Baked Sun-Dried Tomato Chicken

Juicy baked chicken breasts in a velvety, buttery sun-dried tomato sauce make this a recipe you’ll want to come back to over and over again.

Meal prep, dinner parties, and beyond. This baked sun-dried tomato chicken wows every single time.

This baked sun-dried tomato chicken has been a reader favorite since 2022, and for good reason. It’s one of those recipes that people (myself included!) come back to again and again: weeknights, special occasions, and all those “what should I cook tonight?” moments. It’s a simple recipe that reliably delivers big flavor with very little fuss.

The combination is simple but deeply satisfying: perfectly seasoned chicken breasts, savory, tangy sun-dried tomatoes, burst cherry tomatoes, and a light yet luscious pan sauce finished with butter and herbs. Everything comes together in one skillet, making it easy enough for a busy evening but special enough to serve for a date night.

If you’re new to my site, this recipe is a great place to start, and if you’ve been cooking from my site for a while, you probably already know why this one is that good.

How to make this baked sun-dried tomato chicken

The chicken marinates in spices like thyme, Aleppo pepper, garlic, and paprika. A quick sear keeps the chicken juicy and flavorful before it finishes baking in the oven with sun-dried and cherry tomatoes. Afterwards, the sauce is reduced on the stovetop with just a little butter for maximum flavor with minimal effort.

What you need

For this sun-dried tomato chicken recipe, you only need a few ingredients.

• Chicken: Breasts for thighs
• Spices: Dry thyme, garlic powder, paprika, Aleppo pepper (or crushed red pepper), salt, and pepper
• Tomatoes: A mix of sun-dried and fresh cherry tomatoes
• Butter: To make a lush sauce
• Fresh parsley: To give the sauce a bit of herby brightness at the end

How to make it

Step 1: Marinate the chicken.
Pat the chicken breasts dry and place them in a bowl. Season with kosher salt, black pepper, thyme, Aleppo pepper (or crushed red pepper), garlic powder, paprika, and 1 tablespoon olive oil. Toss until evenly coated. Refrigerate for at least 30 minutes or up to 24 hours.

Step 2: Sear the chicken.
Preheat the oven to 400°F. Heat the remaining 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Add the chicken in an even layer and cook without moving for 5 minutes to develop a golden, flavorful crust.

Step 3: Add tomatoes and bake.
Flip the chicken, then add the chopped sun-dried tomatoes, cherry tomatoes, and water. Season lightly with salt and pepper. Bring to a boil, turn off the heat, and transfer the skillet to the oven. Bake for about 20 minutes, checking at 15 minutes, until the chicken reaches an internal temperature of 165°F.

Step 4: Reduce the sauce.
Remove the skillet from the oven and transfer the chicken to a serving platter. Place the skillet over medium-high heat and simmer until the liquid reduces by about half, about 5 minutes. Lightly mash the cherry tomatoes as they cook.

Step 5: Finish and serve.
Lower the heat and stir in the butter until the sauce thickens slightly, about 1 to 2 minutes. Taste and season with additional salt and pepper if needed. Stir in the parsley, spoon the sauce over the chicken, and serve.

What to serve with sun-dried tomato chicken

• Buttered orzo or pasta: I made a simple orzo with spinach and parsley!
• Creamy risotto: The sauce is perfect with a simple mushroom risotto.
• Steamed rice or farro: You could add slivered almonds to the rice for a bit of crunch.
• Crusty bread: Perfect for soaking up the sauce!

FAQ

Can I use chicken thighs instead of breasts?
Yes. Chicken thighs work well and may need an extra 5–10 minutes in the oven if you’re using bone-in.

Do I need oil-packed sun-dried tomatoes?
Oil-packed are preferred for flavor and texture. I recommend draining them well before chopping.

Can I make this ahead?
You can marinate the chicken up to 24 hours in advance. Leftovers reheat well and keep for up to 3 days in the refrigerator.

How do I keep chicken breasts from drying out?
Searing first and finishing in the oven with liquid helps keep the chicken juicy. Using an instant-read thermometer is key! Remove the skillet from the oven as soon as the chicken reaches 165°F.

Baked Sun-Dried Tomato Chicken

This baked sun-dried tomato chicken is so flavorful and so easy to make. It's perfect for salad meal prep or paired with your favorite pasta, rice, or vegetable side dish!

4.10 from 141 votes

Print Pin Share on Facebook

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Inactive time: 30 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 4

Calories: 284kcal

Equipment

• Ovenproof skillet

Ingredients

• 4 boneless skinless chicken breasts (about 2 pounds total)
• 2 teaspoons kosher salt (plus more)
• ¾ teaspoon black pepper (plus more)
• 1 teaspoon dry thyme
• 1 teaspoon Aleppo pepper (or a pinch of crushed red pepper to taste)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons extra virgin olive oil (divided)
• ¼ cup sun-dried tomatoes (drained and roughly chopped)
• 1 pint cherry tomatoes
• 1 cup water
• 2 tablespoons butter
• ¼ cup Italian parsley (loosely packed and minced; optional)

Instructions

Marinate the chicken:

• Pat the chicken breasts dry and place them in a bowl. Season with 2 teaspoons kosher salt and ¾ teaspoon black pepper. Add 1 teaspoon dry thyme, 1 teaspoon Aleppo pepper or a pinch of crushed red pepper to taste, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1 tablespoon extra virgin olive oil. Use your hands or a rubber spatula to coat the chicken evenly with the oil and spices.
• Cover and transfer the chicken to the refrigerator for at least 30 minutes or up to 24 hours.

Sear the chicken:

• Preheat the oven to 400ºF.
• Heat 1 tablespoon extra virgin olive oil in an ovenproof skillet over medium-high heat. Add the chicken in an even layer and cook without moving for 5 minutes.
• Flip the chicken and add the chopped sun-dried tomatoes, cherry tomatoes, and 1 cup of water. Season lightly with salt and pepper. Bring to a boil and then turn off the heat.
• Transfer the skillet to the oven for 20 minutes. Check the internal temperature of the chicken at 15 minutes and continue baking until the chicken reaches 165°F.
• Remove the skillet from the oven and return it to the stovetop.

Finish the sauce:

• Transfer the chicken to a large serving platter. Return the heat under the skillet to medium-high. Simmer rapidly until the liquid reduces by half, about 5 minutes. Lightly mash the cherry tomatoes as they simmer.
• Add 2 tablespoons of butter to the sauce and reduce the heat to low. Stir until the sauce is thickened, about 1 to 2 minutes. Taste and season with salt and pepper.
• Turn off the heat and add the minced parsley, if desired.

To serve:

• Spoon the sauce over the chicken. Serve with cooked pasta, rice, or risotto. Enjoy!

Nutrition

Calories: 284kcal | Carbohydrates: 9g | Protein: 26g | Fat: 16g | Sodium: 200mg | Fiber: 2g | Sugar: 6g | Vitamin C: 31mg

Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

Recipes you may like:

Creamy Sun-Dried Tomato Chicken Sun-Dried Tomato Pasta with Corn One-Pot Shrimp and Sun-Dried Tomato Orzo