Made with a fresh cherry tomato sauce, this Parmesan Crusted Chicken with Cherry Tomatoes is an easy recipe you’ll want to make again and again.
More Recipes to Try:
Party Olives: Great with any dinner, these always go fast!
Lemon Artichoke Dip: An absolute winner, year-round. Delicious!
Parmesan Crusted Chicken With Sauteed Cherry Tomatoes
- 3 tablespoons Dijon Mustard
- 1 teaspoon White Wine Vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Pepper, freshly ground note: I use lemon pepper
- 2 pounds Chicken Breast, skinless, boneless rinsed and patted dry
- 1 1/2 English Muffins
- 3/4 cup Parmesan cheese, finely grated
- 1 tablespoon Butter, unsalted
- 1 cup Mozzarella Cheese, shredded
- Basil, fresh leaves for garnish
- FOR THE SAUTEED CHERRY TOMATOES
- 4 cups Cherry Tomatoes, whole
- 2 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper, freshly ground
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1 tablespoon Butter, unsalted
- PREPARE THE CHICKENPlace the oven rack in the center position in your oven Preheat the oven to 450 Line a large baking sheet with parchment paper
- MIx together the Dijon mustard, vinegar, salt, garlic powder, and pepper in a large bowl.
- Add the chicken to the bowl and toss ingredients together to coat well.
- Using a food processor, add the English muffins and pulse until fine. Add the Parmesan cheese and butter and continue to pulse until combined. Transfer bread crumbs to a shallow pan or large plate.
- Coat each piece of chicken in the bread crumb mixture, pressing the crumbs to the chicken so they stick and the chicken is completely coated.
- Place each piece of chicken on a baking sheet, and bake until golden brown and cooked through, about 20 minutes.
- Remove from oven and divide the shredded mozzarella cheese on each piece of chicken. Return to oven and continue cooking for 2-3 more minutes until cheese is melted and bubbly. Note: You can use the broiler for this step as well, with the chicken placed on the upper third of the oven, heating for 1-2 minutes until the cheese is melted.
- Remove from oven and transfer chicken to plates or serving platter, topping each piece with some of the tomato sauce and garnish with fresh basil leaves.
- MAKE THE SAUTEED CHERRY TOMATOES
- Using a large non-stick saute pan, add the olive oil and whole cherry tomatoes over medium high heat.
- Cook until the tomatoes start to sizzle, shaking the pan occasionally. Continue cooking until the tomatoes start to pop and burst, crushing some of them with the back of a wooden spoon. You want the tomatoes to be soft, barely crushed and a bit saucy, total cooking time between 6-8 minutes.
- Add the tablespoon of butter and stir gently to combine.
- Divide tomato mixture evenly on each piece of chicken and garnish with fresh basil.
- You can easily double this recipe for a dinner party, and the chicken looks especially nice arranged on a large platter with fresh basil tucked under each piece.
- This recipe was updated in December 2019 .
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Source: Studio Delicious, adapted from The Gourmet Cookbook.
A day that begins with pancakes and ends with pizza is very, very good.
This is a fact that cannot be disputed by any source in history.
I checked it myself on Google.
Yesterday I did something unusual. I took the whole day off and did one fun thing after the other – all by myself.
After I ate the (perfect, tender, buttery, hot) pancakes I went to a cooking demonstration with the wonderful chef Sara Moulton.
She made 3 recipes from her latest cookbook and shared tips and stories (and impersonations!) about her mentor Julia Child and days as Executive Chef of Gourmet Magazine.
We laughed, tasted samples, got autographs and pictures and bought cooking supplies.
Being in the same room with a famous chef can be intimidating – but she was chatty and friendly and down to earth, and engaged and connected to her audience of eager home cooks.
Afterward I went to lunch, and when I asked the waitress if there was cream in the soup, she said yes, but it was vegan. Note: This is not a good sign.
From there I hit the bookstore, where lucky for me they were having some kind of Harry Potter event just as I walked in.
They passed out small green milkshakes and – here’s something you don’t see everyday – there was an entire family dressed in full Hogwarts attire.
So that was totally worth the trip 🙂
The day ended with a slice of take-out pizza and a big glass of prosecco.
Oh, and about this recipe?
It’s savory, summery and very tasty and satisfying – and uses those cherry tomatoes you have sitting on the counter that are getting old.
This one is worth making and enjoying on your own day off.