Three Cheese Chicken Breasts in Tomato Sauce

Think of this as chicken Parmesan’s more sophisticated cousin.

Chicken breasts get a quick sear, then rest on a bed of penne while a chunky tomato sauce with white wine, garlic, and oregano gets spooned over the top.

The three-cheese blend is what sets it apart: mozzarella for that gooey, stretchy pull, Asiago for a sharp nutty bite, and Parmesan for salty depth.

Twenty minutes in the oven and the cheese melts into a bubbling, golden blanket while the sauce soaks into the pasta underneath.

It’s a one-dish dinner that looks like you spent all afternoon on it.

Chef Tips

• Sear the chicken fast on high heat. You’re not cooking it through, just sealing the outside. One minute per side gives you a white surface that finishes perfectly in the oven.
• Break up the stewed tomatoes. Use the back of a wooden spoon to crush them as the sauce simmers. You want chunky, not whole tomato halves.
• Cover the chicken completely with sauce. Any exposed chicken dries out during baking. Make sure every piece is fully blanketed before adding the cheese.
• Mix the cheeses together before sprinkling. This gives you an even distribution across the whole dish instead of pockets of one cheese and bare spots of another.