Baked Chicken with Tomatoes, Basil, and Red Chilies

A big pan of baked chicken and veggies makes for a delicious weeknight dinner. And this recipe is so good you’ll be making it for all your guests too!

Easy Baked Chicken with Tomatoes, Basil and Red Chillies

Here’s A Video Showing How To Make This One Pan Chicken Dinner:

One Dish Meals

What could be better than creating a delicious meal in just one dish? If you’re like me and the dishes never seem to end, recipes like that can be a real life-saver especially in the middle of the week.

This Italian Chicken and Cauliflower all gets made on a baking sheet and my Salsa Chicken gets put together in just one baking dish.

One of my favorite one-dish meals is baked chicken 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.

Easy Baked Chicken with Tomatoes, Basil and Red Chillies

Perfect Dish for Company

Even though this recipe is pretty simple, it works great for when you have company over. Put everything together and throw it in the oven and you get to actually visit with your guests instead of watching over pans in the kitchen.

Tons of flavor. Juicy chicken. A tiny bit of heat from red chilies. The fresh flavor of basil tying it altogether. Plus, the red of the tomatoes and green from the fresh basil look very appetizing!

Easy Baked Chicken with Tomatoes, Basil and Red Chillies

How to Make Baked Chicken with Tomatoes, Basil, and Red Chilies

While the oven preheats, arrange the skinless, bone-in chicken thighs in a single layer in the dish you’ll be baking in. I use my 12″ cast iron skillet. Topple in the tomatoes and sprinkle in the chili slices and 15 large basil leaves. (The chilies and basil will get blackened during the bake, that’s okay.) Drizzle everything with olive oil and sprinkle with salt and pepper.

Bake until chicken is cooked through, 45 minutes to an hour and then add some more fresh basil leaves on top to serve. That’s it, one pan in the oven and you’re done!


Baked Chicken with Tomatoes, Basil, and Red Chilies

  • 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 425°F.
  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 chili 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 chilies and basil leaves will be blackened. But they taste good, don’t worry.
  4. Scatter the remaining 10-12 basil leaves over top before serving.

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

This post originally appeared in April 2014 and was revised and republished in September 2020.
Baked Chicken with Tomatoes, Basil, and Red Chilies

56 responses to “Baked Chicken with Tomatoes, Basil, and Red Chilies”

  1. Susan says:

    Fresno chillies are red Japeleno peppers, anyone else having a hard time finding them? I’m going to try with a Japeleno this time. I hae made this several times and i swear it comes out a little different each time. Either to runny, not runny at all, to spicy or not spice at all…I still love the tomato and basil flavors.

  2. MOrsinger says:

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

    • Christine Pittman says:

      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.

  3. Kelsie says:

    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 says:

      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.

  4. Judy Rosenberg says:

    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 says:

      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.

  5. Laura says:

    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 says:

      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!

  6. Lyn from Canada says:

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

    • Christine Pittman says:

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

  7. Caro Montez says:

    Are the red chillies are the same as Fresno chillies?

    • Christine Pittman says:

      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.

  8. […] Baked Chicken with Tomatoes, Basil and Red Chillies   […]

  9. James Bryan says:

    Should the dish be covered ?

    • Christine Pittman says:

      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.

  10. Katie says:

    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.

  11. […] husband’s favorite chicken dinner is this big pan of chicken pieces roasted with basil leaves, tomatoes and chilies. I make this for him at least once every two weeks and I’ve made it for very happy friends […]

  12. […] one-and-done chicken dinner that I’m sure you would love is this Baked Chicken with Tomatoes, Basil and Red Chillies. Everything cooks in one big pan and all the flavors blend together. It’s great for […]

  13. Paige says:

    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. ;) 

  14. […] Number 5: Chicken with Tomatoes, Basil, & Chillies […]

  15. […] Chicken with Tomatoes, Basil and Chilies. I’m telling you, this one is so easy to make but it’s so delicious that I make it for company all the time. […]

  16. Tammy says:

    Can you use a Dutch oven?

    • Christine Pittman says:

      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

  17. […] Baked Chicken with Tomatoes, Basil and Red Chilles | Cook the Story […]

  18. Diane says:

    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?

  19. Andy says:

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

  20. Stacy says:

    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 says:

      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!!

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

  22. laly says:

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

  23. Sherry Evans says:

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

  24. 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 says:

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

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

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

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

  28. JanetFCTC says:

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

    • Christine Pittman says:

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

  29. Rachel Cooks says:

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

  30. Cassie says:

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

    • Christine Pittman says:

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

  31. Such a delicious looking supper recipe!

  32. Katerina says:

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

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

  34. 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 says:

      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.)

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