This Heirloom Tomato Chicken recipe is a delightful blend of fresh flavors and simple ingredients that come together to create a comforting dish. Perfect for a weeknight dinner or a special occasion, this recipe features tender chicken breasts topped with juicy heirloom tomatoes, grilled artichokes, fresh basil, and creamy buffalo mozzarella. With just a few easy steps, you'll have a meal that's bursting with flavor and sure to impress. Serve it with a crisp Caesar salad and crusty bread for a complete and satisfying meal.
4 boneless, skinless chicken breasts, cut in half lengthwise to make 8 thin cutlets
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon granulated garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon olive oil
1 cup jarred spaghetti sauce
1 jar (12 oz) grilled artichoke hearts, drained and quartered
1/4 cup fresh basil leaves, chopped
1 large heirloom tomato, sliced
8 oz fresh buffalo mozzarella, sliced
1 head of garlic, peeled and crushed
Prepare the Chicken
Season both sides of the chicken cutlets with salt, pepper, granulated garlic powder, oregano, and basil.
Heat a large skillet over medium-high heat and add the olive oil.
Sear the chicken cutlets in the hot pan for 1-2 minutes per side, just enough to get a slight sear. You're not cooking the chicken all the way through at this point, as it will continue to cook in the oven. The sear is where all the flavor lies, so be sure to get a nice golden color on both sides. Remove from heat.
Assemble the Dish
Preheat your oven to 350°F (175°C).
In a casserole dish, spread a thin layer of jarred spaghetti sauce on the bottom.
Lay the seared chicken cutlets on top of the sauce.
Layer the Ingredients
Place the peeled and crushed garlic cloves on top of the seared chicken cutlets.
Arrange the grilled artichoke hearts evenly over the chicken and garlic.
Sprinkle the chopped fresh basil over the artichokes.
Place the heirloom tomato slices on a paper towel, season lightly with kosher salt, and let them sit for a few minutes to draw out excess moisture. Then, lay the tomato slices over the chicken, garlic, and artichokes.
Add the Cheese
Top the entire dish with slices of fresh buffalo mozzarella, covering the chicken and vegetables.
Bake and Broil
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil, switch the oven to broil, and broil the dish for 3-5 minutes or until the cheese is golden and bubbly.
If your chicken breasts are thicker, you may need to bake for an additional 15-20 minutes before broiling to ensure they are cooked through.
Serve
Let the dish rest for a few minutes before serving. Pair it with a Caesar salad (check out my Celebrity Club Caesar Salad recipe on my website) and some crusty bread with a side of olive oil and balsamic vinegar for dipping. The roasted garlic cloves can be spread on the bread for an extra burst of flavor.
