One Pan Chicken Mozzarella Tomato Skillet (Gluten free)

What happens when you mix a fresh caprese salad with a gluten free chicken parm recipe? Well, I was craving both easy italian dishes, so the end result was this Chicken Mozzarella Tomato Skillet! Think a crispy gluten free chicken breast cutlets covered with melted mozzarella cheese, then drizzled with balsamic glaze. This easy chicken recipe is gluten free and can easily be made dairy free.

The rich balsamic drizzle and melty mozzarella cheese makes this easy chicken recipe the best…and whats better is that you only have one dish to clean up after! This juicy chicken with a crispy breadcrumb coating gets so much flavor from the baked tomatoes slices on top. The perfect Chicken Mozzarella Tomato recipe to serve with gluten free garlic bread or a dairy free caesar salad.

We cook chicken once a week in our house! From my gluten free chicken and eggplant parmesan to this lazy chicken parm quinoa casserole theres no shortage of easy chicken dinner recipes here!!

why you’ll love this allergy friendly recipe

• It’s so simple to prep. Made with simple ingredients, and all you need is about 10 minutes to prepare this Chicken Mozzarella Tomato recipe.
• Let your oven do ALL the work and this recipe is ready in less than 30 minutes!
• It cooks in one pan! Don’t think this recipe will require lots of work or a lot of dishes, it doesn’t. Bead the chicken, add the toppings and bake in a skillet. Then enjoy your dinner with gooey melted mozzarella cheese, tomaotes and chicken!
• Goes well with a variety of sides. Not much this italian one pan dinner recipe doesn’t pair well with! Goes great with a fresh caprese salad or a dairy free caesar salad.
• Easy to meal prep. I love preparing this chicken ahead of time for the week. I make the chicken cutlets first and then don’t add the tomato or mozzarella topping until I am ready to heat it up. Or if you want to have it all ready in the morning and then pop the Chicken Mozzarella Tomato skillet in the oven about 10 minutes before dinner just to melt the cheese!

ingredients & substitutions

Chicken Cutlets: Boneless, skinless chicken breasts pounded thin, dipped in egg and covered with gluten free garlic and herb breadcrumbs. You can save time by using store bought chicken cutlets or even gluten free chicken tenders!

Mozzarella Cheese: I love mozzarella because of its gooey melted texture! Think the cheese thats browned and melted on top of pizza… DREAMY! But, Provolone cheese can be used here too. Ricotta cheese is also a great option if you prefer a softer cheese layer. For a dairy free recipe, I use dairy free cheese. For a low fat recipe, I use fat free cheese.

Balsamic Glaze: Balsamic glaze is a thick reduction made of of classic balsamic vinegar. I make it by cooking balsamic vinegar low and slow until it get really thick! If you don’t have time to cook it, don’t worry, you can buy it already made at any grocery store. I like the Trader Joe’s balsamic glaze the best!

Tomatoes: Pick a tomato that is thick, juicy, and flavorful. Tomatoes that are watery or mushy, as they won’t provide the best texture or flavor for this gluten free Chicken Mozzarella Tomato recipe.

If you love recipes with tomatoes like me, here are 20 easy tomato dinner recipes you need to make, like this one pan gnocchi with tomato sauce and this creamy tomato and spinach bake.

directions

Step 1

Make the chicken cutlets by dipping each chicken breast in egg then covering with breadcrumbs.

Step 2

Add olive oil to a pan. Heat on medium heat.

Step 3

Add chicken cutlets to the frying pan. Fry for 4-6 minutes on each side or until chicken is fully cooked through.

Step 4

Top each chicken breast with cheese. Add to oven at 350 for 3-5 minutes or until the cheese is melted.

Step 5

Remove the Chicken Mozzarella Tomato skillet from oven and top with tomatoes, balsamic glaze and basil.

expert tips & tricks

For consistent cooking, ensure your chicken cutlets are of uniform thickness. A mallet can be helpful for this if you need to pound out some of them for consistent thickness.

Cooking too many cutlets at once will lower the oil temperature and result in soggy chicken. I like to cook in batches if needed.

Ensuring your chicken is cooked through is crucial for food safety. I always insert the thermometer into the thickest part of the chicken, avoiding touching the bone. The internal temperature should reach 165°F (74°C). Inside, the chicken should be opaque and white throughout, with no pink areas. When pierced, I always look for the juices should run clear.

serving, storing and meal prepping

I always serve this Chicken Mozzarella Tomato skillet hot with a side of pasta, a salad, or gluten free garlic bread.

For Chicken Mozzarella Tomato leftovers, I let them cool completely before storing in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled Chicken Mozzarella Tomato in freezer-safe bags, pressing out excess air.

I reheat leftovers of the Chicken Mozzarella Tomato in a 350°F oven until heated through. For meal prep, I divide cooked chicken cutlets into individual portions and store in airtight containers. This way, I can quickly reheat a single serving for a convenient meal.

Looking for more allergy friendly easy recipe?

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