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Creamy Tomato Italian Parmesan Chicken is a creamy red tomato parmesan sauce with delicious italian spices. The chicken gets smothered in melty parmesan cheese and will be one of the most delicious meals you eat!
One pan meals have saved me this summer. I mean they are pretty amazing because you don’t have to heat up your house with the oven. BUT they are so quick and easy and on the dinner table in 30 minutes. It feels so much better when I make a delicious meal for my kids even though we are so busy. It is amazing what you can create with common ingredients and incredible spices.
I recently discovered McCormick’s new Herb Grinders and I am o-b-s-e-s-s-e-d. They contain larger herb pieces that are gently dried that lock in the fresh herb flavor that are released upon grinding. They are perfect for getting the fresh herb taste without having to chop anything!
The Italian Seasoning was just what this Creamy Tomato Parmesan Sauce needed. The sauce was a delicious twist on the classic tomato sauce and made it ultra rich and creamy. The chicken simmers in the sauce and gets topped with freshly shredded parmesan cheese. Its gets nice and melty…
The thing that I love the most about the new Herb Grinders is that they also make a nice garnish for serving your meal and add extra flavor. A few twists on the top of your food right before serving and you are good to go!
We all know and love McCormick for their high quality herbs and spices and you guys are going to love these new Herb Grinders just as much as I do! They also have other favorites that I love using in the kitchen like Basil, Oregano, and Parsley. And you better believe I am fully stocked and ready to use them!
I promise that you guys are going to love this delicious 30 minute meal! From the creaminess of the sauce to the tender and juicy chicken topped with melty parmesan cheese. We loved it served over some pasta and it became a favorite with the very first bite!
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Creamy Tomato Italian Parmesan Chicken
Ingredients
- 2 Tablespoons olive oil divided
- 4 chicken breasts*
- 1 small onion chopped
- 2 cloves garlic minced
- 1 15 ounce can tomato sauce
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 teaspoon McCormick Italian Seasoning Herb Grinder plus more for garnish or 1 teaspoon italian seasoning
- salt and pepper to taste
- 1/2 cup shredded parmesan cheese
Instructions
- In a large skillet add 1 Tablespoon olive oil and salt and pepper the chicken. Cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
- Add 1 Tablespoon olive oil to the skillet and add the onion and garlic. Sauté for a couple of minutes until tender. Add the tomato sauce, heavy cream, parmesan cheese, and italian seasoning. Salt and pepper to taste.
- Bring to a simmer and add the chicken back to the skillet. Top with shredded parmesan cheese. Serve over pasta of desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was sponsored by McCormick®. I love working with brands that I am passionate about and use in the kitchen for myself. All opinions expressed are my own.
Love the simplicity, I declazed the pan after onions and garlic with a little red wine and simmered for a bit before adding passata puree and the rest of the ingredients. 💯 will make again.
Very much enjoyed making this dish and eating it too. Simple to make, be careful to stick to the ratios in the recipe as it is spot on and you can overdue the cream. A little goes a long way. I made it for my 19 yr old son and he loved it. Simple and delicious.
I pounded the chicken breasts out so they would cook faster, I also seansoned them with salt, pepper, Italian seansoning, garlic powder and onion powder. I used tomato sauce that had basil and garlic in it as well. Oh.. I used the entire wedge of parm… approx 1.5 cups-ish. It was soooo good and came together so quick. Can’t wait to make again!
Made this today. Wasn’t floored with how the chicken came out. BUT. we all enjoyed the sauce. Tastes more like a Vodka sauce. Made it fun with elbow macaroni. Already in my recipe book! Thanks!
So delicious!!
I made this tonight, and my 9 year old son said it was “Carrabba’s good” – so that’s about as high of an honor as you’ll hear at my house. I followed the recipe pretty closely, but may have gone a little heavier on the cheese at the end. We will definitely have this again!
Yummy! I followed it to the letter, no tweeks except I cut the large breasts in half and pounded them thinner. The Hubs loved it.
This is a really good recipe but, I cook Italian food a lot and if you have more time you should do this for a more flavorful result:
Heat olive oil in pan on high heat, season chicken with salt and pepper then sear them on all sides (no need to cook them all the way) put on plate and set aside.
Dump juices in the sink (after it cools down a bit) then heat a little more olive oil and sauté onion until it becomes translucent (about 4 min) then add in garlic and seasoning, I used 4 cloves of garlic and a tablespoon of seasoning. Cook for 1 min. Then add in sauce (I used 24 ounce jar for more sauce, Cento Passata) Stir then add in cream (I used 3/4 cup light cream for a little healthier substitute), and Parmesan , stir to combine. Then add the chicken back submerging it in the sauce. Bring to a simmer, turn to low, and simmer for 45 min.
You’ll end up with very tender and flavorful chicken. You can still melt the shredded Parmesan on top at the end.
Made a mistake of not checking for my ingredients first. Had tomato sauce in pan, thought I had parmesan but not! Had jar of 4 cheese so used that in the mix! Came out great. Had mozzarella so sliced and placed on top chicken. Loved it. Next time will check my ingredients to make it! Quick and easy, delicious!