Mediterranean Italian Basil Chicken Cutlets with Tomato and Creamy Mozzarella Sauce
This Mediterranean Italian Basil Chicken Cutlets recipe brings together golden, pan-seared chicken, a rich tomato cream sauce, and gooey mozzarella — a combination that’s hard to resist. The dish feels indulgent yet light, with bright basil and juicy cherry tomatoes balancing the creamy, cheesy sauce. It’s the kind of comfort food that feels restaurant-worthy but takes less than 40 minutes to make.
Serve it with pasta, rice, or a side of roasted vegetables for a complete meal that’s both hearty and elegant.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4
Ingredients
For the Chicken Cutlets
4 boneless, skinless chicken breasts (pounded thin)
½ cup all-purpose flour
1 tsp garlic powder
1 tsp Italian seasoning
Salt and black pepper, to taste
3 tbsp olive oil
For the Tomato Mozzarella Sauce
2 tbsp butter
3 garlic cloves, minced
1 cup cherry tomatoes, halved
½ cup heavy cream
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ tsp red pepper flakes (optional)
Salt and pepper, to taste
¼ cup chopped fresh basil
Optional Garnish
Extra basil leaves
Fresh mozzarella pearls
Drizzle of olive oil
Instructions
1. Prepare and Dredge the Chicken
Pat the chicken cutlets dry. In a shallow bowl, mix the flour, garlic powder, Italian seasoning, salt, and black pepper. Dredge each piece of chicken lightly in the seasoned flour, shaking off the excess.
2. Pan-Sear the Cutlets
Heat olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 4–5 minutes per side, until golden brown and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
3. Make the Tomato Mozzarella Sauce
In the same skillet, reduce heat to medium. Add butter and minced garlic, sautéing for 30 seconds until fragrant.
Add cherry tomatoes and cook until they begin to soften and burst, about 3–4 minutes.
4. Add Cream and Cheese
Pour in the heavy cream and stir to combine. Lower the heat and add mozzarella and Parmesan. Stir until the sauce becomes smooth and creamy. Season with salt, pepper, and red pepper flakes if using.
5. Add the Chicken and Basil
Return the chicken to the skillet and spoon the sauce over each piece. Simmer for 2–3 minutes to let the flavors blend. Stir in the fresh basil right before serving.
6. Garnish and Serve
Top with fresh basil leaves, mozzarella pearls, and a drizzle of olive oil. Serve hot with your favorite side — pasta, mashed potatoes, or roasted vegetables.
Tips
Pound chicken evenly: Ensures uniform cooking and keeps the cutlets tender.
Don’t overcrowd the pan: Cook in batches if needed to keep the chicken crisp.
Deglaze the pan: If the garlic starts sticking, add a tablespoon of water or cream to lift flavorful bits from the pan.
Balance the creaminess: If the sauce feels too thick, thin it with a splash of milk or broth.
Use fresh basil last: Adding it at the end keeps its flavor vibrant and aromatic.
Try fresh mozzarella: It melts into creamy pockets that add a luxurious touch.
Variations
Spinach Addition: Stir in a handful of baby spinach just before adding the chicken back to the pan for a nutritional boost.
Sun-Dried Tomato Twist: Replace cherry tomatoes with sun-dried tomatoes for deeper, tangier flavor.
Wine Lovers’ Sauce: Deglaze the pan with ¼ cup white wine before adding cream.
Low-Carb Option: Serve the chicken over cauliflower rice or zucchini noodles.
Cheese Swap: Substitute mozzarella with provolone or fontina for a different creamy texture.
Grilled Version: Grill the chicken instead of pan-frying for a lighter take with smoky undertones.
Q&A Section
Q: Can I make this ahead of time?
Yes. Cook the chicken and sauce separately, then combine and reheat just before serving to keep the texture fresh.
Q: Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work great and stay even juicier.
Q: How can I make it lighter?
Use half-and-half instead of cream, and reduce cheese slightly. The sauce will still be rich but lower in calories.
Q: What sides go best with this dish?
Try buttered pasta, lemon rice, roasted potatoes, or sautéed zucchini.
Q: Can I use canned tomatoes instead of fresh?
Yes, but use diced tomatoes and drain them well to avoid a watery sauce.
Nutrition Breakdown (per serving, approx.)
Calories: 430
Protein: 39 g
Fat: 26 g
Carbohydrates: 8 g
Fiber: 1 g
Sugar: 3 g
Sodium: 520 mg
(Values may vary depending on ingredient brands and portion size.)
Conclusion
This Mediterranean Italian Basil Chicken Cutlets recipe is comfort food with a bright, summery twist. The tender chicken soaks up the creamy mozzarella sauce while bursts of cherry tomato and basil keep it light and balanced. It’s simple enough for a weeknight dinner yet elegant enough to serve guests. Whether you spoon it over pasta or pair it with roasted veggies, this dish captures everything delicious about Mediterranean-style cooking — rich, fresh, and full of flavor.