Baked Tomato Basil Chicken stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
A Juicy Tomato‑Basil Chicken That Pulls Dinner Together
Sear-then-bake chicken finished in a bright tomato‑basil sauce with melty mozzarella—an easy, make‑ahead–friendly anchor for weeknights or packed lunches.
This is the kind of dinner that feels like effort but practically makes itself. A quick sear locks in the chicken’s juices, then the oven finishes it gently in a tomato and herb bath so the breasts stay tender instead of drying out—perfect when you want something satisfying without hovering over the stove.
The sauce is deliberately simple: sweet cherry tomatoes for pops of freshness, a little crushed tomato to thicken things up, fragrant garlic and a handful of torn basil to lift the flavors. A squeeze of lemon brightens the whole pan, red pepper flakes add a whisper of heat, and the grated Parmesan and fresh mozzarella give you a salty, melty finish that clings to each slice.
Texture is the point here—juicy slices of chicken, silky tomato sauce, and gooey pockets of cheese. Serve it straight from the skillet with crusty bread to mop up the sauce, a quick green salad, or over pasta or rice for something heartier. It also makes an excellent centerpiece for a simple meal-prep rotation: pair with roasted veggies or a grain and you’re set.
Practical tips: don’t skip the sear, and don’t be afraid to let the sauce simmer a few minutes so it concentrates. You can assemble the skillet ahead and refrigerate, then bake when you’re ready; leftovers keep well for lunches and reheat gently in the oven or microwave. It’s an easy, reliable dish that looks and tastes like you spent more time on it than you did.
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