and set aside.
4. Reduce heat to medium. In the same skillet, add balsamic vinegar and scrape up any browned bits. Add diced tomato and cook for 2-3 minutes until softened. Stir in half the basil (chopped). Return chicken to skillet and top each cutlet with mozzarella cheese. Cover skillet and cook for 1-2 minutes until cheese is melted.
5. Drain spaghetti and return to pot. Add garlic herb butter and toss until melted and evenly coated. If needed, add a splash of reserved pasta water to loosen.
6. Divide garlic herb spaghetti among plates. Top with a mozzarella-topped chicken cutlet and spoon remaining balsamic tomato mixture over the chicken. Garnish with remaining basil leaves.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for balsamic vinegar?

You can use red wine vinegar mixed with a pinch of sugar or a balsamic glaze for a thicker, sweeter topping.

Is this recipe gluten-free?

The recipe as written contains gluten from the spaghetti. To make it gluten-free, substitute gluten-free spaghetti and ensure all other ingredients are certified gluten-free.