sun dried tomatoes chicken recipe

The Best sun dried tomatoes chicken recipe

Sun-dried tomatoes are one of those magical ingredients that turn simple meals into something special, and this chicken recipe is no exception. I’ve been making this dish for years, and it’s always a hit—whether it’s for a quick weeknight dinner or a more formal gathering. The rich, sweet flavor of the sun-dried tomatoes balances perfectly with the tender chicken, and they add a depth that makes every bite feel like a little extra effort worth it. My kids love it because it’s not only delicious but also packed with nutrients. They’ll eat it straight from the pan, and honestly, I don’t blame them. It’s filling, flavorful, and easy to customize—just add whatever veggies you have on hand or swap out the chicken for tofu if you’re following a different dietary plan.

This recipe is also one of those things that feels like a little celebration every time I make it. It’s hearty enough to feed a crowd but simple enough to prepare ahead of time, which is great for busy mornings or when you’re hosting guests. Plus, the sun-dried tomatoes are loaded with vitamins and antioxidants, making it a healthier choice than many takeout options. My husband always says it’s the kind of meal that makes you feel good inside and out—no heavy sauces, just bright flavors and good nutrition. And honestly? It’s one of those dishes that’s just as good the next day, so you can prep it in advance and enjoy it over a few days without any fuss. It’s the kind of recipe that doesn’t just fill your plate but also fills your heart.

Sun-Dried Tomatoes Chicken with Garlic & Herb Pasta

4.9 from 816 votes

A flavorful one-pan dish featuring tender chicken marinated in sun-dried tomatoes, garlic, and herbs, paired with a rich tomato sauce and al dente pasta. Perfect for a quick yet satisfying weeknight meal.

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Prep Time20 mins

Cook Time35 mins

Resting Time0 mins

Total Time55 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp garlic powder
• ½ tsp red pepper flakes (optional)

For the Sun-Dried Tomatoes

• 10-12 sun-dried tomatoes, sliced (or whole if preferred)
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 clove garlic, minced
• ½ tsp salt
• ¼ tsp black pepper

For the Pasta & Sauce

• 12 oz pasta (such as penne or fusilli)
• 2 cups chicken broth
• 1 (28 oz) can crushed tomatoes
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• ½ cup grated Parmesan cheese

For Garnish

• Fresh parsley, chopped
• Extra sun-dried tomatoes, sliced
• Freshly ground black pepper

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C). In a bowl, combine chicken pieces with olive oil, lemon juice, oregano, thyme, garlic powder, red pepper flakes, salt, and pepper. Marinate for at least 15 minutes or up to 1 hour.
2. 2 In a separate bowl, toss sliced sun-dried tomatoes with balsamic vinegar, olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and bake for 10 minutes. Remove and set aside.
3. 3 Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water before draining.
4. 4 In the same skillet (or oven-safe pan), heat olive oil over medium-high heat. Add marinated chicken and cook for 5-6 minutes until golden and cooked through. Remove and set aside.
5. 5 In the same skillet, add minced garlic, tomato paste, and dried basil. Sauté for 1 minute. Pour in crushed tomatoes and chicken broth, stirring to combine. Simmer for 5 minutes.
6. 6 Add cooked pasta to the sauce, tossing to coat. If needed, add reserved pasta water to loosen the sauce. Stir in Parmesan cheese and simmer for another 2 minutes.
7. 7 Return chicken to the pan, adding the baked sun-dried tomatoes. Stir gently to combine. Cook for an additional 2 minutes. Garnish with fresh parsley, extra sun-dried tomatoes, and black pepper.

🔧Equipment

• Large skillet or oven-safe pan
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 3❤️Cholesterol: 85🧂Sodium: 750🌾Total Carbs: 55🥦Dietary Fiber: 7🍬Sugars: 10🥩Protein: 35

📝Notes

For extra richness, top with a dollop of crème fraîche or a sprinkle of grated Pecorino Romano.,Substitute chicken thighs for breasts if preferred for juicier results.,Use whole wheat pasta for a higher fiber option.,Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

This recipe is always a solid choice for any gathering because it’s simple enough to make ahead of time while still feeling special on the table. The sun-dried tomatoes add a rich, tangy depth that elevates the chicken without needing extra fuss, making it perfect for busy weeknights or when you want something hearty but not overly complicated for family meals. Plus, it’s a crowd-pleaser that lets everyone customize their own portion, so no one feels left out of the meal prep.

❓ Frequently Asked Questions About Sun-Dried Tomatoes Chicken with Garlic & Herb Pasta

1. What is the best way to store sun-dried tomatoes for this recipe to ensure they remain fresh and flavorful?

For optimal freshness, store your sun-dried tomatoes in an airtight container in the refrigerator for up to 2 weeks. If you plan to use them over a longer period, freeze them in a single layer on a tray first, then transfer them to a sealed container or bag, and store them in the freezer for up to 6 months. Avoid reusing oil from sun-dried tomatoes as it can spoil quickly.

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2. Can I substitute fresh tomatoes for sun-dried tomatoes in this recipe, and if so, what adjustments would I need to add?

Yes, you can use fresh tomatoes, but you’ll need to adjust the recipe slightly. For every ½ cup of sun-dried tomatoes, use about 1 cup of fresh diced tomatoes. Since sun-dried tomatoes are concentrated in flavor, you may also want to add a splash of extra olive oil or a pinch of salt to balance the taste. Fresh tomatoes will add moisture, so consider reducing the water in the recipe by a few tablespoons.

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3. What are some great ways to serve this sun-dried tomatoes chicken dish beyond just eating it as-is?

This dish pairs wonderfully with a variety of sides and accompaniments. You can serve it over: – Grilled or roasted potatoes (like sweet potatoes or regular fries) – Quinoa or couscous for a lighter base – Pasta (such as penne, farfalle, or spaghetti) – Rice pilaf or stuffed bell peppers – Fresh greens like arugula, spinach, or mixed salad – Crusty bread or garlic bread for dipping For extra flavor, consider adding a sprinkle of feta cheese, fresh herbs (like basil or parsley), or a drizzle of balsamic glaze.

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4. How can I make this recipe even more flavorful without overpowering the natural taste of sun-dried tomatoes?

To enhance the dish without masking the sun-dried tomatoes, try these flavor boosts: – Aromatics: Sauté garlic, onions, and fresh herbs (like thyme, rosemary, or oregano) before adding the chicken. – Acidity: A squeeze of lemon juice or a splash of white wine at the end brightens the dish. – Umami: Add a pinch of smoked paprika, a splash of fish sauce, or a dash of soy sauce for depth. – Crunch: Top with toasted pine nuts, chopped almonds, or crushed pistachios. – Herb garnish: Finish with fresh parsley, basil, or a sprinkle of red pepper flakes for a pop of color and heat.

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5. Is this recipe suitable for meal prep, and if so, how can I make it last longer without losing texture or flavor?

Yes, this dish is perfect for meal prep! To keep it fresh for multiple days: – Make ahead: Cook the chicken and sun-dried tomatoes together, then store in an airtight container in the fridge for up to 4 days. – Reheat gently: Warm the dish in a 350°F (175°C) oven for 15–20 minutes or microwave on low heat to avoid drying out the chicken. – Add fresh elements: If the dish feels dry after reheating, stir in a little extra olive oil, lemon juice, or fresh herbs before serving. – Freezing: For longer storage (up to 3 months), freeze portions in a single layer first (to avoid ice crystals), then transfer to a freezer bag. Thaw overnight in the fridge before reheating. – Avoid overcooking: Don’t let the chicken dry out—keep it moist by adding a splash of water or broth when reheating.