- 4 Boneless, skinless chicken breasts: About 2 lbs total.
- 1 tsp Kosher salt & ½ tsp Black pepper: Divided (you will use half for the chicken, and half for the sauce).
- 1 tbsp Unsalted butter or cooking spray: For greasing the glass dish.
The Silky Topper:
- 1 can (14.5 oz) Crushed tomatoes.
- 1 cup Heavy cream: The rich base of your sauce.
- ½ cup Parmesan cheese: Finely grated.
- 2 tsp Dried basil.
- 3 cloves Garlic: Freshly minced.
- 2 tbsp Olive oil: Or melted butter.
- ½ tsp Red pepper flakes: Optional, for a tiny kick of heat.
- 1 tsp Granulated sugar: Optional, but highly recommended to soften the natural acidity of the canned tomatoes!
How to Make It (Step-by-Step)
Prep time: 15 minutes | Bake time: 40–45 minutes | Total time: approx. 1 hour | Yield: 4 Servings
Step 1: Prep and Preheat
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass casserole dish and set it aside. (Glass is highly recommended here for even bubbling and heat distribution!).
Step 2: Season the Chicken
