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Herb Crusted Chicken with Tomato Cream Sauce

A Parmesan and herb crusted chicken, lightly fried, topped with this amazing tomato, herb and creamy sauce. You can eat it over noodles or just enjoy the chicken on its own.


  • 2 large chicken breasts
  • 1/2 cup Italian bread crumbs
  • 1 TBS mixed Italian seasonings
  • 1 tsp garlic salt
  • 1 egg
  • 2 TBS milk
  • 3 TBS butter
  • 1 TBS garlic
  • 1/2 cup chicken broth
  • 1 cup diced tomatoes
  • 1 cup cream
  • 1/2 cup Parmesan cheese
  • 1 TBS Italian seasoning


  • Cut each chicken breast in half and pound each chicken breast to about 1/2 inch thick.
  • Mix bread crumbs, Italian seasonings and garlic salt in a small shallow bowl.
  • Mix egg and milk in another small shallow bowl.
  • Heat butter in a large saute pan over medium heat.
  • Dip chicken into milk mixture and then into bread crumb mixture and place into saute pan to cook.
  • Cook for about 5 minutes on each side, until chicken is full cooked. Set aside when done.
  • 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.
  • Mix in the cream and diced tomatoes and bring to a boil.
  • Boil for 1 minutes.
  • Reduce heat to low and stir in Parmesan cheese and Italian seasonings.
  • Stir sauce and cook until heated thoroughly and thickened.
  • Pour sauce over chicken and serve over pasta if desired.