Creamy Chicken Parmigiana

What a festival of flavor you will have going on in your mouth with this Italian classic. When placing the plate in the oven to melt the cheese please note that you should do this quickly so your plate does not get hot enough to break. It only takes about 10 -15 seconds at the most. If you do not have any breadcrumbs on hand then simply throw some old stale bread or toast in the food processor and make your own.

1 small onion, chopped
1 clove garlic, minced
1 tablespoon butter
1 (15 ounce) can whole tomatoes, undrained
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon basil, dried
5 chicken breast, boneless and skinless
1/3 cup fine dry bread crumbs
3 tablespoons + 1 tablespoon Parmesan cheese
1/2 teaspoon Italian seasoning
1 egg, beaten
2 tablespoons milk
3 tablespoons cream
3 tablespoons olive oil
1/4 cup shredded mozzarella/cheddar cheese

1. For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to a full boil; reduce heat. With a wooden spoon carefully break tomatoes up. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in basil and cream. Reduce to simmer.

2. Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.

3. In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and Italian seasoning. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.

4. Spoon sauce over chicken. Top with shredded cheese and 1 tablespoon Parmesan cheese. Place plate in the oven on broil to melt cheese.

9 Responses to Creamy Chicken Parmigiana

  • alahzab35 says:

    assalamu alaykum

    so basically the base is the chicken? To try insha’Allah! I love the classic aubergines parmiggiana LOL!

  • Noor says:

    Thanks Meeso and Alahzab I have heard a lot of this dish made with eggplants or even veal but as you may see from my recipes I am chicken obsessed lol.

  • a.dahoud says:

    Salam alaykom,

    Mashallah Noor, I tried this last night and YUM! The chicken is so succulent and the toppings are so full of flavour. This is definitely a recipe I am cooking again and recommending to all….jazakallahu kheir ;)

  • Nausheen says:

    salam alaykum!

    I bumped on your website by accident and I have been stuck with it since the whole day (it is almost midnight now :$)..am checking all the recipes out..and I must say you have done a fabulous job mA. I love cooking specially baking :)
    I have a quick question…can I substitute parmesan cheese with cheddar? jazakAllah khair

  • Noor says:

    Wa Alaykum Salam, Thank you sis your so kind :) It makes me happy that you like my site so much :)

    I would not use cheddar in this dish bc the taste is strong. I would say leave it out if you can not get it.

  • Nausheen says:

    I know how much it means when someone appreciates your cooking :) even I am planning on starting my own blog, but somehow can’t get a proper name :) I’ll keep your tip in mind…my problem was even if I get the cheese I don’t want the remaining amount lying in the refrigerator :)

  • Noor says:

    We use it a lot bc I cook a lot of pasta plus we eat it on salads. It actually keeps for a VERY long time as well.

    Let me know your link when you start it :) My husband actually came up with my name :)

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