Herb-Crusted Chicken with Balsamic Tomatoes and Garlic Spaghetti

This herb-crusted chicken is a weeknight hero. Coated in Italian seasoning and seared to golden perfection, then baked under a blanket of mozzarella until tender and melty. It’s served over twirly spaghetti tossed with garlic butter and finished with a warm balsamic tomato mixture brightened with fresh herbs.

The combination of savory chicken, tangy balsamic tomatoes and buttery pasta creates a satisfying meal that comes together in under an hour. Perfect for when you want something special without a lot of 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 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView 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 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView 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 2 teaspoons cooking oil in an oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown.
4. Top each chicken cutlet with shredded mozzarella. Transfer skillet to the oven and bake for 10-12 minutes, until chicken is cooked through and cheese is melted and bubbly.
5. Meanwhile, cook spaghetti in boiling water according to package directions until al dente. Drain, reserving 1/4 cup pasta water.
6. In a small bowl, combine diced tomato, balsamic vinegar, sugar and half of the green herb blend. Set aside.
7. In the same pot, melt butter over low heat. Add minced garlic and cook for 1 minute until fragrant. Add drained spaghetti and toss to coat, adding a splash of pasta water if needed to loosen.
8. Serve garlic butter spaghetti on plates, top with herb-crusted chicken and spoon balsamic tomato mixture over the top. Garnish with remaining green herbs.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to about 1/2-inch thickness for even cooking.

What can I substitute for balsamic vinegar?

Red wine vinegar mixed with a pinch of sugar can work, but the flavor will be slightly different.

Can I make this dish dairy-free?

Use dairy-free mozzarella and substitute butter with olive oil or a plant-based butter.