Baked Chicken with Tomatoes, Basil and Red Chillies

There’s nothing as easy as a big pan of baked chicken and veggies for a delicious weeknight dinner. And this recipe is so good you’ll be making it for all your guests too!

One of my favorite one-dish meals is chicken baked with lots of tomatoes, chilies, and basil. Add some bread to soak up the tomato and chicken juices and you’re good to go. It’s not only an easy and healthy meal, it’s also one of the most delicious things that I cook. Here’s how the recipe came about.

Easy Baked Chicken with Tomatoes, Basil and Red Chillies

We were visiting my brother-in-law and his family in London and his wife, Maria, was making dinner. I was sipping a glass of wine and planning to chat with her while she cooked. Except she finished cooking really quickly.

All she’d done was throw a bunch of stuff in the pan and slam it in the oven. For us. For company.

Easy Baked Chicken with Tomatoes, Basil and Red Chillies

I was pretty surprised since I know her to be an extremely good cook.

But then I tasted it.

And then I knew why she’d made it for us. For company.

It was fantastic. Tons of flavor. Juicy chicken. A tiny bit of heat from red chillies. The fresh flavor of basil tying it altogether.

Easy Baked Chicken with Tomatoes, Basil and Red Chillies

I fell in love.

And now I regularly make Maria’s Baked Chicken for us. And for company.

Here’s how I make Baked Chicken with Tomatoes, Basil and Red Chillies.

The recipe is based on what I saw Maria do in her London kitchen.



Baked Chicken with Tomatoes, Basil and Red Chillies (A.K.A. Maria’s Chicken)

  • Author: Christine Pittman
  • Prep Time: 6 minutes
  • Cook Time: 45 minutes
  • Total Time: 51 minutes
  • Yield: 4 servings


There’s nothing as easy as a big pan of baked chicken and veggies for a delicious weeknight dinner. And this recipe is so good you’ll be making it for all your guests too!


  • 3.5 lbs. skinless bone-in chicken thighs (about 8)
  • 1 pint grape tomatoes
  • 12 red chillies, sliced (don’t even bother to remove the seeds)
  • 15 large basil leaves (torn up a bit) plus 10-12 smaller ones for garnish
  • 1 Tbsp. olive oil
  • 1 tsp. salt
  • 1/2 tsp. coarse black pepper


  1. Preheat oven to 425F.
  2. Arrange chicken pieces in a single layer in a large rimmed pan or baking dish (I use my 12″ cast iron skillet). Topple in the tomatoes. Scatter everything with the chilli slices and the 15 large basil leaves. Drizzle with the olive oil and sprinkle with salt and pepper.
  3. Bake until chicken is cooked through, about 45 minutes to an hour. The chillies and basil leaves will be blackened. But they taste good, don’t worry. Scatter the remaining 10-12 basil leaves over top before serving.

Video by Leigh Olson. Article, photos and recipe by Christine Pittman.

This recipe was originally posted in April of 2014, revised in August 2016.

55 Responses to “Baked Chicken with Tomatoes, Basil and Red Chillies”

  1. MOrsinger — February 13, 2019 @ 12:29 am (#)

    Nice recipe & easy to make. Unfortunately, I found it to be pretty flavorless. Too bad.

    • Christine Pittman — February 19, 2019 @ 12:02 pm (#)

      Thank you for your feedback. I find this dish to be incredibly flavorful though. All the basil (blackened and then fresh leaves at the end) and hot chilies really flavor the chicken and are amazing together.

  2. Kelsie — February 11, 2019 @ 5:28 pm (#)

    Love this recipe!! But last couple of times I’ve made it, it’s gotten really watery and juicy. How do I keep it more on the drier side? Thank you! 

    • Christine Pittman — February 19, 2019 @ 12:05 pm (#)

      Kelsie, I wonder if the chicken you’re using has more liquid in it. That is sometimes an issue. You could try using a rack in your pan. That way the chicken, tomatoes, basil and chilies would be up above any liquid that comes out.

  3. Judy Rosenberg — March 19, 2017 @ 8:32 pm (#)

    Can I cook this in a convection oven? Will I need to adjust the temperature. I am having a lot of people for a holiday dinner and my oven will need to be set at 350 degrees. I have a convection oven that will hold 2 – 9 x 13 baking dishes. It would be great if I can bake them in the convection oven and use my standard oven for the other items. 

    Thanks – Judy 

    • Christine Pittman — March 26, 2017 @ 3:11 pm (#)

      Judy, I’ve never done it before so I don’t know for certain. But if you adjust the recipe the way you usually do for a convection oven, it should work fine.

