Breaded chicken with a creamy tomato sauce

    50 min

    This recipe was passed down from a family member, who guaranteed it was a great romantic meal, she was right. Don't let the list of ingredients intimidate you, it's easy and delicious. The creamy tomato sauce served with the crunchy chicken, is absolutely divine.

    184 people made this

    Serves: 3 

    • 15g butter
    • 1 teaspoon finely chopped garlic
    • 1/2 small onion, finely chopped
    • 1 (400g) tin chopped tomatoes with juice
    • 1/2 teaspoon sugar
    • 4 tablespoons double cream
    • salt and pepper to taste
    • 35g fine dry breadcrumbs
    • 2 tablespoons freshly grated Parmigiano Reggiano (Parmesan) cheese
    • 1/2 teaspoon dried oregano
    • 1 egg, beaten
    • 2 tablespoons milk
    • 3 (150g) skinless, boneless chicken breast fillets
    • 3 tablespoons olive oil
    • 90g Mozzarella cheese, grated
    • 1 tablespoon freshly grated Parmigiano Reggiano (Parmesan) cheese

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

    1. Melt butter in a saucepan over medium heat. Stir in garlic and onion; 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 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 frying pan over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 70 degrees C and the breadcrumb crust is 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 US | 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 US | 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 US | Canada)