Herb-Crusted Chicken with Balsamic Tomatoes and Garlic Butter Spaghetti

This herb-crusted chicken recipe brings together tender cutlets coated in Italian seasoning, seared to golden perfection and baked under a blanket of mozzarella until bubbly. It’s served on a bed of garlicky spaghetti and finished with a warm balsamic tomato topping that adds a sweet-tangy finish.

Perfect for a weeknight dinner, this dish is quick to prepare and packed with flavor. The combination of juicy chicken, melted cheese and herb-infused pasta will make it a family favorite.

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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 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView 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

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 with Italian seasoning, salt and pepper on both sides.
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.
4. Top each cutlet with mozzarella cheese. Transfer skillet to oven and bake for 5-7 minutes until cheese is melted and chicken is cooked through.
5. Meanwhile, cook spaghetti in boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
6. In the same pot, melt butter over low heat. Add minced garlic and cook for 1 minute until fragrant. Toss in spaghetti, adding a splash of pasta water if needed to loosen.
7. For the balsamic tomatoes: dice tomato and mix with balsamic vinegar, sugar and a pinch of salt. Stir in chopped green herb blend (chives and parsley).
8. Serve garlic spaghetti on plates, top with chicken and melted mozzarella. Spoon balsamic tomato mixture over the chicken. Garnish with additional herbs if desired.

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 faster cooking.

What can I substitute for the green herb blend?

Use a mix of fresh parsley and chives or substitute with dried herbs like oregano and thyme in smaller amounts.

Can I make this dish ahead?

The spaghetti and balsamic tomatoes are best fresh, but you can prep the herb seasoning and chop the herbs in advance.