Introduction

Remember those nights when you just crave something comforting, something that tastes like a hug in a bowl, but you’re also short on time? I’ve got just the thing! This Sun-Dried Tomato Chicken recipe is like a little ray of sunshine on your dinner plate, bursting with incredible flavor without demanding hours in the kitchen. It’s the kind of meal that makes everyone at the table sigh with pure satisfaction. Seriously, get ready to fall in love!

Why You’ll Love This Recipe

Fast: Ready in under an hour, perfect for those busy weeknights.
Easy: Simple steps that even beginner cooks can master.
Giftable: Makes a fantastic meal to bring to friends or family who need a little something special.
Crowd-pleasing: The rich, savory sauce and tender chicken are a guaranteed hit with both kids and adults.

Ingredients

Gathering your ingredients is the first step to deliciousness! Here’s what you’ll need:

2 pounds boneless, skinless chicken breasts or thighs: Whatever you have on hand works beautifully! Thighs tend to stay extra moist, but breasts are fantastic too.
1/2 cup oil-packed sun-dried tomatoes, drained and chopped: These little gems are flavor powerhouses. Don’t skimp on them!
1 cup full-fat coconut milk or heavy cream: This is what makes our sauce wonderfully creamy and rich. Coconut milk gives it a subtle sweetness, while cream makes it extra decadent.
1/2 cup grated Parmesan cheese: For that irresistible cheesy, umami punch.
3 cloves garlic, minced: Because is there anything better than the smell of garlic sautéing?
1 teaspoon dried oregano: A classic herb that pairs perfectly with tomato and chicken.
1 teaspoon smoked paprika: This adds a lovely smoky depth that elevates the whole dish.
1/2 teaspoon crushed red pepper flakes: Just a touch of warmth to get your taste buds tingling. Adjust to your spice preference!
Salt and black pepper to taste: The essential foundations of any great dish.
2 tablespoons fresh basil, chopped (plus more for garnish): Fresh basil at the end brings brightness and a pop of green.
Juice of 1/2 lemon: A squeeze of lemon at the end cuts through the richness and brightens everything up.
1 tablespoon olive oil: For searing our chicken to golden perfection.
Cooked rice, mashed potatoes, or pasta for serving: You’ll want something delicious to soak up all that amazing sauce!

How to Make It

Let’s get cooking! This recipe comes together so smoothly, you’ll be amazed.

Preheat your oven: First things first, get your oven preheating to 400°F (200°C). This ensures everything cooks evenly and quickly.
Season the chicken: While the oven heats up, give your chicken pieces a good sprinkle of salt and black pepper on both sides. This is where the flavor journey begins!
Sear the chicken: Grab a large oven-safe skillet (this is key for minimizing dishes!). Add your tablespoon of olive oil and heat it over medium-high heat. Once it’s shimmering, carefully place your seasoned chicken in the skillet. Sear it for about 2-3 minutes per side, just until it gets a lovely golden-brown crust. Don’t worry about cooking it through yet! Remove the chicken from the skillet and set it aside for a moment.
Sauté the garlic: Now, toss your minced garlic into the same skillet (don’t wipe it out – all those browned bits are flavor!). Sauté it for about 1 minute until it’s wonderfully fragrant. Keep an eye on it; garlic can burn quickly!
Build the sauce: Time for the magic to happen! Stir in your chopped sun-dried tomatoes, the creamy coconut milk (or heavy cream), grated Parmesan cheese, dried oregano, smoked paprika, and those delightful crushed red pepper flakes. Keep stirring constantly as it simmers. You’ll see the Parmesan melt and everything come together into a smooth, luscious sauce.
Bring it all together: Gently place your seared chicken back into the skillet, nestling each piece right into that gorgeous sauce. Make sure they’re coated!
Bake to perfection: Pop the skillet into your preheated oven. Let it bake for 20-25 minutes. You’re looking for the chicken to be cooked through and its internal temperature to reach 165°F (74°C).
The finishing touches: Once the chicken is cooked, carefully remove the skillet from the oven. Stir in your fresh chopped basil and that bright squeeze of lemon juice. Oh, the aroma!
Serve and enjoy: Spoon the tender chicken and its delectable sauce over fluffy cooked rice, creamy mashed potatoes, or your favorite pasta. Garnish with a little extra fresh basil for a beautiful presentation. Dig in!

