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Serve a 5-minute delicious, easy, and healthy dinner with these Dump-and-Bake Basil Chicken Breasts! The tender, juicy chicken cooks in a flavorful white wine, Dijon, and fresh basil sauce for a versatile, low-calorie, and high-protein weeknight meal!

Chicken breasts with basil and other fresh herbs in a blue baking dish

Humble chicken breasts get a major upgrade in this fancy-tasting dinner that’s perfect for your laziest days!

Trust me, friends…the secret is in the sauce

White wine and Dijon mustard give the meat a rich, sophisticated flavor; a touch of honey adds an underlying sweetness; and plenty of herbs lend a fresh zip to this simple meal!

Photo of basil sauce for chicken breast recipe.

While the basil chicken breasts seem fancy enough to serve at your next dinner party, they can also be whisked together in about 5 minutes for a quick last-minute dish.

Keep it simple, keep it easy, and enjoy a fresh, healthy, and satisfying twist on your regular chicken breasts for dinner!

Overhead image of chicken breasts in a round casserole dish with fresh basil.

What to serve with Basil Chicken Breasts:

Here are a few great options that go well with the baked chicken:

Bright photo of baked chicken breasts in a basil and white wine sauce.

More baked chicken breast recipes that you might enjoy:

Dump-and-Bake Basil Chicken Breasts

4.91 from 20 votes
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings 4 servings
Calories 250 kcal
Serve a 5-minute delicious, easy, and healthy dinner with these Dump-and-Bake Basil Chicken Breasts!


  • ½ cup dry white wine (or chicken broth)
  • ¼ cup olive oil
  • ¼ cup Dijon mustard
  • ¼ cup chopped fresh basil
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon honey
  • 1 teaspoon Italian seasoning
  • Salt and pepper
  • 1 ½ - 2 lbs. boneless, skinless chicken breasts*
  • Optional garnish: additional chopped fresh basil or parsley


  • Preheat oven to 425 degrees F. Spray an 11 x 7-inch baking dish (or any similar size that accommodates your chicken in a single layer) with cooking spray and set aside.
  • In a small bowl, whisk together wine, olive oil, Dijon mustard, basil, garlic, honey, Italian seasoning, and salt.
  • Season chicken on both sides with salt and pepper. Place chicken in the prepared baking dish.
  • Pour sauce over the chicken and toss to make sure that each piece of chicken is well coated.
  • Bake, uncovered, for 30-40 minutes, or until meat thermometer reads 165 degrees F. Baste with pan sauce periodically while the chicken is cooking.
  • Be sure to spoon plenty of the sauce over the chicken before serving!  Garnish with additional fresh herbs, if desired.


* I use 5 small chicken breasts that total 24 ounces. The small chicken breasts only require about 30 minutes in the oven. If you use much thicker, larger chicken breasts, you might have to increase the cooking time to about 45-50 minutes.
Cooking Just for Two? Cut the ingredients in half and prepare the chicken in a smaller dish, according to the same cooking instructions.
Want to Prep Ahead? You can put together the entire dish, cover it, and keep it in the refrigerator for at least 8 hours. The chicken will marinate in the sauce before baking and it will taste delicious!


Serving: 6ounces of chicken and 2 tablespoons of sauceCalories: 250kcalCarbohydrates: 0.7gProtein: 39gFat: 7.7gSaturated Fat: 1.4gCholesterol: 99mgSodium: 312mgSugar: 0.7g
Keyword: Baked Chicken Breast, baked chicken breast recipes, basil chicken breast
Course: Dinner
Cuisine: American
Author: Blair Lonergan

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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  1. 5 stars
    So, I took a few liberties with this recipe.. but, boy, the results were fantastic. I threw these ingredients as listed (subbed maple syrup for honey) into my Instant Pot Mini Duo for 15 minutes at high pressure. I released the pressure manually after 5 minutes. I then removed the chicken to let it rest. Meanwhile, I thickened the remaining sauce with cornstarch and let simmer to reduce a bit in the pot. Then, I strained it through a sieve over a bowl. This captured all of the flavor, yet offered a smooth aesthetic for final presentation. I chopped the basil chicken and served it over linguine with a hearty drizzle of sauce & parmesan. Oh my! This was delicious!

    1. Thank you! I’m glad that you made it work, and I appreciate you sharing your tips for the Instant Pot. 🙂

  2. 4 stars
    4+ stars ~ almost 5!!! Delish; easy; elegant. Served with wild rice blend and baby broccoli florets. Hubby is chintzy with 5 star ratings!!! Will definitely make again. Thank you for sharing your recipes. I love how uncomplicated they are even though I’m a “seasoned” cook. I love the variety of your recipes.

  3. 5 stars
    This is easy and delicious! I followed it perfectly and no need for changes. Thanks for the recipe.