One Dish Chicken Bake Recipe
Dec 07, 2015, Updated Aug 25, 2023
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This one-dish cheesy chicken tomato bake is prepared with flavorful chicken breasts baked on a bed of tomatoes, covered in melty cheese. It’s simple to make, yet super tasty and makes for a one-pan chicken dinner the whole family will enjoy.
Today’s chicken bake is like a cross between my baked chicken parmesan and chicken in tomato sauce recipes. A bed of savory tomato sauce keeps the chicken juicy, while the layer of melty Gruyère cheese on top locks in the flavor. My favorite part? How easy it is to make. This chicken tomato bake tastes like it’s been slow-cooked for hours, but it’s quick to prepare and bakes in under an hour.
As the chicken bakes, it absorbs all the flavors from the garlic and herbs. The result is an easy weeknight meal that’s packed with flavor!
Why This Tomato Chicken Bake Works
- All in one. This chicken tomato bake has everything I look for in a cozy dinner: juicy protein, veggies, and cheese! Just add a side of rice or garlic bread.
- Pantry staples. This recipe makes use of kitchen staples. No last-minute trips to the store!
- Make it yours. It’s easy to adjust the seasonings and ingredients based on personal preference and what you have in the fridge.
Ingredients Needed to Make This Recipe
This is the short list of ingredients you’ll need to round up for this chicken bake recipe. Scroll down to the recipe card for the printable recipe amounts.
- Chicken – I make this recipe with boneless, skinless chicken breasts. You can use thighs or even bone-in chicken, keeping in mind that the cooking times may vary a bit.
- Diced Tomatoes – Provide a juicy and tangy base for the dish.
- Extra Virgin Olive Oil – Or your choice of cooking oil.
- Onion and Garlic – Yellow or white onion, and freshly minced garlic.
- Seasonings – You’ll need dried oregano, fresh parsley, and Italian seasoning in addition to freshly cracked pepper and salt.
- Gruyère Cheese – Adds a creamy and slightly nutty flavor. You could swap it with another melty cheese, like mozzarella, provolone, Gouda, or cheddar.
Tips For the Best Chicken Bake
- Get the chicken to an even thickness. If your chicken breasts are very thick, consider pounding them to an even thickness for even cooking.
- Fresh tomatoes. While canned tomatoes work great, you can swap in fresh diced tomatoes, too.
- Use fresh herbs. Fresh herbs can be a great substitute for dried ones if they’re available. For instance, fresh oregano or basil could be used instead of dried. You’ll need about three times the amount of fresh herbs as dried, since they aren’t as concentrated.
- Rest the chicken. After baking, allow the dish to rest for a few minutes. This lets the juices redistribute, ensuring that your chicken remains moist.
- Sear the chicken for more flavor. For an added layer of flavor, consider searing the chicken briefly in a hot skillet before placing it in the baking dish. This can add a golden crust to the chicken and elevate its flavor.
Serving Suggestions
- Bread: This dish pairs wonderfully with crusty bread or focaccia to soak up the delicious tomato sauce.
- Salad and veggies: Try a light tabbouleh salad or some sautéed bok choy to complete the meal.
- Rice: Pair this cheesy chicken tomato bake with a bed of fluffy white rice, lemon rice, or brown rice pilaf.
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One Dish Chicken Tomato Bake
Flavorful chicken baked with tomatoes and covered in cheese makes for a one-dish dinner the whole family loves! This cheesy chicken tomato bake is ready in under an hour with easy ingredients.
Ingredients
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 2 tablespoons chopped fresh parsley
- 4 boneless, skinless chicken breasts
- salt and fresh ground black pepper, to taste
- ¾ cup grated gruyere cheese
- chopped fresh parsley, for garnish
Instructions
- Prepare to bake. Preheat oven to 400ºF. Lightly grease a baking dish with cooking spray and set aside.
- Make the tomato base. Combine tomatoes, olive oil, onions, garlic, oregano, Italian seasoning, and fresh parsley in a mixing bowl; toss to combine. Transfer the tomato mixture to the baking dish. (You can also combine the ingredients inside the baking dish).
- Add the chicken. Season the chicken breasts with salt and fresh ground pepper, and arrange the chicken on top of the tomatoes; make sure that the chicken is nestled down in the tomatoes so it simmers in the sauce while it cooks.
- Bake. Bake for 35 minutes, or until the tomato sauce bubbles and the chicken is cooked through. Chicken is done when its internal temperature reaches 165˚F degrees.
- Add cheese. Remove from the oven and sprinkle the cheese over the top of the chicken; bake for an additional 4 to 5 minutes or until the cheese is melted. Remove from oven, garnish with parsley, and serve.
Video
Notes
- Chicken Thickness: For even cooking, pound thicker chicken breasts to an even thickness. This promotes even cooking and ensures every bite is tender and flavorful.
- Chicken Varieties: While the recipe uses chicken breasts, chicken thighs are a good option; adjust the cooking time accordingly.
- Tomatoes: Swap canned tomatoes for fresh diced ones if preferred.
- Cheese Choices: Gruyere is creamy and flavorful, but mozzarella, provolone, or feta are great alternatives.