  4. Laura — December 8, 2016 @ 6:07 pm (#)

    Hi Christine, This looks amazing.  I would like to serve this to guests at Christmas.  We will have lots of food, but this would be one of the main courses.  To serve about 16 people if I put two 9×13 pans in the oven, would i bake it for longer than 45 minutes?  And would you double or triple the recipe?
    Thanks :)

    • Christine Pittman — December 12, 2016 @ 6:17 am (#)

      Laura, This is a great idea for Christmas…the colors are perfect! If you’re having other main courses and several sides, you probably only need 1 chicken thigh per person so doubling it and making 16 instead of 8 should work. Yes, use two pans with 8 chicken pieces in each but you do not have to alter the cooking time. Happy Holidays!

  5. Lyn from Canada — August 30, 2016 @ 4:27 pm (#)

    This is delicious! Have made it twice with rave reviews!

    • Christine Pittman — August 31, 2016 @ 11:53 am (#)

      Lyn, This is seriously one of our favorite dinners. We have it soooo often. Glad you guys like it too!

  6. Caro Montez — May 10, 2016 @ 5:58 pm (#)

    Are the red chillies are the same as Fresno chillies?

    • Christine Pittman — May 13, 2016 @ 8:50 am (#)

      I think they’re different actually. I think of these as Thai red chiles. They look a lot like jalapenos but are red. Any small pepper with some heat will work though.

  7. James Bryan — August 23, 2015 @ 4:37 pm (#)

    Should the dish be covered ?

    • Christine Pittman — August 25, 2015 @ 9:02 am (#)

      James, No. Cook it uncovered. You don’t want the chicken to steam but to roast. The basil leaves will blacken but still taste good. And you add more unblackened fresh basil before serving so you get that freshness back.

  8. Katie — March 24, 2015 @ 4:58 pm (#)

    This is in the oven for dinner tonight from my freezer.  I can’t WAIT to try it.  I’m a sucker for anything with heat AND basil.  Thinking I’ll serve it with some pasta- you can’t go wrong with noodles and basil.

    • Christine Pittman — May 7, 2015 @ 12:36 pm (#)

      So excited that you made it, Katie. How did it turn out from the freezer?

  9. Paige — January 27, 2015 @ 10:39 am (#)

    I made this and absolutely loved it! I’ve shared with a few friends and am excited to make it again soon. Thanks for an easy and delicious recipe! Makes me feel like I can cook. ;) 

  10. Tammy — December 27, 2014 @ 1:07 am (#)

    Can you use a Dutch oven?

    • Christine Pittman — January 2, 2015 @ 2:21 pm (#)

      Hi Tammy,
      I don’t think a Dutch oven would be the best option here. You want everything in a single layer because you want the chicken to brown a bit and you don’t want the tomatoes to get squished. I’ve used a really big cast iron skillet. But you could instead use a 13×9″ cake pan or a large casserole dish (like a lasagna pan) or anything with a large surface and a rim so that any juices don’t spill out into your oven as it cooks. I hope that helps! -Christine

  11. Diane — August 19, 2014 @ 9:40 pm (#)

    I am not a fan of chicken thighs, but love the way this dish is prepared. Have you ever tried it with skinless, boneless chicken breasts?

  12. Andy — August 3, 2014 @ 10:00 am (#)

    I accidentally bought boneless thighs instead of bone-in, should I do anything differently when making this?

  13. Stacy — July 24, 2014 @ 9:02 pm (#)

    All i can say is this meal is out of this world it’s simply delicious, thank you so much for this recipe my family loves it. I used our garden tomatoes and basil and I’m not too big on heat so i only used one chili and it was the perfect balance!

    • Christine Pittman — August 1, 2014 @ 12:56 pm (#)

      I am so so so happy that your family likes this recipe. Thank you so much for letting me know. One of my favorite things is to have a big pan of chicken pieces and add some other ingredients, like with this dish. So much so that I’m in the process of developing two similar (yet very different) recipes right now. They’re not finished yet but it looks like one has butternut squash and sage instead of the tomatoes, basil and chili and the other is with broccoli that you top with a mixture of panko breadcrumbs and cheddar cheese. So do stay tuned! And thanks again for the comment. You made my day!!

  14. Kathy @ Olives & Garlic — April 15, 2014 @ 9:04 pm (#)

    Such a gorgeous dish. I can taste all the flavors. Pinning

  15. laly — April 15, 2014 @ 12:05 am (#)

    wow! what a great one! My family loves this simple but spicy hot picks!

