This herb crusted chicken is coated in a delicious parmesan breading, pan fried, and served with a creamy tomato sauce. Delicious on it’s own or served over vegetables or pasta.
This chicken with tomato cream sauce isn’t exactly an easy recipe, it’s not hard, or complicated by any means, but it does have a few steps and take a little bit of active time, but the results are well worth it.
It only takes about 30-40 minutes to make the dish, and it’s all made in one pot (another for pasta if you’re serving it with that) so it’s minimal on the clean up too!
Basically you’ve got a herb and bread crumb crusted chicken breast, all pan fried to get it golden and crispy. Then you’ve got a creamy, tomato-ey sauce cooked in the same pan, to get all that flavored goodness from the chicken, and a rich, creamy tomato flavor. You can enjoy the chicken and sauce all on it’s own, or you can serve it over a bed of cooked pasta, mashed potatoes, or roasted veggies, however you want it. I adapted the recipe from here, to fit our needs and ingredients better.
It’s a delicious meal that is so great for a weeknight, weekend, or special occasion. It’s a delicious meal, taken to the next level making it good enough for a date night home, or a dinner even the kids will love.
Ingredients needed to make Herb Crusted Chicken with Tomato Cream Sauce:
- chicken breasts – pounded thin to make it tender, and help it cook evenly.
- Italian bread crumbs – to coat the chicken, and give it a nice crispy exterior
- Italian seasoning – to give the chicken a nice Italian herby flavor
- garlic salt – for flavor
- egg – to make an egg wash to coat the chicken and help it hold the breadcrumbs on
- milk – to make the egg wash
- butter – to fry the chicken in the pan and give it that golden crunchy crust.
- minced garlic – to add flavor
- chicken broth – to add flavor and substance to the sauce. You can substitute water, but broth gives it more flavor
- diced tomatoes – canned tomatoes, add the sauce and tomatoes from the can
- heavy cream – to make the sauce rich and creamy
- parmesan cheese – this helps make the sauce extra creamy, and gives it a delicious flavor
- salt and pepper – to help season the sauce
How to make Herb Crusted Chicken with Tomato Cream Sauce?
- Cut your chicken breasts in half length wise if they are thick, then pound them flat to about 1/2 inch thick all around. In a small bowl, combine the bread crumbs, Italian seasoning, and garlic salt. Set them aside. In another bowl, mix together your egg and milk. Dip your chicken first into the egg mixture, then into the bread crumbs.
- Add some butter to a large saute pan over medium heat. Add the chicken into the pan and cook for about 5 minutes on one side until that side is golden and crispy, then flip it over to cook the other side, until the chicken reaches an internal temperature of 165 F. Remove the chicken from a pan, and set it onto a plate, for a few minutes.
- Add minced garlic to the pan and let it cook for about 30 seconds. Then add in chicken broth and bring it to boil. Scrape off the crusty parts on the bottom of the pan, into the sauce. Add in the diced tomatoes, and heavy cream and bring that to a boil. Let it boil for about a minute.
- Lower the temperature and let the sauce keep simmering, while you stir in the parmesan cheese and italian seasoning. Cook for a few minutes until the sauce is thickened.
- Then pour the sauce over the chicken. Serve with pasta, mashed potatoes, or veggies if desired.
Tips for making Herb Crusted Chicken with Tomato Cream Sauce:
- If you’re already using thin sliced chicken breasts then you don’t need to cut them into 2 pieces. Instead use 4 thin sliced chicken breasts.
- Serve chicken and sauce over cooked pasta, mashed potatoes, or roasted vegetables.
This herb crusted chicken is golden crunchy perfection, topped with a delicious tomato cream sauce. It’s a delicious meal your whole family will love!
More chicken recipes:
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Herb Crusted Chicken with Tomato Cream Sauce
Ingredients
For the Herb Crusted Chicken:
- 2 large chicken breasts
- 1/2 cup Italian bread crumbs
- 1 TBS Italian seasoning
- 1 tsp garlic salt
- 1 egg
- 2 TBS milk
- 3 TBS butter
For the Tomato Cream Sauce:
- 1 TBS minced garlic
- 1/2 cup chicken broth
- 1 cup diced tomatoes
- 1 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- 1 TBS Italian seasoning
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
Instructions
For the Herb Crusted Chicken:
- Cut each chicken breast in half to thin them out, and pound each chicken breast to about 1/2 inch thick.
- Add the bread crumbs, Italian seasonings and garlic salt to a small shallow bowl. And stir them together
- Whisk together the egg and milk in another bowl.
- Add the butter to a large saute pan, and heat it over medium heat.
- Dip the chicken into the egg mixture and then into bread crumb mixture, to coat it completely.
- Add the chicken breast pieces to the butter in the pan to cook.
- Cook each piece for about 5 minutes on each side, flipping after the bottom side is golden and crispy. Cook until an internal temperature of 165 F is reaches. Set the chicken aside when done.
For the Tomato Cream Sauce:
- Add garlic into the skillet and saute for about 30 seconds.
- Add chicken broth into the pan and bring to a boil. Stir occasionally and scrape off the browned parts from the bottom of the pan, into the sauce.
- Mix in the diced tomatoes and heavy cream, and bring to a boil. Boil it for about 1 minute.
- Reduce the heat to low and stir in the Parmesan cheese, Italian seasonings, salt and pepper.
- Continue to stir the sauce, and let it cook until hot throughout, and it starts to thicken.
- Serve the sauce over the chicken. Serve over pasta if desired.
- Sprinkle fresh parsley or basil over the top, if desired.
Nutrition
This herb crusted chicken with tomato sauce was first posted on February 11, 2014. The photos and text were updated on January 23, 2022.
Amber @ Dessert Now, Dinner Later! says
I just made this for dinner. Added flour for a standard breading method and used olive oil instead of butter. Definitely a quality restaurant tasting dish if you season additionally with salt and pepper. Thanks for the recipe!
Stefany says
Holy crap that looks so dang delicious! I think it is so awesome that this is a blog started with a mother and daughter. I wish my mom was more into tech so we could start one together. Totally your newest follower on bloglovin.
PS I found your blog through your card at BYBC 2014!
itsstefwithanf.blogspot.com
Ashlee Prisbrey says
this sounds amazing!
Amber @ Dessert Now, Dinner Later! says
You added the title to one of your pics! This looks so good! Pinned!
Aimee Berrett says
Yeah Amber! I don’t know if I’m going to go back and add it to old recipes, but I hope to include it on all future posts!
Kathleen @ Fearlessly Creative Mammas says
Wow! That looks so good. I pinned it so I can go back and make it. YUM!!
Laura Muir says
Sounds yummy! I love all food italian! 🙂 Thanks for sharing!
~Laura Muir
http://www.freshandhappy.com
Aimee Berrett says
Laura, I think next time I need to try this sauce and chicken over your zoodles. Yum!
Emily DeBry says
this looks very good. i love a good chicken meal that is easy too. Thanks for sharing
Marissa says
Oh yum
Kathy says
This dish looks great and I put it on my menu for tomorrow night 🙂
Where did this GREAT FORK come from? Love it!!! I need some too.
Please let me know
Thanks Kathy
Aimee Berrett says
The fork is a fork from our silverware set. We got them from Bed Bath and Beyond. I am so in love with our silverware set, but haven’t seen it again in the last 3 years since we got married. Let me know how the dish turns out for you!