CREAMY TOMATO ITALIAN PARMESAN CHICKEN
Tender chicken simmered in a rich, creamy red sauce, Parmesan cheese, and freshly ground Italian herbs make this the perfect one-pot weekday dinner.
- 4 chicken breasts *
- 1/2 cup heavy cream
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan
- salt and pepper to taste
- 1/2 cup grated Parmesan
- 1 small onion, chopped
- 2 tablespoons olive oil, divided
- 1 15-ounce can tomato sauce
- 1 teaspoon McCormick Italian Seasoning Herb Grinder plus more for garnish
First, in a large skillet, add 1 tablespoon of olive oil, salt and pepper the chicken. Cook the chicken over medium-high heat for 3 to 5 minutes per side or until golden brown on each side and cooked through until no longer pink in the center. Remove the chicken and set aside on a plate.
Then, add 1 tablespoon of olive oil to the pan and add the onion and garlic. Sauté for a few minutes until tender. Add the tomato sauce, heavy cream, Parmesan and Italian seasoning. Salt and pepper to taste.
Bring to a boil and return the chicken to the pan. Top with grated Parmesan cheese. Serve over desired pasta.
* I like to use thin chicken breasts so that they cook quickly and evenly.