sun dried tomato chicken recipe
- The Best sun dried tomato chicken recipe
- Sun-Dried Tomato Chicken with Garlic & Herbs
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Sun-Dried Tomato Chicken with Garlic & Herbs Works
- ❓ Frequently Asked Questions About Sun-Dried Tomato Chicken with Garlic & Herbs
The Best sun dried tomato chicken recipe
I’ve been making this sun-dried tomato chicken recipe for years, and it’s one of those dishes that just never gets old. It’s simple enough for a weeknight dinner but still feels special—like something you’d serve when you want to impress without spending hours in the kitchen. The flavors are rich and savory, with the tangy sweetness of the sun-dried tomatoes balancing perfectly with the garlic and herbs. My kids always ask for seconds, which is a win in my book, and my husband claims it’s one of his favorite meals I make.
What I love most about this recipe is how versatile it is. You can serve it over pasta, with a side of roasted vegetables, or even tucked into a sandwich the next day. It’s packed with protein from the chicken and healthy fats from the olive oil, and the sun-dried tomatoes add a nice dose of vitamins and antioxidants. Plus, it’s a one-pan meal, so cleanup is a breeze. Whether you’re cooking for a crowd or just trying to get a nutritious dinner on the table fast, this dish checks all the boxes. It’s become a staple in our house, and I’m always happy to make it.
Sun-Dried Tomato Chicken with Garlic & Herbs
A flavorful and juicy chicken dish infused with the rich taste of sun-dried tomatoes, garlic, and fresh herbs. Perfect for a quick weeknight dinner or a special occasion.
🥘Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- 3 cloves garlic, minced
- 2 tbsp fresh basil, chopped (or 1 tsp dried basil)
- 2 tbsp fresh parsley, chopped
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp red pepper flakes (optional)
👨🍳Directions
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1 Preheat your oven to 375°F (190°C) if finishing the chicken in the oven.
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2 Pat the chicken breasts dry with a paper towel and season both sides with salt, black pepper, garlic powder, and dried oregano.
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3 Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and nearly cooked through. Remove the chicken from the skillet and set aside.
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4 In the same skillet, reduce the heat to medium and add 2 tablespoons of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
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5 Add the chopped sun-dried tomatoes, balsamic vinegar, and red pepper flakes (if using). Cook for 2-3 minutes, stirring occasionally.
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6 Return the chicken to the skillet and spoon the sun-dried tomato mixture over the top of each breast. Sprinkle with fresh basil, parsley, and grated Parmesan cheese.
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7 If using the oven, transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Alternatively, cover the skillet and let the chicken simmer on the stovetop for 3-4 minutes until fully cooked.
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8 Remove the chicken from the skillet and let it rest for 2-3 minutes before serving. Garnish with additional fresh herbs if desired.
🔧Equipment
- Large skillet or frying pan
- Mixing bowl
- Cutting board
- Chef’s knife
- Measuring spoons
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sun-Dried Tomato Chicken with Garlic & Herbs Works
This sun-dried tomato chicken recipe is one of those reliable dishes I always turn to because it’s simple, flavorful, and works for just about any occasion. Whether it’s a weeknight dinner or a family gathering, the rich, tangy tomatoes and tender chicken make it a crowd-pleaser that never disappoints. It’s easy to scale up, looks impressive, and always leaves everyone asking for seconds.
❓ Frequently Asked Questions About Sun-Dried Tomato Chicken with Garlic & Herbs
1. Can I use fresh tomatoes instead of sun-dried tomatoes in this recipe?
Yes, you can substitute fresh tomatoes, but the flavor will be different. Sun-dried tomatoes have a concentrated, sweet-tart taste that fresh tomatoes lack. If using fresh, opt for Roma or plum tomatoes, roast them first to deepen their flavor, and use about 1.5 times the amount called for in the recipe.
2. How do I prevent the chicken from drying out while cooking?
To keep the chicken juicy, avoid overcooking it. Use a meat thermometer to check for an internal temperature of 165°F (74°C). Brining the chicken beforehand (soaking in saltwater for 30 minutes) or marinating it in olive oil, lemon juice, and herbs can also help retain moisture.
3. Can I make this recipe ahead of time?
Absolutely! This dish reheats well. Store cooked chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or in the microwave. For best results, slightly undercook the chicken if you plan to reheat it later.
4. What sides pair well with sun-dried tomato chicken?
This dish pairs beautifully with a variety of sides. Try serving it with creamy mashed potatoes, roasted vegetables (like zucchini or asparagus), a fresh arugula salad, or crusty bread to soak up the sauce. For a lighter option, quinoa or couscous works well too.
5. Can I freeze sun-dried tomato chicken?
Yes, you can freeze it for up to 3 months. Let the chicken cool completely, then store it in a freezer-safe container or bag. Thaw overnight in the fridge before reheating. Note that the texture of the sauce may change slightly after freezing, so consider adding a little extra olive oil or broth when reheating.
