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This company-worthy baked tomato basil chicken recipe has a dreamy sauce with white wine and parmesan! No messy frying is involved, so it’s perfect for busy weeknights.
Try my Baked White Wine Chicken Breasts or Baked Marry Me Chicken next.
Why you’ll love it
For the sauce, all you have to do is combine the ingredients in a prep bowl and pour it into the baking dish. It doesn’t get much easier than that in this comforting, elevated baked chicken recipe! The classic flavor combo of tomato and fresh basil shines in this one.
Along with that, the silky sauce has cream, Italian herbs, and a splash of white wine for that extra elegance. Whoever is lucky enough to enjoy this one in your home will think it’s restaurant quality, and only you will know how little effort was actually involved!
What you’ll need
- Chicken – we’re using boneless skinless chicken breasts
- Garlic powder – for savory depth right on the chicken along with salt & pepper
- Italian seasoning – my personal fave all-purpose seasoning blend
- Parmesan – grate your own! It will taste and melt into the sauce better.
- Basil – a pop of freshness and herbaceous flavor
For the sauce
- Heavy cream – it makes the sauce luxurious
- Chicken broth – another layer of flavor
- White wine – try sauvignon blanc, pinot grigio, etc.
- Tomato paste – the double concentrated variety gives a more intense tomato flavor!
- Cornstarch – to thicken the sauce
- Dried oregano – more herb-y goodness
- Garlic – because it makes everything better
Helpful tips
- Try to make sure the chicken breasts are similar size/weight so that they cook evenly.
- Resting baked chicken for a little bit is the key to keeping it tender.
- My instant read thermometer linked below is the easiest way to ensure juicy chicken!
How to make baked tomato basil chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. Place the chicken in your baking dish. Sprinkle the garlic powder, Italian seasoning, and some salt & pepper on them. Whisk together the sauce ingredients in a prep bowl. Pour the sauce around the chicken.
Bake (uncovered) until cooked to 165F in the thickest part. Top with the parmesan and chopped basil. Spoon some sauce over the chicken. Let rest before serving, and add additional salt & pepper as needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my trusty whisk.
- I use my 9×13 baking dish and silicone oven mitts all the time.
- Chicken donness is easily measured with an instant read thermometer.
Substitutions and variations
- If you’re tempted to, don’t sub the cream for something lower fat. It may curdle and mess with the sauce texture and thickness.
- Add in some sun-dried tomatoes too if you want even more delicious tomato flavor.
- You can also try my similar Creamy Tomato Chicken on the stovetop.
What to serve with this tomato baked chicken
- There’s a good amount of sauce to pour over a pile of my Easy Garlic Mashed Potatoes and Sautéed Green Beans or Stovetop Asparagus.
- Instead of mashed potatoes, my Simple Risotto is a fabulous choice to make this meal even more of a showstopper.
- For a salad pairing, try your favorite salad greens with my Olive Garden Salad Dressing and Easy Homemade Croutons (Garlic & Parmesan).
Leftovers and storage
- You can store leftovers for 3-4 days in the fridge.
- Reheat slowly over a low heat. My preference is on the stove in a saucepan.
- Freezing isn’t recommended for this one since the sauce will change texture.
Did you make this baked chicken with a creamy tomato sauce and fresh basil? Leave me a star rating and review below! Or you can tag me in Instagram stories.
Baked Tomato Basil Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts (aim for 4 chicken breasts roughly 8 oz each)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt & pepper to taste
- 1/3 cup freshly grated parmesan cheese
- 1 cup (loosely packed) fresh basil sliced or torn
Sauce ingredients:
- 1 cup heavy/whipping cream see note
- 1/4 cup chicken broth
- 1/4 cup dry white wine
- 3 tablespoons tomato paste I use double concentrated
- 1/2 tablespoon cornstarch
- 1/2 teaspoon dried oregano
- 3 cloves garlic minced
Instructions
- Preheat your oven to 400F and move the rack to the top third of the oven.
- Place the chicken breasts side-by-side in a 9×13 baking dish. Sprinkle them with the garlic powder, Italian seasoning, and some salt & pepper.
- In a medium bowl, whisk the cream, chicken broth, white wine, tomato paste, cornstarch, oregano, and garlic together until smooth.
- Pour the sauce around the chicken.
- Bake, uncovered, for 30-35 minutes or until the chicken is cooked through (165F). Keep in mind ovens vary as does the thickness of chicken breasts, so test early!
- Take it out of the oven. Sprinkle the parmesan and basil on (add most of it on top of the chicken). Give the sauce a stir and spoon it over the chicken. Let the chicken rest for 5 minutes before serving or cutting. Season with more salt & pepper if needed.
Notes
- Chicken breasts vary in size, so you may need to adjust cooking time. An instant read thermometer is very handy for this recipe.
- I don’t recommend swapping the heavy cream for something lower fat as it is likely to curdle. Use at least 33% fat whipping or heavy cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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