Dump and Go Creamy Tomato Basil Chicken – A Cozy, No-Fuss Dinner

This is the kind of weeknight meal that rescues your evening. A handful of pantry staples, a pack of chicken, and a jar of sauce come together to make something that tastes like you put in serious effort. The secret is a creamy tomato basil sauce that simmers with the chicken and turns silky and rich without any fuss.

It’s quick to prep, easy to clean up, and loved by kids and adults alike. If you want comfort without complication, this is your dish.

Dump and Go Creamy Tomato Basil Chicken - A Cozy, No-Fuss Dinner

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• 2 pounds boneless, skinless chicken breasts (or thighs)
• 1 (24–26 oz) jar tomato basil pasta sauce, or 3 cups homemade marinara
• 1 cup heavy cream (or half-and-half for lighter)
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon onion powder
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped (or 1 teaspoon dried basil)
• 2 tablespoons olive oil (optional, for richer flavor)
• Optional add-ins: 1 cup baby spinach, 1 cup sliced mushrooms, or 1/2 cup sun-dried tomatoes

Instructions

 

• Choose your method: You can bake this in the oven or use a slow cooker. For the oven, preheat to 375°F (190°C). For the slow cooker, set aside and follow the same dump-and-go steps.
• Prep the sauce: In a bowl, whisk together the tomato basil sauce, heavy cream, garlic, onion powder, Italian seasoning, red pepper flakes, salt, pepper, and olive oil. Stir in Parmesan.
• Layer the chicken: Place chicken breasts or thighs in a 9x13-inch baking dish or in the slow cooker insert. If they are very thick, slice breasts horizontally into cutlets for quicker, more even cooking.
• Add extras (optional): Scatter spinach, mushrooms, or sun-dried tomatoes over the chicken.
• Pour and coat: Pour the creamy tomato mixture over the chicken, making sure each piece is coated. Sprinkle with half the fresh basil.
• Cook: Oven: Bake uncovered for 25–35 minutes for cutlets, or 35–45 minutes for whole breasts/thighs, until the chicken reaches 165°F (74°C) internally.
• Slow cooker: Cook on Low for 3–4 hours or High for 2–3 hours, until the chicken is fully cooked and tender.
• Finish: Taste the sauce and adjust seasoning with more salt, pepper, or Parmesan. Stir in the remaining basil.
• Serve: Spoon over pasta, rice, mashed potatoes, or zucchini noodles. Garnish with extra Parmesan and a drizzle of olive oil if you like.

What Makes This Special

This recipe is all about dump-and-go convenience. You layer everything in a baking dish or slow cooker, and let the heat do the work.

The sauce is a smart combo of tomato, cream, basil, and garlic—classic flavors that never disappoint.

It’s flexible too: serve over pasta, spoon onto rice, or tuck into a crusty roll. It reheats beautifully, so leftovers are just as good the next day.

Ingredients

• 2 pounds boneless, skinless chicken breasts (or thighs)
• 1 (24–26 oz) jar tomato basil pasta sauce, or 3 cups homemade marinara
• 1 cup heavy cream (or half-and-half for lighter)
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon onion powder
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped (or 1 teaspoon dried basil)
• 2 tablespoons olive oil (optional, for richer flavor)
• Optional add-ins: 1 cup baby spinach, 1 cup sliced mushrooms, or 1/2 cup sun-dried tomatoes

Instructions

1. Choose your method: You can bake this in the oven or use a slow cooker. For the oven, preheat to 375°F (190°C).

   For the slow cooker, set aside and follow the same dump-and-go steps.

2. Prep the sauce: In a bowl, whisk together the tomato basil sauce, heavy cream, garlic, onion powder, Italian seasoning, red pepper flakes, salt, pepper, and olive oil. Stir in Parmesan.
3. Layer the chicken: Place chicken breasts or thighs in a 9×13-inch baking dish or in the slow cooker insert. If they are very thick, slice breasts horizontally into cutlets for quicker, more even cooking.
4. Add extras (optional): Scatter spinach, mushrooms, or sun-dried tomatoes over the chicken.
5. Pour and coat: Pour the creamy tomato mixture over the chicken, making sure each piece is coated.

   Sprinkle with half the fresh basil.

