Tomato Chicken Parmesan Recipes

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BAKED CHICKEN WITH CRISPY PARMESAN AND TOMATOES



Baked Chicken With Crispy Parmesan and Tomatoes image

Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan. Here, there's no pounding, breading or frying required. The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts. Seek out chicken breasts on the larger side to give the Parmesan a chance to properly brown and crisp up without overcooking.

Provided by Alison Roman

Categories     dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 (28-ounce) can whole peeled tomatoes, drained
4 cloves garlic, crushed
4 sprigs thyme, oregano or rosemary
1/2 teaspoon crushed red pepper flakes (optional)
Kosher salt
Freshly ground pepper
4 large boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 ounce Parmesan, plus about 2 tablespoons for garnish
1/2 cup parsley or basil, coarsely chopped (optional)

Steps:

  • Heat oven to 425 degrees. Slice the tomatoes in half crosswise and place in a 9-by-13-inch baking dish along with garlic, thyme and crushed red pepper flakes, if using. Season with salt and pepper.
  • Season chicken with salt and pepper and nestle into baking dish. Drizzle with olive oil and bake until chicken is about halfway cooked through, about 8 to 10 minutes. Remove from oven and grate Parmesan over chicken.
  • Return to oven and continue to bake until chicken is cooked through, tomatoes are starting to caramelize and Parmesan is browned and crisp, about 10 to 12 minutes more.
  • Remove from oven and sprinkle with parsley or basil before serving, if desired, and garnish with shavings of Parmesan.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 5 grams, Protein 47 grams, SaturatedFat 2 grams, Sodium 955 milligrams, Sugar 5 grams, TransFat 0 grams

ROASTED PARMESAN CHICKEN AND TOMATOES



Roasted Parmesan Chicken and Tomatoes image

Bursting Campari tomatoes pair perfectly with parmesan and panko-covered chicken cutlets.

Categories     chicken recipe     chicken dinner     chicken and tomatoes     healthy chicken recipe     dinner     dinner recipe     main dish     tomatoes     chicken     parmesan cheese     healthy

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 boneless, skinless chicken breast fillets
Kosher salt and black pepper
1/4 c. panko breadcrumbs
1/4 c. grated Parmesan
1 tbsp. olive oil
1 tbsp. chopped fresh flat-leaf parsley
1 garlic clove, chopped
1 tsp. Dijon mustard
1 lb. Campari Tomatoes
Side salad and garlic bread, for serving

Steps:

  • Preheat oven to 450°F. Arrange chicken breast fillets on an aluminum foil-lined baking sheet. Season with kosher salt and black pepper. Stir together panko breadcrumbs, grated Parmesan, olive oil, chopped parsley, and chopped garlic clove. Spread Dijon mustard on each chicken breast. Sprinkle with breadcrumb mixture.
  • Arrange Campari tomatoes around chicken. Bake until chicken is just cooked through, 14 to 16 minutes. Serve with a side salad and garlic bread.

TOMATO CHICKEN PARMESAN



Tomato Chicken Parmesan image

A delicious Italian breaded chicken smothered with cheese and tomato-based pasta sauce!

Provided by vero_cn81

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 45m

Yield 6

Number Of Ingredients 7

2 eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
  • In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
  • Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

Nutrition Facts : Calories 513.1 calories, Carbohydrate 31.2 g, Cholesterol 167.6 mg, Fat 22.5 g, Fiber 3.1 g, Protein 44.3 g, SaturatedFat 10.2 g, Sodium 1249 mg, Sugar 7.2 g

CHICKEN PARMESAN



Chicken Parmesan image

With more than 450 reviews and a five-star rating, Giada De Laurentiis' easy Chicken Parmesan recipe from Everyday Italian on Food Network is a red sauce win.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 20

3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
Eight 3-ounce chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows, or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
Two 32-ounce cans crushed tomatoes
4 to 6 fresh basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Preheat the oven to 500 degrees F.
  • Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
  • Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;
  • In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

THE BEST CHICKEN PARMESAN



The Best Chicken Parmesan image

Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 cup plain breadcrumbs
1/2 cup grated Parmesan, plus more for serving
1/2 cup milk
1 large egg
1/2 cup plus 1/3 cup olive oil
3 cloves garlic, finely grated
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans diced tomatoes
3 sprigs basil, plus torn leaves for serving
8 ounces whole milk mozzarella, shredded
12 ounces spaghetti

