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Tomato Parmesan Chicken


This dish is simple to make using a tin of tomato soup and some fresh herbs and vegetables and top with Parmesan cheese to enhance the flavour

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Rate this recipe 3.7/5 (109 Votes)


  • 4 pieces chicken joints (skin removed)
  • 1 Tin tomato soup
  • 2 tablespoon tomato puree
  • 1 handful chopped herbs (basil, thyme, oregano and parsley)
  • 2 clove garlic (chopped)
  • 1 teaspoon brown sugar
  • 1 onion (chopped)
  • 1 cup white wine
  • 100g sliced mushrooms
  • 1 small courgette (diced)
  • 2 tablespoon parmesan cheese
  • 3 tablespoon olive oil
  • 2 tablespoon flour
  • Salt and pepper


servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 60mins
Cost Average budget


Step 1

Sprinkle the chicken joints with salt and pepper. Dredge with flour.
Heat the olive oil in a pan. Brown the chicken on both sides. Drain and set aside.

Step 2

With the remaining oil the pan, sweat the onion and garlic. Add in mushrooms, herbs, white wine, tomato puree, tomato soup.

Step 3

Transfer the chicken into a slow cooker. Pour over the sauce. Cover and cooked at heat setting (No 1 ) for 1 hour.
Stir in the diced courgette and grated Parmesan.
Cover and cook for another 5 minutes.

Step 4

Season to taste. Garnish with freshly chopped herbs and fresh garlic buttered toast.


Chopped fresh tomotoes and pepper can be added. Serve this dish with pasta or rice.

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