6. Cook:
   • Oven: Bake uncovered for 25–35 minutes for cutlets, or 35–45 minutes for whole breasts/thighs, until the chicken reaches 165°F (74°C) internally.
   • Slow cooker: Cook on Low for 3–4 hours or High for 2–3 hours, until the chicken is fully cooked and tender.
7. Finish: Taste the sauce and adjust seasoning with more salt, pepper, or Parmesan. Stir in the remaining basil.
8. Serve: Spoon over pasta, rice, mashed potatoes, or zucchini noodles. Garnish with extra Parmesan and a drizzle of olive oil if you like.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Freeze in portions for up to 3 months.

  Thaw overnight in the fridge.

• Reheat: Warm gently on the stovetop over low heat or in the microwave at 50–70% power. Add a splash of cream or milk if the sauce thickens too much.
• Leftover ideas: Toss with cooked penne, layer into a baked pasta, or make a cheesy chicken melt on toast.

Benefits of This Recipe

• Minimal prep: No sautéing needed. Everything goes in at once.
• Flexible protein: Works with chicken breasts or thighs, and even turkey cutlets.
• Pantry-friendly: Uses a jar of sauce plus basic spices and cream.
• Family-friendly flavors: Creamy tomato basil is comforting and approachable.
• Scales easily: Double the recipe for meal prep or a crowd.

Pitfalls to Watch Out For

• Overcooking chicken: Dry chicken happens fast.

  Use a thermometer and pull at 165°F.

• Curdled sauce: Boiling cream can split. Keep oven temps moderate and avoid prolonged high heat. In the slow cooker, prefer Low for best texture.
• Too salty: Jarred sauces vary in salt.

  Taste before adding extra salt and adjust at the end.

• Watery sauce: Extra veggies release moisture. If the sauce seems thin, stir in a few tablespoons of Parmesan or simmer uncovered for 3–5 minutes after cooking.
• Thick breasts: Thick pieces take longer and can cook unevenly. Slice into cutlets for consistent results.

Variations You Can Try

• Lightened-up: Use half-and-half instead of heavy cream and swap part of the Parmesan for low-fat ricotta stirred in at the end.
• Spicy arrabbiata: Use a spicy tomato sauce and add extra red pepper flakes.

  Finish with fresh parsley and lemon zest.

• Tuscan twist: Add sun-dried tomatoes, spinach, and a touch of balsamic vinegar. Top with shaved Parmesan.
• Mushroom lovers: Add a full cup of sliced cremini mushrooms and a splash of dry white wine to the sauce before baking.
• Cheesy bake: In the last 10 minutes, top with shredded mozzarella and broil briefly until bubbly.
• Dairy-free: Use a rich coconut cream and a dairy-free Parmesan-style topping. Choose a dairy-free marinara.
• High-protein pasta night: Serve over chickpea or lentil pasta and add peas for color.

FAQ

Can I make this ahead?

Yes.

Assemble everything in the baking dish, cover, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time if going straight from the fridge. For the slow cooker, keep the sauce and chicken separate until the morning, then dump and go.

What cut of chicken works best?

Boneless breasts are lean and slice nicely, while thighs stay extra juicy.

Both work; just monitor the internal temperature and adjust cooking time based on thickness.

Can I skip the cream?

You can. The dish becomes more of a classic tomato-basil chicken. For creaminess without dairy, try coconut cream or cashew cream.

Add gradually and season to taste.

How do I thicken the sauce?

Stir in more Parmesan, simmer uncovered for a few minutes, or whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water and heat until slightly thickened.

What should I serve it with?

Penne, spaghetti, or orzo are great. Rice, polenta, mashed potatoes, or roasted veggies also pair well. A simple green salad balances the richness.

Can I use frozen chicken?

For best safety and texture, thaw first.

If you must use frozen in the oven, add extra time and check for 165°F. Avoid frozen chicken in the slow cooker, as it can spend too long in the temperature danger zone.

How do I keep leftovers from drying out?

Reheat gently and add a splash of cream, milk, or broth to loosen the sauce. Cover while reheating to keep moisture in.

Is this gluten-free?

Yes, the chicken and sauce are naturally gluten-free if your jarred sauce and Parmesan are certified gluten-free.

Serve with gluten-free pasta, rice, or potatoes.

Final Thoughts

Dump and Go Creamy Tomato Basil Chicken delivers comfort with hardly any effort. It’s reliable, flexible, and easy to tailor to your tastes or what you have on hand. Whether you bake it or slow-cook it, you’ll end up with tender chicken in a lush, herby sauce that feels special on a busy night.

Keep this one in your back pocket—it’s a weeknight winner every time.