Pour this 1 silky topper over chicken breasts into a glass casserole dish for a comforting bake that’s deeply satisfying

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.

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