  16. Sherry Evans — April 12, 2014 @ 2:42 pm (#)

    Christine…….this looks and sounds very good. What kind of red chilis did you use?

  17. Carolyn Ketchum — April 12, 2014 @ 7:41 am (#)

    This is gorgeous! And I happen to have two packs of chicken thighs on the freezer. I have my eye on this for the coming week!

    • Christine Pittman — April 12, 2014 @ 2:25 pm (#)

      Thanks Carolyn! It’s become a total family favorite. (Last time I made it with broccoli instead of tomatoes. Just as good!)

  18. Jenn @ Mother Thyme — April 9, 2014 @ 10:52 am (#)

    This looks incredible! I love how easy it is too!

  19. Jeanette | Jeanette's Healthy Living — April 9, 2014 @ 10:11 am (#)

    Love how easy and elegant this dinner looks Christine – perfect for family or friends!

    • Christine Pittman — April 9, 2014 @ 10:49 am (#)

      Thanks Jeanette! I love when delicious food is this easy.

  20. Laura @ Laura's Culinary Adventures — April 8, 2014 @ 10:17 pm (#)

    Delicious! I think this looks really elegant. I like a little eat in my food too!

    • Christine Pittman — April 9, 2014 @ 10:50 am (#)

      Laura, agreed! A little heat makes it interesting.

  21. JanetFCTC — April 8, 2014 @ 7:02 pm (#)

    I have a definite weakness for baked chicken. Throw in the other ingredients in this and I’m in heaven. YUMMY!

    • Christine Pittman — April 9, 2014 @ 10:50 am (#)

      Janet, I have the same weakness. The smell of chicken baking always makes me happy.

  22. Rachel Cooks — April 8, 2014 @ 4:03 pm (#)

    Love all the fresh flavors in this! Great weeknight (or weekend!) meal!

    • Christine Pittman — April 9, 2014 @ 10:51 am (#)

      Thanks Rachel!

  23. Cassie — April 8, 2014 @ 2:24 pm (#)

    These flavors sound incredible together. I especially love the heat from the chilies!

    • Christine Pittman — April 9, 2014 @ 10:51 am (#)

      Cassie, I think it’s the red chillies that make this dish. With the sweet basil and sweet tomatoes. So good!

  24. Miriam @ OvertimeCook — April 8, 2014 @ 9:42 am (#)

    Such a delicious looking supper recipe!

  25. Katerina — April 8, 2014 @ 3:48 am (#)

    This is such a delicious meal Christine and with so many familiar and loved flavors!

    • Christine Pittman — April 9, 2014 @ 10:52 am (#)

      Thanks Katerina!

  26. Brenda @ a farmgirl's dabbles — April 7, 2014 @ 9:08 pm (#)


    • Christine Pittman — April 9, 2014 @ 10:52 am (#)

      Thanks Brenda!

  27. Jane's Adventures in Dinner — April 7, 2014 @ 11:26 am (#)

    A one pan-gorgeous dinner. that sounds and looks like a total dream.

    • Jane's Adventures in Dinner — April 7, 2014 @ 11:27 am (#)

      I would totally make this for company and they would be thrilled.

    • Christine Pittman — April 9, 2014 @ 10:52 am (#)

      Thanks Jane! I know, I love when most of dinner is in one pan. So easy :)

  28. Becca from ItsYummi! — April 7, 2014 @ 9:37 am (#)

    I love that you added a kick of spice from the red chiles! To answer your question, I usually leave a lot of heat spices out when I’m having company, just in case there’s an intolerance to the heat.

    • Christine Pittman — April 9, 2014 @ 10:54 am (#)

      Becca, I tend to ask people if they have any food dislikes. I’ll even saw specifically, “Do you like heat? Stinky cheeses? Olives?” to let them know that I mean even the stuff that they might assume everyone dislikes. (When I make this for my family, I do it as listed above. But for my kids, I scrape off the chillies and the outside layer of meat from the chicken. The heat doesn’t seem to penetrate.)


  1. 15 Freezable Ingredients for Quick Dinners — October 9, 2015
  2. The Best Chicken Recipes for a Crowd — February 12, 2015
  3. Spatchcock Chicken with Potatoes and Asparagus — February 11, 2015
  4. Most Popular Recipes of 2014 of COOKtheSTORY — January 19, 2015
  5. One-Pan Crunchy Chicken and Broccoli with Cheese — January 18, 2015
  6. {Healthier} One Pot Chicken Dinners! | The Housewife in Training Files — November 20, 2014

Leave a Comment

Fill your busy life with great food!

Sign up to get my quick recipes and useful tips by email and receive my air fryer ecookbook as a free thank you gift.