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Baked Sun-Dried Tomato Chicken

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This baked sun-dried tomato chicken recipe 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!

I’ve been obsessed with sun-dried tomato recipes ever since I tried Kazzen’s sun-dried tomatoes. I’ve usually found sun-dried tomatoes to be a bit too tangy, but these are very savory and not sour at all. Use whichever brand of sun-dried tomato you like for this baked chicken recipe!

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

  • Chicken: Breasts for thighs
  • Spices: Thyme, garlic powder, paprika, chili flakes, salt, and pepper
  • Tomatoes: A mix of sun-dried and fresh cherry tomatoes
  • Butter: To make a lush sauce

How to make this baked sun-dried tomato chicken recipe:

Fortunately, this recipe is a breeze to make. Now, if you want to make this chicken for salad prep, I’d omit the cherry tomatoes as it makes it a bit too saucy, in my opinion. If you want to serve over rice, pasta, or with vegetables, use cherry tomatoes. The sauce becomes so lush, making it perfect for orzo, rice, or mashed potatoes!

First, prep the chicken and preheat the oven to 400ºF. Start by adding all the spices, chicken, and a little extra virgin olive to a bowl. Use your hands to rub the spices into the chicken, making sure each breast is completely coated.

From there, heat a little neutral oil in a skillet over medium-high heat until very hot. Once hot, add the chicken, being careful not to overcrowd it! Pick a big, ovenproof skillet for this job!

Cook the chicken without moving for 5 minutes. A beautiful golden crust should form. Next, flip the chicken and add the cherry tomatoes, and chopped sun-dried tomatoes, and pour in a cup of water. Bring to a boil and then season with salt and pepper. Turn off the heat and pop the whole thing into the oven, uncovered.

Bake the chicken for 15 minutes and then check the internal temperature. Continue baking until it reaches 165ºF.

Remove the skillet from the oven and transfer it back to the stovetop. Transfer the chicken to a cutting board. Finish up the sauce by bringing the liquid in the skillet to a boil and cook it until it reduces by half. From there, simply add the butter and turn the heat to low. Simmer until thickened. Turn off the heat, and you’re ready to serve!

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I like to serve this chicken by slicing it thinly and arranging it on top of pasta, rice, or roasted veggies and spooning the pan sauce on top. So easy, so delicious!

Want to make the mushroom orzo pictured in the post? Grab it over on Exploring Vegan, my vegan recipe blog!

Baked Sun-Dried Tomato Chicken_MidPage

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!
4.67 from 6 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 284kcal

Equipment

  • Ovenproof skillet

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 teaspoon dry thyme
  • 1 teaspoon silk chili flakes or a pinch of crushed red pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon neutral oil for frying
  • ¼ cup Sun-Dried Tomatoes roughly chopped
  • 1 pint cherry tomatoes
  • 1 cup water
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions

Preheat oven to 400°F.

    Prepare the chicken:

    • Pat the chicken dry and place in a bowl, and season with salt and pepper. Next, add the thyme, silk chili, garlic powder, paprika, and extra virgin olive oil, and use your hands to rub the spices all over the chicken until it’s completely coated.

    Sear the chicken:

    • Heat the neutral oil in a 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 sun-dried tomatoes, cherry tomatoes, and 1 cup water—season with salt and pepper. Bring to a boil and then turn off the heat. Transfer to the oven for 15-20 minutes. Check the internal temperature of the chicken at 20 minutes and continue cooking until the chicken reaches 165°. Remove from the oven and place the skillet on the stovetop.

    Finish the sauce:

    • Transfer the chicken to a plate. Bring the skillet back to a boil over medium-high heat and reduce the liquid in the pot by half, about 5 minutes. Add the butter and reduce heat to low. Stir often until the sauce is thickened, about 1-2 minutes. Taste and season with salt and pepper.

    To serve:

    • Slice the chicken and serve over rice or orzo. Spoon the sauce and cooked cherry tomatoes on top. 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!


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