This Tomato Chicken Parmesan is my take on the classic Italian-American “Chicken Parmigiana” and it’s one of our family’s favorites! I guarantee that is the best chicken parmesan that you will ever taste. Even my pickiest child loves this cheesy chicken dish. My secret for added cheesiness is to add grated parmesan cheese to the breadcrumb mix. It brings this dish to the next level!
I simply fry parmesan breaded chicken to make the crumb nice and crispy. Then I finish the dish by baking the chicken to perfection in a classic Marinara tomato sauce topped with a layer of Monterey Jack cheese. If I have lots of time to spend in the kitchen, I make my own tomato sauce but usually I just use a jar of my favorite pasta sauce from the store. This dish tastes great either way!
To make my version of Tomato Chicken Parmesan, you will need the following ingredients:
Preheat the oven to 375 °F and lightly grease 9x13 inch baking dish.
Combine the grated Parmesan cheese and breadcrumbs together in a shallow dish.
Pour the beaten egg into another shallow dish. One by one, dip the chicken breasts into the beaten egg, then coat each one with the breadcrumb mixture.
Heat the vegetable oil in a large pan or skillet over medium high heat. Saute the coated chicken breasts for around 8-10 minutes on each side. You will know the chicken is done when the juices run clear.
Pour the tomato sauce into the prepared baking dish.
Sit the chicken pieces on the tomato sauce and layer a slice of cheese on top of each piece.
Bake in the oven for about 20 minutes or until cheese has completely melted.
Serve the chicken parmesan with pasta, roasted vegetables or my Kentucky Wonder Beans.
This Tomato Chicken Parmesan is a Mathuse family hit - everyone loves it even my fussiest child! Try it out and let me know what you think in the comments below.
Thank you, Lilly! Approved!
