Stove top dinners are great and this Parmesan and Tomato Skillet Chicken dish is no exception. Pan seared chicken cutlets cooked in a rich tomato sauce and topped with lots of parmesan cheese and fresh herbs. A great dinner served with a green salad and Crispy Oven Roasted Baby Parmesan Potatoes.

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This is an honest to goodness great stove top chicken dinner that you’re going to make. If you’ve been following along the Blog for a while now, you’ll know that we love chicken at our place. There are more than 130 chicken recipes on the blog, so I think that speaks volumes, right? I have lots of favourites and dishes we keep making like the Chicken Tikka Masala and Creamy Chicken Alfredo, but there is always room for new favourites like this one!

What Makes This Parmesan Tomato Skillet Chicken Great

• Cooks in one pan – Don’t you just love one pot dinners. This dish cooks in one pot for easy clean up after.
• Full of flavour – This dish brings all the flavour to your dinner table. Between the tender chicken, the rich tomato sauce and the parmesan cheese, it’s delicious
• Easy to make – Using chopped can tomatoes makes this dish pretty easy.

INGREDIENTS

• 4 chicken cutlets about 1 pound/500 grams
• 1 425 ml can chopped tomatoes (small can)
• 1 Cup chicken stock
• 3/4 Cup parmesan cheese fresh grated
• 4 cloves garlic crushed
• 2 tablespoons olive oil divided
• Bunch of fresh chopped parsley
• 1 teaspoon sea salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

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Instructions

1. Season chicken – Season both sides of the chicken cutlets with salt and pepper.
2. Brown chicken – Heat 1 tablespoon of the olive oil in a large skillet. Place the chicken cutlets in the skillet and brown each side for about 2 minutes. Remove from skillet.
3. Make the sauce – Add remaining olive oil to pan and add the garlic. Give a quick stir and cook for about one minute. Add the crushed can tomatoes, chicken stock, oregano and basil. Stir well and allow to reduce for about 3 – 5 minutes.
4. Cook the chicken in the sauce – Place the chicken back into the skillet with the sauce. Reduce heat to low, cover and leave to cook for about 15 minutes.
5. Top with cheese and brown – Evenly sprinkle over the fresh grated parmesan cheese and the fresh chopped parsley. Place under a broiler/grill for about 5 minutes.
6. Serve – Remove from oven and serve.

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Recipe Notes

• Just brown the chicken – Remember, you are not looking to cook the chicken in the first part of the recipe. You just want to brown it on the outside. The chicken will fully cook in the tomato sauce.
• Can use fresh tomatoes – I used diced can tomatoes for this recipe because it made life easy and the taste was amazing. If you prefer, you can use fresh tomatoes. Use about 1lb of fresh tomatoes finely diced. You will need to cook them down for about 10 minutes before adding the chicken stock to the pan.

What’s Great To Serve With This Chicken Dish

Serve it with a fresh salad like the Greek Salad with Marinaded Feta or the 5 Minute Goat Cheese and Pecan Salad. Or if you’re looking for something more comforting, the Lemon Garlic Butter Pasta, , the Spiced Roasted Potatoes or the Easy Stove Top Mac and Cheese would be great.

Frequently Asked Questions

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Thanks For Stopping By & Hope To See You soon!