A few weeks ago my friend Vanessa invited my family to her house for dinner. She and her husband cooked the most delicious meal — not to mention presented a perfect starter plate (prosciutto-wrapped bocconcini and halved fresh figs) that I’ve already stolen and passed off as mine in my own house. Twice. But the real highlight of the evening was watching my kids (and four others) devour her creamy-tomatoey baked chicken before they headed to the basement for a Scooby Doo screening. Because my kids had never eaten it before, I was all ready to give them the usual song-and-dance — It’s like Chicken Parm, but the cheese is in the sauce instead of on top of the chicken! But none was needed. They ate every last bite and I found myself sneaking a spoonful of what remained in the pot when Vanessa was in the other room setting the table for the “grown-up” meal. My favorite thing about the recipe, which of course I made Vanessa email me the next day, was that it reads like a tweet. It is that simple. It requires only six basic ingredients and (after some technique tweaking) only one pot. You’re welcome.
Baked Chicken in Creamy Tomato Sauce
In an ovenproof skillet or Dutch oven (sorry photo does not show either), brown 3 to 4 large boneless chicken breasts over high heat in olive oil, about 2 minutes a side. Remove breasts from pan. (They do not have to be cooked through.) Turn down heat to medium-low and add one onion (finely chopped) and 2 cloves garlic (minced). After about 2 minutes, stir in one 15-ounce can chopped tomatoes and simmer for 15 to 20 minutes. Stir in 3-4 tablespoons mascarpone and a handful of roughly chopped basil. Add chicken back to pan, immersing them in sauce. Bake at 350°F for 20 minutes.
I made this for dinner last night and it was very good. I did not have marscapone or ricotta, so I used two triangles of Laughing Cow cheese. Weird, but it worked! I also used one large can of tomatoes (28 0z) to double the sauce. So happy to have found your website!
Is it just me? I made this and did not have the same reception. The chicken was just too tough. I followed the recipe to the letter, the sauce was tasty, but the chicken was inedible.
Lucy – A mystery! Did you brown only 2 minutes a side (not more?) and fully immerse the chicken in the sauce before baking? Those are the only two steps I can think of where you are at risk of a yielding a tough chicken.
Do you cover it when you put it in the oven or leave uncovered?
Made this the other night and it was fabulous! Now I just have to figure out what to do with the left over Marscapone cheese. Any ideas?
I also couldn’t find mascarpone. Would cream cheese work? I am hoping to make this tonight.
Cream cheese is probably not so ideal. How about ricotta or mozzarella?
I am preparing the baked chicken in creamy tomato sauce to deliver to a friend tomorrow. I am wondering if I should bake it at 350 for 20 minutes and have her re-heat it (microwave or oven)? Or should I cook it to that point and have her bake it at home? Thank you.
Katie – That’s so nice of you. I’d prepare it until the baking step then give her the instructions to finish it. (To avoid too-tough chicken.) Tell her to try to bring it to room temperature before she puts the dish in the oven, too. Hope she enjoys it.
Cooking this as I type! Pork chops and kale on the menu for tomorrow. I LOVE your site!!
I tried it first with ricotta b/c it’s what we has in the fridge. It didn’t melt well and gave the sauce a less-than-pleasing grainy look. The second time I used Mascarpone and wow, it was perfect. I will make this delicious sauce with or without the chicken- in fact I think I’ll make it just with pasta again this week to use up the rest of the Mascarpone. I can’t stop thinking about it, it was that good! I also recommend using an extra 1/2 can of tomatoes or so to make more sauce.
Just looking at the pictures make me hungry already… especially those tomato sauce…
Just made this last night – LOVE! I think next time I will use a larger can of tomatoes as well. I ended up using fire roasted tomatoes (Muir Glen) and it was fantastic.
Made this for some dinner guests tonight and it was great! I used the organic boneless thighs from Trader Joe’s and they were extremely tender. Served over TJ’s egg pappardalle pasta. Great meal! Thank you for the recipe.
Okay, I see I’m a year late to this party, but the dish looks amazing, and I have a question. Bake covered or uncovered? Thanks!
Great recipe. Served it on Bonfire night to four picky hungry Grandsons. I doubled the quantity so adults could have their share. Don’t go there, the four boy’s ate the lot. Will be making it again at the request of the adults, Grandchildren will not be invited. Have already emailed recipe to my Sister, who carn’t wait to try it. Many thanks it made Bonfire Night special.
Delish. I used my immersion blender to make the sauce a bit smoother so my kiddos would eat it – and they couldn’t get enough. Thanks!!
I made this in the crock pot and it came out great! I cooked it on low for 8 hours. I added the mascarpone around hour 6 but I think you could add it any time. I served it with pasta which always makes everyone happy!
Thanks for the recipe, it was great! I subbed LF cream cheese for the mascarpone and it worked well. Super tasty. Thank you!
I made this recipe last night after seeing it in the DALS cookbook. It was so good! Everybody ate it, even the picky eaters! Do you think it would freeze well? I was thinking of preparing it to the baking point, then freezing it. Then you could thaw and finish the baking step.
I am making my way through DALS at a very rapid clip here (sort of like Julie and Julia). I made this dish last night. It was delicious, but I think next time I will wait to add the mascarpone and basil closer to the end. I wound up having to cook the chicken longer than 20 minutes in the end (more like 30) and by then the cheese had separated. It was still good, but not as creamy as I’d hoped.
My kids dislike chunky of tomato and onion so I tossed the sauce in my blender & totally TRICKED them. They loved it! Also I did use a combo of Neufchâtel & light sour cream in place of mascarpone with no problems. Lastly, I baked mostly covered with just a bit vented. Big hit!
This recipe works really well for those looking for dairy free/gluten free dinner. I make this recipe with soy based sour cream or cream cheese instead of the marscapone and it is equally delicious. Great with gluten free penne and a side of broccolini sauteed with olive oil, garlic and red pepper flakes.
Finally made this. . . they all loved it! Even the kid who doesn’t like tomatoe sauce!
I made this with chicken thighs and goat cheese and it was fantastic. Just another variation on what clearly is a classic.