Several years ago, a family member gave me this recipe and assured me that it would make a wonderful romantic dinner. She was accurate. Every time we have a date night, my spouse requests that I prepare this dish. Do not be deceived by the daunting amount of ingredients. It’s delicious and simple! You simply can’t get enough of the velvety texture that the whipping cream gives it!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 tablespoon butter
- 1 teaspoon minced garlic
- ⅓ cup minced onion
- 1 (14.5 ounce) can diced tomatoes with juice
- ½ teaspoon sugar
- ¼ cup heavy cream
- salt and pepper to taste
- ⅓ cup fine dry bread crumbs
- 2 tablespoons freshly grated Parmesan cheese
- ½ teaspoon dried oregano
- 1 egg, beaten
- 2 tablespoons milk
- 3 (5 ounce) skinless, boneless chicken breast halves
- 3 tablespoons olive oil
- ¾ cup shredded Mozzarella cheese
- 1 tablespoon freshly grated Parmesan cheese
Instructions
- 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
- Stir together bread crumbs, 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.
- Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
- 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.
Nutrition Facts
| Calories | 609 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 209 mg |
| Dietary Fiber | 2 g |
| Protein | 46 g |
| Saturated Fat | 15 g |
| Sodium | 690 mg |
| Sugars | 7 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe a few times then adapted it to make it taste better. I use a whole jar of Wegman’s brand Marinara sauce. It already has garlic and spices in it. I do add the cream to it and not the sugar. Not needed. I also use an Italian four cheese blend of asiago, fontina, parmesan and provolone instead of just parmesan. BelGioioso is my favorite. I bake the chicken in the oven at 400 degrees for 40 minutes with the entire jar of sauce surrounding the chicken but not covering it. Then top with mozzarella the last 5 minutes in the oven. Unbelievably delicious. Try upping your sauce and cheese makes this recipe incredible!
It was delicious. The only change I made was to double the sauce and use chicken tenderloins
I made this for my husband on his birthday and it was a huge success! He absolutely loved it. He said the sauce had a really good flavor. He said it was a hit and we are definitely making it again!
I’ve made it it was a hit
We always use pasta sauce from a jar, but after making this recipe, I never want to go back. This was exceptionally good, my new favorite dish! We used milk instead of cream since that’s what we had, and I added one tomato (we had one that needed to be used up), and it was fabulous. I wish I doubled the sauce, and I wish I waited to start making the sauce until the chicken was frying (the sauce simmered down a lot, maybe too much). I made multiple batches of chicken, though… probably 1.5x what the recipe calls for. I will be making this as much as my family will let me! I love love it!
Very tasty and easy to do. The 10 minutes of frying to get cooked chicken breasts is so far off to be ridiculous. I will be putting it in the oven next time. This way the coating won’t come out burnt in order to stop me and my family from getting salmonella. Tastes great but because of the extended frying. it gets 3 stars from me.
Husband had been craving this so I made it just as the recipe calls for. Turned out perfect! Will be doing it again and again!
Unbelievable. So juicy. I used Panko and flaxseed meal for the crust. Very crunchy.
made it on a whim and now my boys ask for it all the time.
Relatively easy and tasty. The whole family enjoyed it.
I used fresh chopped tomatoes and added water, and some tomatoe paste. I left out the sugar. This recipe was wonderful. The sauce was so tasty that our daughter wanted some on her pasta. I will make it again!
Yummy and easy
NO changes made. It was very good and easy to make Thank you
I used a kg of chicken scallopini cutlets so I needed a lot more bread crumbs, 2 1/2 cups which I seasoned with oregano, basil, garlic powder, onion powder, pepper and parmesan cheese. I also did a flour dredge then egg wash then bread crumbs as I find it makes a better coating. When I was done pan frying the chicken I placed it in the oven on warm, then made the sauce. For the sauce I used fire roasted tomatoes and added 1 tbsp brown sugar, I added basil, oregano, garlic powder and onion powder as well for seasoning. I poured the sauce over the chicken and sprinkled with cheese and placed back in the oven while I made pasta. We really enjoyed this variation of chicken parmesan as my son has issue with tomato based sauces and this was fine for him, it is not really saucy like others, if you like it that way maybe double or triple the sauce amounts.
Delish! The only change I made was replacing the mozzarella with herb and garlic cheddar out of necessity after discovering that my mozzarella had a lush fuzzy green sweater. It turned out pretty good! I also finished the dish in the oven for about 20 minutes after adding the cheese. Served with cappellini tossed with butter and garlic and a dusting of basil. It was our early Valentine’s Day dinner!
Loved this recipe. My husband loved it so much he said he could eat it 3 or 4 nights a week. OH NO what have i done.
The whole family liked it but I felt there was something missing in the sauce. All in all it was good.
This dish is a favorite. When I invite friends over for game night, this is the meal they request I make.
My wife didn’t know if she would like chicken parmasen this way, but she was smitten by it. Great as written up.
Amazing recipe!!! One of the few things where leftovers get eaten. My only suggestion is to pound out the chicken.
I have been making this recipe for a couple years now and can’t believe I’ve never rated or reviewed it! This is my and my BFs, and everyone in his house, favorite! This recipe is perfect as is; however, every time I end up adding may more cream than stated- simply because I simmer it much longer (about 25 minutes total) and just keep adding the cream. The end result as far as thickness goes though, is the same. Also, I take a sweet onion and just chop it up into small pieces, instead of using minced onion, same with the garlic. I think everyone has their own way of breaking chicken- whatever your favorite way is, do that. This recipe is what everyone now calls my specialty. And I couldn’t be happier that it was posted! Thanks Jules! If you’re thinking about trying this, but are unsure or intimidated- TRY IT!! You will be thanking Jules as well. ENJOY!!