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Creamy Tomato Italian Parmesan Chicken
main dishes

Creamy Tomato Italian Parmesan Chicken

(5.0 Average )
Tender chicken simmered in a rich and creamy red sauce, Parmesan and freshly ground Italian herbs makes for the perfect one-pot, weeknight dinner. Serve chicken over pasta or Italian bread, or enjoy on its own. Garnish with an additional twist of McCormick® Italian Blend Herb Grinder for fresher flavor, aroma and a beautiful plated presentation. Recipe and Photo Credit: Alyssa Rivers of The Recipe Critic
  • 10m

    prep time

  • 30m

    Cook Time

  • 286


  • 11



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  • 1 pound thin-sliced boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick® Black Pepper, Ground
  • McCormick® Italian Blend Herb Grinder
  • 2 tablespoons olive oil, divided
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 can (15 ounces) tomato sauce
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded Parmesan cheese


  • Season chicken with salt, pepper and desired amount of Italian blend herb grinder. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Cook 1/2 of the chicken pieces 3 to 5 minutes per side or until golden brown. Repeat with remaining chicken. Remove chicken from skillet.

  • Heat remaining 1 tablespoon oil in skillet on medium-high heat. Add onion and garlic; cook and stir 2 minutes or until tender. Stir in the tomato sauce, heavy cream, grated Parmesan cheese and desired amount of Italian blend herb grinder; bring to simmer.

  • Return chicken to skillet; cook until heated through. Top with shredded Parmesan cheese. Season to taste with additional Italian blend herb grinder. Serve over cooked pasta, if desired.

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