Creamy Tomato Italian Parmesan Chicken
This Creamy Tomato Italian Parmesan Chicken is irresistibly rich and flavorful, perfect for a quick and comforting dinner packed with cheesy, Italian goodness!
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil divided
- 4 chicken breasts about 2 pounds
- 1 cup diced onion about 1 small onion
- 2 teaspoons minced garlic
- 1 can tomato sauce 15-ounce
- 1/2 cup heavy whipping cream
- 1/2 cup grated parmesan cheese
- 1 teaspoon Italian seasoning plus more for garnish
- salt to taste
- ground black pepper to taste
- 1 cup shredded parmesan cheese
Instructions
Step 1: Prepare the Chicken
- Start by patting the chicken breasts dry with paper towels. Season both sides generously with salt and ground black pepper.
Step 2: Sear the Chicken
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the chicken breasts and sear for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Aromatics
- In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 4: Create the Sauce
- Pour in the can of tomato sauce and stir to combine with the onions and garlic. Reduce heat to low and add the heavy whipping cream, grated parmesan cheese, and Italian seasoning. Mix well until cheese is melted and sauce is creamy.
Step 5: Combine Chicken with Sauce
- Return the seared chicken breasts to the skillet, spooning the creamy tomato sauce over them. Allow the chicken to simmer in the sauce for about 5 minutes, letting flavors marry beautifully.
Step 6: Serve and Garnish
- Just before serving, sprinkle the shredded parmesan cheese on top of the chicken and garnish with additional Italian seasoning. Serve hot and enjoy!
Equipment
- Large Skillet
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Knife and cutting board
Notes
- For a lighter version, substitute half-and-half for heavy whipping cream.
- Use boneless, skinless chicken thighs for a juicier result.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop adding a splash of cream or water if sauce thickens too much.
- Ensure not to overcrowd the skillet when searing chicken to get a nice golden brown crust.