Herb-Crusted Chicken with Balsamic Tomato and Garlic Butter Spaghetti

This herb-crusted chicken recipe is a weeknight winner that brings restaurant-quality flavor to your table in under 30 minutes. Chicken cutlets are seasoned with Italian herbs, seared until golden, then baked with a blanket of mozzarella until tender and melty. The chicken is served atop twirly spaghetti tossed in garlic butter and finished with a warm balsamic tomato topping laced with fresh parsley and chives.

The combination of savory chicken, tangy-sweet tomatoes and buttery pasta creates a satisfying meal that’s sure to become a family favorite. Best of all, it comes together quickly with simple ingredients you can find at any grocery store.

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Ingredients

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Finely dice tomato. Thinly slice chives. Pick parsley leaves from stems and finely chop. Peel and mince garlic.
2. Pat chicken cutlets dry with paper towels. Season with 1 tsp Italian seasoning, salt and pepper (reserve remaining Italian seasoning for later). Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. Transfer chicken to a baking sheet. Top with half the mozzarella (save the rest for serving). Bake on top rack until chicken is cooked through and cheese has melted, 9-11 minutes.
3. Once water is boiling, add spaghetti and cook until al dente, 9-11 minutes. Reserve 1/2 cup pasta cooking water, then drain. Keep the empty pot handy.
4. While pasta cooks, heat a drizzle of oil in the same pan used for chicken over medium-high heat. Add diced tomato and remaining Italian seasoning. Cook, stirring, until slightly softened, 1-2 minutes. Stir in balsamic vinegar and 1/4 tsp sugar. Simmer until mixture thickens slightly, about 1 minute. Remove from heat and stir in 1 tbsp butter until melted. Stir in chives and chopped parsley. Season with salt and pepper. Set aside.
5. Melt 2 tbsp butter in the pot used for pasta over low heat. Add minced garlic and cook until fragrant, about 30 seconds. Add drained spaghetti, 2 tbsp reserved pasta cooking water and remaining 1 tbsp butter. Toss to combine thoroughly. Season generously with salt and pepper.
6. Slice chicken crosswise if desired. Divide spaghetti between bowls and top with chicken. Spoon balsamic tomato mixture over chicken. Sprinkle with remaining mozzarella and serve.

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 even thickness for quicker cooking.

Can I substitute the mozzarella with another cheese?

Absolutely. Provolone, provolone or even a mild cheddar would work well. For a more Italian flavor, try shredded Parmesan or Asiago.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet with a splash of water to refresh the pasta.