Baked Sun-Dried Tomato Chicken | Tried and True Recipes (2024)

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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!

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!

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!