Spoon canned diced tomatoes and these 2 ingredients over raw chicken breast halves into a baking dish for a comforting meal your family will beg for every single week

This oven-baked 4-ingredient Amish summer tomato chicken is the kind of simple, comforting dish I grew up seeing on farmhouse tables all over the rural Midwest. It’s the sort of recipe you pull together when tomatoes are plentiful, time is short, and you still want something that feels like a Sunday dinner. You simply lay raw chicken breast halves in a baking dish, then spoon canned diced tomatoes, a little cream, and a sprinkle of dried herbs over the top. The tomatoes bake down into a cozy sauce that soaks into the chicken and perfumes the whole kitchen, the way my mother’s summer suppers used to when the fields were humming and the windows were open.

Serve this tomato-baked chicken with a scoop of buttery mashed potatoes or simple buttered egg noodles to catch every bit of the saucy juices. Steamed green beans, sweet corn, or a crisp lettuce salad with a light vinaigrette all fit that old-fashioned Midwestern table nicely. A slice of crusty bread or warm dinner rolls is wonderful for mopping up the tomato cream sauce, and if you’re feeding a crowd, a pan of baked rice alongside makes this stretch into a hearty, stick-to-your-ribs family meal.

Servings: 4

4 small boneless, skinless chicken breast halves (about 1 1/2 pounds total)

Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish (about 9x9 inches or similar) with the olive oil or melted butter.

Pat the chicken breast halves dry with paper towels. This helps them brown a bit and keeps the sauce from getting watery.

Arrange the raw chicken breast halves in a single layer in the prepared baking dish, leaving just a little space between each piece so the tomatoes can slip down around them.

Sprinkle the chicken evenly with the kosher salt, black pepper, and dried Italian seasoning or dried basil.

Open the can of diced tomatoes and give it a quick stir with a spoon so the juices and tomato pieces are mixed together.

Carefully spoon the canned diced tomatoes, with all their juices, over the raw chicken breast halves, making sure each piece is well covered. This is where you get that homey look—hands spooning bright red tomatoes over pale chicken in the baking dish.

Pour the heavy cream or half-and-half evenly over the tomatoes and chicken. Don’t worry about stirring; it will mingle in the oven and soften the tomatoes into a gentle, creamy sauce.

Cover the baking dish tightly with foil. Place it on the middle rack of the preheated oven and bake for 25 minutes.

After 25 minutes, carefully remove the foil (watch for steam). Continue baking, uncovered, for another 15–20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) in the thickest part.

When the chicken is done, remove the dish from the oven and let it rest for about 5 minutes. The sauce will thicken slightly as it settles. Spoon the tomato cream sauce over the chicken when serving, and enjoy while hot.

You can tuck a few extra touches into this simple dish without losing its easy charm. For a cheesier version, sprinkle 1/2 to 1 cup of shredded mozzarella or mild cheddar over the top during the last 5–10 minutes of baking, just until melted. If you like a little onion flavor, add 1/4 cup finely chopped onion to the baking dish before spooning on the tomatoes. A handful of fresh basil or parsley scattered over the top after baking gives it a bright garden note that feels very much like late summer. For a slightly lighter sauce, use half-and-half instead of heavy cream, or for a richer farmhouse feel, use all heavy cream. You can also swap the Italian seasoning for a mix of dried oregano and thyme if that’s what you keep in your pantry. Food safety tips: Always start with fully thawed chicken; baking from frozen can lead to uneven cooking. Use a clean cutting board and knife just for the raw chicken, and wash your hands, utensils, and any surfaces that touched the raw meat with hot, soapy water before handling other ingredients. Check the internal temperature of the chicken with a meat thermometer to be sure it reaches at least 165°F (74°C) in the thickest part. If you have leftovers, cool them promptly and refrigerate within 2 hours, storing in a covered container for up to 3–4 days. Reheat leftovers until steaming hot before serving.