Steps:

  • Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
  • Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
  • Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
  • shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
  • Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
  • Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
  • Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

HEARTY TOMATO SKILLET CHICKEN PARMIGIANA



Hearty Tomato Skillet Chicken Parmigiana image

Progresso® hearty tomato soup creates the rich sauce in this easy skillet take of a classic chicken dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup Progresso™ Italian-style bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon dried basil leaves
1 egg
2 tablespoons olive or vegetable oil
1 can (19 oz) Progresso™ Vegetable Classics hearty tomato soup
1/2 cup shredded mozzarella cheese (2 oz)

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • In small bowl, mix bread crumbs, Parmesan cheese, garlic salt and basil. In another small bowl, beat egg with fork or wire whisk. Dip chicken into egg, then coat with crumb mixture.
  • In 12-inch skillet, heat oil over medium heat. Add chicken; cook 5 to 7 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet; keep warm.
  • Pour soup into skillet; heat to boiling over medium-high heat. Boil 4 to 5 minutes, stirring occasionally, until slightly thickened.
  • Return cooked chicken to skillet; reduce heat to low. Sprinkle mozzarella cheese over chicken. Cover; cook 2 to 3 minutes or until cheese is melted.

Nutrition Facts : Calories 400, Carbohydrate 19 g, Cholesterol 150 mg, Fat 3, Fiber 2 g, Protein 41 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 6 g, TransFat 0 g

SHEET-PAN PAPRIKA CHICKEN WITH TOMATOES AND PARMESAN



Sheet-Pan Paprika Chicken With Tomatoes and Parmesan image

This deeply savory, weeknight-friendly sheet-pan chicken is worth buying a new jar of sweet paprika for, especially if you can't remember when you got the one in your spice drawer (for those Fourth of July deviled eggs several summers ago?).The fresher the spices, the more intensely flavorful the dish. This one is as pretty as it is complex, with a mix of colorful cherry tomatoes and peppers that soften and absorb all the chicken juices as they roast. Serve it with something to catch the saucy tomatoes: Crusty bread, polenta or couscous all work well.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

3 pounds bone-in, skin-on chicken parts (breasts, drumsticks, thighs or a mix)
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons apple cider vinegar, plus more for serving
2 garlic cloves, finely grated
1 tablespoon sweet paprika
1 teaspoon Espelette pepper or smoked hot paprika (pimentón)
1 teaspoon dried oregano
1 pint cherry tomatoes (preferably different colors), halved
1 poblano chile or 1 small green bell pepper, thinly sliced
1 cup thinly sliced sweet bell peppers (red, yellow or orange)
1/3 cup grated Parmesan
1/4 cup chopped fresh parsley, for serving
Freshly ground black pepper

Steps:

  • Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.
  • In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
  • Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
  • Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don't disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
  • Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.

CHICKEN CUTLET PARMESAN WITH TOMATO SAUCE



Chicken Cutlet Parmesan With Tomato Sauce image

This recipe is one of my all time favorites. I adapted it from 365 Ways To Cook Chicken. Serve with buttered spaghetti (or rice) and a tossed salad. I personally think this dish is better (and cheaper) than Parmesan Chicken in an Italian restaurant.

Provided by MrsJ492

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup seasoned bread crumbs
1/4 cup parmesan cheese, grated
1 egg, beaten
4 chicken breast halves, pounded to 1/4 inch thickness (boneless and skinless)
2 tablespoons olive oil
4 slices mozzarella cheese (or enough to cover the casserole)
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, crushed
28 ounces Italian-style stewed tomatoes, drained
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon sugar
1/4 teaspoon dried oregano

Steps:

  • Prepare the sauce first.
  • Heat oil over medium heat in a medium-sized saucepan.
  • Add onion and garlic to the saucepan and cook about 3 minutes, until soft.
  • Add tomatoes, tomato paste, bay leaf, sugar, and oregano and simmer until sauce reduces by half.
  • While the sauce is reducing, prepare the chicken breasts.
  • Preheat oven to 350 degrees.
  • Combine bread crumbs and Parmesan cheese in a plate.
  • Place egg in shallow bowl.
  • Dip chicken breasts in egg and then dredge in bread crumb mixture to coat.
  • Heat oil over medium heat in a large frying pan,
  • Add coated chicken breasts.
  • Cook until lightly browned, about 5 minutes per side.
  • Arrange chicken breasts in a single layer in an oven proof baking dish.
  • Pour tomato sauce over chicken.
  • Top with mozzarella cheese.
  • Bake until cheese is melted and bubbly, approximately 15 minutes.

