Description
Crispy herb-crusted chicken breasts served with a rich and creamy tomato Parmesan sauce, perfect for an elegant yet comforting dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
- Flatten the chicken breasts slightly so they cook evenly.
- In a shallow bowl, combine the breadcrumbs, Parmesan cheese, parsley, basil, oregano, garlic powder, salt, and black pepper.
- In another bowl, whisk the eggs.
- Dip each chicken breast into the eggs, then coat thoroughly with the breadcrumb mixture.
- Heat olive oil in a large skillet over medium heat. Cook the chicken for 5 to 6 minutes per side until golden brown and fully cooked. Transfer to a plate.
- In the same skillet, melt the butter and sauté the garlic for about 1 minute.
- Add the diced tomatoes, chicken broth, heavy cream, and red pepper flakes. Simmer for 5 minutes.
- Stir in the Parmesan cheese and fresh basil until the sauce is smooth and creamy.
- Return the chicken to the skillet and spoon the sauce over the top before serving.
Notes
- Serve with pasta, rice, mashed potatoes, or roasted vegetables.
- For a lighter sauce, substitute half-and-half for heavy cream.
- Chicken thighs can be used instead of chicken breasts for a juicier texture.
- Add spinach or mushrooms to the sauce for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers for up to 2 months, though the sauce may separate slightly after thawing.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 620
- Sugar: 5g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 220mg
