recipe chicken sundried tomatoes
The Best recipe chicken sundried tomatoes
Oh, this chicken with sundried tomatoes—it’s one of those recipes that feels like a hug for your taste buds. I first discovered it years ago when I was looking for something quick but still packed with flavor, something that didn’t require hours in the kitchen but still tasted like a restaurant. The way the tomatoes caramelize and the chicken gets tender from the herbs and garlic—it’s like sunshine in a pan. My kids, especially my teenage son, would beg for it after the first bite, and honestly, I don’t blame them. It’s simple enough to make ahead and reheat, but it also feels special when served for a weeknight dinner or even a casual weekend meal. Plus, it’s got this perfect balance of healthy fats from the olive oil, fiber from the tomatoes, and protein from the chicken—no one leaves the table feeling sluggish or unsatisfied.
I love this recipe for so many reasons. It’s not just about the taste; it’s about how it makes everyone feel. Whether it’s a lazy Friday night after a long week or a meal I’m prepping for the week ahead, this dish is reliable. My husband and I often make it when we’re hosting a small get-together, and it’s always a hit—guests don’t even realize how easy it is to make. The kids love it because it’s not too heavy, not too greasy, and it’s got that little extra kick from the sun-dried tomatoes without being overpowering. And the best part? It’s got all the nutrients you want without feeling like a chore. No weird ingredients, no complicated steps—just good food that’s good for you too. It’s that kind of recipe that makes you feel like you’re doing something right, even if it’s just simple and delicious. Plus, the way the flavors meld together makes it feel like a little love note for your body.
Chicken with Sundried Tomatoes and Basil
A flavorful and healthy dish featuring tender chicken marinated in garlic, sundried tomatoes, and fresh basil, served over a light pasta base. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless chicken thighs
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 cup sundried tomatoes in oil, chopped
- 8 oz penne or fusilli pasta
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese
- 1 cup fresh basil leaves, chopped
👨🍳Directions
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1 Preheat oven to 400°F (200°C) if baking chicken. Season chicken thighs with salt and pepper.
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2 Heat olive oil in a skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chicken thighs and cook until browned (5-6 mins per side). Remove from skillet and set aside.
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3 In the same skillet, add chopped sundried tomatoes and oregano. Sauté for 2 minutes. Add cooked chicken back into the skillet and mix well with the sundried tomatoes.
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4 Cook pasta according to package instructions, drain, and rinse with cold water. Toss pasta with olive oil, half of the chopped basil, and Parmesan cheese.
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5 Divide pasta between plates, top with chicken-sundried tomato mixture, and garnish with remaining basil.
🔧Equipment
- Mixing bowls
- Cutting board
- Skillet
- Pasta pot
- Oven (optional for baking)
- Serving platter
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken with Sundried Tomatoes and Basil Works
This recipe for chicken sundried tomatoes is always a go-to for me because it’s simple enough to whip up in one afternoon but packed with flavor that makes it feel special—no matter if it’s a quick weeknight dinner or a centerpiece for a family gathering. The bright, tangy tomatoes balance the richness of the chicken perfectly, and it’s hearty enough to satisfy without being overwhelming. Plus, it’s a great way to use up extra chicken from a roast or grill, turning leftovers into something fresh and exciting for everyone.
❓ Frequently Asked Questions About Chicken with Sundried Tomatoes and Basil
What is the best way to prepare chicken for sundried tomato sauce?
The best way to prepare chicken for sundried tomato sauce is to marinate it in olive oil, garlic, red pepper flakes, and a pinch of salt for at least 30 minutes before cooking. You can then grill, pan-sear, or bake the chicken until it’s cooked through (165°F/74°C internal temperature). For extra flavor, consider adding a splash of balsamic vinegar or lemon juice to the marinade.
How do I make a rich and flavorful sundried tomato sauce?
To make a rich and flavorful sundried tomato sauce, start by sautéing minced garlic and onions in olive oil until soft. Add chopped sundried tomatoes (soaked in warm water if dry), a splash of white wine or broth, and a pinch of salt. Simmer for 10-15 minutes until the sauce thickens. For depth, stir in a small amount of balsamic glaze, a spoonful of capers, or a dash of red pepper flakes. If you prefer a creamier texture, blend the sauce slightly before using.
Can I use store-bought sundried tomatoes in this recipe?
Yes, you can use store-bought sundried tomatoes, but they may be slightly softer. If they’re in oil, drain and rinse them to remove excess oil before chopping. If they’re in vinegar or water, simply rinse and pat dry. For best results, look for high-quality brands with no added preservatives. If you’re using dried sundried tomatoes, rehydrate them in warm water for 10-15 minutes before adding to the sauce.
How do I serve chicken sundried tomato sauce?
Chicken sundried tomato sauce is versatile and pairs well with many dishes. Serve it over pasta (like penne or fettuccine), as a topping for grilled chicken or fish, in a sandwich or wrap, or as a dipping sauce for breadsticks or crusty bread. For extra indulgence, mix it with melted mozzarella for a creamy caprese-style sauce or use it as a base for a chicken and veggie stir-fry. You can also freeze the sauce for up to 3 months if you plan to use it later.
What substitutions can I make if I don’t have sundried tomatoes?
If you don’t have sundried tomatoes, you can use fresh tomatoes (tossed with olive oil, salt, and a pinch of sugar to caramelize), roasted cherry tomatoes, or even sun-dried tomato paste (thinly spread on toasted bread and baked until crispy). For a similar tangy flavor, try roasted red peppers or tomato paste (cooked with a splash of vinegar or lemon juice). Just adjust the cooking time and liquid ratios accordingly.
