Parmesan Chicken

This Parmesan Chicken recipe is a deliciously rich twist on a classic favourite, featuring golden, pan-seared chicken breasts nestled in a creamy, tomato-infused sauce, with a hint of white wine and just the right kick of red pepper flakes. Fresh garlic, scallions, and Parmesan bring layers of flavour, while a touch of Italian seasoning ties it all together. It’s a perfect dish for cosy nights in or impressing guests. 

Find the full recipe below: 

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup flour
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp garlic powder
• 2 tsp Italian seasoning
• 2 tbsp olive oil
• 2 tbsp butter
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2 scallions, chopped
• 2 medium tomatoes, chopped
• 1 tbsp all-purpose flour (for sauce)
• 1/2 cup heavy cream
• 1/2 cup white wine
• 1/2 tsp red pepper flakes
• 1/2 cup freshly grated Parmesan cheese (plus extra for garnish)

Method

Prepare the chicken: 

Rinse the chicken breasts and pat them dry with paper towels. Carefully slice each breast horizontally to create two thinner cutlets. In a shallow bowl, mix together the flour, salt, black pepper, garlic powder, and Italian seasoning. Dredge each chicken piece in the flour mixture, coating evenly on all sides. Set aside. 

Cook the chicken: 

Heat olive oil in a large skillet over high heat. Add the coated chicken cutlets and cook for about 4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside. 

Make the Sauce: 

Using the same skillet (wipe out any excess flour with a paper towel), melt the butter. Add the chopped onion and minced garlic, sautéing for 2 – 3 minutes until softened and fragrant. Stir in the scallions and tomatoes, then sprinkle in 1 tablespoon of flour. Mix well and cook for an additional minute. 

Add the liquids: 

Pour in the cream and white wine, then season with Italian seasoning, salt, and red pepper flakes. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3–5 minutes, or until the sauce thickens slightly. 

Finish the sauce: Stir in the grated Parmesan cheese and whisk until the sauce is smooth, rich, and creamy. 

Looking for a dessert? Why not try our creamy lemon posset tart