Pan-Fried Chicken with Parmesan Crust and Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-fried with a golden Parmesan crust, served with a rich homemade tomato sauce for a comforting meal. This australian-inspired chicken ready in about 35 minutes blends all-purpose flour, large, beaten egg, grated Parmesan cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. Step 2: Dip the floured chicken breasts into the beaten egg, then press firmly into the Parmesan mixture to coat evenly.
  3. 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).
  4. 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.
  5. 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.
  6. Step 6: Return the chicken to the skillet, spooning some tomato sauce over each breast. Cook for 2 more minutes to meld flavors.
  7. Step 7: Sprinkle 4 chopped fresh basil leaves over the chicken before serving.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Chicken with Parmesan Crust and Tomato Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Chicken with Parmesan Crust and Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Chicken with Parmesan Crust and Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Chicken with Parmesan Crust and Tomato Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Chicken with Parmesan Crust and Tomato Sauce?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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