Baked Tomato Basil Chicken stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
Weeknight Chicken with Tomato, Basil & Melty Mozzarella
A fuss-free baked chicken that stays juicy thanks to a quick sear and a bright tomato‑basil sauce—an easy anchor for simple dinners or make‑ahead lunches.
This is the kind of recipe that solves two problems at once: you want something speedy on a weeknight that still feels thoughtful, and you don’t want dry chicken. A quick 2‑minute sear on each side builds color and flavor, then the oven finishes the breasts gently while a tomatoy sauce keeps them moist. The result is tender chicken threaded with the aroma of fresh basil and garlic—comfort without being fussy.
The sauce is where the dish gets its personality: halved cherry tomatoes for pops of sweetness, crushed tomatoes for body, a little red pepper flake for warmth, and a splash of lemon to lift everything. Fresh mozzarella melts into the bubbling sauce and grated Parmesan adds savory depth, so every scoop has creamy, tangy, and bright notes. Tucking in leaves of basil at the end gives the whole pan a fragrant, herbaceous finish.
Practical details make this a weekday winner. Everything cooks in one ovenproof skillet, so cleanup is easy; the sauce can be simmered briefly while the chicken rests, then baked together for about 30 minutes. It serves four, reheats well for lunchboxes, and can be partly assembled ahead (sear the chicken, cool, and refrigerate the skillet to finish later).
Serve it with a simple green salad, crusty bread for sopping, or a scoop of steamed rice to soak up the sauce. Let the chicken rest a few minutes after baking, spoon plenty of tomato sauce and melted cheese over the top, and finish with extra basil for color and brightness—small touches that make a quick meal feel like one you linger over.
Ingredients
How to Make Baked Tomato Basil Chicken
- Preheat the oven to 400°F (200°C). Pat the chicken breasts dry and season both sides with 3/4 tsp kosher salt and 1/4 tsp black pepper.
- Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat and sear the chicken 2 minutes per side until golden (they will finish cooking in the oven); transfer chicken to a plate.
- Turn the heat to medium, add the remaining 1 tbsp olive oil and the minced garlic and cook 30 seconds until fragrant without browning.
- Add the halved cherry tomatoes, crushed tomatoes, remaining 1/4 tsp salt, remaining 1/4 tsp black pepper, and red pepper flakes to the skillet and simmer 3–4 minutes to warm and slightly reduce the sauce.
- Nestle the seared chicken breasts back into the tomato mixture, spooning some sauce over the tops so the chicken is partially covered.
- Tear or slice the fresh mozzarella and arrange it over the chicken, then sprinkle the grated Parmesan evenly over the top.
- Transfer the skillet to the preheated oven and bake 18–22 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
- Remove from the oven, stir chopped fresh basil and lemon juice into the tomato sauce (leave a few basil leaves whole for garnish), let rest 5 minutes, then garnish and serve family-style or portion into containers for lunches.
- To make ahead: cool completely, cover, and refrigerate up to 4 days; reheat gently in a 350°F oven for 12–15 minutes or in a microwave until hot.
Recipe Card
Baked Tomato Basil Chicken
Baked Tomato Basil Chicken stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Pat the chicken breasts dry and season both sides with 3/4 tsp kosher salt and 1/4 tsp black pepper.
- Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat and sear the chicken 2 minutes per side until golden (they will finish cooking in the oven); transfer chicken to a plate.
- Turn the heat to medium, add the remaining 1 tbsp olive oil and the minced garlic and cook 30 seconds until fragrant without browning.
- Add the halved cherry tomatoes, crushed tomatoes, remaining 1/4 tsp salt, remaining 1/4 tsp black pepper, and red pepper flakes to the skillet and simmer 3–4 minutes to warm and slightly reduce the sauce.
- Nestle the seared chicken breasts back into the tomato mixture, spooning some sauce over the tops so the chicken is partially covered.
- Tear or slice the fresh mozzarella and arrange it over the chicken, then sprinkle the grated Parmesan evenly over the top.
- Transfer the skillet to the preheated oven and bake 18–22 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
- Remove from the oven, stir chopped fresh basil and lemon juice into the tomato sauce (leave a few basil leaves whole for garnish), let rest 5 minutes, then garnish and serve family-style or portion into containers for lunches.
- To make ahead: cool completely, cover, and refrigerate up to 4 days; reheat gently in a 350°F oven for 12–15 minutes or in a microwave until hot.
Nutrition
- Carbohydrates
- 10
- Saturated Fat
- 9.5
- Sodium
- 650
- Fiber
- 2
- Unsaturated Fat
- 17.5
- Protein
- 67
- Fat
- 27
- Cholesterol
- 195
- Trans Fat
- 0
- Calories
- 540
- Sugar
- 5