Skip to Content

Chicken Parmesan with Sundried Tomato Sauce

This recipe for Chicken Parmesan with Sundried Tomato Sauce is our very favorite recipe for Chicken Parmesan.

Make a double batch of the sauce and freeze some for later!

Chicken Parmesan feels like home.

I’ve been making it for so long that I barely remember the first time that I made it.

I know that it was sometime during college, because at one point I remember having roommates who were amazed that I could cook something so good.

And that’s when cooking when from an activity I enjoyed to a bit of an obsession.

I was lucky enough to have one other roommate who was also a very good cook (who I am so very lucky to still be in touch with on a regular basis and get to visit often – Hi, Nila!).

Somehow the two of us convinced the other 4 that we should start a meal rotation.

That it made more sense for us to take turns cooking real meals each night than it did for all of us to make our separate dinners.

chicken parmesan with homemade sundried tomato sauce

Cooking Light was the only food website that I really knew of back then.

I would avoid homework and instead browse recipes and bookmark what I wanted to make next.

Perhaps that itself was an indication that I should have changed majors…

But, who knew what a food blog was anyway?

If they even existed, they were probably so few and far between.

And the word “blog” certainly was not in the average person’s vocabulary.

So I pressed on studying Psychology with a Neuroscience focus and kept on cooking in my spare time.

And thought about food pretty much all the time.

chicken parmesan with homemade tomato sauce

So here is my recipe for what my husband and I both consider “Better Than Any Restaurant” Chicken Parmesan, originally beginning from a Cooking Light recipe with a few adaptations through the years.

The chicken is basically the same, it’s the sauce that has had a few evolutions.

And I do believe this is the first recipe I ever cooked for my In-Laws.

chicken parmesan with homemade tomato sauce

Chicken Parmesan with Sundried Tomato Sauce

Yield: serves 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Inactive Time: 30 minutes
Total Time: 1 hour 20 minutes

This recipe for Chicken Parmesan with Sundried Tomato Sauce is our very favorite recipe for Chicken Parmesan. Make a double batch of the sauce and freeze some for later!

Ingredients

Sundried Tomato Sauce:

  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 (4 ounce) jar tomato paste
  • 1/2 cup red wine
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (14.5-ounce) can crushed tomatoes
  • 1-2 teaspoons dried Italian Seasoning (in summer I use a handful of fresh basil added at the end)
  • 1 bay leaf
  • 1/2 cup sundried tomatoes, sliced*
  • 1 heaping cup red bell pepper, diced
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon balsamic vinegar
  • 3/8 teaspoon black pepper
  • 1/2 teaspoon salt, or according to taste preferences

For the Chicken:

  • 1/3 cup all-purpose flour
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, if desired
  • 4 (4-ounce) boneless, skinless chicken breasts
  • 1 egg white, lightly beaten
  • 1 tablespoon olive oil, plus more if needed
  • 1 cup (4 ounces) shredded mozzarella cheese

Instructions

For the Sauce:

  1. Add the olive oil to a large saucepan or dutch oven and heat over medium-high.
  2. Add onion and saute for 3-5 minutes, until translucent.
  3. Add garlic and saute a minute more.
  4. Add the tomato paste and cook, stirring frequently for 2 minutes.
  5. Add the wine and whisk to combine with the tomato paste.
  6. Stir in the diced and crushed tomatoes, Italian seasoning and bay leaf.
  7. Bring to a boil and then let simmer for 15 minutes.
  8. Stir in the sundried tomatoes and bell pepper.
  9. Simmer until pepper is tender.
  10. Stir in parsley, balsamic vinegar and season with salt and pepper (if desired).
  11. Discard bay leaf.

For the chicken:

  1. Preheat oven to 350°.
  2. Combine the flour, parmesan, salt and pepper in a shallow bowl or plate with a rim.
  3. Place chicken breasts in a gallon sized Ziploc bag.
  4. Using a meat mallet, pound meat on both sides until it is flattened to 1/4 to 1/2 of an inch. (Some are easier to flatten than others. If they are really thick, I will cut them in half through the middle into to thinner breasts).
  5. Coat each piece of chicken egg white, then dip both sides into the in parmesan mixture.
  6. In a cast iron skillet, heat 1 tablespoon of oil over medium-high heat. Add chicken pieces to the pan, cooking cook 5 minutes per side - or until golden.
  7. Add chicken to a lightly greased 9x13 pan.
  8. Pour a large spoonful of sauce on top of each breast, then top with mozzarella.
  9. Bake at 350° for 5-10 minutes (or until chicken is cooked through and cheese is melted.
  10. Serve with pasta and additional sauce.

Notes

*I like to buy the kind in oil that are julienne sliced. Purchase a large jar at Costco. Before using in dishes, I rinse excess oil off.

adapted from Champion Chicken Parmesan

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 484Total Fat 17gTrans Fat 0gFiber 4gSugar 9gProtein 50g

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

 

Favorite Pasta Night Recipes

triple chocolate banana bread muffins
Previous
Whole Wheat Triple Chocolate Banana Muffins
black bean mexican pizza recipe
Next
Black Bean Mexican Pizza

Sarah Jo

Tuesday 14th of February 2012

I wanted to tell you that I made this last night, with a few small changes, and it was incredible. I wanted to do a blog about it and link back to your blog but I wanted to ask for permission first. My email is in this comment, let me know when you can if that's alright with you. Hope to hear from you soon. Thanks for the wonderful recipe!

Katie

Friday 17th of February 2012

As long as you are not using my photos, recipe is credited appropriately (adapted from GoodLife Eats & linked to original recipe), and the instructions are rewritten in your own words it is fine with me if you choose to repost a recipe. Glad you enjoyed it!

Dominique

Sunday 15th of May 2011

An absolute stunner! I made it a few weeks ago, and I was speechless over how good it was :) Thanks so much for sharing the recipe!

Erin

Friday 28th of January 2011

Katie, this is INCREDIBLE. I made it for dinner and then had to go to a meeting. All through my meeting, I day dreamed about eating more of this. When I got home, I ate some cold. The next morning, I ate it for breakfast. I used the leftover sauce for pizza and it's the best pizza sauce EVER!

Katie

Sunday 18th of September 2011

Nothing like replying 9 months later...but I made this last week and came to look up the post and was reminded of your comment. So glad you liked it Erin! :)

Jen @ My Kitchen Addiction

Wednesday 26th of January 2011

I have to smile reading your story about cooking for your roommates! I lived with 3 roommates in an apartment in college, and we had a rotation, too... I wasn't much of a cook then, though. Though, I did make some mean tacos. :)

Love the look of this chicken parm. It's my hubby's favorite food in the world, and I rarely make it. I'll have to make this for him very soon!

Peggy

Tuesday 25th of January 2011

I haven't had chicken Parmesan in soooo long! This looks and sounds absolutely incredible! Definitely going to make this soon!