Tomato Chicken with Parmesan (Print-Friendly Version)
Chicken seared golden, finished in creamy tomato sauce with garlic, Parmesan, and fresh tomatoes for savory comfort.
# Ingredients:
→ Chicken
01 -
2 large boneless skinless chicken breasts
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
2 teaspoons Italian seasoning
05 -
45 grams all-purpose flour
06 -
30 millilitres olive oil
→ Sauce
07 -
475 millilitres chicken broth
08 -
1 chicken bouillon cube or 5 grams chicken bouillon paste
09 -
5 millilitres honey
10 -
5 millilitres onion powder
11 -
5 millilitres dried oregano
12 -
2.5 millilitres mustard powder
13 -
120 millilitres dry white wine
14 -
42 grams unsalted butter
15 -
3 cloves garlic, minced
16 -
16 grams all-purpose flour
17 -
32 grams tomato paste
18 -
120 millilitres half and half
19 -
15 grams cream cheese, at room temperature
20 -
50 grams freshly grated Parmesan cheese
21 -
225 grams cherry tomatoes, halved or quartered
# Steps:
01 -
In a bowl, combine chicken broth, bouillon, honey, onion powder, dried oregano, and mustard powder. Set aside.
02 -
Slice each chicken breast lengthwise to yield 2–3 thinner fillets. Place between cling film and pound to 1.25 cm thickness using the textured side of a meat mallet. Pat dry thoroughly.
03 -
Season chicken on both sides with salt, pepper, and Italian seasoning. Coat evenly in flour, shaking off any excess.
04 -
Heat olive oil in a large skillet over medium-high heat. Sear chicken fillets in batches for 4–5 minutes per side until golden brown. Remove and set aside.
05 -
Pour white wine into the same skillet over medium heat. Use a silicone spatula to deglaze and loosen caramelised bits. Allow wine to reduce by half, about 4 minutes.
06 -
Add butter to the skillet and melt. Add minced garlic and cook for 2 minutes until fragrant. Stir in flour and cook, stirring constantly, for 1 minute. Add tomato paste and cook for an additional minute.
07 -
Gradually add the prepared broth mixture, stirring continuously. Bring to a gentle boil, then reduce heat to low.
08 -
Allow sauce to cool slightly. Gradually whisk in half and half and cream cheese until fully blended. Sprinkle Parmesan cheese over and stir until incorporated. Keep heat low to prevent curdling.
09 -
Return chicken and any accumulated juices to the skillet. Add cherry tomatoes. Spoon sauce over chicken and cover partially. Simmer on low for 5 minutes until chicken is fully heated through. Garnish with chopped parsley or fresh basil and serve immediately.
# Notes & Tips:
01 -
For optimal flavour, Sauvignon Blanc is recommended for deglazing, though additional chicken broth can be substituted if wine is unavailable.
02 -
Serve with roasted vegetables or pasta, such as angel hair or spaghetti, for a complete meal.
03 -
Drained diced tomatoes can substitute cherry tomatoes if needed.