Tomato Chicken Parmesan
Featured in Allrecipes Magazine

Tomato Chicken Parmesan

Made  times
vero_cn81 3

"A delicious Italian breaded chicken smothered with cheese and tomato-based pasta sauce!"
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45 m servings 513 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 513 kcal
  • 26%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 44.3 g
  • 89%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 1249 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
  3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
  4. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 1979 Ratings

Most helpful positive review

Delicious! After one bite, my husband said this was the best chicken parmesan he has ever had and told me immediately to put this one in the recipe box. I have to agree, this dish is definitel...

Most helpful critical review

beautiful... i'm going to leave the egg out next time though

Most helpful
Most positive
Least positive

Delicious! After one bite, my husband said this was the best chicken parmesan he has ever had and told me immediately to put this one in the recipe box. I have to agree, this dish is definitel...

This recipe is the BOMB! It's so easy and incredibly delicious. The only thing that I did differently was that after I coated the chicken with the breadcrumb/parmesan cheese mixture, I set it as...

OMG! This was fabulous!!! Only made a few changes out of necessity as I didn't have all the ingredients on hand.... Added extra dried onion and garlic powder, dried oregano and sweet basil to...

I did like everyone else and refrigerated the breaded raw chicken before cooking- that really does work well. I didn't fry the chicken, just baked on a cookie sheet about 20 minutes, before put...

This was a delicious dish! I did not follow the recipe exactly... Instead of only putting the sauce in the pan, and setting the chicken ON TOP, I poured the sauce on the bottom of the casserole ...

This is a great recipe! My family of 6 all loved it. I used Italian bread crumbs, and took advice of others and baked the coated chicken for about 20 minutes prior to baking the dish, instead of...

This was a great recipe! The whole family LOVED it! I did make a few minor changes. I used chicken tenders instead of filets. The chicken cooked much quicker and uniformly. I also preheated ...

My kids light up when I tell them we're having chicken parm for dinner. Without having to make your own sauce, this is a nice quick dinner for those on the run evenings. I liked the idea of the ...

I don't know what makes this so good, but this is the best chicken parmesan that I have ever had. I followed the recipe and had wonderful results. I didn't use the monteray jack but rather moz...

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