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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!

Easy Baked Chicken with Tomatoes, Basil and Red Chillies

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One of my favorite things to make for dinner is baked chicken and veggies. I toss bone-in chicken pieces and a vegetable or two into a big pan, drizzle with olive oil and slam it into the oven.

Easy Baked Chicken with Tomatoes, Basil and Red Chillies

This kind of baked chicken is something I often do on a busy weeknight for us to enjoy. Never for company. But recently that changed.

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.

Easy Baked Chicken with Tomatoes, Basil and Red Chillies

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.

4.9 from 8 reviews
Baked Chicken with Tomatoes, Basil and Red Chillies (A.k.a. Maria's Chicken)
Prep time
Cook time
Total time
It takes 6 minutes to toss everything into the pan for this dinner. If your oven isn't done preheating in that time, no worries. Slam it in there anyhow. It'll be ready in 45 minutes to an hour. Go relax for a bit and then put on some rice and toss some salad greens with dressing. Dinner is served!
Recipe type: Entree
Serves: 4
  • 3.5 lbs. skinless bone-in chicken thighs (about 8)
  • 1 pint grape tomatoes
  • 1-2 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
  • ½ 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. Skatter everything with the chillie 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.


Do you love easy chicken dinners?
Click here for all my easy and delicious chicken dinners

Do you think you would make this baked chicken just for your own family or would you serve it to company too? Would you change it for company or keep it just as it is?


31 Responses to “Baked Chicken with Tomatoes, Basil and Red Chillies”
  1. 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?

  2. Andy says:

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

  3. 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!!

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

  5. laly says:

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

  6. Sherry Evans says:

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

  7. 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!
    Carolyn Ketchum recently posted: Better-Than-Mounds Chocolate Coconut Cups – Low Carb and Gluten-Free

    • 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!)

  8. This looks incredible! I love how easy it is too!
    Jenn @ Mother Thyme recently posted: Lemon Ricotta Danish

  9. Love how easy and elegant this dinner looks Christine – perfect for family or friends!
    Jeanette | Jeanette’s Healthy Living recently posted: 8 Easy Ways To Add Flavor With Less Salt

  10. Delicious! I think this looks really elegant. I like a little eat in my food too!
    Laura @ Laura’s Culinary Adventures recently posted: Chocolate Cookie with Mini Cadbury Eggs

  11. JanetFCTC says:

    I have a definite weakness for baked chicken. Throw in the other ingredients in this and I’m in heaven. YUMMY!
    JanetFCTC recently posted: Fudgy Brownies With Mini Peanut Butter Cups

  12. Rachel Cooks says:

    Love all the fresh flavors in this! Great weeknight (or weekend!) meal!
    Rachel Cooks recently posted: Pesto and Cheese Stuffed Zucchini

  13. Cassie says:

    These flavors sound incredible together. I especially love the heat from the chilies!
    Cassie recently posted: Truffle Fry Grilled Cheese

    • Christine Pittman says:

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

  14. Such a delicious looking supper recipe!
    Miriam @ OvertimeCook recently posted: Award Winning Turkey Veggie Meatloaf

  15. Katerina says:

    This is such a delicious meal Christine and with so many familiar and loved flavors!
    Katerina recently posted: Chocolate Cookies and a Book

  16. Delicious!!
    Brenda @ a farmgirl’s dabbles recently posted: Sriracha Garlic Toasts with Shrimp

  17. A one pan-gorgeous dinner. that sounds and looks like a total dream.
    Jane’s Adventures in Dinner recently posted: #MondayMuffins: Double Blues

  18. 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.
    Becca from ItsYummi! recently posted: Shredded Potato Nests with Spicy Aioli {Brunch Recipe}

    • 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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