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From saturdayswithfrank.com


EASY CHICKEN PARMESAN (PARMIGIANA) - AHEAD OF THYME
2020-10-25 Place the chicken breasts spaced evenly apart over the sauce. Cover each breast with ¼ cup sauce, and top each breast with a slice of mozzarella cheese and 1 tablespoon Parmesan cheese. Sprinkle finely chopped parsley on top. Bake in a 425F preheated oven for 15-20 minutes until the cheese melts and turns golden brown.
From aheadofthyme.com


PARMESAN TOMATO BASIL CREAMY CHICKEN - THE SALTY MARSHMALLOW
2018-01-10 Remove the chicken to a plate and cover with foil to keep warm. Add the onion and garlic to the pan and cook, stirring for 1-2 minutes until fragrant. Stir in the tomato sauce, heavy cream, parmesan, and basil. Bring to a simmer, return chicken to pan. Cover and cook over medium low heat for 5-7 more minutes, until chicken is cooked through.
From thesaltymarshmallow.com


CREAMY SUN DRIED TOMATO PARMESAN CHICKEN (NO CREAM)
2020-06-26 Transfer onto a warm plate. Add the remaining 1 tablespoon of oil to the skillet; sauté the garlic until fragrant (about 1 minute). Add the sun dried tomatoes and mushrooms; fry until the mushrooms are just soft. Reduce heat to low heat, add the milk (or cream if using) and bring to a gentle simmer, stirring occasionally.
From cafedelites.com


CHICKEN PARMESAN WITH MARINARA SAUCE
2015-06-30 Cook pasta. Bring a large pot of water to the boil; add the salt and bring back to the boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and toss with sauce. Drain and return the pasta to the pot. Ladle in the enough of the marinara to lightly coat the pasta.
From cookingwithcocktailrings.com


BONELESS CHICKEN THIGHS WITH FRESH TOMATO PARMESAN
2014-06-10 Place the chicken thighs in the milk and let sit while preparing the flour. Combine the flour, salt, pepper and parmesan cheese in a shallow dish. Dip the chicken thighs in the flour mixture and place on a plate. Heat a large cast-iron frying pan with about ¼ inch of canola oil. Carefully, place the prepared chicken in the heated frying pan ...
From livingthegourmet.com


BREADED CHICKEN PARMESAN WITH TOMATO SAUCE I PANNING THE GLOBE
2019-04-26 Transfer browned chicken to a platter, add 2 more tablespoons of oil to the pan and brown the rest of the chicken. To assemble the chicken parmesan, spread about a cup of sauce over the bottom of a large casserole or baking pan. Arrange chicken cutlets on top. Pour 2 cups of sauce evenly over the cutlets.
From panningtheglobe.com


BA'S BEST CHICKEN PARMESAN RECIPE | BON APPéTIT
2022-05-04 Step 1. Heat oil in a large Dutch oven or other heavy pot over medium. Add onion and garlic and cook, stirring often, until softened but not browned, about 5 minutes. Add tomato paste and red ...
From bonappetit.com


EASY CREAMY CHICKEN IN TOMATO SAUCE - SIMPLY DELICIOUS
2021-04-26 Cook the chicken: Heat a large frying pan over medium-high heat. Add the chicken and cook for 2-3 minutes per side until the chicken is golden brown and cooked through. Remove from the pan and set aside. Make the tomato sauce: In the same pan, fry the onion, garlic and oregano in a splash of olive oil until soft and fragrant.
From simply-delicious-food.com


CHICKEN PARMESAN IN TOMATO SAUCE RECIPE | RECIPES.NET
2022-03-22 Drain on paper towels. Preheat the oven to 350 degrees F. Wipe out the pan with a paper towel. Return to medium heat and add 3 tablespoons of olive oil, the garlic, red pepper flakes, and bay leaves. Cook until fragrant, 1 to 2 minutes. Add the remaining cup of white wine and the chicken stock.
From recipes.net


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