Balsamic Tomato Herb Chicken with Garlic Butter Spaghetti

This hearty chicken and spaghetti dish brings together tender, herb-crusted chicken cutlets, gooey melted mozzarella and a tangy balsamic tomato topping. Served over garlic herb butter spaghetti, it’s a complete meal that’s both satisfying and quick to prepare.

The chicken is seasoned with Italian herbs, seared to a golden crust, then baked with mozzarella until perfectly melty. Meanwhile, the spaghetti is tossed with garlic herb butter and a simple balsamic tomato sauce adds a bright finish. Perfect for a busy weeknight when you want something special 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

12 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil.
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.
4. Top each cutlet with shredded mozzarella. Transfer skillet to oven and bake until chicken is cooked through and cheese is melted, about 5-7 minutes.
5. Meanwhile, cook spaghetti according to package directions until al dente. Drain and return to pot.
6. Toss hot spaghetti with garlic herb butter and 1 tablespoon butter until well coated. Cover to keep warm.
7. In a small bowl, combine diced tomato, balsamic vinegar, sugar and a pinch of salt. Stir in the green herb blend (chives and parsley).
8. To serve, divide garlic butter spaghetti among plates. Top with mozzarella chicken cutlets and spoon balsamic tomato mixture over the top. Drizzle with olive oil if desired.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, pound chicken breasts to an even thickness for even cooking.

What can I substitute for garlic herb butter?

Mix 2 tablespoons softened butter with 1/2 teaspoon garlic powder and 1/2 teaspoon dried herbs.

Can I make this dish ahead?

The components are best fresh, but you can prep the balsamic tomato topping and cook the spaghetti ahead; reheat gently.