Ideal for weeknight dinners, Tomato Chicken pairs pan-fried chicken breast with a rich tomato sauce, melted Parmigiano Reggiano, and fresh basil for a satisfying meal.
One of my family’s favourites is Parmigiano Reggiano Tomato Chicken, a simple Italian chicken dish with tomatoes, Parmigiano Reggiano and fresh basil.
It’s colourful, tasty and perfect for a quick mid-week dinner. Like all simple dishes, the quality of the ingredients you use to make it is really important.
Try to use authentic Parmigiano Reggiano for this recipe. It makes all the difference between an average dish and a super tasty one! My kids particularly enjoy this tender chicken, and I usually serve it with my Ciabatta bread to scoop up all the delicious sauce. Enjoy it and buon appetito!
Reasons to Make Tomato Chicken with Parmigiano Reggiano
- Brings savoury, tangy, nutty, and fresh flavours together without making the dish overly complicated.
- Pairs easily with pasta, rice, potatoes, bread, salad, or vegetables depending on what you have available.
- Gives you leftovers that can become an easy lunch or dinner the next day.
Key Ingredients for Tomato Chicken with Parmigiano Reggiano
Parmigiano Reggiano
Parmigiano Reggiano brings a rich, savoury and slightly nutty flavour that complements the tomatoes and chicken. Its finely grated texture melts smoothly into the sauce. Choose authentic Parmigiano Reggiano for its distinctive flavour and texture.
Chopped Tomatoes
Tomatoes give the dish a bright, slightly tangy sweetness and create a soft, juicy sauce around the chicken. Ripe Roma or plum tomatoes are good fresh choices, while good-quality tinned chopped tomatoes work well year-round.
Basil Leaves
Fresh basil adds a fragrant, slightly sweet herbal flavour that pairs naturally with tomatoes and Parmigiano Reggiano. The tender leaves also add a fresh contrast to the warm sauce.
Chicken Breast
Chicken breast adds a savoury, meaty taste that complements the tangy tomatoes, nutty Parmigiano Reggiano and fresh basil. Choose boneless skinless chicken breasts and slice them thinly and evenly for a tender, juicy texture and better coverage from the tomato sauce.
Find the complete list with measurements in the recipe card below.
How to Make Tomato Chicken
Step 1: Season the chicken slices with salt and dredge them lightly in flour, shaking off any excess. Set aside.
Step 2: Heat the extra virgin olive oil in a large skillet or frying pan. Add the floured chicken and brown on both sides.
Step 3: Add the tomatoes and season with salt. Cook over low to medium heat for 10 to 15 minutes, or until the sauce has thickened and the chicken is cooked through.
Step 4: Sprinkle the Parmigiano Reggiano over the chicken and cover the pan. Cook for 2 minutes, then turn off the heat. Once the cheese has melted, add the basil leaves.
Step 5: Serve immediately.
Frequently Asked Questions
Yes. Both fresh and tinned chopped tomatoes work well in this recipe. Choose good-quality tinned tomatoes when fresh tomatoes are out of season or lack flavour.
If the sauce is too thin, let it simmer uncovered for a few extra minutes to reduce the excess liquid. If it becomes too thick, add a small splash of water until it reaches your preferred consistency.
Serve it with pasta, crusty bread, mashed potatoes, rice, sautéed spinach, or a simple green salad. Choose a side that pairs well with the tomato sauce.
Yes. Boneless, skinless chicken thighs can replace the chicken breast or chicken cutlets. Choose boneless, skinless thighs, slice them to a similar thickness, and allow extra cooking time if needed.
Insert an instant-read thermometer into the thickest part of the chicken. It should reach an internal temperature of 74°C – 165°F before serving.
Extra Help from the Kitchen
Pat the Chicken Dry – Blot the chicken with paper towel before seasoning so the flour adheres evenly and the hot oil splatters less.
Use a Wide Pan – Choose a wide frying pan that gives the chicken enough space to make direct contact with the hot surface.
Leave Space Between Pieces – Arrange the chicken without crowding the pan so each piece can brown properly rather than trap excess moisture.
Turn with Tongs – Use tongs to lift and turn the chicken gently so the thin slices and flour coating stay intact.
Loosen the Browned Bits – Scrape the browned bits left by the browned chicken from the bottom of the pan after adding the tomatoes so their savoury flavour blends into the sauce.
Variations and Twists
Try Balsamic and Garlic – Add minced garlic and a small splash of balsamic vinegar with the tomatoes for extra tang and savoury depth.
Use Capers and Red Wine Vinegar – Spoon drained capers and a small splash of red wine vinegar into the tomato sauce for a salty, tangy contrast to the Parmigiano Reggiano.
Add Fresh Herbs – Combine fresh parsley, thyme, and oregano with the tomatoes for a more herbaceous flavour that pairs well with the Parmigiano Reggiano and basil.
Finish with Olives and Lemon Zest – Cook chopped Castelvetrano olives with the tomatoes, then sprinkle a little lemon zest over the melted cheese with the fresh basil.
Storage and Shelf Life
Store leftover Tomato Chicken with Parmigiano Reggiano in an airtight container in the refrigerator for 3 to 4 days, and refrigerate within 2 hours of cooking.
Freeze in a freezer-safe container for up to 4 months for best quality. Thaw overnight in the refrigerator. Reheat in a covered frying pan over low to medium heat, or in an oven-safe dish at 180°C – 350°F, until the chicken reaches 74°C – 165°F throughout.
Try These Chicken Recipes Next
- Chicken Gorgonzola (Italian Scaloppine)
- Chicken with Black Olive Tapenade
- Pizza Chicken in a Skillet
- Mushroom and Mozzarella Skillet Chicken
- Chicken Involtini with Fontina, Speck and Peas
Tomato Chicken with Parmigiano Reggiano Recipe
Ingredients
- 500 g – 1 lb thinly sliced chicken breast
- 4 tbsp flour
- 2 tbsp extra virgin olive oil
- 8 tbsp chopped tomatoes – fresh or tinned
- 6 –8 tbsp Parmigiano Reggiano – finely grated
- basil leaves
- salt – to taste
Instructions
- Season the chicken slices with salt and dredge them lightly in flour, shaking off any excess. Set aside.
- Heat the extra virgin olive oil in a large skillet or frying pan. Add the floured chicken and brown on both sides.
- Add the tomatoes and season with salt. Cook over low to medium heat for 10 to 15 minutes, or until the sauce has thickened and the chicken is cooked through.
- Sprinkle the Parmigiano Reggiano over the chicken and cover the pan. Cook for 2 minutes, then turn off the heat. Once the cheese has melted, add the basil leaves.
- Serve immediately.
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Love the simplicity of this dish. <3