Baked Tomato Basil Chicken

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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.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Keyword: Baked Tomato Basil Chicken

Servings:

Author: Natasha Bull

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 9x13 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