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Pan-fried chicken served with tomato sauce, melted cheese and fresh basil.

Tomato Chicken with Parmigiano Reggiano Recipe

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.

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

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

  1. Season the chicken slices with salt and dredge them lightly in flour, shaking off any excess. Set aside.

  2. Heat the extra virgin olive oil in a large skillet or frying pan. Add the floured chicken and brown on both sides.
  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.
  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.
  5. Serve immediately.