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!
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Servings: 4
Calories: 284kcal
Equipment
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
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