This oven baked creamy tomato basil chicken is the kind of dish that feels like a Sunday supper but is simple enough for a weeknight. It reminds me of the casseroles I grew up with in the rural Midwest—hearty, saucy, and meant to be passed around a crowded table.
Glass casserole dish of creamy tomato basil chicken on a farmhouse table
Glass casserole dish of creamy tomato basil chicken on a farmhouse table
The whole idea is comfort: you lay raw chicken breasts in a glass casserole dish, then pour one silky topper—made from crushed tomatoes, heavy cream, Parmesan, dried basil, garlic, and a pinch of red pepper flakes—right over the top. The oven does the rest, and you end up with tender chicken tucked into a rich pink sauce that begs for bread or noodles to soak it up.
Serve this creamy tomato basil chicken over egg noodles, mashed potatoes, or plain white rice so all that silky sauce has something to cling to. A simple green side—steamed green beans, buttered peas, or a tossed salad—keeps things balanced the way Midwestern plates often do. Warm dinner rolls or a thick slice of crusty bread are perfect for sopping up the last of the sauce in the glass casserole dish. If you like, finish each plate with a little extra grated Parmesan and a sprinkle of dried basil for color.
Oven Baked Creamy Tomato Basil Chicken
Servings: 4
Ingredients
4 boneless, skinless chicken breasts (about 2 pounds total)
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 (14.5-ounce) can crushed tomatoes
1 cup heavy cream
1/2 cup finely grated Parmesan cheese
2 teaspoons dried basil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (use less for milder heat)
2 tablespoons olive oil or melted butter
1 teaspoon sugar (optional, to soften the acidity of the tomatoes)
Extra grated Parmesan and dried basil for serving (optional)
Directions
Preheat your oven to 375°F (190°C). Set out a 9×13-inch glass casserole dish so it’s ready for the chicken.
Pat the chicken breasts dry with paper towels. Sprinkle both sides with about 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Lay the seasoned chicken breasts in a single layer in the glass casserole dish, leaving a little space between each piece so the sauce can flow around them.
Seasoned raw chicken breasts arranged in a glass baking dish
Seasoned raw chicken breasts arranged in a glass baking dish
In a medium mixing bowl, make the silky topper: combine the crushed tomatoes, heavy cream, grated Parmesan, dried basil, minced garlic, red pepper flakes, olive oil or melted butter, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and sugar if using. Stir well until the mixture looks smooth and creamy, with the cheese and herbs evenly distributed.
Creamy tomato sauce being stirred in a mixing bowl
Creamy tomato sauce being stirred in a mixing bowl
Hold the bowl over the glass casserole dish and slowly pour this silky topper evenly over the raw chicken breasts, making sure each piece is well coated and the sauce runs into the corners of the dish. Use a spoon or spatula to gently nudge the sauce around if needed so no chicken is left bare.
Cover the glass casserole dish tightly with foil and place it on the middle rack of the preheated oven. Bake for 25 minutes to let the chicken gently poach in the creamy tomato basil sauce.
Foil-covered casserole dish ready to bake
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