Baked Tomato Basil Chicken

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.

📝 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)
• 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

1. 1Preheat your oven to 400F and move the rack to the top third of the oven.
2. 2Place the chicken breasts side-by-side in a 9x13 baking dish. Sprinkle them with the garlic powder, Italian seasoning, and some salt & pepper.
3. 3In a medium bowl, whisk the cream, chicken broth, white wine, tomato paste, cornstarch, oregano, and garlic together until smooth.
4. 4Pour the sauce around the chicken.
5. 5Bake, 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!
6. 6Take 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.