Pan-Fried Chicken with Parmesan Crust and Tomato Sauce

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-fried with a golden Parmesan crust, served with a rich homemade tomato sauce for a comforting meal. This Australian-inspired chicken recipe, ready in about 35 minutes, pairs chicken breasts, all-purpose flour, egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 Australian cuisine 450 cal/serving

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Ingredients

2 large, boneless and skinless chicken breasts
1/2 cup all-purpose flour
1 large, beaten egg
3/4 cup grated Parmesan cheese
3 tbsp olive oil
2, minced garlic cloves
1 cup canned crushed tomatoes
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
4, chopped fresh basil leaves

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Instructions

Step 1: Place 1/2 cup all-purpose flour in a shallow dish. In a second dish, beat 1 large egg. In a third dish, combine 3/4 cup grated Parmesan cheese with 1/2 tsp black pepper. Pat dry 2 large chicken breasts and dredge each breast first in flour, shaking off excess.
Step 2: Dip the floured chicken breasts into the beaten egg, then press firmly into the Parmesan mixture to coat evenly.
Step 3: Heat 3 tbsp olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for 5-6 minutes per side until the crust turns golden and the chicken is cooked through (internal temperature 165°F).
Step 4: Remove chicken from skillet and set aside. In the same skillet, add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 5: Pour in 1 cup canned crushed tomatoes and stir in 1 tsp dried oregano and 1 tsp salt. Simmer the sauce over medium-low heat for 8-10 minutes until it thickens slightly.
Step 6: Return the chicken to the skillet, spooning some tomato sauce over each breast. Cook for 2 more minutes to meld flavors.
Step 7: Sprinkle 4 chopped fresh basil leaves over the chicken before serving.