One-pan cherry tomato and mozzarella chicken

A super simple (but quite posh, really!) meal - just pan-fry chicken with garlic, tip a couple of cans of cherry tomatoes and some basil onto it, simmer, then top with mozzarella and grill ... mmmm!
Course Main meal
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 217kcal
Author Helen


  • 1.5-2 tablespoons a large drizzle of olive oil
  • 4 garlic cloves chopped finely
  • 2 chicken breasts
  • 28 ounces cherry tomatoes (two cans)
  • a drizzle of balsamic vinegar
  • a handful of fresh basil
  • salt and pepper
  • 1 mozzarella ball sliced

to serve (optional)

  • your choice of fresh or frozen vegetables I served frozen peas and sweetcorn
  • toasted or crusty bread I served toasted focaccia


  • Drizzle the oil into a frying pan/skillet, then heat it up (on a medium heat). Cook the chicken together with the garlic for about 2 minutes on each side.
  • Pour the cherry tomatoes into the pan with the balsamic vinegar, most of the basil, and plenty of salt and pepper. Let simmer for about 5 minutes, then turn the chicken over and simmer for another 5 minutes.
  • Check that the chicken is cooked all the way through, then top each piece with the mozzarella slices. Pop the pan under the broiler/grill until the cheese is melted and bubbling.
  • Divide the sauce between two plates, then top with the chicken and garnish with the rest of the basil. Serve with the vegetables and bread (if using).


You can make this dish a little fancier if you like by grating a bit of parmesan over the mozzarella before broiling/grilling.


Calories: 217kcal | Carbohydrates: 17g | Protein: 28g | Fat: 4g | Cholesterol: 72mg | Sodium: 176mg | Potassium: 1307mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1975IU | Vitamin C: 93.7mg | Calcium: 60mg | Iron: 3.2mg