Balsamic Tomato Herb Chicken with Buttery Garlic Spaghetti

This dish brings together tender chicken cutlets, a rich balsamic tomato topping and buttery garlic spaghetti for a satisfying meal that’s perfect for any weeknight. The chicken is coated in Italian seasoning, seared to golden perfection, then baked with a blanket of mozzarella until the cheese is bubbly and the meat is juicy.

Serve the chicken over a bed of spaghetti tossed with garlic herb butter, then spoon the warm balsamic tomato mixture on top. Fresh parsley and chives add a bright finish. It’s a complete dinner that feels special but comes together easily.

Log in to save recipes and build weekly shopping lists.

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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Bring a large pot of salted water to a boil.
2. Pat chicken cutlets dry and season both sides with Italian seasoning, salt and pepper.
3. Heat cooking oil in a large oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden. Remove from heat, top each cutlet with mozzarella and transfer skillet to oven. Bake until chicken is cooked through and cheese is melted, about 10 minutes.
4. Meanwhile, cook spaghetti in boiling water until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
5. Return spaghetti to pot and toss with garlic herb butter until melted. Add a splash of pasta water if needed to loosen. Cover and keep warm.
6. Dice tomato. In a small saucepan, combine tomato, balsamic vinegar, sugar and butter. Cook over medium heat, stirring, until tomatoes soften and sauce thickens slightly, about 3-4 minutes. Stir in green herb blend (parsley and chives).
7. Divide spaghetti among plates. Top with chicken cutlets and spoon balsamic tomato mixture over chicken and pasta. Serve immediately.

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 an even thickness for even cooking.

What can I substitute for Italian seasoning?

Mix equal parts dried oregano, basil, thyme and rosemary. Or use a store-bought blend.

Can I make this dish ahead?

The spaghetti and balsamic tomato topping can be prepared in advance. Reheat gently and cook the chicken fresh for best results.