Substitutions & Additions

Feeling creative in the kitchen? You can totally tweak this recipe to make it your own!

Dairy-Free Delight: If you’re dairy-free, the full-fat coconut milk is your best friend here, and you can skip the Parmesan or use a dairy-free alternative.
Veggie Boost: Toss in some spinach, mushrooms, or bell peppers with the garlic for an extra dose of goodness.
Herb Heaven: Don’t have basil? Fresh parsley or chives would also be lovely additions.
A Touch of Tang: If you love a bit more zest, a splash of white wine added after the garlic and before the cream can be delightful. Let it simmer down for a minute!

Tips for Success

A few little secrets to make your Sun-Dried Tomato Chicken absolutely perfect:

Don’t overcook the chicken: Searing first and then baking ensures juicy, tender chicken. Using a meat thermometer is your best friend for perfectly cooked poultry.
Quality Sun-Dried Tomatoes: Using oil-packed sun-dried tomatoes will give you the best flavor and moisture for the sauce.
Prep Ahead: You can chop your garlic and sun-dried tomatoes, measure out your spices, and even grate your cheese ahead of time to make the cooking process even faster when you’re ready to go.
Pan Choice: An oven-safe skillet is a game-changer for this recipe, saving you from having to transfer to a baking dish and then wash more items.

How to Store It

Got leftovers? Lucky you! This Sun-Dried Tomato Chicken reheats beautifully.

Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave. If the sauce seems a little thick, you can add a splash of water or broth when reheating.

FAQs

Can I use boneless, skinless chicken thighs instead of breasts?: Absolutely! Thighs often stay even more moist and flavorful, making them a fantastic choice for this recipe.
What if I don’t have oil-packed sun-dried tomatoes?: You can use dry-packed sun-dried tomatoes, but you’ll need to rehydrate them first. Soak them in hot water for about 10-15 minutes, drain, and then chop. You might also need to add a little extra olive oil to the sauce.
Can I make this recipe ahead of time?: While it’s best served fresh, you can prepare the sauce and sear the chicken ahead of time. Store them separately in the fridge and then combine and bake when you’re ready to serve. The sauce might thicken, so you may need to add a little liquid when reheating.

Sun-Dried Tomato Chicken

A comforting, flavor-packed chicken dish with a creamy sun-dried tomato sauce, perfect for busy weeknights. Ready in under an hour and easy enough for beginner cooks.

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Prep Time 15

Cook Time 30

Servings 4 servings

Equipment

oven-safe skillet Essential for minimizing dishes and for baking directly in the pan.
Meat thermometer Recommended for ensuring chicken is cooked through to 165°F (74°C).

Ingredients

Main ingredients

2 pounds boneless, skinless chicken breasts or thighs Thighs tend to stay extra moist, but breasts are fantastic too.
0.5 cup oil-packed sun-dried tomatoes drained and chopped
1 cup full-fat coconut milk or heavy cream Coconut milk gives it a subtle sweetness, while cream makes it extra decadent.
0.5 cup grated Parmesan cheese
3 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
0.5 teaspoon crushed red pepper flakes Adjust to your spice preference!
salt and black pepper to taste
2 tablespoons fresh basil chopped (plus more for garnish)
0.5 juice of lemon
1 tablespoon olive oil For searing chicken.
Cooked rice, mashed potatoes, or pasta for serving

Instructions

Preheat your oven to 400°F (200°C).
Season the chicken pieces with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown. Remove chicken from skillet and set aside.
Add minced garlic to the same skillet and sauté for about 1 minute until fragrant.
Stir in chopped sun-dried tomatoes, coconut milk (or heavy cream), grated Parmesan cheese, dried oregano, smoked paprika, and crushed red pepper flakes. Stir constantly as it simmers until the sauce is smooth and luscious.
Place the seared chicken back into the skillet, nestling it into the sauce.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove skillet from oven. Stir in fresh chopped basil and lemon juice.
Serve the chicken and sauce over cooked rice, mashed potatoes, or pasta. Garnish with extra fresh basil.

Notes

This dish is great for meal prep and leftovers reheat well. For a dairy-free version, use coconut milk and omit or substitute the Parmesan cheese. You can also add extra vegetables like spinach or mushrooms.