Baked Tomato Basil Chicken stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
Sunrise Tomato-Basil Chicken: A Juicy Make-Ahead Staple
A simple, juicy baked chicken in a bright tomato-basil sauce with melty mozzarella — an easy anchor for weekday breakfasts or lunchboxes.
From Priya Lane at Sunrise & Crumb comes a recipe that bridges breakfast and lunch with ease: tender boneless chicken breasts baked in a garlicky tomato sauce studded with sweet cherry tomatoes and fresh basil. The exterior gets a quick sear so the crust caramelizes, while the oven finishes the cook and keeps the meat juicy. Each bite balances tangy crushed tomatoes with bursts of cherry tomato sweetness and a hit of lemon brightness.
What makes this come together is contrast: fragrant garlic and olive oil set the stage, red pepper flakes add a gentle warmth, and a blanket of fresh mozzarella and grated Parmesan melts into a savory, slightly salty glaze. Fresh basil folded in at the end lifts the whole dish into something that smells like summer, and the lemon juice trims any heaviness so the chicken never feels flat.
It’s also practical. This recipe holds up well for make-ahead meals — keep portions in airtight containers and reheat gently so the cheese stays creamy. Sliced, it becomes a quick lunchbox sandwich filling, a topping for toast at breakfast, or an easy protein to pair with a grain salad for batch meal prep. The sauce doubles as an instant pan sauce for rice or roasted veggies.
Light enough for morning menus and sturdy enough for lunch prep, this Baked Tomato Basil Chicken is a weeknight hero you can rely on when mornings are rushed and lunches need to be planned. The textures — juicy chicken, bubbling cheese, and popping tomatoes — make it one of those recipes that feels special without a lot of fuss.
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