Tomato Basil Baked Chicken with Mozzarella

Name: Tomato Basil Baked Chicken with Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian-American
Ingredients: 4 Boneless Skinless Chicken Breasts; 1 teaspoon Kosher Salt; 1/2 teaspoon Black Pepper; 1 teaspoon Italian Seasoning; 2 tablespoons Olive Oil; 3 cloves Garlic, minced; 1 1/2 cups Crushed Tomatoes; 1 tablespoon Tomato Paste; 1/4 teaspoon Red Pepper Flakes; 1/3 cup Fresh Basil Leaves, chopped; 1 cup Low-Moisture Mozzarella, shredded; 2 tablespoons Parmesan, finely grated

Baked chicken with melted mozzarella in tomato basil sauce

Michelle Young

Published: June 28, 2026

Categories: Italian, Vegetables, Chicken

Tags: High-Protein, Weeknight Dinner, Italian-American, Mozzarella, Chicken Dinner, Baked Chicken, Tomato Basil

Tomato Basil Chicken

Chicken breasts bake in a simple tomato basil sauce until tender, then finish under a blanket of melted mozzarella for an easy skillet-style dinner.

Prep Time:15 minCook Time:30 minTotal Time:45 minServings:4Difficulty:Easy

This tomato basil baked chicken keeps the ingredient list short while still tasting like a complete, cozy dinner. The chicken is briefly seasoned, tucked into a garlicky tomato sauce, and baked until the sauce concentrates around the edges.

Mozzarella goes on near the end so it melts smoothly instead of drying out. A few minutes under the broiler gives the cheese light golden spots while the chicken stays juicy underneath.

Use chicken breasts that are similar in thickness so they cook evenly. If yours are very thick, a quick pound with a rolling pin or meat mallet prevents the outside from overcooking before the center reaches temperature.

Serve the chicken with pasta, polenta, rice, or warm bread for the sauce. A green salad or roasted vegetables balances the rich mozzarella and bright tomato basil flavor.

Nutrition (per serving)

Calories:385 kcal

Protein:43 g

Carbs:10 g

Fat:18 g

Directions

1

Heat the oven to 425°F. Lightly oil a 9-by-13-inch baking dish or an oven-safe skillet.
2

Pat the chicken dry, then season both sides with the kosher salt, black pepper, and Italian seasoning.
3

Warm the olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds, just until fragrant.
4

Stir in the crushed tomatoes, tomato paste, and red pepper flakes. Simmer for 3 minutes, then stir in half of the chopped basil.
5

Spread the tomato sauce in the baking dish and nestle the chicken breasts into the sauce, spooning a little sauce over the tops.
6

Bake for 20 to 24 minutes, until the thickest part of the chicken reaches 155°F to 160°F.
7

Sprinkle the mozzarella and Parmesan over the chicken. Return to the oven for 5 to 6 minutes, until the cheese is melted and the chicken reaches 165°F.
8

Broil for 1 to 2 minutes if you want light golden spots on the cheese. Rest for 5 minutes, then finish with the remaining basil and serve with the sauce.

Ingredients

Boneless Skinless Chicken Breasts:4
Kosher Salt:1 teaspoon
Black Pepper:1/2 teaspoon
Italian Seasoning:1 teaspoon
Olive Oil:2 tablespoons
Garlic, minced:3 cloves
Crushed Tomatoes:1 1/2 cups
Tomato Paste:1 tablespoon
Red Pepper Flakes:1/4 teaspoon
Fresh Basil Leaves, chopped:1/3 cup
Low-Moisture Mozzarella, shredded:1 cup
Parmesan, finely grated:2 tablespoons

Tips & Notes

Pound very thick chicken breasts to an even 3/4-inch thickness for more reliable cooking.
Use low-moisture mozzarella for a smoother melted topping with less watery sauce.
If using a saltier jarred tomato sauce instead of crushed tomatoes, reduce the kosher salt by 1/4 teaspoon.