Chicken Parmigiana with Tomato Cream Sauce

    50 minutes

    A Chicken Parmigiana recipe with a difference. The cream in the tomato sauce gives it a creamy texture that you just can't get enough of. Make this for a special dinner soon.

    181 people made this

    Serves: 3 

    • 1 tablespoon butter
    • 1 teaspoon minced garlic
    • 1/3 cup minced onion
    • 400g tin diced tomatoes with juice
    • 1/2 teaspoon sugar
    • 1/4 cup thickened cream
    • 1 pinch salt and pepper to taste
    • 1/3 cup fine dry breadcrumbs
    • 2 tablespoons freshly grated Parmesan cheese
    • 1/2 teaspoon dried oregano
    • 1 egg, beaten
    • 2 tablespoons milk
    • 400g skinless, boneless chicken breast halves
    • 3 tablespoons olive oil
    • 1/2 cup (90g) grated mozzarella cheese
    • 1 tablespoon freshly grated parmesan cheese

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm.
    2. Stir together breadcrumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
    3. Heat olive oil in a large frypan over medium heat. Add chicken breasts and cook on both sides until the juices run clear and the breadcrumbs are golden brown, about 10 minutes.
    4. To serve, spoon sauce over chicken and top with mozzarella and parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.

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    Reviews in English (142)


    This is an easy and delicious dish.  -  12 Feb 2012  (Review from Allrecipes USA and Canada)


    I made this last night. It is delicious and easy! We liked it better than any of the other chicken parmigiana recipes I have tried! The quick tomato sauce is excellent. I pureed it a bit with my immersion blender, but the texture is a personal preference. The taste is what counts! I used homemade bread crumbs for the breading. I pounded out the chicken breast fillets a bit, and they were done in the 10 minutes stated. I liked not having to transfer it to the oven to complete the cooking and melt the cheeses. The cheese melted beautifully over the hot tomato sauce while the chicken was "resting". My husband raved! I'm throwing out all my other chicken parmigiana recipes. This one is it!!  -  14 Apr 2007  (Review from Allrecipes USA and Canada)


    This was so good! My sauce came out a little thinner than I would have liked, so I added a can of tomato paste; that made it perfect. Also, I adjusted it a bit so I wouldn't have to do anything when I came home from work. Rather than cook the chicken all the way through, I just browned it in the frying pan. Then, I transferred it to a casserole dish, covered it with the sauce, and topped it with the mozzarella cheese. I then covered it and baked it at 350 for about an hour and a half. This worked out great for my situation.  -  18 Feb 2008  (Review from Allrecipes USA and Canada)