- Herb Alternatives: Use fresh herbs, like oregano or basil, instead of using dried ones.
- Resting: After cooking, let the chicken rest to retain juiciness.
- Searing: Sear the chicken in a skillet before baking. This can add a browned crust to the chicken and elevate its flavor.
Nutrition
Calories: 294kcal | Carbohydrates: 8g | Protein: 33g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 462mg | Potassium: 696mg | Fiber: 2g | Sugar: 3g | Vitamin A: 579IU | Vitamin C: 16mg | Calcium: 315mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How To Make This Chicken Tomato Bake
Whether I’m planning a casual family dinner or cooking for friends, this one-dish chicken bake comes together in 5 minutes and never disappoints. Here are the steps.
- Prepare to bake. While the oven preheats to 400ºF, grease your baking dish.
- Make the tomato base. Meanwhile, combine diced tomatoes, olive oil, chopped onions, minced garlic, seasonings, and fresh parsley to make the sauce.
- Assemble. Transfer the tomato mixture to the baking dish. Then, season the chicken and nestle it into the sauce.
- Bake. Bake the chicken until it’s thoroughly cooked and the tomato mixture bubbles. You can test that the chicken has reached 165ºF using an instant-read thermometer.
- Add the cheese. Lastly, sprinkle shredded cheese over the chicken and return it to the oven. Bake just long enough for the cheese to melt. Once the chicken rests for 5-10 minutes, you’re ready to serve!
Storing Leftovers
- Refrigerate. Place the leftovers in airtight containers. Store in the refrigerator for 3 to 4 days.
- Freeze. Transfer the cooled chicken tomato bake to freezer-safe containers, label it with the date and contents, and store it in the freezer for 2 to 3 months.
- Reheat. Warm leftovers in a preheated oven until hot throughout. If frozen, it’s best to thaw the chicken in the refrigerator overnight before reheating.
This is a very tasty dish. Will definitely make it again.
Thank you so much! I’m very glad you enjoyed it! 🙂
Hello! It looks soooo good❣️How would this do with frozen chicken?
Hi!
I highly recommend thawing the chicken breasts first for best results. But if you’re using frozen chicken, you’ll have to bake it for longer, maybe around 50 to 60 minutes instead of 35, and make sure the internal temp of the chicken reaches 165˚F. To keep the tomatoes from drying out, cover the dish with foil for the first 30 minutes, then uncover for the rest of the time.
One of my families favorite recipes. they love everytime I make it and there is never left overs. If there is its gone within 24 hours. 2 growing boys (18 & 20 who can eat) and my husband all love it. Thanks for sharing. I love making it in the summer when i have so many fresh tomatos
Love this recipe have made it several times. I am making it tonight for a family that only likes dark meat. Has anyone ever made it with chicken thighs? I would think it will cook a bit faster?
Hi! 👋
The chicken thighs may take a few minutes longer, but that also depends on the size and if you’re using bone-in or boneless chicken thighs. The best way to check for doneness is to use an instant-read meat thermometer and pull the chicken out of the oven when its internal temperature registers at 165˚F.
This is a relatively simple recipe, but works well and is tasty. I’m always looking for some recipe inspiration and this was one I was saving for a couple of weeks. I switched out some of the herbs based on what I had on hand, but we liked it. You really can’t go wrong with the ingredients and method. We watch our salt intake and I did not add any salt and it had plenty of flavor. I did season the chicken with some garlic powder, onion powder, pepper, and Italian seasoning. This is a winner!
I am very glad you and your family loved it! Thank YOU! 🙂
This looks so good in the recipe, but was a watery mess with rubbery chicken. By submerging the chicken in the broth, you are boiling, not baking the chicken.
Did you drain the tomatoes? Maybe trying adding diced fresh tomatoes instead.
I’m 27 just made this over some super green spaghetti and was so good I will be making it again forsure. The chicken was so juicy and tender, great flavors from the garlic and onion. Loved it!
That’s great! I am very glad you enjoyed it! Thank you for chiming in! 🙂
I have the same question posted by Sandy back in 2018 but it doesn’t appear to have been answered: The recipe calls for draining the tomatoes but in the video it clearly looks like you are pouring in the entire can- juice and all. Please do clarify. This recipe (and all its possible variations) looks amazing!
Hi! 👋
It really doesn’t make that big of a difference if you drain or pour them in with the juice, as long as the juice is no more than around 1/4 of a cup, give or take.
Delicioso.! Going to make it for the 2nd time today for the main component of freezer meals for my mama. Will change by adding spinach (she needs iron). After it bakes, I’ll remove the chicken and cut it in smaller pieces (easier for her). Then I’ll stir it all back together, top with cheese and bake a few more minutes. If I wanted to stretch it, I think I could add some rice.
Thank YOU! I’m very glad you enjoyed it! 🙂
Made this last night and it was lovely and the fact that it was so quick and easy to make too, served it with cheesey garlic bread, thought about serving it with pasta to soak up the “juices” as someone mentioned it being too watery, mine certainly wasn´t like that at all and not bland either as someone said, I will defenately make this again for when I have little time or simply too tired or lazy to cook as it takes such little effort, thank you for sharing, this one has gone in my “to keep” folder 🙂
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