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Parmigiano Reggiano Tomato Chicken

Parmigiano Reggiano Tomato Chicken

Parmigiano Reggiano Tomato Chicken - a quick and tasty mid-week dinner idea with all the colours and flavours of Italy!

Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Manuela Zangara


  • 500 gms – 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


  1. Season the chicken slices with salt and lightly coat them with flour. Keep aside.
  2. Heat the extra virgin olive oil in a skillet or frying pan and add the floured chicken to it. Brown it on both sides.
  3. Add the tomatoes and salt and cook it on a low to medium flame for 10 to 15 minutes, or until the sauce has thickened and the chicken is cooked through.
  4. Sprinkle the Parmigiano Reggiano on top of the chicken and cover. Cook for 2 minutes, then put the fire off.
  5. When the cheese has melted, add the basil leaves and serve immediately.