This oven-baked 5-ingredient Amish-style tomato chicken is the kind of cozy, no-fuss meal I lean on during busy weeks. It starts with raw chicken breast halves tucked into a roasting pan, then you simply ladle on jarred spaghetti sauce and three pantry-friendly add-ins. Everything bakes together into tender, saucy chicken that tastes like it simmered all afternoon, but really only took a few minutes of hands-on time. It has that simple farmhouse feel—hearty, familiar, and easy enough for any home cook.
Serve this tomato chicken over hot buttered egg noodles, mashed potatoes, or a bed of steamed white or brown rice so all that flavorful sauce has something to soak into. A simple green salad, steamed green beans, or roasted broccoli rounds out the plate nicely. Warm garlic bread or a crusty loaf is perfect for scooping up the extra sauce in the pan, and if you like a little freshness on top, sprinkle with extra parsley right at the table.
Oven Baked 5-Ingredient Amish Farm Tomato ChickenServings: 4
Ingredients
4 boneless, skinless chicken breast halves (about 2 pounds total)
1 (24-ounce) jar spaghetti sauce (your favorite brand)
1 medium yellow onion, thinly sliced
1 teaspoon dried Italian seasoning
1/2 cup shredded mozzarella cheese
1 tablespoon olive oil or neutral cooking oil (for greasing the pan)
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch roasting pan or baking dish with the olive oil so the chicken doesn’t stick.
Pat the raw chicken breast halves dry with paper towels, then place them in a single layer in the prepared roasting pan. Season both sides of the chicken with the salt and pepper.
Scatter the thinly sliced onion evenly over and around the chicken breasts in the pan. The onions will soften and sweeten as they bake in the sauce.
In a small bowl, stir the dried Italian seasoning into the jarred spaghetti sauce to give it a little extra farmhouse flavor.
Using a ladle or large spoon, ladle the seasoned jarred spaghetti sauce slowly over the raw chicken breast halves, making sure each piece is well covered and the sauce runs into the bottom of the roasting pan. This should look like a generous blanket of sauce over the raw chicken.
Cover the roasting pan tightly with foil. Bake in the preheated oven for 25 minutes.
Carefully remove the foil (watch for steam), then return the pan to the oven and 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.
Once the chicken is cooked, sprinkle the shredded mozzarella cheese evenly over the top of the saucy chicken breasts. Return the pan to the oven, uncovered, for 3–5 minutes, just until the cheese is melted and bubbly.
Remove the pan from the oven and let the chicken rest for about 5 minutes so the juices settle. If using, sprinkle with chopped fresh parsley for a pop of color and freshness.
Serve the chicken breasts hot, spooning plenty of the tomato sauce and onions from the roasting pan over each piece.
Variations & Tips
For picky eaters, you can skip the onions on one side of the pan and keep their chicken pieces plain under just the sauce and cheese. If your family likes a little sweetness, stir 1–2 teaspoons of sugar into the jarred spaghetti sauce before ladling it over the chicken to mimic the slightly sweet sauces often found in Midwestern farmhouse kitchens. To add more vegetables without extra fuss, tuck a handful of sliced bell peppers or mushrooms around the chicken before you pour the sauce on; they’ll soften and soak up the flavor as everything bakes. For a creamier version, swirl 1/4 cup of heavy cream or half-and-half into the jarred sauce before ladling it over the raw chicken. If you prefer dark meat, you can substitute boneless, skinless chicken thighs and bake them for roughly the same amount of time, checking for doneness with a thermometer. For food safety, always start with fully thawed chicken, keep raw chicken and its juices away from ready-to-eat foods, and wash your hands, cutting board, and utensils thoroughly after handling raw poultry. Use a food thermometer to ensure the chicken reaches 165°F (74°C) in the thickest part, and refrigerate leftovers within 2 hours in a shallow container. Leftovers reheat well in a covered dish at 325°F (165°C) or in the microwave until steaming hot throughout.
