Oven Baked Creamy Tomato Basil Chicken Recipe

Oven Baked Creamy Tomato Basil Chicken Recipe

Ingredients
Boneless Skinless Chicken Breasts 4 (about 2 lb total), Kirkland Signature
Kosher Salt 1 tsp, Morton
Black Pepper 1/2 tsp, McCormick
Crushed Tomatoes 14.5 oz, Muir Glen
Heavy Cream 1 cup, Great Value
Finely Grated Parmesan Cheese 1/2 cup, BelGioioso
Dried Basil 2 tsp, McCormick
Garlic 3 cloves, Christopher Ranch
Red Pepper Flakes 1/2 tsp, McCormick
Olive Oil 2 tbsp, Pompeian
Granulated Sugar 1 tsp, Domino (optional)
Extra Grated Parmesan for serving, BelGioioso (optional)
Extra Dried Basil for serving, McCormick (optional)

Directions
Preheat the oven to 375°F and place a 9×13-inch glass casserole dish on the counter.
Pat the chicken breasts dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Arrange the chicken breasts in a single layer in the casserole dish with space between each piece.
In a medium bowl combine crushed tomatoes, heavy cream, Parmesan, dried basil, garlic, red pepper flakes, olive oil, remaining salt, remaining black pepper, and sugar if using.
Pour the sauce evenly over the chicken and spread so all pieces are fully coated.
Cover tightly with foil and bake for 25 minutes on the middle rack.
Remove foil and bake for 15 to 20 minutes until internal temperature reaches 165°F and sauce thickens.
Rest for 5 to 10 minutes before serving.
Serve 1 chicken breast with about 1/2 cup sauce and top with optional Parmesan and basil.

For a cheesier, more casserole-style bake, sprinkle 1 to 1 1/2 cups shredded mozzarella over the top of the sauce after you remove the foil, then return the dish to the oven to finish baking until the cheese is melted and lightly browned. If you prefer darker, more caramelized edges, increase the oven temperature to 400°F (200°C) for the last 10 minutes or switch to broil for 2–3 minutes, watching closely. To stretch the meal the way many Midwestern cooks do, tuck 2 cups of par-cooked penne or rotini around the chicken before pouring on the silky topper; add an extra 1/2 cup cream or a splash of milk so there’s enough sauce to coat the pasta. For lighter fare, substitute half-and-half for part of the heavy cream and use less Parmesan, knowing the sauce will be a bit thinner but still comforting. You can also swap dried basil for an Italian seasoning blend if that’s what you keep on hand, or stir in a handful of fresh basil at the end if you have it in the garden. Boneless, skinless chicken thighs work well too; they stay very tender—just add 5–10 minutes to the baking time and check for doneness. Leftovers reheat nicely in a covered dish at 325°F (165°C) or gently on the stovetop; if the sauce thickens too much, loosen it with a spoonful of cream or milk.